Zobrazeno 1 - 10
of 37
pro vyhledávání: '"Elena Ionata"'
Publikováno v:
Fermentation, Vol 10, Iss 1, p 68 (2024)
Non-conventional yeasts (NCYs) (i.e., non-Saccharomyces) are used as alternative starters to promote aroma complexity of fermented foods (e.g., bakery products). A total of 66 yeasts isolated from artisanal food matrices (bread and pizza sourdoughs a
Externí odkaz:
https://doaj.org/article/09d8978d5feb452aa0cfd83eff58711d
Publikováno v:
Chemical Engineering Transactions, Vol 86 (2021)
Enzymatic hydrolysis is an essential step in the lignocellulosic biomass treatment for the conversion of cellulose and hemicellulose into fermentable sugars. In the present study, a physical steam explosion (200°C) and chemical alkaline pre-hydrolys
Externí odkaz:
https://doaj.org/article/7d292aa8de14470281ad502cac837885
Autor:
Rachele Tamburino, Daniela Castiglia, Loredana Marcolongo, Lorenza Sannino, Elena Ionata, Nunzia Scotti
Publikováno v:
International Journal of Molecular Sciences; Volume 24; Issue 1; Pages: 309
Plant biomass is the most abundant renewable resource in nature. In a circular economy perspective, the implementation of its bioconversion into fermentable sugars is of great relevance. Lytic Polysaccharide MonoOxygenases (LPMOs) are accessory enzym
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::210e63ca41fa1064499ebfb091cb7816
https://doi.org/10.3390/ijms24010309
https://doi.org/10.3390/ijms24010309
Publikováno v:
International Journal of Molecular Sciences. 23:15254
In a circular economy era the transition towards renewable and sustainable materials is very urgent. The development of bio-based solutions, that can ensure technological circularity in many priority areas (e.g., agriculture, biotechnology, ecology,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6e4acbd7f512ea18acbbe19bc9165f8c
https://doi.org/10.3390/ijms232315254
https://doi.org/10.3390/ijms232315254
Autor:
Sabato Guerriero, Loredana Marcolongo, A. Sorrentino, Floriana Boscaino, Elena Ionata, Francesco La Cara
Publikováno v:
Journal of food science and technology (Online) 56 (2019): 4982–4991. doi:10.1007/s13197-019-03970-9
info:cnr-pdr/source/autori:Boscaino F.; Ionata E.; La Cara F.; Guerriero S.; Marcolongo L.; Sorrentino A./titolo:Impact of Saccharomyces cerevisiae and Metschnikowia fructicola autochthonous mixed starter on Aglianico wine volatile compounds/doi:10.1007%2Fs13197-019-03970-9/rivista:Journal of food science and technology (Online)/anno:2019/pagina_da:4982/pagina_a:4991/intervallo_pagine:4982–4991/volume:56
info:cnr-pdr/source/autori:Boscaino F.; Ionata E.; La Cara F.; Guerriero S.; Marcolongo L.; Sorrentino A./titolo:Impact of Saccharomyces cerevisiae and Metschnikowia fructicola autochthonous mixed starter on Aglianico wine volatile compounds/doi:10.1007%2Fs13197-019-03970-9/rivista:Journal of food science and technology (Online)/anno:2019/pagina_da:4982/pagina_a:4991/intervallo_pagine:4982–4991/volume:56
Non-Saccharomyces yeasts are metabolically active during grape must fermentations and can contribute with enzymes and metabolites to enhance the complexity and to define the final wine aroma. Nowadays, the use of non-Saccharomyces yeasts in combinati
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::682a873754a035debb05c0a3ca6cd40e
https://doi.org/10.1007/s13197-019-03970-9
https://doi.org/10.1007/s13197-019-03970-9
Publikováno v:
Biotechnology and applied biochemistryReferences. 67(4)
The aim of this paper is to make the point on the fortieth years study on the β-glycosidase from Sulfolobus solfataricus. This enzyme represents one of the thermophilic biocatalysts, which is more extensively studied as witnessed by the numerous lit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7b7e74d0b1a154ea1f5e906eeec9bdf9
https://pubmed.ncbi.nlm.nih.gov/32621790
https://pubmed.ncbi.nlm.nih.gov/32621790
Autor:
Floriana, Boscaino, Elena, Ionata, Francesco, La Cara, Sabato, Guerriero, Loredana, Marcolongo, Alida, Sorrentino
Publikováno v:
J Food Sci Technol
Non-Saccharomyces yeasts are metabolically active during grape must fermentations and can contribute with enzymes and metabolites to enhance the complexity and to define the final wine aroma. Nowadays, the use of non-Saccharomyces yeasts in combinati
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::a1391537b35404c5df78318d40f34209
