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	Provedor de dados BABT (2) BJM (2) Autor Furlong,Eliana Badiale (4) Burkert,Carlos André Veiga (1) Burkert,Janaína Fernandes de Medeiros (1) Colla,Luciane Maria (1) Costa,Jorge Alberto Vieira (1) Kalil,Susana Juliano (1) Michelon,Mariano (1) Pinho,Beatriz Helena (1) Reinehr,Christian Oliveira (1) Santos,Elisane Odriosolla dos (1) Mais... Palavra-chave Antioxidant (1) Deoxynivalenol (1) Fermentation (1) Fungi (1) Malt (1) Mycotoxins (1) Phenolic compounds (1) Pre-cooked pizza dough (1) Raw glycerol (1) Single cell protein (1) Spirulina (Arthospira) platensis (1) T-2 toxin (1) Trichothecenes (1) Yarrowia lipolytica (1) Yeast biomass (1) Mais... Tipo do documento Info:eu-repo/semantics/article (4) Ano 2012 (1) 2007 (1) 2003 (1) 2000 (1) País Brazil (4) Idioma Inglês (4)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 4 Primeira ... 1 ... Última Profile of the alcohols produced in fermentations with malt contaminated with trichothecenes BABT Reinehr,Christian Oliveira; Furlong,Eliana Badiale. In order to study the influence of mycotoxins on the production of alcohols, a fermentative process on a laboratorial scale was simulated. Malt was contaminated with deoxynivalenol and T-2 in different ratios (up to 500 ppb), according to a 3² factorial design, and the alcohols obtained after the fermentation were determined through gas chromatography. The results showed that trichothecenes influenced the profile of the alcohols produced by Saccharomyces cerevisiae during the fermentative process of malt, especially the profile of methyl and isoamyl alcohols. Tipo: Info:eu-repo/semantics/article Palavras-chave: Deoxynivalenol; Fermentation; Malt; T-2 toxin; Trichothecenes. Ano: 2003 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132003000400013 Antioxidant properties of Spirulina (Arthospira) platensis cultivated under different temperatures and nitrogen regimes BABT Colla,Luciane Maria; Furlong,Eliana Badiale; Costa,Jorge Alberto Vieira. The main aim of this work was to investigate the effects of temperature and nitrogen concentration on the antioxidant potential of extracts from Spirulina (Arthospira) platensis biomass. S. platensis biomass obtained at 35ºC and with 1.875 g.L-1 or 2.5 g.L-1 of sodium nitrate in the culture medium presented higher concentrations of phenolic compounds. The antioxidant potential of methanol extracts of biomass on the enzymatic browning caused by peroxidase were 29 and 35%, respectively, being the reduction related to the amount of phenolic compounds present in this extract. Tipo: Info:eu-repo/semantics/article Palavras-chave: Antioxidant; Phenolic compounds; Spirulina (Arthospira) platensis. Ano: 2007 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132007000100020 Evaluation of the composition of culture medium for yeast biomass production using raw glycerol from biodiesel synthesis BJM Santos,Elisane Odriosolla dos; Michelon,Mariano; Furlong,Eliana Badiale; Burkert,Janaína Fernandes de Medeiros; Kalil,Susana Juliano; Burkert,Carlos André Veiga. The work herewith investigated the production of yeast biomass as a source of protein, using Yarrowia lipolytica NRRL YB-423 and raw glycerol from biodiesel synthesis as the main carbon source. A significant influence of glycerol concentration, initial pH and yeast extract concentration on biomass and protein content was observed according to the 2v5-1 fractional design. These factors were further evaluated using a central composite design and response surface methodology, and an empirical model for protein content was established and validated. The biomass of Yarrowia lipolytica NRRL YB-423 reached 19.5 ± 1.0 g/L in shaken flasks cultivation, with a protein content of 20.1 ± 0.6% (w/w). Tipo: Info:eu-repo/semantics/article Palavras-chave: Raw glycerol; Single cell protein; Yeast biomass; Yarrowia lipolytica. Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822012000200002 The occurrence of molds, yeasts and mycotoxins in pre-cooked pizza dough sold in Southern Rio Grande do Sul BJM Pinho,Beatriz Helena; Furlong,Eliana Badiale. The quality of pre-cooked pizza dough was investigated by assessing the occurrence of molds, yeasts and mycotoxins. Random sampling of commercial pre-cooked pizza cakes was done in different stores in the cities of Rio Grande and Pelotas, RS, between 1996 and 1997. The products were analysed on the sampling day and after storage at room (22-30ºC) or refrigerated temperature (7ºC) following the shelf life stated by the manufacturer (25,30 and 45 days). The results showed that mold and yeast contamination was frequently above the maximum limits (10³CFU/g-1) established by Brazilian guide lines, even in samples kept at refrigerated temperatures up to the end of shelf life. Although no mycotoxin contamination was detected, a strain of the Penicillium genus,... Tipo: Info:eu-repo/semantics/article Palavras-chave: Pre-cooked pizza dough; Fungi; Mycotoxins. Ano: 2000 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822000000200007 Registros recuperados: 4 Primeira ... 1 ... Última

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