| dc.creator | Kawaguti, HY | |
| dc.creator | Sato, HH | |
| dc.date | 2010 | |
| dc.date | 37043 | |
| dc.date | 2014-11-17T12:23:06Z | |
| dc.date | 2015-11-26T16:42:54Z | |
| dc.date | 2014-11-17T12:23:06Z | |
| dc.date | 2015-11-26T16:42:54Z | |
| dc.date.accessioned | 2018-03-28T23:27:39Z | |
| dc.date.available | 2018-03-28T23:27:39Z | |
| dc.identifier | Food Chemistry. Elsevier Sci Ltd, v. 120, n. 3, n. 789, n. 793, 2010. | |
| dc.identifier | 0308-8146 | |
| dc.identifier | WOS:000275014200022 | |
| dc.identifier | 10.1016/j.foodchem.2009.11.011 | |
| dc.identifier | http://www.repositorio.unicamp.br/jspui/handle/REPOSIP/60860 | |
| dc.identifier | http://www.repositorio.unicamp.br/handle/REPOSIP/60860 | |
| dc.identifier | http://repositorio.unicamp.br/jspui/handle/REPOSIP/60860 | |
| dc.identifier.uri | http://repositorioslatinoamericanos.uchile.cl/handle/2250/1273420 | |
| dc.description | Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) | |
| dc.description | Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) | |
| dc.description | Free cells of Serratia plymuthica were used to convert sucrose into isomaltulose and trehalulose reducing Sugars. The effects of substrate concentration and temperature were observed in a batch process with flasks shaken at 150 rpm. The experimental design and response surface methodology analysis indicated that the conversion parameters had significant influence (p < 0.05) on sucrose conversion, and that a valid model was obtained after an analysis of variance (F(model) = 10.48 > F(charted) = 5.79) to obtain a response surface and isocurve. Conversion was favoured when a 30% sucrose solution and temperature of 25 degrees C were used, which resulted in a high conversion into isomaltulose - over 70% - and 7-8% trehalulose. Small amounts of glucose (5-7%) and fructose (5-8%) were formed in the reaction medium. (C) 2009 Elsevier Ltd. All rights reserved. | |
| dc.description | 120 | |
| dc.description | 3 | |
| dc.description | 789 | |
| dc.description | 793 | |
| dc.description | Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) | |
| dc.description | Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) | |
| dc.description | Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) | |
| dc.description | Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) | |
| dc.language | en | |
| dc.publisher | Elsevier Sci Ltd | |
| dc.publisher | Oxford | |
| dc.publisher | Inglaterra | |
| dc.relation | Food Chemistry | |
| dc.relation | Food Chem. | |
| dc.rights | fechado | |
| dc.rights | http://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy | |
| dc.source | Web of Science | |
| dc.subject | Free cells | |
| dc.subject | Isomaltulose | |
| dc.subject | Response surface | |
| dc.subject | Serratia plymuthica | |
| dc.subject | Erwinia-rhapontici | |
| dc.subject | Dental-caries | |
| dc.subject | Palatinose | |
| dc.subject | Sucrose | |
| dc.subject | Trehalulose | |
| dc.subject | Rats | |
| dc.subject | Men | |
| dc.title | Isomaltulose production by free cells of Serratia plymuthica in a batch process | |
| dc.type | Artículos de revistas | |
