Now showing items 1-5 of 5
Alginate/PVA beads for levan production by Zymomonas mobilis
(Journal of Food Process Engineering, 2015-02-01) [Artigo]
The levan is a biopolymer of great importance to the food industry since it is capable of defining and modifying the structure of one food, acting as stabilizer, thickener, gelling agent and being largely responsible for ...
Study of the specific heat capacity of biomass from banana waste for application in the second-generation ethanol industry
(Environmental Progress & Sustainable Energy, 2015-07-01) [Artigo]
An accurate determination of the thermal properties of biomass is particularly important when studying biomaterials for the second-generation ethanol industry. This study presents the thermograms of aqueous solutions of ...
Hygroscopic properties of solid agro-industrial by-products used in solid-state fermentation
(Industrial Crops And Products, 2015-02-01) [Artigo]
One of the main drawbacks in operating solid-state fermentation (SSF) bioreactors is the reduction in moisture content (MC) of the solid phase due to microbiological and physicochemical issues. Therefore, heat and mass ...
The effect of power-ultrasound on the pretreatment of acidified aqueous solutions of banana flower-stalk: Structural, chemical and statistical analysis
(Industrial Crops And Products, 2015-04-01) [Artigo]
Various pretreatment techniques can change the physical and chemical structure of lignocellulosic biomass and improve the hydrolysis rates. High-intensity ultrasound could be a promising technique in the biomass pretreatment ...
Diversity of Lactic Acid Bacteria Isolated from Brazilian Water Buffalo Mozzarella Cheese
(Journal Of Food Science, 2015-02-01) [Artigo]
The water buffalo mozzarella cheese is a typical Italian cheese which has been introduced in the thriving Brazilian market in the last 10 y, with good acceptance by its consumers. Lactic acid bacteria (LAB) play an important ...