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	Provedor de dados BABT (3) Ciênc. Tecnol. Aliment. (2) Autor Bonfim,Tania Maria Bordin (5) Brand,Debora (3) Agustini,Bruna Carla (2) Chociai,Miriam Blumel (2) Gaensly,Fernanda (2) Lima,Daniel Braga de (2) Machado,Iara Maria Pereira (2) Chimelli,Márcio (1) Cordeiro,Rodrigo Becker (1) Dallagassa,Cibelle Borba (1) Dorneles,Daniela (1) Fadel-Picheth,Cyntia Maria Telles (1) Fontana,José Domingos (1) Fávero,Maria Luiza Drechsel (1) Maraschin,Marcelo (1) Moriel,Danilo Gomes (1) Pinto,Flavia Cristina Jastale (1) Shimabukuro,Maria Fernanda (1) Silva,Eliz Guimarães da (1) Wille,Grace Maria Ferreira de Castro (1) Mais... Palavra-chave Astaxanthin (1) Baker's yeast (1) Bakery (1) Chemometrics (1) Common wine (1) Cosmetics (1) Fed-batch process (1) Fermentation (1) Fermenting power (1) HPLC (1) Iron supplementation (1) Microbial contamination (1) Phaffia rhodozyma (1) Red wine (1) Ribosomal DNA (1) Rural (1) Saccharomyces cerevisiae (1) Selected yeasts (1) Viniculture (1) Winery (1) Mais... Tipo do documento Info:eu-repo/semantics/article (5) Ano 2012 (1) 2011 (2) 2005 (2) País Brazil (5) Idioma Inglês (5)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 5 Primeira ... 1 ... Última Effect of feeding methods on the astaxanthin production by Phaffia rhodozyma in fed-batch process BABT Moriel,Danilo Gomes; Chociai,Miriam Blumel; Machado,Iara Maria Pereira; Fontana,José Domingos; Bonfim,Tania Maria Bordin. The effect of feeding methods on the production of astaxanthin by the yeast Phaffia rhodozyma ATCC 24202 was studied, using continuous and pulsed fed-batch processes and low cost materials as substrates (sugar cane juice and urea). In continuous fed-batch processes, a cellular astaxanthin concentration of 383.73 µg/g biomass was obtained. But in pulsed fed-batch processes a reduction in the cellular astaxanthin concentration (303.34 µg/g biomass) was observed. Thus the continuous fed-batch processes could be an alternative to industrial production of astaxanthin, allowing an increase in the biomass productivity without losses on astaxanthin production by the yeast. Tipo: Info:eu-repo/semantics/article Palavras-chave: Astaxanthin; Fed-batch process; Phaffia rhodozyma. Ano: 2005 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132005000300010 Evaluation of phenolic compounds content and in vitro antioxidant activity of red wines produced from Vitis labrusca grapes Ciênc. Tecnol. Aliment. Lima,Daniel Braga de; Agustini,Bruna Carla; Silva,Eliz Guimarães da; Gaensly,Fernanda; Cordeiro,Rodrigo Becker; Fávero,Maria Luiza Drechsel; Brand,Debora; Maraschin,Marcelo; Bonfim,Tania Maria Bordin. Wine production in the northern Curitiba, Paraná, Brazil, specifically the communes of Colombo and Almirante Tamandaré, is based mainly on the utilization of Vitis labrusca grapes var. Bordô (Ives). Total sugar content, pH, and total acidity were analyzed in red wine samples from 2007 and 2008 vintages following official methods of analysis. Moreover, total phenolic, flavonoid, and tannin contents were analyzed by colorimetric methodologies and the antioxidant activity was determined using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical methodology. Phenolic compounds were identified by high performance liquid chromatography. The total phenolic content of wine samples presented concentrations varying between 1582.35 and 2896.08 mg gallic acid.L-1 since... Tipo: Info:eu-repo/semantics/article Palavras-chave: Rural; Winery; Chemometrics; Common wine; HPLC; Viniculture. Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000300038 Influence of the use of selected and non-selected yeasts in red wine production BABT Dorneles,Daniela; Machado,Iara Maria Pereira; Chociai,Miriam Blumel; Bonfim,Tania Maria Bordin. The aim of this work was to study the influence of use of Saccharomyces cerevisiae selected varieties in the elaboration of Terci red wine from Colombo. The winemaking method followed the classic red wine vinification system and the samples were analyzed according to the official table wine methods. The assays performed showed differences mainly over volatile acids, acetaldehyde, esters and methanol contents, confirming that the use of selected yeasts contributed on improving the wine quality. Tipo: Info:eu-repo/semantics/article Palavras-chave: Fermentation; Red wine; Selected yeasts. Ano: 2005 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132005000600010 Iron enriched Saccharomyces cerevisiae maintains its fermenting power and bakery properties Ciênc. Tecnol. Aliment. Gaensly,Fernanda; Wille,Grace Maria Ferreira de Castro; Brand,Debora; Bonfim,Tania Maria Bordin. Iron is an essential micronutrient in the metabolism of almost all living organisms; however, its deficiency is well documented especially in pregnant women and in children. Iron salts as a dietary supplement have low bioavailability and can cause gastrointestinal discomforts. Iron enriched yeasts can provide a supplementation of this micronutrient to the diet because this mineral has a better bioavailability when bonded to yeast cell macromolecules. These yeasts can be used as feed supplement for human and animals and also as baker's yeast. Baker's yeast Saccharomyces cerevisiae was cultivated in a reactor employing yeast media supplemented with 497 mg ferrous sulfate.L-1, and the resultant biomass incorporated 8 mg Fe.g-1 dry matter. This biomass... Tipo: Info:eu-repo/semantics/article Palavras-chave: Saccharomyces cerevisiae; Baker's yeast; Iron supplementation; Fermenting power; Bakery. Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000400025 Morphological and molecular identification of filamentous fungi isolated from cosmetic powders BABT Pinto,Flavia Cristina Jastale; Lima,Daniel Braga de; Agustini,Bruna Carla; Dallagassa,Cibelle Borba; Shimabukuro,Maria Fernanda; Chimelli,Márcio; Brand,Debora; Fadel-Picheth,Cyntia Maria Telles; Bonfim,Tania Maria Bordin. Seven fungi were isolated from 50 samples of cosmetic powders. Morphological analyses and ribosomal DNA Internal Transcribed Spacers sequencing were performed which allowed the discrimination of the isolated fungi as Aspergillus fumigatus, Penicillium sp., and Cladosporium sp. which could have, among their species, potentially pathogenic microorganisms. Tipo: Info:eu-repo/semantics/article Palavras-chave: Microbial contamination; Ribosomal DNA; Cosmetics. Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132012000600013 Registros recuperados: 5 Primeira ... 1 ... Última

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