Zobrazeno 1 - 10 of 18 pro vyhledávání: '"Vania Battestin"'
1
Akademický článek
OTIMIZAÇÃO DE PROCESSO BIOTECNOLÓGICO UTILIZANDO RESÍDUO DA INDÚSTRIA CERVEJEIRA NA PRODUÇÃO DA ENZIMA TANASE
Autor: Ester Helena Alves, Suelene FS Bispo dos Santos, Priscila Hoffmann Carvalho, Vania Battestin Wiendl
Publikováno v: Revista UniVap, Vol 26, Iss 52 (2020)
Os resíduos agroindustriais são produzidos em grandes quantidades a partir do beneficiamento e industrialização de alimentos. O descarte desses resíduos no meio ambiente pode resultar em uma série de transtornos para o ecossistema, devido à su
Externí odkaz: https://doaj.org/article/0de26fbfabfc4aa8acb4dd7ffb26d562
Zobrazit plný text záznamu
2
Akademický článek
Seleção de fungos produtores de tanase em resíduos vegetais ricos em taninos Screening of tanase producing fungi present in rich tannin vegetable residues
Autor: Gabriela Alves Macedo, Luis Katsumi Matsuda, Vania Battestin
Publikováno v: Ciência e Agrotecnologia, Vol 29, Iss 4, Pp 833-838 (2005)
Tanino acil hidrolase conhecida como tanase (E.C: 3.1.1.20) é uma enzima que hidrolisa ésteres e ligações laterais de taninos hidrolisáveis produzindo glicose e ácido gálico. A tanase é uma enzima extracelular, induzível, produzida por fungo
Externí odkaz: https://doaj.org/article/fb067906af514936bcae2c0cc19abcba
Zobrazit plný text záznamu
3
OTIMIZAÇÃO DE PROCESSO BIOTECNOLÓGICO UTILIZANDO RESÍDUO DA INDÚSTRIA CERVEJEIRA NA PRODUÇÃO DA ENZIMA TANASE
Autor: Suelene Fs Bispo dos Santos, Priscila Hoffmann Carvalho, Vania Battestin Wiendl, Ester Helena Alves
Publikováno v: Revista UniVap, Vol 26, Iss 52, Pp 1-15 (2020)
Revista Univap; Vol. 26 No. 52 (2020): Revista Univap online-ISSN 2237-1753; 1-15
Revista Univap; v. 26 n. 52 (2020): Revista Univap online-ISSN 2237-1753; 1-15
Revista UniVap
Universidade do Vale do Paraíba (Univap)
instacron:UNIVAP
Os resíduos agroindustriais são produzidos em grandes quantidades a partir do beneficiamento e industrialização de alimentos. O descarte desses resíduos no meio ambiente pode resultar em uma série de transtornos para o ecossistema, devido à su
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bddccdcd5540427a0ef35a4aca826644
http://revista.univap.br/index.php/revistaunivap/article/view/2471
Zobrazit plný text záznamu
6
Immobilization ofPaecilomyces variotiitannase and properties of the immobilized enzyme
Autor: Fernanda Cristina Rezende Lopes, Vania Battestin, Gabriela Alves Macedo, Patrícia Fernanda Schons
Publikováno v: Journal of Microencapsulation. 28:211-219
Tannase produced by Paecilomyces variotii was encapsulated in sodium alginate beads and used for the effective hydrolysis of tannic acid; the efficiency of hydrolysis was comparable to that of the free enzyme. The alginate beads retained 100% of thei
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1b785c9d104d879354282501f37fd448
https://doi.org/10.3109/02652048.2011.552988
Zobrazit plný text záznamu
7
Effect of enzymatic treatment on tannins and phytate in sorghum (Sorghum bicolor) and its nutritional study in rats
Autor: Edi Franciele Ries, Vania Battestin, Gabriela Alves Macedo, Patrícia Fernanda Schons
Publikováno v: International Journal of Food Science & Technology. 46:1253-1258
Summary Sorghum is a cereal used as a food source by humans and animals. However, it presents antinutritional factors such as tannins and phytic acid, compounds that form complexes with proteins and minerals, respectively, decreasing sorghum’s dige
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::9044816ee2135e307efb526eea1723ed
https://doi.org/10.1111/j.1365-2621.2011.02620.x
Zobrazit plný text záznamu
8
Hydrolysis of epigallocatechin gallate using a tannase from Paecilomyces variotii
Autor: V.P. de Freitas, Vania Battestin, Gabriela Alves Macedo
Publikováno v: Food Chemistry. 108:228-233
Epigallocatechin (EGC) and gallic acid (GA) were prepared by the degalloylation of an epigallocatechin gallate (EGCG) extract from green tea. EGCG was entirely hydrolyzed using a tannase (from Paecilomyces variotii) at pH 6.0, incubating at 40 °C fo
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::d408d9177459bb32ba341df59883a0d3
https://doi.org/10.1016/j.foodchem.2007.10.068
Zobrazit plný text záznamu
9
Purification and Biochemical Characterization of Tannase from a Newly Isolated Strain ofPaecilomyces Variotii
Autor: Vania Battestin, Gabriela Alves Macedo
Publikováno v: Food Biotechnology. 21:207-216
An extracellular tannase was isolated from Paecilomyces variotii and partially purified using ammonium sulphate precipitation followed by DEAE-Sepharose ion exchange chromatography. Paecilomyces variotii is a newly isolated strain obtained in Sao Pau
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::82c02ceac788351e86ddc0568e36ff1e
https://doi.org/10.1080/08905430701533588
Zobrazit plný text záznamu
10
Tannase production by Paecilomyces variotii
Autor: Vania Battestin, Gabriela Alves Macedo
Publikováno v: Bioresource Technology. 98:1832-1837
Surface response methodology was applied to the optimization of the laboratory scale production of tannase using a lineage of Paecilomyces variotii. A preliminary study was conducted to evaluate the effects of variables, including temperature ( degre
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cbcfcaa95b162a8528bc9cce7fb5a611
https://doi.org/10.1016/j.biortech.2006.06.031
Zobrazit plný text záznamu

Vyhledávací nástroje:

Upřesnit hledání

Omezení vyhledávání
Plný text Recenzováno Digitální knihovna AV ČR
Zdroje