Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Ingrid Teixeira Akamine"'
Autor:
Alane Beatriz Vermelho, Jean Vinícius Moreira, Ingrid Teixeira Akamine, Veronica S. Cardoso, Felipe R. P. Mansoldo
Publikováno v:
Plants, Vol 13, Iss 19, p 2762 (2024)
Pesticide use in crops is a severe problem in some countries. Each country has its legislation for use, but they differ in the degree of tolerance for these broadly toxic products. Several synthetic pesticides can cause air, soil, and water pollution
Externí odkaz:
https://doaj.org/article/07fe7df8e5714db182442c341461d29c
Autor:
Alane Beatriz Vermelho, Jean Vinícius Moreira, Athayde Neves Junior, Claudia Ramos da Silva, Veronica da Silva Cardoso, Ingrid Teixeira Akamine
Publikováno v:
Fermentation, Vol 10, Iss 5, p 231 (2024)
The required processes and steps for making bread include technological and innovative concepts. The current trend is the use of less toxic compounds and green methods. Besides lactic acid bacteria and yeast, other microorganisms with unique properti
Externí odkaz:
https://doaj.org/article/f72d560a5ad14b4b9e26bada44b4a027
Autor:
Ingrid Teixeira Akamine, Felipe R. P. Mansoldo, Verônica S. Cardoso, Edilma Paraguai de Souza Dias, Alane Beatriz Vermelho
Publikováno v:
Fermentation, Vol 9, Iss 8, p 703 (2023)
Sourdough is renowned for improving bakery products’ nutritional and quality characteristics through the enzymes produced by its microbiota. Among the enzymatic framework present in sourdough fermentation, amylase, cellulase, and peptidase are resp
Externí odkaz:
https://doaj.org/article/7da985c738604fb5844a4ef05dfdea47
Publikováno v:
Fermentation, Vol 9, Iss 2, p 90 (2023)
Sourdough fermentation is an ancient technique to ferment cereal flour that improves bread quality, bringing nutritional and health benefits. The fermented dough has a complex microbiome composed mainly of lactic acid bacteria and yeasts. During ferm
Externí odkaz:
https://doaj.org/article/bdbc514f7491434880a664e195c87872