Zobrazeno 1 - 5
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pro vyhledávání: '"Cyntia Akemi Tanaka"'
Autor:
Cyntia Akemi Tanaka
Publikováno v:
Biblioteca Digital de Teses e Dissertações da UELUniversidade Estadual de LondrinaUEL.
Parte considerável (40-50%) da produção mundial de banana (Musa spp.) é descartada, devido ao manuseio excessivo e armazenamento inadequado, durante e após a colheita. Contudo, estes resíduos podem ser usados com propósitos industriais. Sua po
Autor:
Raúl Fuentes, Sergey S. Pavlov, Andrés Felipe Alzate-Arbelaez, Cyntia Akemi Tanaka, Benjamín Alberto Rojano, Rosário Bronze, María Dolores Alvarez, Jéssica Barrionuevo Ressutte, Fonyuy Rene Liayi, Afodia L. Kassum, A. V. Gorbunov, Diego Galvan, Maria-Eduardo Figueira, Ana María Piedrahita, Jeanine Peñaloza, Tiaya Sonkoue Blandine, Thais de Souza Rocha, Wilma Aparecida Spinosa, Madalena Bettencourt-Câmara, Rodrigo José Gomes, Vigya Mishra, Raul Jorge Hernan Castro-Gomez, Wenceslao Canet, Marina Frontasyeva, Devina Vaidya, P. Y. Idakwo, Flávia Imanishi Ruzon, Álvaro Cogollo, Fernanda Carla Henrique Bana, Sonchieu Jean, Amina I. Maijalo, Bruno Sepodes, Amin O. Igwegbe, Mamudu Halidu Badau, Neha Singh, S. M. Lyapunov
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::82d4953b7c5a00f325f68bd94ca06897
https://doi.org/10.9734/bpi/crafs/v2
https://doi.org/10.9734/bpi/crafs/v2
Autor:
Diego Galvan, Wilma Aparecida Spinosa, Raul Jorge Hernan Castro-Gomez, Lucas Caldeirão Rodrigues Miranda, Flávia Imanishi Ruzon, Cyntia Akemi Tanaka
The alcoholic fermentation process with agitation/static, followed by the acetic fermentation submerged in banana was evaluated. Kinetics parameters of alcoholic fermentation for the maximum ethanol/glycerol metabolites in agitated process was 29 and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::56bad7932ac6f1972431294f8f9235f7
https://doi.org/10.20944/preprints201612.0007.v1
https://doi.org/10.20944/preprints201612.0007.v1
Publikováno v:
Food Science and Technology, Iss 0 (2016)
Food Science and Technology, Volume: 36, Issue: 2, Pages: 369-374, Published: 20 MAY 2016
Food Science and Technology v.36 n.2 2016
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 36, Issue: 2, Pages: 369-374, Published: 20 MAY 2016
Food Science and Technology v.36 n.2 2016
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
The aim of this work was to evaluate a non-agitated process of bioethanol production from soybean molasses and the kinetic parameters of fermentation using a strain of Saccharomyces cerevisiae (ATCC® 2345). Kinetic experiment was conducted in medium
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7369f0c0e627c7d1a4f3115e1bdb1d12
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016005010101&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016005010101&lng=en&tlng=en
Autor:
Cyntia Akemi Tanaka
Publikováno v:
Biblioteca Digital de Teses e Dissertações da UEL
Universidade Estadual de Londrina (UEL)
instacron:UEL
Universidade Estadual de Londrina (UEL)
instacron:UEL
Parte considerável (40-50%) da produção mundial de banana (Musa spp.) é descartada, devido ao manuseio excessivo e armazenamento inadequado, durante e após a colheita. Contudo, estes resíduos podem ser usados com propósitos industriais. Sua po
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::9e0e413116a7cf3ee71fecbb27a1224e
http://www.bibliotecadigital.uel.br/document/?code=vtls000204888
http://www.bibliotecadigital.uel.br/document/?code=vtls000204888