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Impact of different types of pectinase enzymes on the nutraceutical quality and shelf life of the grape juice. Author(s): DUTRA, M. da C. P.; LIMA, M.; ARAUJO, A. J. de B.; BIASOTO, A. C. T. Abstract: Grape juice is one of the most consumed juices, due to its pleasant sensory acceptance related to foxy aroma and flavor, natural sweetness, attractive color and freshness. In addition, the p... ... Repository: BDPA Publication year: 2022
Phenolic Compounds, Organic Acids and Antioxidant Activity of Grape Juices Produced in Industrial Scale by Different Processes of Maceration. Author(s): LIMA, M. dos S.; DUTRA, M. da C. P.; TOALDO, I. M.; CORREA, L. C.; PEREIRA, G. E.; OLIVEIRA, D. de; BORDIGNON-LUIZ, M. T.; NINOW, J. L. The effect of maceration process on the profile of phenolic compounds, organic acids composition and antioxidant activity of grape juices from new varieties of Vitis labrusca L. obtained in industrial... ... Repository: BDPA Publication year: 2015
Plant cell wall degrading enzymes genes from the boll weevil, Anthonomus grandis (Coleoptera: Curculionidae). Author(s): ANTONINO-DE-SOUZA JÚNIOR, J. D.; MOREIRA-PINTO, C. E.; COELHO, R. R.; FIRMINO, A. A. P.; MILLER, R. N. G.; SA, M. F. G. de Repository: BDPA Publication year: 2018
Evaluation of agroindustrial residues as substrates for cellulolytic enzymes production under solid state fermentation. Author(s): RODRIGUEZ-ZUNIGA, U. F.; LEMO, V.; FARINAS, C. S.; BERTUCCI NETO, V.; COURI, S. Repository: BDPA Publication year: 2008
Avaliação do teor de flavonóides em extrato do bagaço do caju obtido por maceração enzimática. Author(s): BARBOSA, M. M.; PINTO, G. A. S.; BRITO, E. S. de; RODRIGUES, R. D. P.; SOUSA, V. M. de Repository: BDPA Publication year: 2010
Parâmetros de encapsulação de pectinase comercial em alginato de cálcio e seu efeito na atividade catalítica. Author(s): CARVALHO, L. M. J. DE; CARDOSO, F. DE S. N.; KOBLITZ, M. G. B.; ORTIZ, G. M. D.; CARVALHO, J. L. V. de Repository: BDPA Publication year: 2020
Obtenção de compostos carotenóides extraídos de bagaço de pedúnculo de caju com auxílio de complexo enzimático pectinolítico. Author(s): BARBOSA, M. M.; PINTO, G. A. S.; BRITO, E. S. de; RODRIGUES, R. D. P. Repository: BDPA Publication year: 2009
Comparação entre os processos fermentativos naturais de polpas de pimenta tabasco (Capsicum frutescens) com e sem adição de sal. Author(s): FARIAS, V. L. de; GARRUTI, D. dos S.; PINTO, G. A. S. Repository: BDPA Publication year: 2010
Partial purification and characterization of a beta-glucosidase produced by solid state fermentation of aspergillus niger. Author(s): BARALDO JUNIOR, A.; BORGES, D. G.; FARINAS, C. S.; GIORDANO, R. C.; TARDIOLI, P. W. Repository: BDPA Publication year: 2012
Influence of culture conditions on cellulases production by Trichoderma Hariznum. Author(s): COSTA, F. K. C.; SOUSA, L. T. M.; MENDES, T. D.; RESENDE, L. S.; COA, F. L. C.; RODRIGUES, C. V. S.; RODRIGUES, D. de S.; SECCHI, A. R.; BON, E. P. S.; GAMBETTA, R. Minimizing the costs of producing second-generation ethanol is of industrial interest, with enzymatic hydrolysis of lignocellulosic material being a crucial step. Optimizing the cultivation medium can... ... Repository: BDPA Publication year: 2024

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