Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Saartje Hernalsteens"'
Publikováno v:
Journal of Food Engineering. 352:111536
Publikováno v:
Food Science and Technology International. :108201322311621
Given that mung beans constitute a significant nutrient source in many cultures, it is worthwhile to investigate ways to improve their nutritional and functional properties. The effect of fermentation of mung beans by Bacillus subtilis subsp. natto w
Publikováno v:
Food research international (Ottawa, Ont.). 150
The search for life/health quality has driven the search for a better understanding of food components on the overall individual health, which turns to be intrinsically related to the digestive system. In vitro digestion models are considered an alte
Publikováno v:
Biochemical Engineering Journal. 184:108472
Publikováno v:
Journal of Food Safety & Quality; Sep2022, Vol. 13 Issue 18, p6042-6048, 7p
Autor:
Saartje Hernalsteens
When bearing in mind coatings and films, with edible and/or biodegradable properties, it is important to understand that each one of these products has different production methods, applications and purposes; however, if we observe all those coating
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::94f08dd06cd5b7eea5b3980c2c40da40
https://doi.org/10.1016/b978-0-12-818134-8.00024-9
https://doi.org/10.1016/b978-0-12-818134-8.00024-9
Autor:
Vera Alejandra Alvarez, Mariana Altenhofen da Silva, Ioannis Anastopoulos, Rogério Aparecido Bataglioli, Marisa Masumi Beppu, Andrea Cristiane Krause Bierhalz, Fernanda Carla Bombaldi de Souza, Renata Francielle Bombaldi de Souza, Adrián Bonilla-Petriciolet, Josiane Gonçalves Borges, Tito Roberto Sant’Anna Cadaval, Bruna Gregatti de Carvalho, Rosemary Aparecida de Carvalho, Tecia Vieira Carvalho, Pascale Chevallier, Viktor Oswaldo Cárdenas Concha, Luana Roland Ferreira Contini, Rodrigo Cué-Sampedro, João Dias-Ferreira, Guilherme Luiz Dotto, Meryem Sedef Erdal, Júlia Vaz Ernesto, Ana R. Fernandes, Emanuel M. Fernandes, Eduardo de Paulo Ferreira, Classius Ferreira da Silva, Ronaldo Ferreira do Nascimento, Leonardo Fernandes Fraceto, Vitor Augusto dos Santos Garcia, Lucimara Gaziola de la Torre, Sandy Danielle Lucindo Gomes, Sevgi Güngör, Saartje Hernalsteens, Carmen Guadalupe Hernández-Valencia, Ahmad Hosseini-Bandegharaei, Mohd Ikmar Nizam Mohamad Isa, Emine Kahraman, Theo Guenter Kieckbusch, Henryk Koroniak, Ramón Díaz de León, Éder Cláudio Lima, Patricia Santos Lopes, Vinícius Borges Vieira Maciel, Diego Mantovani, Gustavo Martínez-Castellanos, Agnes Batista Meireles, Enayde de Almeida Melo, Ângela Maria Moraes, Mariana Agostini de Moraes, Anaftália Felismino Morais, Nur Hafiza Mr Muhamaruesa, Roberto Nasser, Beatriz C. Naveros, Deise Ochi, Romina Paola Ollier, Yıldız Özsoy, Neith Pacheco, Anderson Espirito Santo Pereira, Laura Oliveira Péres, Ana Luiza Resende Pires, Rui L. Reis, Ansorena María Roberta, João Batista Maia Rocha Neto, Luísa C. Rodrigues, Laura Mabel Sanchez, J.A. Sánchez-Fernández, Andrelina Maria Pinheiro Santos, Gilberto Dantas Saraiva, Patricia Severino, Keiko Shirai, Simone S. Silva, Mariangela de Fátima Silva, Jackson Wesley Silva dos Santos, Vicente de Oliveira Sousa Neto, João Vinícios Wirbitzki da Silveira, José L. Soriano, Eliana B. Souto, Clayton Campelo de Souza, Thiago Bezerra Taketa, Bruno Thorihara Tomoda, Fernanda Maria Vanin, Anna Cecilia Venturini, Rodrigo Silveira Vieira, Justyna Walkowiak-Kulikowska, Joanna Wolska, Patrícia Hissae Yassue-Cordeiro, Cristiana Maria Pedroso Yoshida
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c46cc67684822a6c4d78f6fbfa2b8b05
https://doi.org/10.1016/b978-0-12-818134-8.09992-2
https://doi.org/10.1016/b978-0-12-818134-8.09992-2
As observed through this book, food industry is very diverse, and during the food processing, different chemical, biochemical and biological changes can occur. Changes resulting from reactions are often desirable and important in order to enhance the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::69d56147199997b6a8394a7c7772575f
https://doi.org/10.1016/b978-0-12-811556-5.00015-6
https://doi.org/10.1016/b978-0-12-811556-5.00015-6
Publikováno v:
European Food Research and Technology. 228:213-221
The present work was devoted to investigations concerning the fructooligosaccharide producing activity of Cryptococcus sp. LEB-V2 (Laboratory of Bioprocess Engineering, Unicamp, Brazil) and its extracellular fructofuranosidase. After cell separation,
Publikováno v:
Food and Bioprocess Technology. 3:568-576
The present work was carried out with the aim to investigate some properties of an extracellular fructofuranosidase enzyme, with high transfructosylating activity, from Candida sp. LEB-I3 (Laboratory of Bioprocess Engineering, Unicamp, Brazil). The e