Zobrazeno 1 - 10
of 29
pro vyhledávání: '"José Ailton Conceição, Bispo"'
Autor:
Geiza Suzart Araújo, Gislane Oliveira Ribeiro, Sílvia Maria Almeida de Souza, Gervásio Paulo da Silva, Giovani Brandão Mafra de Carvalho, José Ailton Conceição Bispo, Ernesto Acosta Martínez
Publikováno v:
Food Technology and Biotechnology, Vol 60, Iss 1, Pp 89-98 (2022)
Research background. Due to the lack of nitrogen in honey, fermentation of honey must is limited or delayed, in addition to stimulating the production of unpleasant sensory compounds, such as sulfur derivatives. The use of natural supplements has bee
Externí odkaz:
https://doaj.org/article/701f86f54240483aae24ab8a7a5714f8
Autor:
Anne Kettery Carneiro e Silva, Adriana Soares Anunciação, Eliana Vieira Canettieri, José Ailton Conceição Bispo, Ernesto Acosta Martínez
Publikováno v:
European Food Research and Technology. 248:2539-2551
Publikováno v:
Brazilian Journal of Development. 8:42431-42450
In this study, the yeast growth process was mathematically modeled and growth kinetic parameters were defined for two strains of Myriangium sp. (Y6511 and Y6512) in Sabouraud medium at temperatures of 26, 30 and 34 °C at time t varying from t0 = 0 h
Autor:
Ernesto Acosta Martínez, Sílvia Maria Almeida de Souza, Gervásio Paulo da Silva, José Ailton Conceição Bispo, Giovani B. M. Carvalho, Geiza Suzart Araújo, Gislane Oliveira Ribeiro
Publikováno v:
Food Technology and Biotechnology. 60:89-98
Research background. Due to the lack of nitrogen in honey, fermentation of honey must is limited or delayed, in addition to stimulating the production of unpleasant sensory compounds, such as sulfur derivatives. The use of natural supplements has bee
Autor:
José Ailton Conceição Bispo, Carlos Francisco Sampaio Bonafe, A. L. Carvalho, Ernesto Acosta Martínez, Daniel Ferreira de Lima Neto
Publikováno v:
Chemical Papers. 74:2861-2874
The urea- and pressure-induced dissociation of tobacco mosaic virus (TMV) and proton involvement were investigated using a thermodynamic approach that considered the extent of reaction for protons and urea. The stoichiometry of these effectors was de
Autor:
Hevelynn Franco Martins, Suellen Santa Rosa de Almeida Carvalho, Sílvia Maria Almeida de Souza, José Ailton Conceição Bispo, Ernesto Acosta Martínez
Publikováno v:
Brazilian Journal of Development. 5:23234-23245
Autor:
José Ailton Conceição Bispo, Thaíse Souza Amorim, Carlos Francisco Sampaio Bonafe, Giovani B. M. Carvalho, Solimar de Brito Lopes, Ernesto Acosta Martínez
Publikováno v:
LWT. 97:561-569
In this work the influence of acerola (Malpighiae marginata DC) pulp, at concentrations of 0, 10, 15, 25 and 30%, on mead production by Saccharomyces cerevisiae AWRI 796 was evaluated. A novel approach based on cell growth to obtain high accuracy fit
Autor:
Geiza Suzart, Araújo, Gislane Oliveira, Ribeiro, Sílvia Maria Almeida, de Souza, Gervásio, Paulo da Silva, Giovani Brandão Mafra, de Carvalho, José Ailton Conceição, Bispo, Ernesto Acosta, Martínez
Publikováno v:
Food technology and biotechnology. 60(1)
Due to the lack of nitrogen in honey, fermentation of honey must is limited or delayed, in addition to stimulating the production of unpleasant sensory compounds, such as sulfur derivatives. The use of natural supplements has been investigated as low
Autor:
Silvio A.B. Vieira de Melo, César A. P. Aguirre, Daniel Ferreira de Lima Neto, José Ailton Conceição Bispo, Wallisson Dos S. Lima, Carlos Francisco Sampaio Bonafe
Publikováno v:
Engineering Reports, Vol 2, Iss 9, Pp n/a-n/a (2020)
A computational procedure based on the numerical integration of the Michaelis‐Menten model of enzyme action, free of any restrictions of steady‐state conditions and substrate/enzyme ratios is proposed. The original Michaelis‐Menten data for inv
Autor:
Mona Liza, Santana, José Ailton Conceição, Bispo, Amanda Reges, de Sena, Elisa, Teshima, Aila Riany, de Brito, Floriatan Santos, Costa, Marcelo, Franco, Sandra Aparecida, de Assis
Publikováno v:
J Food Sci Technol
Tangerine juice was treated with crude extract containing cellulase from Pseudozyma sp. obtained by liquid fermentation. The thermal stability of cellulase was investigated by incubating crude extract at different temperatures and times. The pulp, ob