Výsledky vyhledávání - "Valeria C. Santos"

Autor: Cassamo U. Mussagy, Helena F. Ribeiro, Valeria C. Santos-Ebinuma, Boelo Schuur, Jorge F. B. Pereira

Publikováno v: Applied Microbiology and Biotechnology. 106:7431-7447

The development of an effective, realistic, and sustainable microbial biorefinery depends on several factors, including as one of the key aspects an adequate selection of microbial strain. The oleaginous red yeast Rhodotorula sp. has been studied as

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f38d7de6f92c06af66cdfc856f747322
https://doi.org/10.1007/s00253-022-12221-5

Zobrazit plný text záznamu

Microbial astaxanthin: from bioprocessing to the market recognition

Autor: Cassamo U. Mussagy, Anna Kot, Laurent Dufossé, Carmem N. D. P. Gonçalves, Jorge F. B. Pereira, Valeria C. Santos-Ebinuma, Vijaya Raghavan, Adalberto Pessoa

Publikováno v: Applied Microbiology and Biotechnology.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::6b49882f440def9311cf56858c35be9d
https://doi.org/10.1007/s00253-023-12586-1

Zobrazit plný text záznamu

Sustainable one-pot platform for the green recovery of carotenoids from Phaffia rhodozyma yeast and their use as natural additives in soap formulation

Autor: Cassamo U. Mussagy, Fabiane O. Farias, Valeria C. Santos-Ebinuma, Jorge F.B. Pereira, Adalberto Pessoa

Publikováno v: Environmental Technology & Innovation. 29:103029

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::6906d0530dbe7d5908366a257ecdf2e0
https://doi.org/10.1016/j.eti.2023.103029

Zobrazit plný text záznamu

An eco-friendly approach for the recovery of astaxanthin and β-carotene from Phaffia rhodozyma biomass using bio-based solvents

Autor: Cassamo U. Mussagy, Kiki A. Kurnia, Ana C.R.V. Dias, Vijaya Raghavan, Valeria C. Santos-Ebinuma, Adalberto Pessoa Jr

Publikováno v: Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
Scopus
Repositório Institucional da UNESP
Universidade Estadual Paulista (UNESP)
instacron:UNESP

Made available in DSpace on 2022-04-28T19:48:23Z (GMT). No. of bitstreams: 0 Previous issue date: 2022-02-01 There is a growing demand in the development of environmentally friendly technologies, based on the use of more biocompatible solvents for th

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::08f5c6fb4871ec08e24a17ac34a403c8
https://pubmed.ncbi.nlm.nih.gov/34910971

Zobrazit plný text záznamu

Production of natural astaxanthin by Phaffia rhodozyma and its potential application in textile dyeing

Autor: Cassamo U. Mussagy, Pedro G.P. Silva, Camila F. Amantino, Janaina F.M. Burkert, Fernando L. Primo, Adalberto Pessoa, Valeria C. Santos-Ebinuma

Publikováno v: Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eea4261bf5b61961b3377e6e970aa8f3
https://doi.org/10.1016/j.bej.2022.108658

Zobrazit plný text záznamu

Advances and trends in biotechnological production of natural astaxanthin by

Autor: Cassamo U, Mussagy, Jorge F B, Pereira, Laurent, Dufossé, Vijaya, Raghavan, Valeria C, Santos-Ebinuma, Adalberto, Pessoa

Publikováno v: Critical reviews in food science and nutrition.

Astaxanthin (AXT) is a natural xanthophyll with strong antioxidant, anticancer and antimicrobial activities, widely used in the food, feed, pharmaceutical and nutraceutical industries. So far, 95% of the AXT global market is produced by chemical synt

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::dbb28850117717813cc33f4c4a66beb9
https://pubmed.ncbi.nlm.nih.gov/34433348

Zobrazit plný text záznamu

Recovery of β-carotene and astaxanthin from Phaffia rhodozyma biomass using aqueous solutions of cholinium-based ionic liquids

Autor: Cassamo U. Mussagy, Fabiane O. Farias, Niura M. Bila, Maria J.S.M. Giannini, Jorge F.B. Pereira, Valeria C. Santos-Ebinuma, Adalberto Pessoa Jr

Publikováno v: Scopus
Repositório Institucional da UNESP
Universidade Estadual Paulista (UNESP)
instacron:UNESP
Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP

Made available in DSpace on 2022-04-29T08:41:21Z (GMT). No. of bitstreams: 0 Previous issue date: 2022-06-01 The red yeast Phaffia rhodozyma is a natural source of high-added value carotenoids such as β-carotene and astaxanthin, widely used in the c

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::101ce5fef98422782331d745eb73d801
https://doi.org/10.1016/j.seppur.2022.120852

Zobrazit plný text záznamu

Recent Biotechnological Advances in Food Additives

Autor: Valker A. Feitosa, Daniela A.V. Marques, Angela F. Jozala, Jorge F. B. Pereira, Valeria C. Santos-Ebinuma

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::ad91bd674077b076285d95189e16a38e
https://doi.org/10.2174/9781681087412118040008

Zobrazit plný text záznamu

Akademický článek

Superior operational stability of immobilized l-asparaginase over surface-modified carbon nanotubes

Autor: Mafalda R. Almeida, Raquel O. Cristóvão, Maria A. Barros, João C. F. Nunes, Rui A. R. Boaventura, José M. Loureiro, Joaquim L. Faria, Márcia C. Neves, Mara G. Freire, Valéria C. Santos-Ebinuma, Ana P. M. Tavares, Cláudia G. Silva

Publikováno v: Scientific Reports, Vol 11, Iss 1, Pp 1-13 (2021)

Abstract l-asparaginase (ASNase, EC 3.5.1.1) is an enzyme that catalyzes the l-asparagine hydrolysis into l-aspartic acid and ammonia, being mainly applied in pharmaceutical and food industries. However, some disadvantages are associated with its fre

Externí odkaz: https://doaj.org/article/3f5da1c099de4158876e8d4b70b363fa

Zobrazit plný text záznamu

Vyhledávací nástroje:

Upřesnit hledání