Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Adones Sales"'
Autor:
Fernanda Salamoni Becker, Ana Carolina Vilas Boas, Adones Sales, Lucas Silveira Tavares, Heloisa Helena de Siqueira, Eduardo Valério de Barros Vilas Boas
Publikováno v:
Acta Scientiarum: Agronomy, Vol 37, Iss 4, Pp 457-462 (2015)
This work aimed to evaluate the physicochemical characteristics and enzymatic activity of “Sabará” jabuticaba fruits, which were cultivated in Lavras, Minas Gerais State, Brazil, at different maturation stages. The fruits were harvested and sepa
Externí odkaz:
https://doaj.org/article/a0cda90fb4a047968976cc26eaadcfbc
Autor:
Adones Sales, Tonye Gil Matos Waughon
Publikováno v:
Agrarian, Vol 6, Iss 19, Pp 7-15 (2012)
O consumo de frutas tem sido associado com a baixa incidência de doenças cardiovasculares e câncer, devido à elevada proporção de compostos bioativos. O processamento das frutas pode ocasionar alterações no conteúdo de compostos bioativos. E
Externí odkaz:
https://doaj.org/article/96e2fa73dcf7463288cea0dd4834750c
Autor:
Gustavo Molina, Adones Sales, Juliano Lemos Bicas, Glaucia Maria Pastore, Bruno Nicolau Paulino, Lorena de Oliveira Felipe
Publikováno v:
Current Opinion in Food Science. 37:98-106
Aroma is one of the most important attributes of food and is directly associated with product acceptance by the consumers. Among the different ways to obtain these compounds, the interest in biotechnologically produced aroma compounds has risen in th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::28c629782d070843eeea26e015191384
https://doi.org/10.1016/j.cofs.2020.09.010
https://doi.org/10.1016/j.cofs.2020.09.010
Publikováno v:
Food and Bioprocess Technology. 13:1261-1279
α-Terpineol (CAS No. 98-55-5) is a tertiary monoterpenoid alcohol widely and commonly used in the flavors and fragrances industry for its sensory properties. It is present in different natural sources, but its production is mostly based on chemical
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e5be4bfa355b1b10c055d0ba06dbb8a2
https://doi.org/10.1007/s11947-020-02461-6
https://doi.org/10.1007/s11947-020-02461-6
Publikováno v:
Process Biochemistry. 86:25-31
This study aimed to optimize the conditions of the biotransformation of limonene to limonene-1,2-diol by C. nymphaeae. In the initial modeling, in shake flasks, the use of 13.2 g.L−1 biomass, 27 °C, 250 rpm, and pH of 6.0 could maximize the produc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2a55f1747f595c34e86bf8a7815f557d
https://doi.org/10.1016/j.procbio.2019.07.022
https://doi.org/10.1016/j.procbio.2019.07.022
Publikováno v:
Process Biochemistry. 78:8-14
Before reaching commercial scale, a biotechnological process must be well characterized in terms of process conditions. Thus, this study aimed to investigate the culture conditions in limonene bio-transformation to limonene-1,2-diol by Colletotrichum
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::051868bf68f70ac327046f9059696fb8
https://doi.org/10.1016/j.procbio.2019.01.022
https://doi.org/10.1016/j.procbio.2019.01.022
Autor:
Juliano Lemos Bicas, Glaucia Maria Pastore, Adones Sales, Juliana Alves Americo, Mauro de Freitas Rebelo, Luana Ferreira Afonso
Publikováno v:
Biotechnology letters. 40(3)
To investigate the biocatalytic potential of Colletotrichum acutatum and Colletotrichum nymphaeae for monoterpene biotransformation. C. acutatum and C. nymphaeae used limonene, α-pinene, β-pinene, farnesene, citronellol, linalool, geraniol, perilly
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9fed2ef736b1efb2555874e91a7a0f2e
https://pubmed.ncbi.nlm.nih.gov/29288353
https://pubmed.ncbi.nlm.nih.gov/29288353
Isolamento e seleção de cepas capazes de produzir bioaromas por meio da biotransformação de terpenos
Publikováno v:
Anais do Congresso de Iniciação Científica da Unicamp.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d22dab899b56373441b55d3f8038f5c2
https://doi.org/10.19146/pibic-2016-51464
https://doi.org/10.19146/pibic-2016-51464
Autor:
Lucas Silveira Tavares, Fernanda Salamoni Becker, Adones Sales, Ana Carolina Vilas Boas, Heloisa Helena de Siqueira, Eduardo Valério de Barros Vilas Boas
Publikováno v:
Acta Scientiarum. Agronomy. 37:457
This work aimed to evaluate the physicochemical characteristics and enzymatic activity of "Sabara" jabuticaba fruits, which were cultivated in Lavras, Minas Gerais State, Brazil, at different maturation stages. The fruits were harvested and separated
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::49d8183371c07c76e5aaa8ebf16ba981
https://doi.org/10.4025/actasciagron.v37i4.19499
https://doi.org/10.4025/actasciagron.v37i4.19499