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	Provedor de dados BABT (1) Ciência Rural (1) Autor Sant’Ana,Gizele Cardoso Fontes (2) Amaral,Priscilla Filomena Fonseca (1) Costa,Antônio Carlos Augusto da (1) Couri,Sonia (1) Fraga,Jully Lacerda (1) Gonçalves,Márcia Monteiro Machado (1) Lima,Laisy Garcia Ribeiro (1) Melo,Verônica Ferreira (1) Silva,Kelly Alencar (1) Mais... Palavra-chave Aspergillus nige (1) Bioemulsifiers (1) Chia seed mucilage (1) Experimental design. (1) Food rheology (1) Lipases (1) Pseudoplastic fluid (1) Submerged fermentation (1) Yarrowia lipolytica (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2020 (1) 2019 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Green (Detox) juice physicochemical properties and stabilization effect of naturals emulsifiers Ciência Rural Fraga,Jully Lacerda; Sant’Ana,Gizele Cardoso Fontes; Silva,Kelly Alencar; Amaral,Priscilla Filomena Fonseca. ABSTRACT: Green or “detox” juice is a mixture of fruit juice with vegetables, which has been used intensively by consumers seeking for healthy food. Physicochemical properties of Green juice were accessed in the present research, which brings new insights for the use of this beverage in human diet. A total phenolic content of 2833.60 mg GAE (Gallic acid equivalent)/ g of juice and a Total Antioxidant Capacity by FRAP of 323.62 µM Fe2SO4 / g of juice and by ABTS•+ of 333.11 µM Trolox/ g of juice, indicated good antioxidant properties. Low energy and reducing sugar content indicate its use for low calorie diet, but low carbohydrate and protein content prove that Green juice cannot be used as meal replacement. The addition of a microbial biosurfactant (YlBio)... Tipo: Info:eu-repo/semantics/article Palavras-chave: Yarrowia lipolytica; Chia seed mucilage; Food rheology; Pseudoplastic fluid; Bioemulsifiers. Ano: 2020 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782020000300752 Lipase Production by Aspergillus niger C by Submerged Fermentation BABT Lima,Laisy Garcia Ribeiro; Gonçalves,Márcia Monteiro Machado; Couri,Sonia; Melo,Verônica Ferreira; Sant’Ana,Gizele Cardoso Fontes; Costa,Antônio Carlos Augusto da. Abstract This study aimed to evaluate the effects of variables on the process of lipases production by Aspergillus niger C by submerged fermentation (SmF). The production assays were performed in shake flasks for 72 hours at 150 rpm and 32°C. First, a fractional factorial design 25-1 (FFD) was carried out to evaluate the effect of the following process variables: sucrose, ammonium sulphate, soybean oil, yeast extract concentration and pH. After the selection of the variables that significantly influenced the lipase production, a central composite rotational design 22 (CCRD) was used, aiming to find the most favorable operational conditions. The selected assay condition (15.0 g.L-1 sucrose, 4.0 g.L-1 ammonium sulphate, 4.0 g.L-1 soybean oil and 1.0 g.L-1... Tipo: Info:eu-repo/semantics/article Palavras-chave: Lipases; Submerged fermentation; Aspergillus nige; Experimental design.. Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132019000100214 Registros recuperados: 2 Primeira ... 1 ... Última

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