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A multicomponent system based on a blend of agroindustrial wastes for the simultaneous production of industrially applicable enzymes by solid-state fermentation Ciênc. Tecnol. Aliment.
OHARA,Andre; SANTOS,Jessika Gonçalves dos; ANGELOTTI,Joelise Alencar Figueira; BARBOSA,Paula de Paula Menezes; DIAS,Fernanda Furlan Gonçalves; BAGAGLI,Marcela Pavan; SATO,Hélia Harumi; CASTRO,Ruann Janser Soares de.
Abstract This study reports the use of statistical mixture design as a tool for the simultaneous production of lipase, CMCase, α-amylase, and β-glucosidase by Aspergillus niger under solid-state fermentation. Wheat bran, soybean meal, cottonseed meal, and orange peel were used as substrates, either individually or combined in different formulations, to study their synergistic or antagonistic effects on production of the enzymes. The highest lipase (323 U g-1) and CMCase (10 U g-1) activities were detected after 48 h, while the maximum activities of α-amylase (18 U g-1) and β-glucosidase (15 U g-1) occurred at 72 and 96 h, respectively. Considering the substrate formulation, the ternary mixture of wheat bran (1/3), soybean meal (1/3), and cottonseed meal...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Industrial enzymes; Solid-state fermentation; Aspergillus niger; Agroindustrial wastes; Mixture design.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000500131
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Application of statistical experimental methods to optimize medium for exopolymer production by newly isolated Halobacterium sp. SM5 Electron. J. Biotechnol.
Lungmann,Patcharee; Choorit,Wanna; Prasertsan,Poonsuk.
The study investigated on medium optimization for production of exopolymer by a newly isolated bacterium, Halobacterium sp. SM5, using the mixture design and response surface method. The mixture experiment was designed by setting five parameters at the lowest and highest of concentrations: pseudo components design containing 0.15-0.25 glucose, 0.15-0.25 yeast extract, 0.35-0.45 MgSO4·7H2O, 0.1-0.2 vitamin casamino acid and 0.02-0.06 KCl. The results of the mixture design revealed that the effect of nutrients or elements on the exopolymer produced by the strain SM5 were in the order of MgSO4·7H2O > yeast extract > vitamin casamino acid > KCl > glucose, respectively. The suitable medium recipe for enhancement the exopolymer production was 7.43...
Tipo: Journal article Palavras-chave: Exopolymer; Halophilic bacteria; Medium optimization; Mixture design; Response surface method.
Ano: 2007 URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582007000100001
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Multivariate optimization of an ultrasound-assisted extraction procedure for Cu, Mn, Ni and Zn determination in ration to chickens Anais da ABC (AABC)
BARROS,JOÉLIA M.; BEZERRA,MARCOS A.; VALASQUES,GISSELI S.; NASCIMENTO JÚNIOR,BARAQUÍZIO B. DO; SOUZA,ANDERSON S.; ARAGÃO,NÁDIA M. DE.
In this work, multivariate optimization techniques were used to develop a method based on the ultrasound-assisted extraction for copper, manganese, nickel and zinc determination from rations for chicken nutrition using flame atomic absorption spectrometry. The proportions of extracting components (2.0 mol.L–1 nitric, hydrochloric and acetic acid solutions) were optimized using centroid-simplex mixture design. The optimum proportions of this mixture taken as percentage of each component were respectively 20%, 37% and 43%. Variables of method (sample mass, sonication time and final acid concentration) were optimized using Doehlert design. The optimum values found for these variables were respectively 0.24 g, 18s and 3.6 mol.L–1. The developed method allows...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Rations to chicken; Ultrasound-assisted extraction; Mixture design; Doehlert design; Metals.
Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652013000300891
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Obtention and characterization of gluten-free baked products Ciênc. Tecnol. Aliment.
Schamne,Cristiane; Dutcosky,Silvia Deboni; Demiate,Ivo Mottin.
This work had as objective the development of gluten-free breads and muffins using rice flour and maize and cassava starches. From seven samples resulting from a Simplex-Centroid design, the sensory and instrumental analyses of specific volume, elasticity, and firmness were performed. For the sensory analysis, the optimized formulation contained 50% of rice flour and 50% of cassava starch, and for the instrumental evaluation, the optimal simultaneous point for the three conducted analyses were 20% of rice flour, 30% of cassava starch, and 50% of maize starch. A comparative analysis of specific volume, elasticity, firmness, and triangular test was performed with pre-baked, baked, and frozen bread. Physicochemical, nutritional, and microbiological analyses...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Bread; Muffin; Gluten; Celiac disease; Starch; Mixture design.
Ano: 2010 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000300027
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Optimization of tropical fruit juice based on sensory and nutritional characteristics Ciênc. Tecnol. Aliment.
CURI,Paula Nogueira; ALMEIDA,Aline Botelho de; TAVARES,Bruna de Sousa; NUNES,Cleiton Antônio; PIO,Rafael; PASQUAL,Moacir; SOUZA,Vanessa Rios de.
Abstract The objective of this study was, through mixing design and response surface methodology, to optimize a reduced calorie mixed juice of persimmon, orange and pineapple based the sensory and nutritional characteristics. This study also aimed to carry out the survey of the physicochemical characteristics that are desirable in this product. It was found that juice of these fruits, when combined, have better sensory and nutritional characteristics than when isolated. The consumer has a preference for mixed fruit juices made up of orange, pineapple and persimmon that are sweeter and more acidic and regarding color, consumers prefer a juice with less intense red color. According to evaluation, the most recommended mixed juice formulations are 50%...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Mixed juice; Persimmon; Mixture design; Response surface.
Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000200308
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Powdered beverage mix with acerola pulp, whey and maltodextrin Rev. Ciênc. Agron.
Lima,Natalia Duarte de; Afonso,Marcos Rodrigues Amorim; Costa,José Maria Correia da; Carvalho,Juliane Doering Gasparin.
ABSTRACT Mixing acerola pulp with whey, a by-product of the dairy industry, led to this study, whose aim was the development of a powdered beverage mix of acerola pulp, whey and maltodextrin (DE20). To determine the proportions of the mixture, a simplex-centroid mixture design was used. Different proportions of the mixture were dehydrated in a spray dryer at 175 °C. The results were evaluated in relation to hygroscopicity, moisture and ascorbic acid. Higher proportions of whey and pulp increased hygroscopicity and moisture, while maltodextrin reduced these parameters. An increase in pulp content raised the levels of ascorbic acid. The proportions (m m-1) of 50% acerola pulp, 25% whey and 25% maltodextrin resulted in significantly lower hygroscopicity (8.25...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Spray dryer; Mixture design; Stability.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902019000400578
Registros recuperados: 6
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