Výsledky vyhledávání - "Líbia de Sousa Conrado Oliveira"

Akademický článek

PRODUÇÃO DE ETANOL DE SEGUNDA GERAÇÃO PROVENIENTE DO BAGAÇO DE PENDÚCULOS DO CAJU

Autor: EZENILDO EMANUEL DE LIMA, FLÁVIO LUIZ HONORATO DA SILVA, LÍBIA DE SOUSA CONRADO OLIVEIRA, ADRIANO SANT\u2019ANA SILVA, JOSÉ MARIANO DA SILVA NETO

Publikováno v: Revista Caatinga, Vol 28, Iss 2, Pp 26-35 (2015)

The use of cashew apple bagasse for bioethanol production aimed at taking advantage of a re-gional culture that has about 85% of waste. Due to the complex structure of the material, it is necessary to sub-mit it to physical pretreatments and/or chemi

Externí odkaz: https://doaj.org/article/de5aaec5c92440baa6aff4a160c871ae

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Akademický článek

Estudo do equilíbrio e cinética da biossorção do pb2+ por saccharomyces cerevisiae Equilibrium and kinetic study of pb2+ biosorption by saccharomyces cerevisiae

Autor: Joelma Morais Ferreira, Flávio Luiz Honorato da Silva, Odelsia Leonor Sanchez Alsina, Líbia de Sousa Conrado Oliveira, Eliane Bezerra Cavalcanti, Wolia Costa Gomes

Publikováno v: Química Nova, Vol 30, Iss 5, Pp 1188-1193 (2007)

The biosorption, based on the use of biomass for removal of ions is distinguished as an innovative and promising technology when compared with the traditional methods. In this context, the aim of the present work is to use Saccharomyces cerevisiae as

Externí odkaz: https://doaj.org/article/8d3964132d664b8894e4fe3e839c4f3a

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Akademický článek

Protein enrichment of cactus pear (Opuntia ficus - indica Mill) using Saccharomyces cerevisiae in solid-state fermentation

Autor: Lúcia de Fátima Araújo, Ariosvaldo Nunes Medeiros, Américo Perazzo Neto, Líbia de Sousa Conrado Oliveira, Flávio Luiz Honorato da Silva

Publikováno v: Brazilian Archives of Biology and Technology, Vol 48, Iss spe, Pp 161-168 (2005)

The microbial protein bioconversion of cactus pear by yeast in solid medium was studied. Three cultivation variables used were: inoculum's concentrations (5, 10 and 15 %), substrate layer thickness (2, 4 and 6 cm) and temperature (30, 34 and 38 ºC).

Externí odkaz: https://doaj.org/article/65e0585f6c4748c0b3ffdeb9b8427167

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Synthesis of an adsorbent-bioactive complex with antioxidant properties: Thermal stability

Autor: José Mariano da Silva Neto, Líbia de Sousa Conrado Oliveira, Rennan Pereira de Gusmão, Fernanda Siqueira Lima, Celsemy Eleutério Maia

Publikováno v: Chemical Engineering Research and Design. 193:245-258

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::c0172988b357bd0f12f8d34181409a71
https://doi.org/10.1016/j.cherd.2023.03.037

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Production and Recovery of Exo-polygalacturonase from Umbu (Spondias tuberosa) Residue

Autor: Raphael Lucas Jacinto Almeida, Newton Carlos Santos, Paloma Lima de Oliveira, Líbia De Sousa Conrado Oliveira, Ângela Maria Santiago, Pablícia Oliveira Galdino

Publikováno v: Waste and Biomass Valorization. 13:1101-1115

The objective of the present work was to produce exo-polygalacturonase by solid-state fermentation of the dehydrated peels of umbu (Spondias tuberosa) using Aspergillus niger CCT 0916 and then, using a biphasic aqueous system, recover the enzyme. The

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::cf92fbe836d525b9a3814f49079beae8
https://doi.org/10.1007/s12649-021-01551-6

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Thermal stability of total phenolic compounds and antioxidant activities of jaboticaba peel: Effect of solvents and extraction methods

Autor: Wanda Izabel Monteiro de Lima Marsiglia, Líbia de Sousa Conrado Oliveira, Raphael Lucas Jacinto Almeida, Newton Carlos Santos, José Mariano da Silva Neto, Ângela Maria Santiago, Beatriz Cavalcanti Amorim de Melo, Flávio Luiz Honorato da Silva

Publikováno v: Journal of the Indian Chemical Society. 100:100995

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::ded5a84b5e9941cdae476c5a7dffcf03
https://doi.org/10.1016/j.jics.2023.100995

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Hidrogel antibacteriano para aplicação em prótese de joelho

Autor: Fábio Gondim Nepomuceno, Geceane Dias, Joelda Dantas, Pascally Maria Aparecida Guerra de Araújo, Líbia de Sousa Conrado Oliveira, Hermano de Vasconcelos Pina

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::bc3d2896cf0af3e1db0a2bad0b36bfce
https://doi.org/10.36229/978-65-5866-191-7.cap.08

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Assessment of sensory and physical-chemical quality, and potential for certification of cachaças from the state of Paraíba, Brazil

Autor: Maria José Figueiredo, Líbia De Sousa Conrado Oliveira, Anderson Ferreira Vilela, João de Mélo Vieira Neto, Marcelo Barbosa Muniz, Beatriz Cavalcanti Amorim de Mélo

Publikováno v: Food Science and Technology v.41 n.3 2021
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Issue: ahead, Published: 08 FEB 2021
Food Science and Technology, Vol 41, Iss 3, Pp 661-668 (2021)

The State of Paraíba is an important producer of artisanal cachaça that has outstanding quality in national tasting panels and for this reason this research studied organizational aspects for certification and compliance with Good Manufacturing Pra

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2594e96736101d558d6665364778919b
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000300661

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