LIPASE FROM RHIZOPUS ORYZAE IMMOBILIZED ON CORN COB POWDER: A NEW APPROACH FOR DIETETIC TRIGLYCERIDE SYNTHESIS IN A FIXED BED REACTOR

Autor: Bruna Jeanne Soares Pacheco, Grazielle Santos Silva Andrade, Ariela Veloso de Paula

Publikováno v: Química Nova, Vol 47, Iss 7 (2024)

This work explores the possibility of using corn cob powder as a carrier for immobilization by physical adsorption of lipase from Rhizopus oryzae used in acidolysis reaction of grape seed oil with capric acid (C10) to synthesize dietary triglycerides

Externí odkaz: https://doaj.org/article/518bbe7b530246308ba33f63de586b99

Production of cellulose nanocrystals from pineapple crown fibers through alkaline pretreatment and acid hydrolysis under different conditions

Autor: Lúrima Uane Soares Faria, Bruna Jeanne Soares Pacheco, Gislaine Couto Oliveira, Jaqueline Lacerda Silva

Publikováno v: Journal of Materials Research and Technology, Vol 9, Iss 6, Pp 12346-12353 (2020)

In the growing search for sustainability, nanocellulose has stood out, since it is obtained from natural fibers, a renewable and biodegradable source, being able to promote the reuse of agricultural waste. Due to their high availability and low cost,

Externí odkaz: https://doaj.org/article/0da1e55ee9fd4745aec967597d874ee3

AVALIAÇÃO NA EDUCAÇÃO FÍSICA ESCOLAR: RECONHECENDO A ESPECIFICIDADE DE UM COMPONENTE CURRICULAR

Autor: Wagner dos Santos, Bruna Jéssica Mathias, Juliana Martins Cassani Matos, Aline Oliveira Vieira

Publikováno v: Movimento, Vol 21, Iss 1, Pp 205-218 (2015)

El estudio busca analizar las posibilidades y las necesidades de producir prácticas evaluativas en la Educación Física que lleven en consideración los saberes valorados por la educación escolarizada y por las especificidades de esa asignatura. U

Externí odkaz: https://doaj.org/article/60693f2eee5c424ea5df355acaae958b

Antifungal and physicochemical properties of inclusion complexes based on β-cyclodextrin and essential oil derivatives.

Autor: Herrera A; Food Packaging Laboratory (LABEN CHILE), Department of Food Science and Technology, Faculty of Technology, Universidad de Santiago de Chile, Santiago, Chile; Center for the Development of Nanoscience and Nanotechnology (CEDENNA), Universidad de Santiago de Chile, Santiago, Chile., Rodríguez FJ; Food Packaging Laboratory (LABEN CHILE), Department of Food Science and Technology, Faculty of Technology, Universidad de Santiago de Chile, Santiago, Chile; Center for the Development of Nanoscience and Nanotechnology (CEDENNA), Universidad de Santiago de Chile, Santiago, Chile. Electronic address: francisco.rodriguez.m@usach.cl., Bruna JE; Food Packaging Laboratory (LABEN CHILE), Department of Food Science and Technology, Faculty of Technology, Universidad de Santiago de Chile, Santiago, Chile; Center for the Development of Nanoscience and Nanotechnology (CEDENNA), Universidad de Santiago de Chile, Santiago, Chile., Abarca RL; Instituto de Ciencia y Tecnología de los Alimentos, Facultad de Ciencias Agrarias, Universidad Austral, Avda. Julio Sarrazín sn, Isla Teja, Valdivia, Chile., Galotto MJ; Food Packaging Laboratory (LABEN CHILE), Department of Food Science and Technology, Faculty of Technology, Universidad de Santiago de Chile, Santiago, Chile; Center for the Development of Nanoscience and Nanotechnology (CEDENNA), Universidad de Santiago de Chile, Santiago, Chile., Guarda A; Food Packaging Laboratory (LABEN CHILE), Department of Food Science and Technology, Faculty of Technology, Universidad de Santiago de Chile, Santiago, Chile; Center for the Development of Nanoscience and Nanotechnology (CEDENNA), Universidad de Santiago de Chile, Santiago, Chile., Mascayano C; Departamento de Ciencias del Ambiente, Facultad de Química y Biología, Universidad de Santiago de Chile, Santiago, Chile., Sandoval-Yáñez C; Institute of Applied Chemical Sciences, Theoretical and Computational Chemistry Center, Faculty of Engineering, Universidad Autónoma de Chile, Santiago, Chile., Padula M; Institute of Food Technology (ITAL), Packaging Technology Center (CETEA), Campinas-SP, Brazil., Felipe FRS; Institute of Food Technology (ITAL), Packaging Technology Center (CETEA), Campinas-SP, Brazil.

Publikováno v: Food research international (Ottawa, Ont.) [Food Res Int] 2019 Jul; Vol. 121, pp. 127-135. Date of Electronic Publication: 2019 Mar 14.

Characterization of beta-cyclodextrin inclusion complexes containing an essential oil component.

Autor: Abarca RL; Center for the Development of Nanoscience and Nanotechnology (CEDENNA), Food Packaging Laboratory (LABEN CHILE), Department of Food Science and Technology, Faculty of Technology, University of Santiago de Chile, Santiago, Chile. Electronic address: romina.abarca@usach.cl., Rodríguez FJ; Center for the Development of Nanoscience and Nanotechnology (CEDENNA), Food Packaging Laboratory (LABEN CHILE), Department of Food Science and Technology, Faculty of Technology, University of Santiago de Chile, Santiago, Chile., Guarda A; Center for the Development of Nanoscience and Nanotechnology (CEDENNA), Food Packaging Laboratory (LABEN CHILE), Department of Food Science and Technology, Faculty of Technology, University of Santiago de Chile, Santiago, Chile., Galotto MJ; Center for the Development of Nanoscience and Nanotechnology (CEDENNA), Food Packaging Laboratory (LABEN CHILE), Department of Food Science and Technology, Faculty of Technology, University of Santiago de Chile, Santiago, Chile., Bruna JE; Center for the Development of Nanoscience and Nanotechnology (CEDENNA), Food Packaging Laboratory (LABEN CHILE), Department of Food Science and Technology, Faculty of Technology, University of Santiago de Chile, Santiago, Chile.

Publikováno v: Food chemistry [Food Chem] 2016 Apr 01; Vol. 196, pp. 968-75. Date of Electronic Publication: 2015 Oct 08.