Zobrazeno 1 - 10
of 11
pro vyhledávání: '"Tânia Maria Bordin Bonfim"'
Autor:
Tayna Cris Silva, Maria Fabiana Sirino de Campos, Nelci Catarina Chiquetto, Débora Brand, Tânia Maria Bordin Bonfim, Mareci Mendes de Almeida
Publikováno v:
Ciencias agrarias: Estudios sistemáticos e investigación avanzada 2 ISBN: 9786525810812
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::529a9d000e54f3b9b16da4ff51be2286
https://doi.org/10.22533/at.ed.8122302022
https://doi.org/10.22533/at.ed.8122302022
Autor:
Miriam Blümel Chociai, Iara Maria Pereira Machado, José Domingos Fontana, Jorge Guido Chociai, Simone Bowles Busato, Tânia Maria Bordin Bonfim
Publikováno v:
Revista Brasileira de Ciências Farmacêuticas, Vol 38, Iss 4, Pp 457-462 (2002)
A levedura Phaffia rhodozyma, produtora de astaxantina, pigmento carotenóide largamente empregado na aqüicultura de peixes e crustáceos, pode ser eficientemente cultivada num meio de cultura de baixo custo, à base de caldo de cana diluído 1:10 e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::bcf24e746ca1c6543d734fcf7776c19c
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-93322002000400008
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-93322002000400008
Autor:
Michele Cristina Rodrigues da Cruz, Débora Brand, Nelci Catarina Chiquetto, Mareci Mendes de Almeida, Radla Zabian Basseto, Tânia Maria Bordin Bonfim
Publikováno v:
Brazilian Journal of Food Research. 8:38
Galacto-oligosaccharides are compounds that are synthesized from lactose containing two to five galactose units and a terminal glucose residue. They are formed from lactose by the transgalactosylation activity of the enzyme β-galactosidase. During t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::76c3a84b9916ad33b489db01d1843cc8
https://doi.org/10.3895/rebrapa.v8n4.4507
https://doi.org/10.3895/rebrapa.v8n4.4507
Autor:
Fernanda Gaensly, Bruna Carla Agustini, Gildo Almeida da Silva, Geraldo Picheth, Tania Maria Bordin Bonfim
Publikováno v:
Journal of Functional Foods, Vol 19, Iss , Pp 288-295 (2015)
Since red wine is the main dietary source of resveratrol, a well-known polyphenol that reduces coronary events in humans, different strategies have been employed in winery to achieve resveratrol-enriched wines. Yeasts-endowed β-glucosidase activity
Externí odkaz:
https://doaj.org/article/fbadcc916a7b468cb0c8853ae7117079
Publikováno v:
Acta Scientiarum: Biological Sciences, Vol 39, Iss 2 (2017)
Fructooligosaccharides are catalyzed by β–fructofuranosidase enzyme, produced by many microorganisms. However, in order to achieve a more profitable, low time-consuming process with lower cost, researchers have sought alternatives. This study aime
Externí odkaz:
https://doaj.org/article/4203d04cc5674689a6ce3cc8cfd9f6c2
Publikováno v:
Acta Scientiarum. Health Sciences, Vol 36, Iss 2, Pp 225-233 (2014)
Since most consumed wines in Brazil are common wines and since their representativeness is not accounted for in scientific research, current study quantifies bioactive amines and their precursors in Brazilian sweet and dry common wines, correlates th
Externí odkaz:
https://doaj.org/article/ec60ff3abf6a43b988990af38fce492b
Autor:
Flavia Cristina Jastale Pinto, Daniel Braga de Lima, Bruna Carla Agustini, Cibelle Borba Dallagassa, Maria Fernanda Shimabukuro, Márcio Chimelli, Debora Brand, Cyntia Maria Telles Fadel-Picheth, Tania Maria Bordin Bonfim
Publikováno v:
Brazilian Archives of Biology and Technology, Vol 55, Iss 6, Pp 897-901 (2012)
Seven fungi were isolated from 50 samples of cosmetic powders. Morphological analyses and ribosomal DNA Internal Transcribed Spacers sequencing were performed which allowed the discrimination of the isolated fungi as Aspergillus fumigatus, Penicilliu
Externí odkaz:
https://doaj.org/article/04accafd36664225a23ff703841d468b
Autor:
Samarina Rodrigues Wlodarczyk, Fernanda Gaensly, Rossana Calegari-Santos, Flávia Deffert, Gildo Almeida da Silva, Tania Maria Bordin Bonfim
Publikováno v:
Acta Scientiarum: Biological Sciences, Vol 37, Iss 3 (2015)
The transformation of grape must into wine is a complex microbiological process and is the product of the combined action of several genera and species of yeasts, dominated in the intermediate and final stages of fermentation by an alcohol-tolerant S
Externí odkaz:
https://doaj.org/article/76cf66cb0acc476b87ce0aa207956abf
Autor:
Daniela Dorneles, Iara Maria Pereira Machado, Miriam Blumel Chociai, Tania Maria Bordin Bonfim
Publikováno v:
Brazilian Archives of Biology and Technology, Vol 48, Iss 5, Pp 747-751 (2005)
The aim of this work was to study the influence of use of Saccharomyces cerevisiae selected varieties in the elaboration of Terci red wine from Colombo. The winemaking method followed the classic red wine vinification system and the samples were anal
Externí odkaz:
https://doaj.org/article/310e7988d85248b2b7357b0652235b8d
Autor:
Danilo Gomes Moriel, Miriam Blumel Chociai, Iara Maria Pereira Machado, José Domingos Fontana, Tania Maria Bordin Bonfim
Publikováno v:
Brazilian Archives of Biology and Technology, Vol 48, Iss 3, Pp 397-401 (2005)
The effect of feeding methods on the production of astaxanthin by the yeast Phaffia rhodozyma ATCC 24202 was studied, using continuous and pulsed fed-batch processes and low cost materials as substrates (sugar cane juice and urea). In continuous fed-
Externí odkaz:
https://doaj.org/article/0ad02f70289f4e56b60bfdde4a7bcac6