Now showing items 1-2 of 2
Caracterização de azeites de oliva produzidos no Brasil e monitoramento da sua qualidade oxidativa durante o armazenamento
(Universidade Federal de São Carlos, 2020-06-19)
Olive oil stands out among lipid sources due to its appreciated sensory characteristics and for the beneficial health effects linked to its consumption. However, during the storage and/or use of this oil, together with the ...
APROVEITAMENTO BIOTECNOLÓGICO DO SORO DE QUEIJO PORUNGO PARA OBTENÇÃO DA ENZIMA β-GALACTOSIDASE
(Universidade Federal de São Carlos, 2020-10-09)
Cheese whey are the main by-product of the dairy industry, characterized as an alternative substrate rich in nutrients and applicable in bioprocess. It has a high biochemical oxygen demand (BOD) and when associated ...