Search Results - "Claucia, Fernanda Volken de Souza"

Spray-Dried Microcapsules of Cheese Whey and Whey Permeate as a Strategy to Protect Chia Oil from Oxidative Degradation by Dahlem Júnior, Marcos Aurélio, Dall Agnol, Wendell, Neitzke, Natália, Dos-Santos, Adriani Cristina Felipe, Esquerdo, Vanessa Mendonça, Neutzling Lehn, Daniel, de Almeida Pinto, Luiz Antonio, de Souza, Claucia Fernanda Volken

“…Cheese whey and whey permeate are dairy industry by-products usually sent to effluent treatment or incorrectly disposed in the environment, generating costs…”
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Whey protein hydrolysates as a source of bioactive peptides for functional foods – Biotechnological facilitation of industrial scale-up by Dullius, Anja, Goettert, Márcia Inês, de Souza, Claucia Fernanda Volken

“…•Whey proteins are a high-quality peptide source for functional foods.•Product development based on bioactive peptides requires overcoming cost-intensive.•In…”
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Anti-inflammatory potential of lactic acid bacteria from southern Brazil by reducing TNF-α and increasing IL-10 synthesis: an in vitro study by Vincenzi, Angélica, Goettert, Márcia Inês, Volken de Souza, Claucia Fernanda

“…To evaluate the adhesion capacity and anti-inflammatory activity of lactic acid bacteria (LAB) isolated from raw cow milk and artisan cheese in Southern…”
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Physicochemical and nutritional alterations induced by two-spotted spider mite infestation on strawberry plants by Livinali, Emanuele, Sperotto, Raul Antonio, Ferla, Noeli Juarez, de Souza, Claucia Fernanda Volken

“…Background: Strawberry is a pseudofruit mainly cultivated in temperate climate regions. Considering its high levels of ascorbic acid and phenolic compounds,…”
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Reuse of Residual Brewer’s Yeast: Valorization of Industrial Waste as a Source of Nutrients for Dairy Cattle by Schlabitz, Cláudia, Kuhn, Daniel, Grambusch, Isabel Marie, Pedralli, Lucas, Jacobs, William, Neutzling Lehn, Daniel, Volken de Souza, Claucia Fernanda

“…The increase in brewing production entails larger volumes of potentially polluting waste that require appropriate treatment. One of the main byproducts…”
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Antimicrobial and antileukemic effects: in vitro activity of Calyptranthes grandifolia aqueous leaf extract by Majolo, Fernanda, Bitencourt, Shanna, Wissmann Monteiro, Bruna, Viegas Haute, Gabriela, Alves, Celso, Silva, Joana, Pinteus, Susete, Santos, Roberto Christ Vianna, Torquato, Heron Fernandes Vieira, Paredes-Gamero, Edgar Julian, Oliveira, Jarbas Rodrigues, De Souza, Claucia Fernanda Volken, Pedrosa, Rui Felipe Pinto, Laufer, Stefan, Goettert, Márcia Inês

“…Natural products are still a promising source of bioactive molecules. Food and Drug Administration data showed that approximately 49% of the approved molecules…”
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Adaptive Laboratory Evolution to obtain lactic acid bacteria strains of industrial interest - a review by Luana Tirloni, Daiane Heidrich, Claucia Fernanda Volken de Souza

“…Abstract The purpose of this review was to describe how adaptive laboratory evolution (ALE) can provide improvement to lactic acid bacteria (LAB) strains for…”
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Lactose Hydrolysis in Milk and Dairy Whey Using Microbial β-Galactosidases by Dutra Rosolen, Michele, Gennari, Adriano, Volpato, Giandra, Volken de Souza, Claucia Fernanda

“…This work aimed at evaluating the influence of enzyme concentration, temperature, and reaction time in the lactose hydrolysis process in milk, cheese whey, and…”
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Lymphocyte genotoxicity and protective effect of Calyptranthes tricona (Myrtaceae) against H2O2-induced cell death in MCF-7 cells by Kich, Débora Mara, Bitencourt, Shanna, Caye, Bruna, Faleiro, Dalana, Alves, Celso, Silva, Joana, Pinteus, Susete, Mergener, Michelle, Majolo, Fernanda, Boligon, Aline Augusti, Santos, Roberto Christ Vianna, Pedrosa, Rui, de Souza, Claucia Fernanda Volken, Goettert, Márcia Inês

