Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Laira Priscila Fraga"'
Publikováno v:
Química Nova, Vol 31, Iss 8, Pp 2118-2123 (2008)
Cutinases (EC 3.1.1.74) are also known as cutin hidrolases. These enzymes share catalytic properties of lipases and esterases, presenting a unique feature of being active regardless the presence of an oil-water interface, making them interesting as b
Externí odkaz:
https://doaj.org/article/31ffa4a922eb4fd2be6225df4c317838
Publikováno v:
Food and Bioprocess Technology. 5:138-146
The production of cutinase by solid-state fermentation, using by-products such as wheat bran, rice bran, or soybean rind, was carried out using a Fusarium oxysporum strain. The fermentation process was optimized using a central composite design. The
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e52cad1d451c30f0209b7cf8d650d42d
https://doi.org/10.1007/s11947-009-0261-4
https://doi.org/10.1007/s11947-009-0261-4
Publikováno v:
Brazilian Journal of Microbiology, Vol 39, Iss 1, Pp 74-77 (2008)
Cutinase is a versatile enzyme showing several interesting properties for application in industrial processes. The widespread use of this enzyme depends on the development of an efficient and low-cost production system. One of the most important step
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::125b947e65f8d19b551c6eac85c5a5f9
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822008000100018
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822008000100018
Publikováno v:
Food Science and Technology, Volume: 31, Issue: 3, Pages: 603-613, Published: SEP 2011
Food Science and Technology, Vol 31, Iss 3, Pp 603-613 (2011)
Food Science and Technology v.31 n.3 2011
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
SciELO
Repositório Institucional da UNESP
Universidade Estadual Paulista (UNESP)
instacron:UNESP
Food Science and Technology, Vol 31, Iss 3, Pp 603-613 (2011)
Food Science and Technology v.31 n.3 2011
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
SciELO
Repositório Institucional da UNESP
Universidade Estadual Paulista (UNESP)
instacron:UNESP
Submitted by Guilherme Lemeszenski (guilherme@nead.unesp.br) on 2013-08-22T18:53:14Z No. of bitstreams: 1 S0101-20612011000300009.pdf: 330270 bytes, checksum: f86aa7029a4f5525a5d4836bb99b1a0a (MD5) Made available in DSpace on 2013-08-22T18:53:14Z (GM
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::61352af663c21f88a99799df32719a22
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000300009&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000300009&lng=en&tlng=en
Publikováno v:
SciELO
Repositório Institucional da UNESP
Universidade Estadual Paulista (UNESP)
instacron:UNESP
Química Nova v.31 n.8 2008
Química Nova
Sociedade Brasileira de Química (SBQ)
instacron:SBQ
Repositório Institucional da UNESP
Universidade Estadual Paulista (UNESP)
instacron:UNESP
Química Nova v.31 n.8 2008
Química Nova
Sociedade Brasileira de Química (SBQ)
instacron:SBQ
Submitted by Guilherme Lemeszenski (guilherme@nead.unesp.br) on 2013-08-22T18:48:44Z No. of bitstreams: 1 S0100-40422008000800036.pdf: 316080 bytes, checksum: ce0e392a755b10352569e33144a5834f (MD5) Made available in DSpace on 2013-08-22T18:48:44Z (GM
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b7eebdd6fef13da664c648bc1d9dae4d
Publikováno v:
Journal of Biotechnology. 131:S212
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3c755547cf3399770850270220e99eed
https://doi.org/10.1016/j.jbiotec.2007.07.380
https://doi.org/10.1016/j.jbiotec.2007.07.380