Buscar
Itens para a visualização no momento 11-20 of 24
Arquitetura de vinícolas: elementos para elaboração de projetos
(2019-10-31)
The theme of this dissertation is the architecture of wineries, presenting reflections and elements for guidelines related to the facilities and the way of designing commercial wineries to produce wines. The architecture ...
Hidromel:suplementação nutricional, efeito de leveduras e caracterização de"Moscato-Pyment"
(2019-07-01)
Mead is an alcoholic beverage produced by the fermentation of a diluted solution of honey and water or juices, which in recent years has seen a great increase in its demand as well as its derivatives. However, the elaboration ...
Análise do comportamento do público consumidor de vinhos das Regiões Sul e Sudeste do Brasil
(2019-03-20)
Consumer behavior is a complex and multidimensional process that is even more complicated when it is necessary to consider several individuals or groups. Thereby, this paper aims to analyze the main aspects concerning ...
Promoter sequences classification through the analysis of enthalpy, entropy, stability abd base-pair stacking values
(2019-04-18)
Promoter sequence recognition by RNAp enzyme is a key step in gene transcription. Its location is found in a few base pairs before the coding region. An in-depth study of promoters sequences role might provide an enhanced ...
Produção de enzimas ligninolíticas e proteômica de Marasmiellus palmivorus VE111: aplicação do secretoma em processos de grafting enzimático e etanol de segunda geração
(2019-09-02)
Species of the genus Marasmiellus, a white-rot fungi, have potential in the degradation of lignocellulose, especially lignin. In the present work, it was study the production of ligninolytic enzymes by Marasmiellus palmivorus ...
Determinação do potencial aromático de vinhos espumantes cujos vinhos base foram elaborados com leveduras Saccharomyces e Torulaspora delbrueckii
(2019-03-22)
This study had as an objective evaluate sparkling wines produced by the traditional method witch the base wine was made of Chardonnay grapes fermented with Saccharomyces and non-Saccharomyces yeasts, from the 2015 harvest ...
Micoproteínas de macrofungos obtidas em cultivo em estado sólido: avaliação do enriquecimento nutricional e compostos bioativos
(2019-08-05)
The population growth and depletion of natural resources demand research into new alternatives for the supply of protein foods. Alternative sources of proteins, such as those derived from microorganisms, can help solve ...
Análise de regiões intergênicas de escherichia coli utilizando ferramentas computacionais
(2019-12-04)
Genes are segments of the deoxyribonucleic acid (DNA) molecule that contain information related to the metabolic functions necessary for the survival of an organism. Understanding the mechanisms that regulate gene expression ...
Caracterização química e potencial antimicrobiano in vitro de extratos produzidos por fungos em cultivos submersos: uma abordagem frente a leveduras e bactérias de interesse biomédico e alimentar
(2019-10-03)
The increase in cases of microbial resistance, occurring mainly in the last 20 years, coupled with the reduction in the release of new antibiotics warn of an imminent post-antibiotic era.. In this context, the aim of this ...