Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Euclides J. Lourenço"'
Publikováno v:
Food Science and Technology, Vol 24, Iss 1, Pp 139-145 (2004)
No presente estudo procedeu-se ao isolamento e caracterização da fração globulina majoritária (11 S) de grão-de-bico, var. IAC-Marrocos. A globulina majoritária extraída foi isolada por cromatografia de filtração em gel e de troca-iônica m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::8275776c14b9438e1bb1da9a2007ee0b
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612004000100025
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612004000100025
Autor:
Valdir A. NEVES, Euclides J. LOURENÇO
Publikováno v:
Food Science and Technology, Vol 18, Iss 3, Pp 346-349 (1998)
Protein fractions were isolated from lentil cotyledons and tannins were isolated and purified from lentil seed coats. The globulin fraction corresponded to 42.7% of the total lentil flour nitrogen, representing the major protein fraction. Acetone:wat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::3aa8e7a9afa9af52892e647d462f69f6
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20611998000300017
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20611998000300017
Publikováno v:
SciELO
Repositório Institucional da UNESP
Universidade Estadual Paulista (UNESP)
instacron:UNESP
Repositório Institucional da UNESP
Universidade Estadual Paulista (UNESP)
instacron:UNESP
Submitted by Guilherme Lemeszenski (guilherme@nead.unesp.br) on 2013-08-22T18:52:56Z No. of bitstreams: 0 Made available in DSpace on 2013-08-22T18:52:56Z (GMT). No. of bitstreams: 0 Previous issue date: 1997-12-01 Made available in DSpace on 2013-09
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f1372f0f7d377fdddb39b328275a161a
https://doi.org/10.1590/s0101-20611997000300003
https://doi.org/10.1590/s0101-20611997000300003
Publikováno v:
Food Science and Technology, Vol 17, Iss 3, Pp 208-212 (1997)
Os taninos da casca da semente de lentilha foram extraídos e purificados, levados à interação com albumina isolada de lentilha e com caseína; e estudados por turbidimetria. As interações da albumina e caseína com taninos purificados, a vária
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::824c9f74d48bc769c200ddf26794bc33
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20611997000300003
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20611997000300003
Publikováno v:
Journal of Food Biochemistry. 19:109-120
The major globulin fraction from lentil seeds was investigated with respect to in vitro hydrolysis by trypsin and chymotrypsin. Globulin was isolated by a NaCl-ascorbate extraction procedure and purified by DEAE-cellulose chromatography and gel filtr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::42c88c1f462417658213d7236f59e121
https://doi.org/10.1111/j.1745-4514.1995.tb00525.x
https://doi.org/10.1111/j.1745-4514.1995.tb00525.x
Publikováno v:
Journal of Agricultural and Food Chemistry. 40:2369-2373
Polyphenol oxidase (PPO, EC 1.14.18.1) extracted from sweet potato root [Ipomoea batatas (L.) Lam.] was purified 189-fold by precipitation with ammonium sulfate and elution fromcolumns of Sephadex G-26, DEAE-cellulose, and Sephadex G-100. Polyacrylam
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f477c4729ea244b135bec3355713cf10
https://doi.org/10.1021/jf00024a009
https://doi.org/10.1021/jf00024a009
Publikováno v:
Journal of Agricultural and Food Chemistry. 39:458-462
UNESP,FCF,DEPT FOOD & NUTR,RODOVIA ARARAQUARA JAU KM 1,CAIXA POSTAL 502,BR-14800 ARARAQUARA,BRAZIL
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b8f22cb70166803df2333efb5d1ae01d
https://doi.org/10.1021/jf00003a006
https://doi.org/10.1021/jf00003a006
Publikováno v:
Journal of the Science of Food and Agriculture. 52:249-259
UNIV ESTADUAL PAULISTA JULIO MESQUITO FILHO,SCH PHARMACEUT SCI,DEPT FOOD & NUTR,ARARAQUARA,BRAZIL
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bd91cd980aec60da2f7d57b588e3b578
https://doi.org/10.1002/jsfa.2740520211
https://doi.org/10.1002/jsfa.2740520211
Publikováno v:
Phytochemistry. 29:1051-1056
Soluble and bound peroxidases were isolated from the pulp of ripening papaya fruit. During papaya ripening, soluble and bound peroxidase activities increased 2.5- and 4.2-fold, respectively. Soluble peroxidase was purified 59-fold by ammonium sulphat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0b596f42ee57e37f12619c11451be8d9
https://doi.org/10.1016/0031-9422(90)85401-z
https://doi.org/10.1016/0031-9422(90)85401-z
Publikováno v:
SciELO
Repositório Institucional da UNESP
Universidade Estadual Paulista (UNESP)
instacron:UNESP
Food Science and Technology v.24 n.1 2004
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 24, Issue: 1, Pages: 139-145, Published: MAR 2004
Repositório Institucional da UNESP
Universidade Estadual Paulista (UNESP)
instacron:UNESP
Food Science and Technology v.24 n.1 2004
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 24, Issue: 1, Pages: 139-145, Published: MAR 2004
Submitted by Guilherme Lemeszenski (guilherme@nead.unesp.br) on 2013-08-22T18:53:03Z No. of bitstreams: 1 S0101-20612004000100025.pdf: 921459 bytes, checksum: 726a681624ee26c849db725b105ebcc2 (MD5) Made available in DSpace on 2013-08-22T18:53:03Z (GM
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::16cd9db03ecb8e8451a3912d312c4e48
