Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Voltaire Sant'Ana"'
Autor:
Manuela Poletto Klein, Voltaire Sant’Ana, Plinho Francisco Hertz, Rafael Costa Rodrigues, Jorge Luiz Ninow
Publikováno v:
Brazilian Archives of Biology and Technology, Vol 61, Iss 0 (2018)
ABSTRACT For optimization of biochemical processes in food and pharmaceutical industries, the evaluation of enzyme inactivation kinetic models is necessary to allow their adequate use. Kinetic studies of thermal inactivation of β-galactosidase from
Externí odkaz:
https://doaj.org/article/701d1e3200e8467987f8dc5aafff758e
Publikováno v:
Tecno-Lógica, Vol 23, Iss 1, Pp 59-62 (2019)
Sugarcane bagasse is a solid residue widely produced in Brazil and represents a great opportunity for exploration as source of functional compounds. Thus, the objective of the present work is to evaluate of total polyphenol, compounds with antioxidan
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e011ca475cbef6cd96eb5fcb3f773a0d
https://doi.org/10.17058/tecnolog.v23i1.12376
https://doi.org/10.17058/tecnolog.v23i1.12376
Autor:
Voltaire Sant’Ana, Jorge Luiz Ninow, Manuela Poletto Klein, Rafael C. Rodrigues, Plinho Francisco Hertz
Publikováno v:
Brazilian Archives of Biology and Technology, Volume: 61, Article number: e18160489, Published: 13 SEP 2018
Brazilian Archives of Biology and Technology, Vol 61, Iss 0 (2018)
Brazilian Archives of Biology and Technology v.61 2018
Brazilian Archives of Biology and Technology
Instituto de Tecnologia do Paraná (Tecpar)
instacron:TECPAR
Brazilian Archives of Biology and Technology, Vol 61, Iss 0 (2018)
Brazilian Archives of Biology and Technology v.61 2018
Brazilian Archives of Biology and Technology
Instituto de Tecnologia do Paraná (Tecpar)
instacron:TECPAR
For optimization of biochemical processes in food and pharmaceutical industries, the evaluation of enzyme inactivation kinetic models is necessary to allow their adequate use. Kinetic studies of thermal inactivation of β-galactosidase from Aspergill
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e1586646e9643c2b25a3d0d94e3d73cb
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132018000100409&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132018000100409&lng=en&tlng=en
