Zobrazeno 1 - 10
of 69
pro vyhledávání: '"Plinho Francisco, Hertz"'
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
Autor:
Gustavo Pires Costa, Luiza Strapasson Spolidoro, Vitor Manfroi, Rafael C. Rodrigues, Plinho Francisco Hertz
Publikováno v:
Biotechnology Progress. 38
In this work, we studied the covalent immobilization of α-acetolactate decarboxylase (ALDC) on glutaraldehyde activated chitosan beads for application in beers to prevent off-flavor. The immobilized preparation was characterized regarding yield, eff
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3af9a6f63ab4dddc70efd3ff19a7167a
https://doi.org/10.1002/btpr.3295
https://doi.org/10.1002/btpr.3295
Autor:
null Gustavo Pires Costa, null Luiza Strapasson Spolidoro, null Vitor Manfroi, null Rafael C. Rodrigues, null Plinho Francisco Hertz
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6426c42f6311afeed38beb221acc7687
https://doi.org/10.1002/btpr.3295/v3/response1
https://doi.org/10.1002/btpr.3295/v3/response1
Autor:
Cristiane Maria de BORBA, Viviani Ruffo de OLIVEIRA, Karina Romeu MONTENEGRO, Plinho Francisco HERTZ, Janaína Guimarães VENZKE
Publikováno v:
Alimentos e Nutrição, Vol 24, Iss 1, Pp 21-27 (2013)
Neste experimento, objetivou-se avaliar a qualidade físico-química de hambúrgueres de carne bovina e de frango submetidos a diferentes tratamentos térmicos: cozimento em micro-ondas, forno convencional e fritura. Composição centesimal e ren
Externí odkaz:
https://doaj.org/article/0033882e6f5f43888ea136b077a949ae
Publikováno v:
Ciência Rural, Vol 40, Iss 5, Pp 1186-1192 (2010)
Os objetivos deste trabalho foram caracterizar e diferenciar vinhos-base para espumante (cultivares 'Chardonnay' e 'Pinot Noir') provenientes da Serra do Nordeste e Serra do Sudeste do Rio Grande do Sul por meio de parâmetros físico-químicos e ele
Externí odkaz:
https://doaj.org/article/7d2d034b762b491f961022b75b947633
Autor:
Simone Hickmann Flôres, Liana Stoll, Aline Oliveira e Silva Iahnke, Anelise Stein Bellé, Plinho Francisco Hertz, Hubert Rahier, Alessandro de Oliveira Rios
Publikováno v:
Packaging Technology and Science. 33:15-26
This study focused on the development and characterization of biodegradable films based on gelatin capsule residue crosslinked with the natural agent genipin extracted from genipap (Genipa americana L.). Their potential on maintaining the quality att
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2628e834737761d52300a37352be53ea
https://doi.org/10.1002/pts.2481
https://doi.org/10.1002/pts.2481
Autor:
Tania Maria Haas Costa, Elí Emanuel Esparza Flores, Rafael C. Rodrigues, Manuela P. Klein, Plinho Francisco Hertz, Fernanda Dias Cardoso, Natália Carminatti Ricardi, Larissa Bertoldo Siqueira
Publikováno v:
Process Biochemistry. 84:73-80
In this work, we studied the effect of some variables in the reaction between genipin and chitosan, to prepare a support for enzyme immobilization. Reaction temperature, pH, time and genipin concentration were evaluated for support activation and β-
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e10dfe82e9a59a979789d8fc5f8de930
https://doi.org/10.1016/j.procbio.2019.06.001
https://doi.org/10.1016/j.procbio.2019.06.001
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:
Rafaela Carvalho de Andrade, Natália Carminatti Ricardi, Monique Deon, Edilson Valmir Benvenutti, Sabrina Nicolodi, Eliana Weber de Menezes, Tania Maria Haas Costa, Roberta Bussamara, Plinho Francisco Hertz
Publikováno v:
Langmuir : the ACS journal of surfaces and colloids. 36(34)
A mesoporous, magnetic and hydrophobic material was designed step by step to act as support for lipase immobilization. Its pore size (8.0 nm) is compatible with the size of lipase from Thermomyces ...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ab3ab251359d5e73c9b18a6f91eedbfe
https://pubmed.ncbi.nlm.nih.gov/32787062
https://pubmed.ncbi.nlm.nih.gov/32787062
Autor:
Eliana Weber de Menezes, Natália Carminatti Ricardi, Camila Regina Hackenhaar, Plinho Francisco Hertz, Jéssie da Natividade Schöffer, Tania Maria Haas Costa, Edilson Valmir Benvenutti
Publikováno v:
Food Chemistry. 246:343-350
β- d -Galactosidase is an important enzyme in the dairy industry, and the enzyme from the yeast Kluyveromyces lactis is most widely used. Here, we report immobilization of the enzyme on a silica/chitosan composite support, devised to have 10% and 20
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::378c0c0aabdcdb49968614b291663a18
https://doi.org/10.1016/j.foodchem.2017.11.026
https://doi.org/10.1016/j.foodchem.2017.11.026