Search Results - "Moretzsohn de Mello, Pedro Paulo"

Characterization and determination of brewer's solid wastes composition by Mathias, Thiago Rocha dos Santos, Alexandre, Verônica Marinho Fontes, Cammarota, Magali Christe, de Mello, Pedro Paulo Moretzsohn, Sérvulo, Eliana Flávia Camporese

“…Agro‐industrial wastes are produced in large quantities around the world from the processing and manufacturing of food and beverages. The disposal of these…”
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Brewery Waste Reuse for Protease Production by Lactic 
Acid Fermentation by Mathias, Thiago Rocha Dos Santos, Fernandes de Aguiar, Paula, Batista de Almeida E Silva, João, Moretzsohn de Mello, Pedro Paulo, Sérvulo, Eliana Flávia Camporese

“…This study evaluated the use of three solid brewery wastes: brewer's spent grain, hot trub and residual brewer's yeast, as alternative media for the…”
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Brewery waste reuse for protease production by lactic acid fermentation by Mathias, Thiago Rocha dos Santos, de Aguiar, Paula Fernandes, de Almeida e Silva, Joao Batista, de Mello, Pedro Paulo Moretzsohn, Servulo, Eliana Flavia Camporese

“…This study evaluated the use of three solid brewery wastes: brewer's spent grain, hot trub and residual brewer's yeast, as alternative media for the…”
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Brewery Wastes Reuse for Protease Production by Lactic Acid Bacteria Fermentation by Mathias, Thiago Rocha dos Santos, de Aguiar, Paula Fernandes, Silva, João Batista de Almeida, de Mello, Pedro Paulo Moretzsohn, Sérvulo, Eliana Flávia Camporese

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Characterization and determination of brewer's solid wastes composition: Brewer's waste characterization by Mathias, Thiago Rocha dos Santos, Alexandre, Verônica Marinho Fontes, Cammarota, Magali Christe, de Mello, Pedro Paulo Moretzsohn, Sérvulo, Eliana Flávia Camporese

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Iskorištenje pivarskog otpada za proizvodnju proteaze pomoću mliječno-kiselog vrenja by Mathias, Thiago Rocha dos Santos, Fernandes de Aguiar, Paula, de Almeida e Silva, João Batista, Moretzsohn de Mello, Pedro Paulo, Camporese Sérvulo, Eliana Flávia

“…U radu je ispitana mogućnost uporabe tri vrste čvrstog pivarskog otpada: pivskog tropa, toplog taloga i ostatka pivskog kvasca, kao podloga za uzgoj bakterija…”
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