Home Itens selecionados Provedores de dados OAI Créditos Sobre Ajuda

			Busca avançada
	Provedor de dados Ciênc. Tecnol. Aliment. (1) Ciência Rural (1) Autor Pena,Rosinelson da Silva (2) Silva,Diego Aires da (2) Antonio,Regina Vasconcellos (1) Cardoso,Jonnahta Monteiro (1) Chisté,Renan Campos (1) Rossi,José Márcio (1) Mais... Palavra-chave Manihot esculenta (2) Airlift (1) Biopolymers (1) Carapa guianensis (1) Mathematical models (1) Sorption isotherms (1) Starchy product (1) Water activity. (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2015 (1) 2014 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Production of medium-chain-length polyhydroxyalkanoate by Pseudomonas oleovorans grown in sugary cassava extract supplemented with andiroba oil Ciênc. Tecnol. Aliment. Silva,Diego Aires da; Antonio,Regina Vasconcellos; Rossi,José Márcio; Pena,Rosinelson da Silva. Pseudomonas oleovorans were grown on sugary cassava extracts supplemented with andiroba oil for the synthesis of a mediumchain- length polyhydroxyalkanoate (PHA MCL). The concentration of total sugars in the extract was approximately: 40 g/L in culture 1, 15 g/L in cultures 2 and 3, and 10 g/L in culture 4. Supplementation with 1% andiroba oil and 0.2 g/L of (NH4)2HPO4 was performed 6.5 hours after growth in culture 3, and supplementation with the same amount of andiroba oil and 2.4 g/L of (NH4)2HPO4 was performed at the beginning of growth in culture 4. The synthesis resulted mainly in 3-hydroxy-decanoate and 3-hydroxy-dodecanoate units; 3-hydroxy-butyrate, 3-hydroxy-hexanoate; and 3-hydroxy-octanoate monomers were also produced but in smaller... Tipo: Info:eu-repo/semantics/article Palavras-chave: Manihot esculenta; Carapa guianensis; Biopolymers; Airlift. Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000400014 Hygroscopic behaviour of cassava flour from dry and water groups Ciência Rural Chisté,Renan Campos; Cardoso,Jonnahta Monteiro; Silva,Diego Aires da; Pena,Rosinelson da Silva. Cassava flour from dry and water groups are important starch products widely consumed in the Amazonian region of Brazil. In this study, the moisture sorption isotherms of cassava flour from dry and water groups were obtained in the water activity (aw) range from 0.09 to 0.94 (dry group) and 0.07 to 0.93 (water group) at 25°C and the applicability of eight mathematical models in data prediction was evaluated. Both cassava flour from dry and water groups exhibited type II isotherms (sigmoid) and the hysteresis effect between adsorption and desorption isotherms was shown almost over the entire range of aw. The moisture of cassava flour from dry and water groups should not exceed 11.3g H2O 100g-1(aw=0.6) to ensure the theoretical microbiological stability and... Tipo: Info:eu-repo/semantics/article Palavras-chave: Manihot esculenta; Sorption isotherms; Mathematical models; Starchy product; Water activity.. Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782015000801515 Registros recuperados: 2 Primeira ... 1 ... Última

Empresa Brasileira de Pesquisa Agropecuária - Embrapa Todos os direitos reservados, conforme Lei n° 9.610 Política de Privacidade Área restrita		Embrapa Parque Estação Biológica - PqEB s/n° Brasília, DF - Brasil - CEP 70770-901 Fone: (61) 3448-4433 - Fax: (61) 3448-4890 / 3448-4891 SAC: https://www.embrapa.br/fale-conosco