Agro@mbiente On-line, 2013 - The broccoli (Brassica oleracea var. Italica) is a Brassica vegetable grown in various regions of the world and is characteristic of small properties with potential for organic crops.
Marcelle Michelotti Bettoni +3 more
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Efeito do tempo no grau de hidrólise e na atividade antioxidante do hidrolisado proteico de Okara [PDF]
, 2019 Soy is a legume of great importance for human health, standing out for its low cost, its vast production and nutritional value, having as its main characteristic its plant origin.
Araújo, Ravena Odete Silva
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Fish protein hydrolyzed obtained by chemical and enzymatic processes from corvina (Micropogonias furnieri) [PDF]
, 2009 The fish proteins has the advantage of a high sensibility to the hydrolysis and also a balanced composition in aminoacids. The production of protein hydrolyzed from by-products of fish process industry has been receiving more attention on the last years.
Costa, Jorge Alberto Vieira +2 more
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Optimization of the production parameters for enzymatic protein hydrolyzed using low commercial value fish [PDF]
, 2009 The enzymatic modification of proteins has been widely studied with the aim of add value to low commercial value fish. The objective of this work was to evaluate and optimize the parameters involved in the production process of an enzymatic protein ...
Martins, Vilásia Guimarães +3 more
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Desenvolvimento de um bioprocesso para beneficiamento da torta de castanha do BRASIL (Bertholletia excelsa) [PDF]
, 2005 A castanha-do-pará, ou castanha-do-Brasil (Bertholletia excelsa H.B.K.) é cultivada em toda a Amazônia e se tornou um dos principais produtos comerciais da Região Norte do Brasil, apresentando uma amêndoa de alto valor energético, com cerca de 60 a 70 ...
Biagioni, Diogo +3 more
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Caracterização microbiológica, fisico-química e sensorial de hidrolisado biológico em peixes da Amazônia (Potamorhina latior e Liposarcus pardalis) [PDF]
, 2009 Three biological hidrolisados of branquinha was elaborated (Potamorhina latior) and acari-bodo (Liposarcus pardalis) being used stumps of Lactobacillus plantarum (CCT 2568) and Lactococcus lactis (CCT 2739).
Ferreira, Maria da Glória Almeida Bandeira
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Influence of alcalase and flavourzyme performance on the degree of hydrolysis of the proteins of chicken meat [PDF]
, 2009 To study the action of Alcalase and Flavourzyme on the proteins of chicken meat, the influence of the substrate concentration [S], enzyme concentration [E] and hydrolysis time on the degree of hydrolysis (DH) of the proteins was evaluated. The highest DH
Salas-Mellado, Myriam de las Mercedes +1 more
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Processo para obtenção de um concentrado proteíco a partir de biomassa de spirulina (Arthrospira) para produção de peptídeos bioativos de interesse nutracêutico, farmacêutico e cosmecêutico [PDF]
, 2015 Orientador: Prof. Dr. Carlos Ricardo SoccolDissertação (mestrado) - Universidade Federal do Paraná, Setor de Tecnologia, Programa de Pós-Graduação em Engenharia de Bioprocessos e Biotecnologia.
Ovando Gómez, Claudia Anahite
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Nutritional and physiological functional properties of some food proteins [PDF]
, 2018 Orientador: Valdemiro Carlos SgarbieriTese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de AlimentosResumo: Com o propósito de melhor harmonizar os vários aspectos pesquisados, a tese está apresentada em quatro capítulos.
Jacobucci, Helaine Beatriz
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Hidrólise enzimática da proteína do farelo de soja [PDF]
, 2010 Great interest is shown by soy bran, by its availability as a by-product of oil extraction industry. It has a variety of applications, such as the enrichment of foodstuffs and protein isolates and concentrates, although most soy bran is still intended to
Ströher, Raquel
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