Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Beatriz Galdino Ribeiro"'
Biosurfactant produced by Candida utilis UFPEDA1009 with potential application in cookie formulation
Autor:
Beatriz Galdino Ribeiro, Bruno Oliveira de Veras, Jaciana dos Santos Aguiar, Jenyffer Medeiros Campos Guerra, Leonie Asfora Sarubbo
Publikováno v:
Electronic Journal of Biotechnology, Vol 46, Iss , Pp 14-21 (2020)
Background: Biosurfactants are biomolecules that have the potential to be applied in food formulations due to their low toxicity and ability to improve sensory parameters. Considering the ability of yeasts to produce biosurfactants with food-friendly
Externí odkaz:
https://doaj.org/article/67984287268b4c60aac2904f07e736f8
Publikováno v:
Frontiers in Bioengineering and Biotechnology, Vol 8 (2020)
Biosurfactants have aroused considerable interest due to the possibility of acquiring useful products that are tolerant to processing techniques used in industries. Some yeasts synthesize biosurfactants that offer antioxidant activity and thermal res
Externí odkaz:
https://doaj.org/article/945b1f69db1a44c8b683a9b3e5ef3795
Autor:
Beatriz Galdino Ribeiro, Marcia Monteiro Dos Santos, Ivison Amaro da Silva, Hugo Morais Meira, Anderson Oliveira De Medeiros, Jenyffer Medeiros Campos Guerra, Leonie Asfora Sarubbo
Publikováno v:
Chemical Engineering Transactions, Vol 79 (2020)
Surfactants are chemical compounds that have the property of being preferably located between phases with different degrees of polarity, which may be of synthetic or natural origin, the latter being called biosurfactants. These have several advantage
Externí odkaz:
https://doaj.org/article/97823fed6bed48a3be3a7900ef1454dd
Autor:
Beatriz Galdino Ribeiro, Márcia Monteiro Dos Santos, Maria Isabel Silveira Pinto, Hugo Morais Meira, Italo Batista Durval, Jenyffer Medeiros Campos Guerra, Leonie Sarubbo
Publikováno v:
Chemical Engineering Transactions, Vol 74 (2019)
Biosurfactants are amphipathic molecules with capacity to reduce the surface and interfacial tension of aqueous solutions, arousing great industrial interest due to the diversity of structures and production from renewable sources, allowing the obten
Externí odkaz:
https://doaj.org/article/b04b7f04dceb4c648f67ca1b2d70bcdb
Autor:
Raquel Ferreira do Nascimento, José Adson Andrade de Carvalho Filho, Daniella Carla Napoleão, Beatriz Galdino Ribeiro, Jaime Joaquim da Silva Pereira Cabral, Anderson Luiz Ribeiro de Paiva
Publikováno v:
Water, Air, & Soil Pollution. 234
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5aaa3b3859252c1586e02939ac48db34
https://doi.org/10.1007/s11270-023-06239-2
https://doi.org/10.1007/s11270-023-06239-2
Biosurfactant produced by Candida utilis UFPEDA1009 with potential application in cookie formulation
Autor:
Leonie Asfora Sarubbo, Jaciana S. Aguiar, Beatriz Galdino Ribeiro, Bruno Oliveira de Veras, Jenyffer Medeiros Campos Guerra
Publikováno v:
Electronic Journal of Biotechnology, Vol 46, Iss, Pp 14-21 (2020)
Background Biosurfactants are biomolecules that have the potential to be applied in food formulations due to their low toxicity and ability to improve sensory parameters. Considering the ability of yeasts to produce biosurfactants with food-friendly
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b6fd6d244156ed04228e51a4f931563e
http://www.sciencedirect.com/science/article/pii/S0717345820300208
http://www.sciencedirect.com/science/article/pii/S0717345820300208
Autor:
Marcos André Soares Oliveira, Marta Maria Menezes Bezerra Duarte, Joan Manuel Rodríguez-Díaz, Rayany Magali da Rocha Santana, Beatriz Galdino Ribeiro, Graziele Elisandra do Nascimento, Maurício Alves da Motta Sobrinho, Deivson C. S. Sales, Daniella Carla Napoleão
Publikováno v:
Water Science and Technology. 81:2545-2558
This work investigates the efficiency of LED and UV-C photo-reactors for paracetamol degradation using advanced oxidative processes. Among the evaluated processes, photo-Fenton was the most efficient for both radiations. Degradations greater than 81%
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::80dee01af8d56ca15e53deec21281a8b
https://doi.org/10.2166/wst.2020.310
https://doi.org/10.2166/wst.2020.310
Autor:
Raquel D. Rufino, Beatriz Galdino Ribeiro, Jaciana S. Aguiar, Leonie Asfora Sarubbo, Italo José Batista Durval, Attilio Converti
Publikováno v:
Fermentation, Vol 7, Iss 189, p 189 (2021)
Fermentation; Volume 7; Issue 3; Pages: 189
Fermentation; Volume 7; Issue 3; Pages: 189
Biosurfactants have attracted increasing interest from the food industry due to their emulsifying, foaming and solubilizing properties. However, the industrial use of microbial biosurfactants has been hampered by the high production costs related mai
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e1cd52322db777d390a7eae367f22cc3
https://www.mdpi.com/2311-5637/7/3/189
https://www.mdpi.com/2311-5637/7/3/189
Publikováno v:
Biocatalysis and Agricultural Biotechnology. 42:102358
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3471b72cbedd438a6602f8fd7e539ba2
https://doi.org/10.1016/j.bcab.2022.102358
https://doi.org/10.1016/j.bcab.2022.102358
Publikováno v:
Biotechnology Progress. 36
There has been considerable interest in the use of biosurfactants due to the diversity of structures and the possibility of production from a variety of substrates. The potential for industrial applications has been growing, as these natural compound
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d465dfca483b4d119dd58598bee8d8ba
https://doi.org/10.1002/btpr.3030
https://doi.org/10.1002/btpr.3030