Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Marcelo Rodrigues, Figueira de Mello"'
Autor:
Amanda Reges de Sena, Ana Claúdia de Barros dos Santos, Miquéas Jamesse Gouveia, Marcelo Rodrigues Figueira de Mello, Tonny Cley Campos Leite, Keila Aparecida Moreira, Sandra Aparecida de Assis
Publikováno v:
Food Technology and Biotechnology, Vol 52, Iss 4, Pp 459-467 (2014)
Tannase (EC 3.1.1.20) is an enzyme that hydrolyzes the ester and depside bonds of tannic acid to gallic acid and glucose. In the production of foods and beverages, it contributes to the removal of the undesirable effects of tannins. The aim of this s
Externí odkaz:
https://doaj.org/article/7dd025488b274b9daa350ca9ffeb79d3
Autor:
Gláucia Manoella de Souza Lima, Amanda Reges de Sena, Marcos Juliano Gouveia, Tonny Cley Campos Leite, Marcelo Rodrigues Figueira de Mello, Lúzia Morgana de Melo Lopes, Sandra Aparecida de Assis, Keila Aparecida Moreira, Miquéas Jamesse Gouveia
Publikováno v:
Chemical Engineering Communications. 208:1369-1384
Tannin acyl hydrolases catalyzes the hydrolysis of tannins and can be used in different industrial sectors such as in food, beverage, pharmaceutical and chemical industries. The aim of the current ...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b0e9e86a489f3ea5131d8e1a5cb758f2
https://doi.org/10.1080/00986445.2020.1780212
https://doi.org/10.1080/00986445.2020.1780212
Autor:
Tonny Cley Campos Leite, Amanda Reges de Sena, Marcelo Rodrigues Figueira de Mello, Genésio José da Silva Neto, Eronildo Joaquim de Santana, Elizabeth Ferreira de Oliveira Borba, Paula Perazzo de Souza Barbosa, Bruno Anderson de Morais, Maria Isabela Ferreira de Araújo
Publikováno v:
Scientia Plena. 17
This study performed the phytochemical screening and bioactivity of Celosia argentea leaves. The phytochemical profile of hexane (Hex), ethyl acetate (AcOEt) and methanolic (MeOH) extracts of C. argentea leaves was observed by Thin Layer Chromatograp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6224d53d15424ae13e4fcc1514e09ae4
https://doi.org/10.14808/sci.plena.2021.094202
https://doi.org/10.14808/sci.plena.2021.094202
Autor:
Genésio José da Silva Neto, Amanda Reges de Sena, Marcelo Rodrigues Figueira de Mello, Thyago Moreira Leal, Tonny Cley Campos Leite, Jessica Rayanne Gomes de Oliveira
Publikováno v:
Brazilian Journal of Animal and Environmental Research. 3:1158-1169
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::52cff8bf1e1017f90ad00c90882840d4
https://doi.org/10.34188/bjaerv3n3-035
https://doi.org/10.34188/bjaerv3n3-035
Autor:
Miquéas Jamesse Gouveia, Rafael Silva de Araujo, Amanda Reges de Sena, Marcelo Rodrigues Figueira de Mello, Tonny Cley Campos Leite
Publikováno v:
Brazilian Journal of Development. 6:95524-95533
Tanases sao enzimas largamente distribuidas na natureza e hidrolisam as ligacoes ester e depsidica do acido tânico, um tanino hidrolisavel, em acido galico e glicose. Elas sao extensamente utilizadas nas industrias de alimentos e bebidas, farmaceuti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6c728080e9f871fdf7fd09d851f57c09
https://doi.org/10.34117/bjdv6n12-150
https://doi.org/10.34117/bjdv6n12-150
Autor:
Eronildo Joaquim de Santana, Tonny Cley Campos Leite, Amanda Reges de Sena, Marcelo Rodrigues Figueira de Mello, Acsa Victoria Ferreira da Silva, Atacy Maciel de Melo Cavalcante
Publikováno v:
Brazilian Journal of Animal and Environmental Research. 3:1525-1535
A especie vegetal Cyathea atrovirens mais conhecida por pau cardoso e utilizada tanto para a alimentacao sendo consumida como palmito, tanto para a fabricacao de lambedores utilizados nas afeccoes respiratorias. Devido a importância na sua utilizaca
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3f156c2967c67b84955906671c5a2135
https://doi.org/10.34188/bjaerv3n3-069
https://doi.org/10.34188/bjaerv3n3-069
Autor:
Paula Perazzo de Souza Barbosa, Tonny Cley Campos Leite, Gustavo Monteiro, Maria Isabela Ferreira de Araújo, Sandra Aparecida de Assis, Amanda Reges de Sena, Marcelo Rodrigues Figueira de Mello
The pitanga (Eugenia uniflora L.) is a native species to Brazil and widely used by Brazilian industry, mainly in food, to juice, ice cream, soft drinks, jellies and liqueurs production. The fruit contains a high concentration of anthocyanins, flavono
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::00fa519073e3b7f846c8f597edd81ceb
https://doi.org/10.5772/intechopen.96103
https://doi.org/10.5772/intechopen.96103
Autor:
Ana Claúdia de Barros Dos Santos, Tonny Cley Campos Leite, Keila Aparecida Moreira, Sandra Aparecida de Assis, Marcelo Rodrigues Figueira de Mello, Amanda Reges de Sena, Miquéas Jamesse Gouveia
Publikováno v:
Food Technology and Biotechnology, Vol 52, Iss 4, Pp 459-467 (2014)
Tannase (EC 3.1.1.20) is an enzyme that hydrolyzes the ester and depside bonds of tannic acid to gallic acid and glucose. In the production of foods and beverages, it contributes to the removal of the undesirable effects of tannins. The aim of this s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5e41f3da57622515b632dd90e434f312
http://hrcak.srce.hr/file/193430
http://hrcak.srce.hr/file/193430
Autor:
Marcelo Rodrigues Figueira de Mello, Lúzia Morgana de Melo Lopes, Tonny Cley Campos Leite, Amanda Reges de Sena, Sandra Aparecida de Assis, Marcos Juliano Gouveia, Larissa Hayannyelly Costa Batista
Tannase can be used in different industrial sectors such as in food (juices and wine) and pharmaceutical production (trimethoprim) because it catalyses the hydrolysis of hydrolysable tannins. The aim of the current study is to assess the tannase foun
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c63676273ebd8c4884c59cfaf0e3da6c
Autor:
Amanda, Reges de Sena, Ana, Claúdia de Barros Dos Santos, Miquéas Jamesse, Gouveia, Marcelo Rodrigues, Figueira de Mello, Tonny Cley Campos, Leite, Keila Aparecida, Moreira, Sandra, Aparecida de Assis
Publikováno v:
Food technology and biotechnology. 52(4)
Tannase (EC 3.1.1.20) is an enzyme that hydrolyzes the ester and depside bonds of tannic acid to gallic acid and glucose. In the production of foods and beverages, it contributes to the removal of the undesirable effects of tannins. The aim of this s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::b320463e722e784cce3907268c48c272
https://pubmed.ncbi.nlm.nih.gov/27904319
https://pubmed.ncbi.nlm.nih.gov/27904319