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	Provedor de dados BJM (1) Ciência e Agrotecnologia (1) Autor Luccio,Marco Di (2) Benin,Silvane (1) Dallago,Rogério Marcos (1) Durrer,Ademir (1) Foltran,Lillian Liva (1) Oliveira,Débora de (1) Oliveira,J. Vladimir (1) Paroul,Natália (1) Rigo,Elisandra (1) Skovronski,Aline (1) Smaniotto,Alessandra (1) Treichel,Helen (1) Tres,Marcus Vinícius (1) Tsai,Siu Mui (1) Valduga,Alice Teresa (1) Mais... Palavra-chave 'synthetic lipase' (1) Enzyme characterization (1) Food analysis (1) Food composition (1) Sporidiobolus pararoseus (1) Submerged fermentation (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2014 (1) 2011 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Concentration, characterization and application of lipases from Sporidiobolus pararoseus strain BJM Smaniotto,Alessandra; Skovronski,Aline; Rigo,Elisandra; Tsai,Siu Mui; Durrer,Ademir; Foltran,Lillian Liva; Paroul,Natália; Luccio,Marco Di; Oliveira,J. Vladimir; Oliveira,Débora de; Treichel,Helen. Lipases produced by a newly isolated Sporidiobolus pararoseus strain have potential catalytic ability for esterification reactions. After production, the enzymatic extracts (conventional crude and precipitated, 'CC' and 'CP', and industrial crude and precipitated, 'IC' e 'IP') were partially characterized. The enzymes presented, in general, higher specificity for short chain alcohols and fatty acids. The precipitated extract showed a good thermal stability, higher than that for crude enzymatic extracts. The 'CC' and 'CP' enzymes presented high activities after exposure to pH 6.5 and 40 ºC. On the other hand, the 'IC' and 'IP' extracts kept their activities in a wide range of pH memory but presented preference for higher reaction temperatures. Preliminary... Tipo: Info:eu-repo/semantics/article Palavras-chave: Sporidiobolus pararoseus; 'synthetic lipase'; Submerged fermentation; Enzyme characterization. Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822014000100043 Analysis of volatile compounds of Ilex paraguariensis A. St. - Hil. and its main adulterating species Ilex theizans Mart. ex Reissek and Ilex dumosa Reissek Ciência e Agrotecnologia Dallago,Rogério Marcos; Valduga,Alice Teresa; Luccio,Marco Di; Benin,Silvane; Tres,Marcus Vinícius. The adulteration of the product Ilex paraguariensis with other Ilex species is a mAjor problem for maté tea producers. In this work, three species of Ilex were evaluated for their volatile composition by headspace solid phase microextraction coupled to gas chromatography and mass spectrum detector (HS-SPME/GC-MS). The adulterating species I. dumnosa and I. theizans Mart. ex Reissek presented a different profile of volatile organic compounds when compared to I. paraguariensis. Aldehydes methyl-butanal, pentanal, hexanal, heptanal and nonanal were detected only in the adulterating species. This result suggests that such compounds are potential chemical markers for identification of adulteration and quality analysis of products based on Ilex paraguariensis. Tipo: Info:eu-repo/semantics/article Palavras-chave: Food analysis; Food composition. Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542011000600017 Registros recuperados: 2 Primeira ... 1 ... Última

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