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Obtenção de proteases de Penicillium candidum e seu emprego no preparo de hidrolisados de soro de leite com baixo teor de fenilalanina
(Universidade Federal de Minas GeraisUFMG, 2005-05-25)
Whey, a sub product of high nutritive value, but underused, was used as a substrate to obtain hydrolysates with low phenylalanine contents, to a development of food supplements to phenylketonurians. The enzymatic preparation ...
In vivo and in vitro antagonism of Streptomyces sp. RO3 against Penicillium digitatum and Geotrichum candidum
(Academic Journals, 2010-11)
Streptomyces strains may control postharvest lemon fruit diseases caused by Penicillium digitatum and Geotrichum candidum. Four Streptomyces strains (RO3, MC3, Alem and CE1) were tested and RO3 was the strain ...
Aspectos físico-químicos e microbianos do queijo maturado por mofo obtido da coagulação mista com leite de cabra congelado e coalhada congelada
(2006-12-01)
Milk goats are indicated as an economic alternative for small farmers and cheese making could improve their profits. Goat's milk has a seasonal production characteristic and shows periods of abundance and others of scarcity. ...
Aspectos físico-químicos e microbianos do queijo maturado por mofo obtido da coagulação mista com leite de cabra congelado e coalhada congelada
(2006-12-01)
Milk goats are indicated as an economic alternative for small farmers and cheese making could improve their profits. Goat's milk has a seasonal production characteristic and shows periods of abundance and others of scarcity. ...
Control of citrus pathogens by protein extracts from Solanum tuberosum tubers
(Springer, 2015-03)
A national program for citrus certification was started in Argentina in 2005 in order to provide healthy fruits free of toxic residues. In line with this goal, the aim of this study was to evaluate the efficacy of natural ...
QUALIDADE DE QUEIJO TIPO CAMEMBERT:CULTURAS PRIMÁRIAS E INÓCULO DE MICÉLIO MICROFRAGMENTADO
(UNIVERSIDADE ESTADUAL DE PONTA GROSSABRCiências e Tecnologia de AlimentosPrograma de Pós-Graduação em Ciência e Tecnologia de AlimentosUEPG, 2017)