https://pubmed.ncbi.nlm.nih.gov/31741522
https://pubmed.ncbi.nlm.nih.gov/31741522
Autor:
Ana EUSÉBIO, Susana MARQUES, Alessandra MORANA, Giuseppe SQUILLACI, Elena IONATA, Francesco LA CARA, Isabel Paula MARQUES
Publikováno v:
27th European Biomass Conference and Exhibition, Lisbona, Portogallo, 27-30/05/2019
info:cnr-pdr/source/autori:Ana EUSÉBIO, Susana MARQUES, Alessandra MORANA, Giuseppe SQUILLACI, Elena IONATA, Francesco LA CARA, Isabel Paula MARQUES/congresso_nome:27th European Biomass Conference and Exhibition/congresso_luogo:Lisbona, Portogallo/congresso_data:27-30%2F05%2F2019/anno:2019/pagina_da:/pagina_a:/intervallo_pagine
info:cnr-pdr/source/autori:Ana EUSÉBIO, Susana MARQUES, Alessandra MORANA, Giuseppe SQUILLACI, Elena IONATA, Francesco LA CARA, Isabel Paula MARQUES/congresso_nome:27th European Biomass Conference and Exhibition/congresso_luogo:Lisbona, Portogallo/congresso_data:27-30%2F05%2F2019/anno:2019/pagina_da:/pagina_a:/intervallo_pagine
Short introductive summary Dairy sector increased by 8 % in 10 countries belonging to the Member States of Europe, from 2013 to 2016 (EUROSTAT 2016) contributing to methane emissions. However, the negative aspect related to the dairy activity can be
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=cnr_________::4270ed719475427d143073b17620bafe
https://publications.cnr.it/doc/405168
https://publications.cnr.it/doc/405168
Autor:
Giovanni del Monaco, Luís Alves, Loredana Marcolongo, Susana M. Paixão, Francesco La Cara, Isabel Paula Ramos Marques, Elena Ionata
Publikováno v:
International journal of biological macromolecules (2019). doi:10.1016/j.ijbiomac.2018.09.075
info:cnr-pdr/source/autori:Loredana Marcolongo*, Francesco La Cara, Giovanni del Monaco, Susana M. Paixão, Luís Alves, Isabel Paula Marques, Elena Ionata/titolo:A novel beta-xylosidase from Anoxybacillus sp. 3M towards an improved agro-industrial residues saccharification/doi:10.1016%2Fj.ijbiomac.2018.09.075/rivista:International journal of biological macromolecules/anno:2019/pagina_da:/pagina_a:/intervallo_pagine:/volume
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
info:cnr-pdr/source/autori:Loredana Marcolongo*, Francesco La Cara, Giovanni del Monaco, Susana M. Paixão, Luís Alves, Isabel Paula Marques, Elena Ionata/titolo:A novel beta-xylosidase from Anoxybacillus sp. 3M towards an improved agro-industrial residues saccharification/doi:10.1016%2Fj.ijbiomac.2018.09.075/rivista:International journal of biological macromolecules/anno:2019/pagina_da:/pagina_a:/intervallo_pagine:/volume
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
An intracellular β-xylosidase (AbXyl), fromthe thermoalkaline Anoxybacillus sp. 3M,was purified and characterized. The homodimeric enzyme (140 kDa) was optimally active at 65 °C and pH 5.5, exhibited half life of 10 h at 60 °C, 78 and 88% residual
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5cd8b711c99ba7379c23249911df8fad
https://pubmed.ncbi.nlm.nih.gov/30219517
https://pubmed.ncbi.nlm.nih.gov/30219517
Autor:
Francesco La Cara, Giovanni Paolo Cetrangolo, Loredana Marcolongo, Ferdinando Febbraio, Elena Ionata
Publikováno v:
Biopolymers
(2018). doi:10.1002/bip.23118
info:cnr-pdr/source/autori:Ionata, Elena; Marcolongo, Loredana; La Cara, Francesco; Cetrangolo, Giovanni P.; Febbraio, Ferdinando/titolo:Improvement of functional properties of a thermostable ?-glycosidase for milk lactose hydrolysis/doi:10.1002%2Fbip.23118/rivista:Biopolymers (Print)/anno:2018/pagina_da:/pagina_a:/intervallo_pagine:/volume
(2018). doi:10.1002/bip.23118
info:cnr-pdr/source/autori:Ionata, Elena; Marcolongo, Loredana; La Cara, Francesco; Cetrangolo, Giovanni P.; Febbraio, Ferdinando/titolo:Improvement of functional properties of a thermostable ?-glycosidase for milk lactose hydrolysis/doi:10.1002%2Fbip.23118/rivista:Biopolymers (Print)/anno:2018/pagina_da:/pagina_a:/intervallo_pagine:/volume
In this work, a new exploitation of the thermostable β-glycosidase from Sulfolobus solfataricus expressed in Saccharomyces cerevisiae to create functional foods for low lactose diets was evaluated. For this purpose, the lactose hydrolysis reaction u
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7ee6fdb8cd99bb514891c72e8a684241
http://www.cnr.it/prodotto/i/386615
http://www.cnr.it/prodotto/i/386615