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food science & technology (8) 8
growth (5) 5
lactose (5) 5
purification (5) 5
kluyveromyces-marxianus (4) 4
antioxidant activity (3) 3
biotechnology & applied microbiology (3) 3
chemistry (3) 3
cooked ham (3) 3
engineering, chemical (3) 3
enzymes (3) 3
experimental design (3) 3
foods (3) 3
good manipulation practices (3) 3
hydrolysis (3) 3
index medicus (3) 3
listeria sp (3) 3
optimization (3) 3
salmonella sp (3) 3
supermarkets (3) 3
thermal properties (3) 3
agriculture (2) 2
analysis (2) 2
anthocyanins (2) 2
bioactivity (2) 2
biochemistry & molecular biology (2) 2
bioconversion (2) 2
biotechnology (2) 2
boas práticas de manipulação (2) 2
carbon dioxide (2) 2
carotenoids (2) 2
chemistry, applied (2) 2
chemistry, multidisciplinary (2) 2
chromatography (2) 2
cultures (2) 2
food analysis (2) 2
food science (2) 2
identification (2) 2
inactivation kinetics (2) 2
kluyveromyces marxianus (2) 2
nanotechnology (2) 2
peptides (2) 2
presunto cozido (2) 2
propane (2) 2
recovery (2) 2
residual waste (2) 2
spirulina-platensis (2) 2
supermercados (2) 2
temperature (2) 2
thermodynamic parameters (2) 2
absorption (1) 1
ace-inhibitory peptide (1) 1
adsorption chromatography (1) 1
affinity purification (1) 1
aflatoxins (1) 1
agriculture, multidisciplinary (1) 1
animals (1) 1
anthocyanin (1) 1
antiageing-agents (1) 1
antihypertensive peptides (1) 1
antimicrobial peptides (1) 1
antioxidans (1) 1
antioxidant (1) 1
antioxidant properties (1) 1
apoptosis (1) 1
attitudes (1) 1
ausgangsmaterial (1) 1
bacillus-pumilus a1 (1) 1
beta galactosidases (1) 1
beta-galactosidase - chemistry (1) 1
bias (1) 1
bioaccessibility (1) 1
bioavailability (1) 1
bioengineering (1) 1
biological activity (1) 1
biological products (1) 1
biology (1) 1
biomass (1) 1
biomasse (1) 1
blackberry and freeze-drying process (1) 1
blue-green-alga (1) 1
blueberries (1) 1
booths (1) 1
brazil (1) 1
brazilian fruits (1) 1
butanes - chemistry (1) 1
c-phycocyanin (1) 1
caco-2 (1) 1
carbon dioxide - chemistry (1) 1
catalysts (1) 1
cells (1) 1
centrifugal partition chromatography (1) 1
centrifugation (1) 1
charge-material (1) 1
cheese whey (1) 1
chemical biodiversity (1) 1
chemical properties (1) 1
chemical-composition (1) 1
chemical-structure (1) 1
chemistry/food science, general (1) 1
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Journal of Food Composition and Analysis, ISSN 0889-1575, 05/2018, Volume 68, pp. 31 - 40
•Are anthocyanins responsible for health benefits?•New perspectives on our understanding and the use of anthocyanins.•In vitro studies are a tool to understand... 
Anthocyanin | Microbiota | Caco-2 | Pigments | Bioaccessibility | Bioconversion | Food composition | Bioavailability | Food analysis | CELLS | PHENOLIC METABOLITES | FOOD SCIENCE & TECHNOLOGY | MODEL | BLUEBERRIES | DIGESTION | IN-VITRO | POLYPHENOLS | CHEMICAL-STRUCTURE | RED GRAPE JUICE | ABSORPTION | CHEMISTRY, APPLIED
Journal Article
Food Research International, ISSN 0963-9969, 11/2019, Volume 125, p. 108557
The blackberry fruit (Rubus spp.) presents an attractive color ranging from purple red to blue, due to the high content of bioactive compounds, such as... 
