Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Arthur Luiz Baião Dias"'
Autor:
Ana Carolina De Aguiar, Juliane Viganó, Ana Gabriela da Silva Anthero, Arthur Luiz Baião Dias, Miriam Dupas Hubinger, Julian Martínez
Publikováno v:
Food Chemistry: X, Vol 13, Iss , Pp 100228- (2022)
Peppers of the Capsicum genus have a rich nutritional composition and are widely consumed worldwide. Thus, they find numerous applications in the food, pharmaceutical and cosmetic industries. One commercial application is oleoresin production, a nonp
Externí odkaz:
https://doaj.org/article/ef5845f3f19a4e34b60ea517c5a340d3
Publikováno v:
Ultrasonics Sonochemistry, Vol 74, Iss , Pp 105584- (2021)
Natural products are a source of a wide range of chemical compounds, from pigments to bioactive compounds, which can be extracted and used in different applications. Due to consumer awareness, the interest in natural compounds significantly increased
Externí odkaz:
https://doaj.org/article/bcf63b84dcf947a584c30319e2d13f5d
Publikováno v:
Chemical Engineering Research and Design. 176:23-33
Isoamyl acetate esters were synthesized under supercritical CO2 (SC-CO2) in a continuous packed-bed reactor (PBR) using immobilized lipase (Novozym 435) as the catalyst. A fractional factorial design (24−1) was applied to evaluate the effects of pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4653c7e2d6a10d75ec84a5a5ad4478f9
https://doi.org/10.1016/j.cherd.2021.09.026
https://doi.org/10.1016/j.cherd.2021.09.026
Terpenoids, also called isoprenoids or terpenes, are a large class of natural products which display a wide range of biological activities. They are major constituents of essential oils produced by aromatic plants and tree resins. Due to their notabl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9a1508d37c05b96ef9af9a5a330524fe
https://doi.org/10.2174/9781681089645122010004
https://doi.org/10.2174/9781681089645122010004
Autor:
Ana Carolina, De Aguiar, Juliane, Viganó, Ana Gabriela, da Silva Anthero, Arthur Luiz Baião, Dias, Miriam Dupas, Hubinger, Julian, Martínez
Publikováno v:
Food Chemistry: X
Highlights • Capsicum peppers are excellent sources of bioactive compounds. • Pepper bioactive are applied in the food, cosmetic and pharmaceutical industries. • Supercritical fluid technologies (SFT) is an alternative for developing green proc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::4a2d6c9b3ec5fe01325bfd4bbe99d421
https://pubmed.ncbi.nlm.nih.gov/35128385
https://pubmed.ncbi.nlm.nih.gov/35128385
Autor:
Arthur Luiz Baião Dias, Tahmasb Hatami, Juliane Viganó, Erick Jarles Santos de Araújo, Lucia Helena Innocentini Mei, Camila Alves Rezende, Julian Martínez
Publikováno v:
Journal of CO2 Utilization. 63:102125
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b13bf17010208597b9e5549ec9a0cd48
https://doi.org/10.1016/j.jcou.2022.102125
https://doi.org/10.1016/j.jcou.2022.102125
Autor:
Gabriela Nanuncio da Cunha, M. Angela A. Meireles, Julian Martínez, Philipe dos Santos, Arthur Luiz Baião Dias
Publikováno v:
The Journal of Supercritical Fluids. 142:22-31
Acetate esters were produced from fusel oil through biocatalysed reactions under supercritical CO2 (SC-CO2) and Lipozyme 435 as catalyst. Low-pressure (Patm/25 °C) and SC-CO2 adsorption with 13X-Na zeolites (15 MPa/40 °C) were applied to reduce the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::93aec8bb9e87aace508a67fdc7885aaa
https://doi.org/10.1016/j.supflu.2018.05.026
https://doi.org/10.1016/j.supflu.2018.05.026
Autor:
Victor Saldanha Carvalho, Arthur Luiz Baião Dias, Karina Pantoja Rodrigues, Tahmasb Hatami, Lucia Helena Innocentini Mei, Julian Martínez, Juliane Viganó
Publikováno v:
Journal of CO2 Utilization. 56:101865
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ce924990a115ea4aa841d743bbaf4bdf
https://doi.org/10.1016/j.jcou.2021.101865
https://doi.org/10.1016/j.jcou.2021.101865
Publikováno v:
Journal of CO2 Utilization. 23:159-178
The demand for fresh and natural products is increasing worldwide. Therefore, new production methods of natural flavor compounds have attracted the attention of food manufacturers. In this scenario, biocatalyzed chemical synthesis is being explored a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::766a67ebffbf13aba3db4f8c9589715c
https://doi.org/10.1016/j.jcou.2017.11.011
https://doi.org/10.1016/j.jcou.2017.11.011
Autor:
Leonardo M. de Souza Mesquita, Laise C. da Silva, Vitor Lacerda Sanches, Juliane Viganó, Mariana Corrêa de Souza, Leticia Contieri, Mauricio A. Rostagno, Jaísa Oliveira Chaves, Arthur Luiz Baião Dias, Rodrigo Stein Pizani
Publikováno v:
Food Chemistry: X, Vol 12, Iss, Pp 100133-(2021)
Food Chemistry: X
Food Chemistry: X
Highlights • Apple by-products are a source of phenolic compounds associated with bioactivities. • Apple processing industries generate by-products that could be better used. • This work provides an up-to-date literature overview on extraction
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d564e6b2f4eeeb99294952e22b30fd80
https://doi.org/10.1016/j.fochx.2021.100133
https://doi.org/10.1016/j.fochx.2021.100133