Zobrazeno 1 - 10 of 32 pro vyhledávání: '"Mario ARIAS-ZABALA"'
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Akademický článek
PRODUCCIÓN DE XILITOL POR Candida guilliermondii A PARTIR DE FERMENTACIÓN DE RESIDUOS DE PALMA DE ACEITE
Autor: Katherine Manjarres-Pinzón, Mario Arias-Zabala, Yuly Andrea Molina-Ramírez, María Isabel Betancur-Nieto, Eduardo Rodríguez-Sandoval
Publikováno v: Revista U.D.C.A Actualidad & Divulgación Científica, Vol 19, Iss 2, Pp 403-409 (2016)
La hidrólisis ácida diluida del residuo lignocelulósico de raquis de palma de aceite produce azúcares fermentables, como la xilosa, principal fuente de carbono para la producción de xilitol, por Candida guilliermondii En este estudio, se evaluó
Externí odkaz: https://doaj.org/article/8324c1536ef44b1c85699e28cda998e8
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3
Akademický článek
Bioethanol production by fermentation of hemicellulosic hydrolysates of african palm residues using an adapted strain of Scheffersomyces stipitis
Autor: Frank Carlos Herrera-Ruales, Mario Arias-Zabala
Publikováno v: Dyna, Vol 81, Iss 185, Pp 212-218 (2014)
Se evaluó la producción de etanol a escala matraz usando una cepa de Scheffersomyces stipitis (Pichia stipitis) adaptada a inhibidores presentes en hidrolizados hemicelulósicos de palma africana. La adaptación se logró luego de 20 subcultivos en
Externí odkaz: https://doaj.org/article/d847fec5030c417f8f54c3e834371b9f
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4
Effects of agitation rate and dissolved oxygen on xylose reductase activity during xylitol production at bioreactor scale
Autor: Katherine MANJARRES-PINZÓN, Dary MENDOZA-MEZA, Mario ARIAS-ZABALA, Guillermo CORREA-LONDOÑO, Eduardo RODRIGUEZ-SANDOVAL
Publikováno v: Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology (2022)
Food Science and Technology, Volume: 42, Article number: e04221, Published: 05 JAN 2022
The study of xylose reductase (XR) - one of the key enzymes in the production of xylitol - is important in the fermentation process to have maximum efficiency in the bioconversion of xylose to xylitol in lignocellulosic hydrolysate. The aim was to ev
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::13db601b3934099497e23ece94b41e3b
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100873
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5
Optimization of Flavonoid Production in Plant Cell Culture of Thevetia peruviana Elicited with Methyl Jasmonate and Salicylic Acid
Autor: Guillermo Correa Londoño, Mateo David León Durán, Mario Arias Zabala
Publikováno v: Brazilian Archives of Biology and Technology, Volume: 64, Article number: e21210022, Published: 19 NOV 2021
Brazilian Archives of Biology and Technology, Vol 64 (2021)
Brazilian Archives of Biology and Technology v.64 2021
Brazilian Archives of Biology and Technology
Instituto de Tecnologia do Paraná (Tecpar)
instacron:TECPAR
Thevetia peruviana is a medicinal plant that has valuable secondary terpenoid-type metabolites and phenolic compounds. Some flavonoid compounds of pharmaceutical interest stand out in the latter group. The concentration of these bioactive compounds i
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c1733bd2a8f1f65b81042843c482baa3
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132021000100217&lng=en&tlng=en
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8
Valorization of iraca (Carludovica palmata, Ruiz & Pav.) infructescence by ultrasound-assisted extraction: An economic evaluation
Autor: Angelica Galviz-Quezada, Ana María Ochoa-Aristizábal, J. Felipe Osorio-Tobón, Mario Arias Zabala, Susana Ochoa
Publikováno v: Food and Bioproducts Processing. 118:91-102
The aim of our study was to examine the economics of ultrasound-assisted extraction (UAE) of phenolic compounds from iraca infructescence. The effects of temperature, amplitude, and extraction time on the global extraction yield (GEY) and total pheno
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::0e552f46dc7c0825e8efcc075cb774e5
https://doi.org/10.1016/j.fbp.2019.08.016
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9
Obtención de nitrito a partir de fuentes vegetales mediante proceso fermentativo usando bacterias nitrato-reductoras Sthaphylococcus carnosus y S. xylosus
Autor: María Carolina Rodríguez Daza, Mario Arias Zabala, Diego Alonso Restrepo Molina
Publikováno v: Dyna, Vol 86, Iss 210, Pp 254-261 (2019)
DYNA, Volume: 86, Issue: 210, Pages: 254-261, Published: JUL 2019
Sodium nitrate is an essential food additive widely used in cured meats. The increased unfavorable perceptions about chemicals in foods and their repercussions on health have positioned nitrites as undesirable compounds in meat products. Natural and
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2edc04ce0240ba1e72204107915fa605
https://revistas.unal.edu.co/index.php/dyna/article/view/77377
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10
Protonema Suspension Cultures of Polytrichum Juniperinum as a Potential Production Platform for Bioactive Compounds
Autor: Isabel Ortega-Bedoya, Mario Arias-Zabala, Natalia Ruiz-Molina
Publikováno v: Journal of Herbs, Spices & Medicinal Plants. 25:114-127
The chemical composition, cytotoxic effect, and antibacterial activity of protonema suspension cultures of Polytrichum juniperinum were evaluated. The most promising extracts from the field-collected moss were ethyl acetate and dichloromethane extrac
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::54cdc23eaa90e34934b7e0337e558195
https://doi.org/10.1080/10496475.2019.1577321
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