|
|
|
|
|
| Oliveira,Tatianne Ferreira de; Hidálgo,Maria Raquel; Soares Júnior,Manoel Soares. |
| Lipases are an important group of enzymes with various applications in the food, chemical and pharmaceutical industry, besides having great interest for the treatment of effluents with high lipid content. The objective of this study was to isolate, characterize and select lipolytic bacteria that produce lipase from aqueous waste effluents and to study the enzymatic activity kinetics of the extract obtained via submerged fermentation. The results obtained are promising, being possible to isolate and characterize 23 lipase-producing microorganisms, mostly gram-positive bacteria, but after the fermentation step in a liquid medium, gram negative bacteria showed the highest enzymatic activity (56.72 U.L-1 for STP 2A` bacterium and 81.99 U.L-1 for R2B). In the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Microbial extract; Effluent treatment; Sustainability. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542014000600005 |
| |
|
|
| Teixeira,Camila Souza; Neves,Glenda Antonia da Rocha; Oliveira,Tatianne Ferreira de; Caliari,Márcio; Soares Júnior,Manoel Soares. |
| ABSTRACT Brazilian cheese bread (CB) rolls are gluten-free bread made from sour cassava starch. They are soft in the center and have crispy crust, reminding of the extruded structure. Although native waxy maize starch (WMS) has higher technologic quality, it has not been used in CB rolls; therefore, this study aimed to investigate the use of WMS and the backslopping fermentation process plus sun drying in WMS to replace sour cassava starch (0, 25%, 75%, and 100%) and the effects on dough development, color, and textural properties. Data were analyzed using variance and Tukey test (p ≤ 0.05%), and the results were set against a commercial product from cassava starch. The better formulation was characterized by proximal composition, sensorial acceptance, and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Gluten-free bread; Backslopping fermentation; Starch modification; Bakery; Celiac diet. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542020000100403 |
| |
|
|
| Carvalho,Webber Tavares de; Oliveira,Tatianne Ferreira de; Silva,Flávio Alves da; Caliari,Márcio; Soares Júnior,Manoel Soares. |
| Potato pulp waste (PPW) drying was investigated under different experimental conditions (temperatures from 50 to 70 °C and air flow from 0.06 to 0.092 m³ m- 2 s- 1) as a possible way to recover the waste generated by potato chip industries and to select the best-fit model to the experimental results of PPW drying. As a criterion to evaluate the fitting of mathematical models, a method based on the sum of the scores assigned to the four evaluated statistical parameters was used: regression coefficient (R²), relative mean error P (%), root mean square error (RMSE), and reduced chi-square (χ²). The results revealed that temperature and air velocity are important parameters to reduce PPW drying time. The models Midilli and Diffusion had the lowest sum values,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Solanum tuberosum L.; Recovery of by-products; Processing; Mathematical model. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000100017 |
| |
|
|
|