Anthocyanins | Antioxidant activity | Milk | Blackberry and freeze-drying process | PHYSICOCHEMICAL PROPERTIES | FRUITS | FOOD SCIENCE & TECHNOLOGY | CAROTENOIDS | MICROENCAPSULATION | GUM | EXTRACT
Journal Article
Journal of Food Composition and Analysis, ISSN 0889-1575, 06/2018, Volume 69, pp. 162 - 170
•Nine strains were capable of changing the main anthocyanin chromatographic profile.•Lactobacillus deubruekii more extensively changed the jussara... 
Cyanidin 3-rutinoside | Experimental design | Cyanidin 3-glucoside | Jussara | β-glucosidase | Fermentation | Food analysis
Journal Article
Journal of Agricultural and Food Chemistry, ISSN 0021-8561, 02/2019, Volume 67, Issue 7, pp. 1860 - 1876
Large segments of the Brazilian population still suffer from malnutrition and diet-related illnesses. In contrast, many native fruits have biodiversity and are... 
phenolic compounds | Brazilian fruits | anthocyanins | carotenoids | iridoids | chemical biodiversity | ANTIOXIDANT ACTIVITY | IRIDOID GLYCOSIDES | PHENOLIC-COMPOUNDS | FOOD SCIENCE & TECHNOLOGY | FLAVONOIDS | PSIDIUM-GUAJAVA | IDENTIFICATION | MASS-SPECTROMETRY | CHEMICAL-COMPOSITION | AGRICULTURE, MULTIDISCIPLINARY | EUTERPE-EDULIS MARTIUS | CHEMISTRY, APPLIED
Journal Article
Food Technology and Biotechnology, ISSN 1330-9862, 2013, Volume 51, Issue 1, pp. 45 - 52
beta-Galactosidase is an enzyme that catalyzes the hydrolysis of lactose. It has potential importance due to various applications in the food and dairy... 
Thermal properties | Thermodynamic parameters | Inactivation kinetics | OLIGOSACCHARIDES | thermodynamic parameters | KLUYVEROMYCES-MARXIANUS | STABILITY | FOOD SCIENCE & TECHNOLOGY | LACTOSE | HYDROLYSIS | thermal properties | TEMPERATURE | BIOTECHNOLOGY & APPLIED MICROBIOLOGY | GROWTH | PURIFICATION | OPTIMIZATION | inactivation kinetics
Journal Article
Food Research International, ISSN 0963-9969, 09/2015, Volume 75, pp. 27 - 33
A positive outlook regarding future events, in which individuals find themselves less likely than others to experience negative events, is called optimistic... 
Training | Food handler | Risk perception | Food safety | HYGIENE | WORKERS | FOOD SCIENCE & TECHNOLOGY | KNOWLEDGE | SUSCEPTIBILITY | ATTITUDES | MODERATORS | UNREALISTIC OPTIMISM | HOME | PERCEPTIONS | Exhibitions | Safety and security measures | Booths | Analysis | Food | Hospitals | Bias | Risk | Foods | Safety | Streets
Journal Article
Food and Bioprocess Technology, ISSN 1935-5130, 07/2012, Volume 5, Issue 5, p. 1653
Seven strains of the genus Kluyveromyces were screened for [beta]-galactosidase activity and Kluyveromyces marxianus ATCC 16045 was selected as the best enzyme... 
Enzymes | Lactose | Analysis
Journal Article
Food and Bioprocess Technology, ISSN 1935-5130, 7/2012, Volume 5, Issue 5, pp. 1653 - 1663
Seven strains of the genus Kluyveromyces were screened for β-galactosidase activity and Kluyveromyces marxianus ATCC 16045 was selected as the best enzyme... 
