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Utilização de enzimas para a obtenção de óleos essenciais e cumarinas da casca de Citrus latifolia Tanaka
(2015-09-21)
Citrus latifolia Tanaka (Tahiti lime) essential oil has a high commercial value and a large application in different industries. The enzymatic extraction of vegetable oils increases yields extraction, energy efficient and ...
Capim-elefante pré-tratado por explosão a vapor como matéria-prima para produção de enzimas, hidrólise enzimática e fermentação alcoólica
(2015-06-02)
With the growing demand for sources of renewable energy as alternatives to petroleum, the use of lignocellulosic biomasses, such as Pennisetum purpureum (elephant grass), may provide a viable alternative to second generation ...
Efeito da adsorção e filtração na produção de celulases e xilanases
(2015-10-01)
Cellulases and xylanases enzymes complex production stands out in the world because these enzymes are important for the generation of biofuels, resins, alcohols, xylitol, sorbitol, and for the detergents industry, animal ...
Épocas de poda seca e sua influência na brotação, produção e qualidade das uvas Cabernet Sauvignon e Isabel na serra gaúcha
(2015-02-24)
Viticulture is an activity of great economic and social importance in the region of Serra Gaúcha, especially the production of wines, juices and derivatives. According to the characteristic of the wine production in the ...
Estudo da estabilidade da micela de caseina em leite estável e instável não ácido
(2015-07-15)
The unstable non-acid milk (UNAM) is characterized by the instability of caseins in the ethanol test and low acidity (≤ 18 °D). This kind of milk is not transported to the industry due to the subjectivity and low precision ...
Evolução aromática e autofagia/autólise durante a segunda fermentação de espumantes
(2015-02-24)
The Serra Gaucha region shows an excellent oenological aptitude for the production of high quality wines and sparkling wines. Sparkling wines process involves a second fermentation with gas and ethanol production, and ...
Atividade biológica de diferentes sucos de uva e seus principais constituintes
(2015-03-09)
Although the beneficial effects of the moderate intake of wine are well known, the antioxidant capacity of grape juices is still little reported. Grape juice is a food which has important amount of polyphenols, thus, it ...
Salvia officinalis (Lamiaceae) Lin. : caracterização química, atividade citotóxica e apoptótica em células de mamíferos
(2015-02-12)
Salvia officinalis (Lamiaceae), popularly known as sage, has been used in south of Brazil as a condiment in foods, as tincture and tea for the treatment various health disorders. The properties of this plant have been ...
A titularidade das indicações geográficas no Brasil. Um estudo comparado a partir das IGs de vinhos finos e espumantes
(2015-02-24)
This dissertation is about Geographical Indications (GIs), a distinctive feature of the Law area known as Intellectual Property, belonging to the field of industrial property, which is, in Brazil, regulated by the Industrial ...
Produção, recuperação e avaliação de pectinases de Aspergillus niger LB-02-SF obtidas em biorreator de tambor rotativo
(2015-06-12)
In the present work, the production of pectinases by Aspergillus niger LB-02-SF in solid-state cultivation was studied using a rotating drum bench bioreactor. Furthermore, extraction and concentration of enzymes by ...