“…Calyptranthes tricona is a species (Myrtaceae) native to South Brazil. Plants belonging to this family are folkloric used for analgesia, inflammation, and…”
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A systematic review about affinity tags for one-step purification and immobilization of recombinant proteins: integrated bioprocesses aiming both economic and environmental sustainability by Leonhardt, Fernanda, Gennari, Adriano, Paludo, Graziela Barbosa, Schmitz, Caroline, da Silveira, Filipe Xerxeneski, Moura, Débora Cristina Daenecke Albuquerque, Renard, Gaby, Volpato, Giandra, Volken de Souza, Claucia Fernanda

“…The present study reviewed and discussed the promising affinity tags for one-step purification and immobilization of recombinant proteins. The approach used to…”
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Use of barley malt pomace in the production of fresh sausage by Herrmann, Gerson, de Souza, Claucia Fernanda Volken

“…O presente trabalho teve o objetivo de avaliar os efeitos da adição do bagaço de malte de cevada nas características de linguiças frescais de carne suína ao…”
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Kluyveromyces lactis β-galactosidase immobilization in calcium alginate spheres and gelatin for hydrolysis of cheese whey lactose by Mörschbächer, Ana Paula, Volpato, Giandra, Souza, Claucia Fernanda Volken de

“…One of the greatest challenges for dairy industries is the correct destination of all the whey generated during cheese making, considering its high impact, the…”
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Making a fresh cheese using the colostrum surplus of dairy farms: an alternative aiming to minimize the waste of this raw material by Simon, Renate, Gennari, Adriano, Kuhn, Daniel, Rama, Gabriela Rabaioli, de Souza, Claucia Fernanda Volken

“…Este trabalho teve como objetivo a elaboraçao e caracterizaçao de um queijo fresco a partir do excedente de colostro bovino de fazendas leiteiras. O colostro…”
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Whey butter: a promising perspective for the dairy industry by Costa, Manuela Araujo, Kuhn, Daniel, Rama, Gabriela Rabaioli, Lehn, Daniel Neutzling, de Souza, Claucia Fernanda Volken

“…Cheese whey is the main by-product obtained in the production of cheese. Despite its high nutritional value, approximately half of the whey volume generated is…”
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Magnetic cellulose: Versatile support for enzyme immobilization - A review by Gennari, Adriano, Führ, Ana Júlia, Volpato, Giandra, Volken de Souza, Claucia Fernanda

“…•Magnetic nanopolymers show suitable attributes as support for immobilized enzymes.•Magnetic cellulose is a versatile support for enzyme…”
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Effect of potato peel, pumpkin seed, and quinoa flours on sensory and chemical characteristics of gluten-free breads by Jacinto, Gabriela, Stieven, Anderso, Maciel, Mônica Jachetti, de Souza, Claucia Fernanda Volken

“…A doença celíaca é caracterizada pela incapacidade do organismo de digerir o glúten no intestino delgado, e o tratamento dietético consiste em evitar alimentos…”
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Nutritional potential of Vasconcellea quercifolia A. St.-Hil. green fruit flour by da Silva, Lilian de Fátima Ferreira, Rodrigues, Kétlin Fernanda, Ethur, Eduardo Miranda, Hoehne, Lucélia, de Souza, Claucia Fernanda Volken, Bonemann, Daisa Hakbart, Ribeiro, Anderson Schwingel, de Freitas, Elisete Maria

“…As plantas alimentícias não convencionais têm uma variedade de compostos bioativos com valor nutricional. O jaracatiá (Vasconcellea quercifolia) pertence à…”
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Effects of oxygen volumetric mass transfer coefficient on transglutaminase production by Bacillus circulans BL32 by de Souza, Claucia Fernanda Volken, Rodrigues, Rafael Costa, Ayub, Marco Antônio Záchia

“…The effects of oxygenation in cultures of Bacillus circulans BL32 on transglutaminase (TGase) production and cell sporulation were studied by varying the…”
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Importance of Cheese Whey Processing: Supplements for Sports Activities – a Review by Fassina, Patricia, Quadros Nunes, Gabriela, Scherer Adami, Fernanda, Goettert, Marcia Ines, Volken de Souza, Claucia Fernanda

“…Whey protein (WP) is a highly nutritious, commercially available alternative food source that is used primarily as a food supplement by athletes and physically…”
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A review of Saccharomyces cerevisiae and the applications of its byproducts in dairy cattle feed: Trends in the use of residual brewer's yeast by Schlabitz, Cláudia, Neutzling Lehn, Daniel, Volken de Souza, Claucia Fernanda

“…This review article aimed to describe the benefits of including different commercial formulations of Saccharomyces cerevisiae – such as yeast fermentation…”
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