Chia (Salvia hispanica) seeds degradation studied by fuzzy-c mean (FCM) and hyperspectral imaging and chemometrics - fatty acids quantification

Autor: J. P. Cruz-Tirado, Pedro Renann Lopes de França, Douglas Fernandes Barbin

Publikováno v: Scientia Agropecuaria, Vol 13, Iss 2 (2022)

Chia seeds are nutritious food because they have a high content of protein, polyunsaturated fatty acids (omega-3 and omega-6) and phenolic compounds. During storage, fatty acids are degraded, by oxidative and hydrolytic reactions, forming free fatty

Externí odkaz: https://doaj.org/article/e9331ac1e4c3497f95ca37be710bbf43

Pectin hydrolysis in cashew apple juice by Aspergillus aculeatus URM4953 polygalacturonase covalently-immobilized on calcium alginate beads: A kinetic and thermodynamic study

Autor: Attilio Converti, Pedro Renann Lopes de França, Jônatas de Carvalho Silva, Tatiana Souza Porto

Publikováno v: International Journal of Biological Macromolecules. 126:820-827

The kinetics and thermodynamics of pectin hydrolysis in cashew apple juice by polygalacturonase (PG) from Aspergillus aculeatus URM4953 covalently-immobilized on calcium alginate beads were investigated. Immobilized-PG activity in cashew apple juice

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::64d304fb643d1f972db823d65fce0c25
https://doi.org/10.1016/j.ijbiomac.2018.12.236

Optimized production of Aspergillus aculeatus URM4953 polygalacturonases for pectin hydrolysis in hog plum (Spondias mombin L.) juice

Autor: Attilio Converti, Pedro Renann Lopes de França, Jônatas de Carvalho Silva, Maria Teresa Neves-Petersen, Allan Henrique Felix de Melo, Tatiana Souza Porto

Publikováno v: Silva, J D C, de França, P R L, de Melo, A H F, Neves-Petersen, M T, Converti, A & Souza Porto, T 2019, ' Optimized production of Aspergillus aculeatus URM4953 polygalacturonases for pectin hydrolysis in hog plum ( Spondias mombin L.) juice ', Process Biochemistry, vol. 79, pp. 18-27 . https://doi.org/10.1016/j.procbio.2018.12.014

Production of total polygalacturonase (PG) and endo-polygalacturonases (endo-PG) from Aspergillus aculeatus URM4953 was optimized in submerged fermentation using passion fruit peel as substrate for pectin hydrolysis in hog plum juice. The highest act

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6ba727b525e96ced620a2cea8e9d343e
https://vbn.aau.dk/ws/files/309809476/Optimized_production_of_Aspergillus_aculeatus_URM4953_polygal_2018_Process_B.pdf