Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Juliana Silva de Lima"'
Autor:
Juliana Silva de Lima, Roberta Cruz, Julyanna Cordoville Fonseca, Erika Valente de Medeiros, Marília de Holanda Cavalcanti Maciel, Keila Aparecida Moreira, Cristina Maria de Souza Motta
Publikováno v:
The Scientific World Journal, Vol 2014 (2014)
Tannase is an enzyme that hydrolyzes esters and lateral bonds of tannins, such as tannic acid, releasing glucose and gallic acid and stands out in the clarification of wines and juices. Fungi of the genera Aspergillus and Penicillium are excellent pr
Externí odkaz:
https://doaj.org/article/1796213014af4b41a1de144daaef42c9
Autor:
Thayara Morais Portal, Bert Vanmechelen, Lore Van Espen, Daan Jansen, Dielle Monteiro Teixeira, Emanuella Sarmento Alho de Sousa, Victor Pereira da Silva, Juliana Silva de Lima, Tammy Katlhyn Amaral Reymão, Carina Guilhon Sequeira, Ana Maria Revorêdo da Silva Ventura, Luciana Damascena da Silva, Hugo Reis Resque, Jelle Matthijnssens, Yvone Benchimol Gabbay
Acute gastroenteritis is one of the main causes of mortality and morbidity worldwide, affecting mainly children, the immunocompromised and elderly people. Enteric viruses, especially rotavirus A, are considered important etiological agents, while lon
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f98f80a43eff01cc7dbada6768ee440e
https://lirias.kuleuven.be/handle/20.500.12942/690696
https://lirias.kuleuven.be/handle/20.500.12942/690696
Autor:
Attilio Converti, Mariana P. Cabrera, Cristina Maria de Souza Motta, Juliana Silva de Lima, Luiz B. Carvalho
Publikováno v:
Food Research International. 107:470-476
Responsible for hydrolysis of tannins present in several beverages, tannase is an industrial enzyme of the great potential for applications in the food industry. Tannase was covalently immobilized onto magnetic nanoparticles composed of diatomaceous
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c1a25745aa94b2ba7293d8f89482003d
https://doi.org/10.1016/j.foodres.2018.02.066
https://doi.org/10.1016/j.foodres.2018.02.066
Autor:
Jose Ivaldo de Siqueira Silva Júnior, José Erick Galindo Gomes, Roberta Cruz, Juliana Silva de Lima, Cristina Maria de Souza-Motta, Julyanna Cordoville Fonseca, Keila Aparecida Moreira
Publikováno v:
African Journal of Biotechnology. 16:2121-2126
Tannase (tannin acyl hydrolse, E.C.3.1.1.20) is an enzyme that catalyzes the hydrolysis of ester and depside bonds of hydrolysable tannins. Among the filamentous fungi the genus Penicillium is recognized as the second best producer of tannase. This e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3c205c82a7dd0c1b787c454ff0ee20da
https://doi.org/10.5897/ajb2017.16037
https://doi.org/10.5897/ajb2017.16037
Autor:
Attilio Converti, Milena Fernandes da Silva, Mariana P. Cabrera, Alessandro Alberto Casazza, Juliana Silva de Lima, Luiz Bezerra de Carvalho, Patrizia Perego
Publikováno v:
International journal of biological macromolecules. 118
Tannase (tannin acyl hydrolase, E.C. 3.1.1.20) is an enzyme that catalyzes the hydrolysis of ester and depside linkages in hydrolysable tannins such as tannic acid, releasing gallic acid and glucose. It has several commercial applications in food ind
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0690c075ac9d3f094290d8e6bfe23ec5
https://pubmed.ncbi.nlm.nih.gov/30012487
https://pubmed.ncbi.nlm.nih.gov/30012487
Autor:
Claudio Larosa, Marco Salerno, Juliana Silva de Lima, Attilio Converti, Remo Merijs Meri, Milena Fernandes da Silva, Luiz Bezerra de Carvalho
Incorporating enzymes into calcium alginate beads is an effective method to immobilise them and to preserve, at the same time, their catalytic activity. Sodium alginate was mixed with Aspergillus ficuum tannase in aqueous solution, and tannase-loaded
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a0e9523742d2acc139cfb9f75510ed8d
https://hdl.handle.net/11567/911789
https://hdl.handle.net/11567/911789
Autor:
M. A. Sousa, Gladstone Alves da Silva, Roberta Cruz, Keila Aparecida Moreira, Juliana Silva de Lima, Erika Valente de Medeiros, Polyanna Nunes Herculano, Cristina Maria de Souza-Motta, Marília de Holanda Cavalcanti Maciel, Julyanna Cordoville Fonseca
Publikováno v:
Current Biotechnology. 6
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d14493d2345397fa0b8011449287b404
https://doi.org/10.2174/2211550105666160316004323
https://doi.org/10.2174/2211550105666160316004323
Autor:
Roberta Cruz, Cledir Santos, Juliana Silva de Lima, Cristina Maria de Souza Motta, Keila Aparecida Moreira
Publikováno v:
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Caatinga is characterised as being a unique semi-arid biome only found in Brazil. It is characterised mainly for its soil poor in mineral and organic nutrients, and low water activity. On the other hand, Atlantic Forest is mainly characterised by its
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8048eb3fc50352af39112e12fd614b0f
https://doi.org/10.1127/0029-5035/2013/0127
https://doi.org/10.1127/0029-5035/2013/0127
Autor:
Cristina Maria de Souza Motta, Débora Maria Massa Lima, Roberta Cruz, Keila Aparecida Moreira, Gustavo Pereira Duda, Juliana Silva de Lima, Julyana Cordoville Fonseca, Maria José dos Santos Fernandes
Publikováno v:
Advances in Microbiology. :52-60
Tannase is a biotechnologically important enzyme that can be produced during fungal fermentation of organic matter. The Caatinga is an exclusive Brazilian ecosystem that has been largely unexplored by science, particularly its filamentous fungal dive
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fb30989d4cb79403585940b9722d6e27
https://doi.org/10.4236/aim.2013.38a009
https://doi.org/10.4236/aim.2013.38a009
Autor:
Julyanna Cordoville Fonseca, Cristina Maria de Souza Motta, Erika Valente de Medeiros, Marília de Holanda Cavalcanti Maciel, Keila Aparecida Moreira, Juliana Silva de Lima, Roberta Cruz
Publikováno v:
The Scientific World Journal
The Scientific World Journal, Vol 2014 (2014)
The Scientific World Journal, Vol 2014 (2014)
Tannase is an enzyme that hydrolyzes esters and lateral bonds of tannins, such as tannic acid, releasing glucose and gallic acid and stands out in the clarification of wines and juices. Fungi of the generaAspergillusandPenicilliumare excellent produc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d295a912fec234e9acaceba061c92177
http://europepmc.org/articles/PMC4259084
http://europepmc.org/articles/PMC4259084