Zobrazeno 1 - 10
of 20
pro vyhledávání: '"Carlos Simões Nunes"'
Autor:
Gilberto Igrejas, Rui M. F. Bezerra, Vanessa Silva, Carlos Simões Nunes, Albino A. Dias, Patrícia Poeta
Native and recombinant enzymes are tools in major sectors of the biopharmaceutical, agricultural, and chemical industries, acting in very diverse areas of medicine, diagnostics, food, feed, detergents, textiles, leather, paper, pulp, and plastics. No
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::89c580c41c40a0997771fe274640d40d
https://doi.org/10.1016/b978-0-12-805419-2.00001-0
https://doi.org/10.1016/b978-0-12-805419-2.00001-0
Autor:
Carlos Simões Nunes
Enzymes are today fundamental tools in several industrial productions, including those of human and animal nutrition. Among the available enzymes, phytases, taking into account their efficacy, are excellent examples of a fully successful enzyme, allo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9be91771a9d69a95f6b5295c73e9fd8b
https://doi.org/10.1016/b978-0-12-805419-2.00027-7
https://doi.org/10.1016/b978-0-12-805419-2.00027-7
Autor:
Carlos Simões Nunes
Intellectual property (IP) is related to creations for which a monopoly is assigned to designated owners by law. The history of IP is a very old one and it begins 500 years BC. IP rights are those granted to the creators of IP, and include patents, t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b453184e3377ebe6c92981df03d5bbb3
https://doi.org/10.1016/b978-0-12-805419-2.00002-2
https://doi.org/10.1016/b978-0-12-805419-2.00002-2
Autor:
Kurt Vogel, Carlos Simões Nunes
Tyrosinases are type-3 copper proteins widely distributed in bacteria, fungi, plants, invertebrates, and mammals. Microbial tyrosinases are the most used in several applications. Tyrosinases catalyze the oxidation of mono- and di-phenolic compounds t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::19b15eb226b71ad1320e19a7a78150e8
https://doi.org/10.1016/b978-0-12-805419-2.00020-4
https://doi.org/10.1016/b978-0-12-805419-2.00020-4
Autor:
Rui Bezerra, Myriam L.M.N. Cerutti, Srijit Chakravarty, Albino A. Dias, Parisa Fallahi, Diwakar Goli, Lavanya Goodla, David Guerrand, Habte-Michael Habte-Tsion, Gilberto Igrejas, Shivendra Kumar, Vikas Kumar, Adinarayana Kunamneni, Kjell Malmlöf, Manjunath Manubolu, Carlos Simões Nunes, Christian Ogaugwu, Luana Paludo, Kavitha Pathakoti, Petra Philipps-Wiemann, Patrícia Poeta, Maitê Rodrigues, Nicholas Romano, Waldemar Rossi, Guido Rychen, Vanessa Silva, Amit K. Sinha, Michele R. Spier, Hervé Toussaint, Kurt Vogel
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b4bd957bba1e84916673230a08a146c5
https://doi.org/10.1016/b978-0-12-805419-2.00036-8
https://doi.org/10.1016/b978-0-12-805419-2.00036-8
Autor:
Carlos Simões Nunes, Kjell Malmlöf
Enzymatic degradation of pollutants by microorganisms, algae, or plants is an alternative to incineration or chemical decomposition in the transformation into innocuous products and can thus play an important future role in environmental protection a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7e3565364ce3f3535c686de8c969d021
https://doi.org/10.1016/b978-0-12-805419-2.00017-4
https://doi.org/10.1016/b978-0-12-805419-2.00017-4
Autor:
Carlos Simões Nunes
Biomass will have an important place as an alternative raw material. Potential applications of biomass hydrolysis by cellulases are food, feed, textiles, fuel, chemical industries, paper and pulp industries, waste management, medical/pharmaceutical i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::03ae7351f97c3f1eee58ce25b028e7e9
https://doi.org/10.1016/b978-0-12-805419-2.00006-x
https://doi.org/10.1016/b978-0-12-805419-2.00006-x
Food and feed additives may be natural, nature identical, or artificial. The main groups of additives are enzymes, antioxidants, colors, flavor enhancers, sweeteners, emulsifiers, stabilizers, and preservatives. Worldwide, all additives are generally
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a15095219736f2cadf600671f5c73bd4
https://doi.org/10.1016/b978-0-12-805419-2.00024-1
https://doi.org/10.1016/b978-0-12-805419-2.00024-1