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pro vyhledávání: '"35"'
Autor:
Mônica Lady Fiorese, Gláucia Maria Falcão de Aragão, Jaciane Lutz Ienczak, Francieli Dalcanton
Publikováno v:
Química Nova v.33 n.3 2010
Química Nova
Sociedade Brasileira de Química (SBQ)
instacron:SBQ
Química Nova
Sociedade Brasileira de Química (SBQ)
instacron:SBQ
Poly (3-hydroxybutyrate) (P(3HB)) is a biopolymer, completely biodegradable, which has similar properties to fuel-based polymers. However to make it economically competitive it is necessary the study of cheap sources of substrate. The influence of hy
Publikováno v:
Innovative Food Science & Emerging Technologies. 10:457-462
A homogenizer was used to treat orange juice at five pressures (0–250 MPa) and three initial temperatures (22, 35 and 45 °C). A maximum of five passes for the selected conditions were used to process orange juice. Pectinmethylesterase (PME) activi
Publikováno v:
Journal of the Taiwan Institute of Chemical Engineers. 40:349-358
Synchronized sporangia of Clostridium thermosaccharolyticum were prepared by diluting a Basal Xylan (BX) culture 10 times at each generation for two generations followed by 100 times dilution for unrestricted growth in a BX medium enriched with Ca-gl
Publikováno v:
European Journal of Lipid Science and Technology. 111:459-463
Enzymatic esterification and supercritical fluid extraction was used to produce phytosterol esters from soybean oil deodorizer distillates. The raw material was first subjected to a two-step enzymatic reaction; the product obtained mainly comprised f
Publikováno v:
Recercat. Dipósit de la Recerca de Catalunya
instname
instname
The effect of high intensity pulsed electric fields (HIPEF) processing (35 kV/cm for 1500 μs in bipolar 4-μs pulses at 100 Hz, with an energy density of 8269 kJ/L) on the main bioactive compounds and antioxidant capacity of tomato juice was investi
Publikováno v:
Journal of Agricultural and Food Chemistry. 56:941-945
It was established that storage at low temperature (less than 10 degrees C) was required for garlic greening occurring either during processing or in the course of "Laba" garlic preparation while storage at high temperature (higher than 20 degrees C)
Publikováno v:
European Food Research and Technology. 227:599-606
The effects of high intensity pulsed electric fields (HIPEF) processing (35 kV/cm for 1,500 μs using bipolar 4-μs pulses at 100 Hz) on color parameters and viscosity, as well as peroxidase (POD), pectin methylesterase (PME) and polygalacturonase (P
Publikováno v:
Korean Journal of Chemical Engineering. 24:800-805
10 to 35 L jar fermentation scale-up cultures were performed to determine the optimum agitation and aeration rates in the cellulolytic enzymes production culture by Trichoderma inhamatum KSJ1. The optimum agitation rate in the 35 L jar fermenter was
Publikováno v:
European Food Research and Technology
European Food Research and Technology, Springer Verlag (Germany), 2015, 241 (1), pp.27--35. ⟨10.1007/s00217-015-2431-0⟩
European Food Research and Technology, 2015, 241 (1), pp.27--35. ⟨10.1007/s00217-015-2431-0⟩
European Food Research and Technology, Springer Verlag (Germany), 2015, 241 (1), pp.27--35. ⟨10.1007/s00217-015-2431-0⟩
European Food Research and Technology, 2015, 241 (1), pp.27--35. ⟨10.1007/s00217-015-2431-0⟩
Xylo-oligosaccharides, which are usually produced from xylan by enzymatic hydrolysis, have already become newly developed functional oligosaccharides with many beneficial biomedical and health effects. Xylo-oligosaccharides prepared by enzymatic hydr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::31a2150764f1aeb2496599a0c1073cdb
https://hal.archives-ouvertes.fr/hal-01707973
https://hal.archives-ouvertes.fr/hal-01707973
Publikováno v:
European Journal of Lipid Science and Technology. 108:545-553
The operational stability of a commercial immobilized lipase from Thermomyces lanuginosa ("Lipozyme TL IM") during the interesterification of two fat blends, in solvent-free media, in a continuous packed-bed reactor, was investigated. Blend A was a m