Zobrazeno 1 - 10
of 76
pro vyhledávání: '"Sandra Aparecida, de Assis"'
Autor:
Mona Liza Santana, Iasnaia Maria de Carvalho Tavares, Floriatan Santos Costa, Elisa Teshima, Amanda Reges de Sena, Marcelo Franco, Sandra Aparecida de Assis
Publikováno v:
Biotechnology and Applied Biochemistry.
Guava juice is cloudy and viscous, which hinders filtration, decreases yield, and causes the loss of quality after its processing and during storage. This study aimed to evaluate enzymatic treatment effects using crude multi-enzymatic extracts (CME)
Autor:
Gildomar Lima Valasques Junior, Jener David Gonçalves Santos, Pedro Felipe Pereira Chaves, Lucimara Mach Côrtes Cordeiro, Elisangela Fabiana Boffo, Sandra Aparecida de Assis
Publikováno v:
Natural Product Research. :1-5
Autor:
Íngara Keisle São Paulo Barretto Miranda, Glaucia Lais Neco, Flávia Oliveira de Lima, Sara Lima Alves, Fernanda Vidigal Duarte Souza, Elaine C.M. Cabral-Albuquerque, Geany Peruch Camilloto, Sandra Aparecida de Assis, Fernando Rocha Santana, Cassia Britto Detoni
Publikováno v:
Journal of Pharmaceutical Sciences. 110:2372-2378
Polymeric membranes have been used in several applications, including their use as curatives in cutaneous wounds. Bromelain has long been used for anti-inflammatory purposes, so the objective of this work was to produce carboxymethylcellulose-acetyla
Autor:
Sandra Aparecida de Assis, Larissa Emanuelle da Silva Almeida, Geise Camila de Araujo Ribeiro
Publikováno v:
Biotechnology and Applied Biochemistry. 69:963-973
β-glucosidases (BGLs) belong to the group of enzymes of cellulases and acts in the last stage of cellulose degradation, releasing glucose molecules, eliminating the inhibitory effect of cellobiose. This study focused on the production, characterizat
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
Publikováno v:
Brazilian Journal of Development. 7:18235-18250
Publikováno v:
The protein journal. 41(2)
β-Glucosidase is widely used in several industrial segments, among which we can highlight the pharmaceutical industry, beverages, biofuels, animal feed production, and the textile industry. The great applicability of this enzyme, associated with the
Autor:
Raquel Guimarães Benevides, Pedro Fernandes, Sandra Aparecida de Assis, Juliana Mota de Oliveira
Publikováno v:
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
The protease was produced extracellularly in submerged fermentation by the yeast Rhodotorula oryzicola using different sources of nitrogen and maximum activity (6.54 × 10-3 U/mg) was obtained in medium containing 2% casein (w/v). Purification of the
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 ...
Autor:
Rita de Cássia L. Figueiredo Ribeiro, Diego Sampaio Nascimento, Pedro Fernandes, Danyo Maia Lima, Sandra Aparecida de Assis
Publikováno v:
Food Technology and Biotechnology, Vol 49, Iss 4, Pp 424-434 (2011)
In response to the growing demand for the consumption of natural, healthy and low-calorie food, a large number of so-called alternative sugars has emerged since the early 80s, among them fructose. This sugar is a ketohexose, known as D-fructose or le
Externí odkaz:
https://doaj.org/article/c1e7f06812c340aa819da52608fbc4e3