Zobrazeno 1 - 10
of 80
pro vyhledávání: '"de Oliva Neto P"'
Toxicity and Anti-Inflammatory Effects of Agave sisalana Extract Derived from Agroindustrial Residue
Autor:
Luisa Taynara Silvério da Costa, Julia Amanda Rodrigues Fracasso, Lucas Pires Guarnier, Gustavo Reis de Brito, Daniel Baldini Fumis, Renata Aparecida de Camargo Bittencourt, Aimée Maria Guiotti, Débora de Barros Barbosa, Isabel Cristina Cherici Camargo, Edislane Barreiros de Souza, Pedro de Oliva Neto, Lucinéia dos Santos
Publikováno v:
Plants, Vol 12, Iss 7, p 1523 (2023)
Background: In several countries, the leaf juice of Agave sisalana (also known as sisal) is widely used topically, especially as an antiseptic, and orally for the treatment of different pathologies. However, in Brazil, which is the largest producer o
Externí odkaz:
https://doaj.org/article/8863dcae484445bd8d275c31bf407adb
Publikováno v:
Brazilian Journal of Food Technology, Vol 24 (2021)
Abstract The yeast autolysis process - an endogenous and irreversible lytic event, which occurs in cells caused by the action of intracellular enzymes, proteases and carbohydrases - is a well-known and an economic process, however, there is a constan
Externí odkaz:
https://doaj.org/article/85f3d79f92314748b5d67ffb68fe8422
Publikováno v:
Brazilian Journal of Food Technology, Vol 24 (2021)
Abstract 5'-ribonucleotides are high value-added molecules widely used in the food and pharmaceutical industries because of their bioactive properties. The present work aims to produce a composition of 5’-ribonucleotides using spent brewer’s yeas
Externí odkaz:
https://doaj.org/article/14e0d77b534a4ac281b523a3ff6b69de
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Publikováno v:
Brazilian Archives of Biology and Technology, Vol 58, Iss 2, Pp 289-299 (2015)
In this study, the effects of the origin of xanthan used, in combination with chitosan, to prepare films for the treatment of skin lesions were evaluated. The characteristics of the films obtained with xanthan commercially available for the food indu
Externí odkaz:
https://doaj.org/article/048c9c9f843741d9a6e98cc3a90f42df
Autor:
Ana Flavia Azevedo Carvalho, Pedro de Oliva Neto, Paula Zaghetto de Almeida, Juliana Bueno da Silva, Bruna Escaramboni, Glaucia Maria Pastore
Publikováno v:
Food Technology and Biotechnology, Vol 53, Iss 4, Pp 428-435 (2015)
Sugarcane bagasse is an important lignocellulosic material studied for the production of xylooligosaccharides (XOS). Some XOS are considered soluble dietary fibre, with low caloric value and prebiotic effect, but they are expensive and not easily ava
Externí odkaz:
https://doaj.org/article/188982c7d0404cf1a765ad11617812a6
Autor:
Pedro de Oliva Neto, Fabíola Aliaga de Lima, Ketrin Cristina da Silva, Douglas Fernandes da Silva, Ana Flavia Azevedo Carvalho, Catarina dos Santos
Publikováno v:
Brazilian Archives of Biology and Technology, Vol 57, Iss 3, Pp 441-447 (2014)
The purpose of this study was to determine the Minimum Inhibitory Concentration (MIC) of pure or mixed chemicals for Saccharomyces cerevisiae and Lactobacillus fermentum in the samples isolated from distilleries with serious bacterial contamination p
Externí odkaz:
https://doaj.org/article/eb7e857f4fee454da3e6c63f0c308b74
Autor:
Ricardo Jose Dunder, Anderson Luiz-Ferreira, Ana Cristina Alves de Almeida, Felipe Meira de-Faria, Christiane Takayama, Eduardo Augusto Rabelo Socca, Marcos Jose Salvador, Glaucia Coelho Mello, Catarina dos Santos, Pedro de Oliva-Neto, Alba Regina Monteiro Souza-Brito
Publikováno v:
Memorias do Instituto Oswaldo Cruz, Vol 108, Iss 3, Pp 263-271 (2013)
The present study evaluated the anti-inflammatory and analgesic properties of Agave sisalana Perrine in classic models of inflammation and pain. The hexanic fraction of A. sisalana (HFAS) was obtained by acid hydrolysis followed by hexanic reflux. An
Externí odkaz:
https://doaj.org/article/2847678ff1a544748d876e862d128ac2
Publikováno v:
Brazilian Archives of Biology and Technology, Vol 54, Iss 5, Pp 1007-1018 (2011)
The optimization of autolysis of Saccharomyces cerevisiae from brewery was studied aiming at the maximum ribonucleic acid extraction and yeast extract production. The best conditions for yeast autolysis was 55.2ºC, pH= 5.1 and 9.8% NaCl for 24h of p
Externí odkaz:
https://doaj.org/article/8d83386571cd470dbd73b00d76abc89a