全部文献期刊学位论文会议报纸专利标准年鉴图书|学者科研项目
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作者:... Carlos Eduardo Barão , Graciette Matioli , Flavio Faria de Moraes
来源:[J].Bioprocess and Biosystems Engineering(IF 1.869), 2017, Vol.40 (9), pp.1305-1316Springer
摘要:A new mathematical model was developed for the kinetics of α-, β- and γ-cyclodextrin production, expanding an existing model that only included the production of β- and γ-cyclodextrins, because a detailed kinetic modelling of the reactions involved allows the manipulati...
作者:Flavio Faria de Moraes , Aneli de Melo Barbosa
来源:[J].Brazilian Archives of Biology and Technology(IF 0.473), 2005, Vol.48 (spe), pp.1-6DOAJ
摘要:The phenoloxidase enzyme laccase from the cultures of the Pleurotus ostreatus and Botryosphaeria sp. and a commercial laccase from Aspergillus sp. were immobilized on chitosan of pharmaceutical degree by adsorption followed by crosslinking. Different immobilization condition...
作者:... Carlos Garcia Carmona , Manuel José Lis , Flavio Faria de Moraes
来源:[J].Cellulose(IF 3.476), 2016, Vol.23 (2), pp.1459-1470Springer
摘要:Abstract(#br)Microencapsulated finishes are an important element in the development of new textiles. In this context, a large area to be explored is microencapsulation of essential oils in textiles. This technique offers the possibility of developing new products with many advant...
作者:... Nelson Barros Colauto , Flavio Faria de Moraes , Gisella Maria Zanin
来源:[J].Food Research International(IF 3.005), 2009, Vol.42 (7), pp.814-818Elsevier
摘要:Abstract(#br)The objective of this work was to characterize the formation of amino acid inclusion complexes with α-cyclodextrin (α-CD) and evaluate the influence of added α-CD on the taste perception of amino acids and hydrolyzed soy protein at pH 4.5. The formation of the i...
作者:... Tiago Albertini Balbino , Gisella Maria Zanin , Flavio Faria de Moraes
来源:[J].Applied Biochemistry and Biotechnology(IF 1.893), 2011, Vol.165 (7-8), pp.1485-1493Springer
摘要:Abstract(#br)The influence of Toruzyme® cyclomaltodextrin glucanotransferase concentration and the presence of ethanol have been studied for the production of α-, β-, and γ-cyclodextrins (CDs) from 15% ( w / v ) cornstarch, at 65 °C and pH 6, with the aim of increasing ...
作者:Carlos Eduardo Barão , Gisella Maria Zanin , Flavio Faria de Moraes
来源:[J].Journal of Inclusion Phenomena and Macrocyclic Chemistry(IF 1.399), 2011, Vol.71 (1-2), pp.179-187Springer
摘要:Abstract(#br)BHA (butylated hydroxyanisole) was complexed with α- and β-cyclodextrins with the objective of characterizing the thermal stability. From phase solubility diagrams, the association constants for the complexes of α-CD:BHA and β-CD:BHA were found as 49.3 and 585 L...

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