Search Results - "da Silva, Suse Botelho"

Water-soluble chitosan derivatives and pH-responsive hydrogels by selective C-6 oxidation mediated by TEMPO-laccase redox system by Botelho da Silva, Suse, Krolicka, Malgorzata, van den Broek, Lambertus A.M., Frissen, August E., Boeriu, Carmen Gabriela

“…[Display omitted] •TEMPO-laccase oxidation is a new route to add aldehyde and carboxylate to chitosan.•Oxidation mediated by TEMPO-laccase system improves…”
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Pulsed electric field assisted extraction of soluble proteins from nettle leaves ( L.): kinetics and optimization using temperature and specific energy by Kronbauer, Morgana, Shorstkii, Ivan, Botelho da Silva, Suse, Toepfl, Stefan, Lammerskitten, Alica, Siemer, Claudia

“…Plant-based proteins are rapidly emerging, while novel technologies are explored to offer more efficient extraction processes. The current study aimed to…”
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White‐button mushroom storage in trays with layerings of chitosan and turmeric by de Oliveira Mariano Pilger, Maria Lidia, da Silva, Suse Botelho, Radunz, Lauri Lourenço, Bender, Renar João

“…White‐button mushrooms ( Agaricus bisporus ) are short‐lived commodities and preserving freshness and quality poses significant challenges. Considering active…”
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Kinetic Modeling of Escherichia coli Inactivation by Ozone Mist by Cabral, Kerolyn C., da Silva, Suse Botelho, da Silva, Paulo Ricardo S., Hansen, Éverton, da Silva, Janice, Brochier, Bethania

“…Ozone is a strong oxidant, with application in the food industry, disinfection of hospital areas and wastewater treatment. Although microbial destruction with…”
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Study of ozone misting for sanitization of hospital facilities: A CFD approach by Anton Schroer, Ionatan, da Silva, Janice, Brochier, Bethania, da Silva, Paulo Ricardo Santos, da Silva, Suse Botelho, Hansen, Éverton

“…The COVID-19 pandemic has demonstrated the demand for more effective procedures for sanitizing environments, especially high-risk ones, such as hospitals…”
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Production and optimization of poly-γ-glutamic acid by Bacillus subtilis BL53 isolated from the Amazonian environment by da Silva, Suse Botelho, Cantarelli, Vlademir Vicente, Ayub, Marco Antonio Záchia

“…The aims of this research were to screen and characterize a new microbial source of γ-PGA, to optimize aspects of culture conditions and medium composition…”
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Effects of metabolic pathway precursors and polydimethylsiloxane (PDMS) on poly-(gamma)-glutamic acid production by Bacillus subtilis BL53 by de Cesaro, Alessandra, da Silva, Suse Botelho, Ayub, Marco Antônio Záchia

“…The aims of this study were to evaluate the effects of the addition of metabolic precursors and polydimethylsiloxane (PDMS) as an oxygen carrier to cultures of…”
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Production and optimization of poly-[gamma]-glutamic acid by Bacillus subtilis BL53 isolated from the Amazonian environment by Da Silva, Suse Botelho, Cantarelli, Vlademir Vicente, Ayub, Marco Antonio; Záchia

“…The aims of this research were to screen and characterize a new microbial source of γ-PGA, to optimize aspects of culture conditions and medium composition…”
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A 20-Day-Autonomy Battery-Less Temperature Datalogger by Kramm, Humberto, Campes, Cassiano, da Silva, Suse Botelho, Ferreira, Sandro Binsfeld

“…The growing demand for Internet of Things (IoT) devices is accompanied by a technological need for efficient batteries to ensure the flexibility of these…”
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Physico-chemical and rheological characterization of poly-gamma-glutamic acid produced by a new strain of Bacillus subtilis by de Cesaro, Alessandra, da Silva, Suse Botelho, da Silva, Vanessa Zimmer, Ayub, Marco Antônio Záchia

“…[Display omitted] •Bacillus subtilis BL53 produce a high molecular mass γ-PGA.•The average molecular mass of γ-PGA remains constant after long-time…”
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Potential use of ozone in the food processingPotencialidades do uso do ozônio no processamento de alimentos by Mariana Curtinovi Geyer, Márcia de Mello Luvielmo, Suse Botelho da Silva, Ivana Prá

“…Ozone is a colorless and unstable gas with pungent smell and partially soluble in water, which is characterized by its high oxidant power. It is a strong agent…”
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Elaboração e avaliação de um biscoito de chocolate enriquecido com sangue bovino by Suse Botelho da Silva, Myriam de las Mercedes Salas-Mellado

“…Foi elaborado um biscoito de chocolate tipo amanteigado, contendo 6% de sangue bovino. O sangue, coletado em sistema aberto, foi secado a 60ºC durante 3 horas…”
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Elaboração e avaliação de um biscoito de chocolate enriquecido com sangue bovino by Suse Botelho da Silva, Myriam de las Mercedes Salas-Mellado

“…Foi elaborado um biscoito de chocolate tipo amanteigado, contendo 6% de sangue bovino. O sangue, coletado em sistema aberto, foi secado a 60ºC durante 3 horas…”
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Elaboração e avaliação de um biscoito de chocolate enriquecido com sangue bovino by Suse Botelho da Silva, Myriam de las Mercedes Salas-Mellado

“…Foi elaborado um biscoito de chocolate tipo amanteigado, contendo 6% de sangue bovino. O sangue, coletado em sistema aberto, foi secado a 60ºC durante 3 horas…”
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Elaboracao de um Produto a base de Esgargot (Helix aspersa) by Maria Isabel Queiroz, Marta Maria Marquezan Augusto, Suse Botelho da Silva

“…A carne de escargot foi analisada sob o ponto de vista quimico e microbiologico. Quatro formulacoes de uma pasta (pate) de escargot, contendo 30%, 40%, 60% e…”
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Elaboracao de um Produto a base de Esgargot (Helix aspersa) by Maria Isabel Queiroz, Marta Maria Marquezan Augusto, Suse Botelho da Silva

“…A carne de escargot foi analisada sob o ponto de vista quimico e microbiologico. Quatro formulacoes de uma pasta (pate) de escargot, contendo 30%, 40%, 60% e…”
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Elaboracao de um Produto a base de Esgargot (Helix aspersa) by Maria Isabel Queiroz, Marta Maria Marquezan Augusto, Suse Botelho da Silva

“…A carne de escargot foi analisada sob o ponto de vista quimico e microbiologico. Quatro formulacoes de uma pasta (pate) de escargot, contendo 30%, 40%, 60% e…”
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