Biotechnology | Chemistry | Food Science | Chemistry/Food Science, general | Experimental design | Galactosidase | Agriculture | Parboiled rice effluent | Whey | RSM | DESIGN | FOOD SCIENCE & TECHNOLOGY | RESPONSE-SURFACE METHODOLOGY | PARAMETERS | LACTOSE HYDROLYSIS | KINETICS | GROWTH | FRAGILIS | CHEESE WHEY | OPTIMIZATION
Journal Article
Separation Science and Technology, ISSN 0149-6395, 08/2014, Volume 49, Issue 12, pp. 1817 - 1824
β -galactosidase purification was performed by ion exchange chromatography in which the main elution parameters and different elution salts (NaCl, KCl, and (NH... 
ion exchange chromatography | Kluyveromyces marxianus | recovery | KCl | purification factor | ENGINEERING, CHEMICAL | SCALE-UP | KLUYVEROMYCES-MARXIANUS | LACTOSE | GROWTH | CULTURES | CHEMISTRY, MULTIDISCIPLINARY
Journal Article
Food Technology and Biotechnology, ISSN 1330-9862, 01/2013, Volume 51, Issue 1, p. 45
[beta]-Galactosidase is an enzyme that catalyzes the hydrolysis of lactose. It has potential importance due to various applications in the food and dairy... 
Hydrolysis | Thermal properties | Lactose | Beta galactosidases | Chemical properties | Research | Enzyme kinetics | Enzymes | Glucose | Microbiology | Potassium | Chromatography
Journal Article
Bioprocess and Biosystems Engineering, ISSN 1615-7591, 11/2012, Volume 35, Issue 9, p. 1541
This study aimed at assessing the influence of different pressurized fluids treatment on the enzymatic activity and stability of a lyophilized... 
Liquefied petroleum gas | Enzymes | Universities and colleges | Bioengineering | Catalysts | Propane | Carbon dioxide
Journal Article
Biocatalysis and Biotransformation, ISSN 1024-2422, 07/2015, Volume 33, Issue 4, pp. 208 - 215
The present study aimed to evaluate β-galactosidase production by liquid-state fermentation using an experimental design and response surface methodology. A... 
Experimental design | medium formulation | glycerol | KLUYVEROMYCES-MARXIANUS | BIOCHEMISTRY & MOLECULAR BIOLOGY | CRUDE GLYCEROL | LACTOSE | HYDROLYSIS | BIOCONVERSION | CULTURE-MEDIUM | BIOTECHNOLOGY & APPLIED MICROBIOLOGY | GROWTH | OPTIMIZATION
Journal Article
Journal of Food Processing and Preservation, ISSN 0145-8892, 12/2016, Volume 40, Issue 6, pp. 1264 - 1269
C‐phycocyanin (C‐PC) is a natural blue dye whose uses for different purposes have been described in the literature. Interest in C‐PC has increased due to its... 
PUREE | DEGRADATION KINETICS | COLOR | FOOD SCIENCE & TECHNOLOGY | SPIRULINA-PLATENSIS | POLYGALACTURONASE | Functional foods | Biological products | Dietary supplements | Preservatives | Preservation | Stability analysis | Nanostructure | Food processing | Foods | Thermal stability | Half life
Journal Article
The Canadian Journal of Chemical Engineering, ISSN 0008-4034, 01/2015, Volume 93, Issue 1, pp. 111 - 115
C‐phycocyanin, a natural blue dye, stands out today because it has antioxidant, anti‐inflammatory, and anti‐tumor properties, and it can be extracted from... 
ion exchange resin | C‐phycocyanin | purification | expanded bed | Expanded bed | Purification | C-phycocyanin | Ion exchange resin | APOPTOSIS | PROTEIN | HIGH-PURITY | ENGINEERING, CHEMICAL | EXTRACTION | SPIRULINA-PLATENSIS | BLUE-GREEN-ALGA | FUSIFORMIS | SEPARATION | ADSORPTION CHROMATOGRAPHY | Ion exchangers | Fixed bed ion exchanging | Energy conservation | Purity | Biomass | Recovery | Chromatography
Journal Article
Food Technology and Biotechnology, ISSN 1330-9862, 01/2013, Volume 51, Issue 1, pp. 45 - 45
beta -Galactosidase is an enzyme that catalyzes the hydrolysis of lactose. It has potential importance due to various applications in the food and dairy... 
Journal Article
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