Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Manuela Poletto Klein"'
Autor:
Keli Cristina Graciola, Bruna Roos Costa, Voltaire Sant’Anna, Manuela Poletto Klein, Kelly de Moraes
Publikováno v:
Pesquisa Agropecuária Brasileira, Vol 58 (2023)
Abstract The objective of this work was to evaluate the use of cellulase and pectinase as pretreatments for the drying of beetroot (Beta vulgaris). The experiment consisted of slices of beetroots subjected to four different treatments before the dryi
Externí odkaz:
https://doaj.org/article/69f1fe99c6da4fc2b108164175d37eef
Publikováno v:
Pesquisa Agropecuária Brasileira, Vol 58 (2023)
Abstract The objective of this work was to develop a drying process using the foam-layer method to obtain the powder from butiá (Butia spp.) pulp, as well as to characterize this powder according to its yield and physicochemical and technological ch
Externí odkaz:
https://doaj.org/article/4ffb3fef935244dca2469ebd0ba0b67a
Autor:
Manuela Poletto Klein, Voltaire Sant’Ana, Plinho Francisco Hertz, Rafael Costa Rodrigues, Jorge Luiz Ninow
Publikováno v:
Brazilian Archives of Biology and Technology, Vol 61, Iss 0 (2018)
ABSTRACT For optimization of biochemical processes in food and pharmaceutical industries, the evaluation of enzyme inactivation kinetic models is necessary to allow their adequate use. Kinetic studies of thermal inactivation of β-galactosidase from
Externí odkaz:
https://doaj.org/article/701d1e3200e8467987f8dc5aafff758e
Publikováno v:
Ciência e Agrotecnologia, Vol 34, Iss 6, Pp 1530-1535 (2010)
Este estudo avaliou o efeito da utilização da enzima β-galactosidase sobre a cristalização da lactose no doce de leite. As concentrações de lactase testadas variaram de 0 a 0,4 g/L. O grau de cristalização do produto foi avaliado sensorialme
Externí odkaz:
https://doaj.org/article/5249a05475fe46e5938fb30b4f1d4c17
Publikováno v:
Pesquisa Agropecuária Brasileira, Volume: 58, Article number: e03050, Published: 17 FEB 2023
The objective of this work was to develop a drying process using the foam-layer method to obtain the powder from butiá (Butia spp.) pulp, as well as to characterize this powder according to its yield and physicochemical and technological characteris
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::90429e868ffc1a3c5ff9ec944e2b8b00
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2023000104001&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2023000104001&lng=en&tlng=en
Publikováno v:
Research, Society and Development. 12:e0912340294
Os edulcorantes são aditivos alimentares utilizados para adoçar alimentos, de forma natural ou artificial, em vários níveis, usados pela indústria em busca de agradar novos públicos. O objetivo principal deste trabalho foi analisar a presença
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::64faffa8a99d17bdde0f57c529809812
https://doi.org/10.33448/rsd-v12i3.40294
https://doi.org/10.33448/rsd-v12i3.40294
Autor:
Gabriela Kaufmann, Manuela Poletto Klein, Márcia Inês Goettert, Tanira Alessandra Silveira Aguirre
Publikováno v:
European Polymer Journal. 181:111649
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::69d07026de16a5b6f9bac287546cc1ab
https://doi.org/10.1016/j.eurpolymj.2022.111649
https://doi.org/10.1016/j.eurpolymj.2022.111649
Autor:
Camila Regina, Hackenhaar, Carolina Flores, Rosa, Elí Emanuel Esparza, Flores, Patricio Román, Santagapita, Manuela Poletto, Klein, Plinho Francisco, Hertz
Publikováno v:
Carbohydrate Polymers. 291:119483
In this work, we studied the development of a biocomposite formulated with alginate and gelatin, crosslinked with genipin for application as support for β-galactosidase immobilization. Also, the biocomposites with the immobilized enzyme were charact
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ac2260a42a0e9f59a21b0556306363bd
https://doi.org/10.1016/j.carbpol.2022.119483
https://doi.org/10.1016/j.carbpol.2022.119483
Autor:
Voltaire Sant’Ana, Jorge Luiz Ninow, Manuela Poletto Klein, Rafael C. Rodrigues, Plinho Francisco Hertz
Publikováno v:
Brazilian Archives of Biology and Technology, Volume: 61, Article number: e18160489, Published: 13 SEP 2018
Brazilian Archives of Biology and Technology, Vol 61, Iss 0 (2018)
Brazilian Archives of Biology and Technology v.61 2018
Brazilian Archives of Biology and Technology
Instituto de Tecnologia do Paraná (Tecpar)
instacron:TECPAR
Brazilian Archives of Biology and Technology, Vol 61, Iss 0 (2018)
Brazilian Archives of Biology and Technology v.61 2018
Brazilian Archives of Biology and Technology
Instituto de Tecnologia do Paraná (Tecpar)
instacron:TECPAR
For optimization of biochemical processes in food and pharmaceutical industries, the evaluation of enzyme inactivation kinetic models is necessary to allow their adequate use. Kinetic studies of thermal inactivation of β-galactosidase from Aspergill
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e1586646e9643c2b25a3d0d94e3d73cb
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132018000100409&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132018000100409&lng=en&tlng=en