Trends in biotechnological production of fuel ethanol from different feedstocks.

Extraction and characterization of cellulose nanocrystals from corncob for application as reinforcing agent in nanocomposites

Review of Levan polysaccharide: From a century of past experiences to future prospects

Review on production, characterization and applications of microbial levan.

This work was aimed at evaluating the efficiency of orange albedo as an adsorbent for the removal of cationic dyes in aqueous solution. The material was characterised by SEM, FTIR and pHZ. In order to verify the influence of the main parameters essential for adsorption, kinetic, equilibrium and thermodynamic studies were carried out, as well as a study regarding the influence of rotation and salinity (ionic strength). For SEM, the material presented a heterogeneous and porous surface, while the FTIR spectra identified bands assigned to hydroxyl and carboxyl groups and a pHZ of 4.61, usually associated to the adsorption on biomass, making it possible to use solutions at the natural pH. The equilibrium was reached at approximately 10 min, with no significant differences between the kinetic models. The best condition in terms of biosorbent saturation was found when 1% of biomass, 100 rpm and 30 °C were applied reaching an experimental q of 70 mg g−1 for 1000 mg L−1. The isothermal model with better adjustment to the experimental data was the Langmuir-Freundlich model, with a qmax of 77.79 mg g−1 at 30 °C. The thermodynamic values demonstrated a spontaneous nature of the process. In terms of the salinity (ionic strength) influence, it could be observed that the adsorptive capacity was reduced in between 20 and 65% when CNaCl varied between 0.1 and 1% (w/v). These results therefore demonstrate the technical potential of orange albedo as an adsorbent, mainly when any activation process is used.

Basic-dye adsorption in albedo residue: Effect of pH, contact time, temperature, dye concentration, biomass dosage, rotation and ionic strength

Frente a importância do aproveitamento de residuos na industria, o presente artigo teve por objetivo estudar a elaboracao de biscoito com adicao de residuos (farinha de casca de batata (Solanum tuberosum L.)). Foram preparadas tres formulacoes (5, 10 e 20%), variando-se a quantidade de farinha de casca de batata adicionada a formulacao basica do biscoito. Nas analises fisico-quimicas da farinha de casca de batata foram obtidos valores 6,50%; 7,34%; 5,72; 2,49%; 4,64% e 2,46% para umidade, cinzas, pH, lipidios, teor de fibras e proteinas, respectivamente. Na analise sensorial, nao houve diferenca significativa no teste de aceitacao nos niveis de significância de 1% e 5% entre as tres formulacoes de biscoitos testadas.  O biscoito com 5% de farinha de casca de batata em sua formulacao apresentou valores de 10,2%; 0,003%; 6,71; 6,1%; 3,1%; 72,29% e 8,3% para umidade, cinzas, pH, lipidios, teor de fibras bruta, carboidratos e proteinas respectivamente.

/pdf/elaboracao-de-biscoitos-com-adicao-de-farinha-de-casca-de-3l8bf45rto.pdf

ELABORAÇÃO DE BISCOITOS COM ADIÇÃO DE FARINHA DE CASCA DE BATATA (Solanum tuberosum L.)

This study evaluated the biodegradation of catechol by a yeast strain of Candida parapsilopsis in standard medium in Erlenmeyer flasks. Results shown that the highest concentration of catechol caused the longer lag period, demonstrating that acclimatized cultures could completely degrade an initial catechol concentration of 910 mg/L within 48 h. Haldane's model validated the experimental data adequately for growth kinetics over the studied catechol concentration ranges of 36 to 910 mg/L. The constants obtained for this model were µmax = 0.246 h-1, Ks = 16.95 mg/L and Ki = 604.85 mg/L.

/pdf/catechol-biodegradation-kinetics-using-candida-parapsilopsis-3ns388t14c.pdf

Catechol biodegradation kinetics using Candida parapsilopsis

A berinjela apresenta um alto teor de fibra alimentar, e tendo em vista que biscoitos possuem grande potencial para servir como veiculo de nutrientes, este artigo, teve como objetivo estudar a viabilidade da utilizacao de farinha de berinjela (Solanum melongena, L.) para a producao de biscoitos com alto teor de fibra alimentar e sensorialmente aceitaveis. Foram preparadas tres formulacoes (5, 10 e 15%), variando-se a quantidade de farinha de berinjela adicionada a formulacao basica do biscoito. Nas analises fisico-quimicas da farinha de berinjela foram obtidos valores 10,8%, 6,2%, 4,6, 15,5% e 12,0% para umidade, cinzas, pH, teor de fibras e proteinas, respectivamente. Na analise sensorial, nao houve diferenca significativa na nos niveis de significância de 1% e 5%. O biscoito com 10% apresentou valores de 12,5%; 1,01%; 8,5%, 14,11% e 7,97% para umidade, cinzas, lipidios, teor de fibra bruta e proteinas, respectivamente.

/pdf/elaboracao-de-biscoitos-com-adicao-de-farinha-de-beringela-3uss1pqqa4.pdf

Elaboração de biscoitos com adição de farinha de beringela

O pao e um alimento que resulta do cozimento de uma massa feita com farinha de certos cereais, principalmente, trigo, agua e sal. Atualmente, ha paes de diferentes aspectos e tipos, dependendo da farinha, do fermento e do sistema de
assar. No trabalho registra-se a elaboracao de pao de forma com adicao de residuo (farinha de sabugo de milho) em sua formulacao. O produto foi elaborado na Usina Piloto de Panificacao do Departamento de Engenharia de Alimentos/
UNICENTRO, sendo que na etapa de mistura foram adicionados 5, 10 e 15% do residuo em substituicao a farinha de trigo. Foram realizadas as analises fisico–quimicas de pH, umidade, cinzas, fibras e proteina na farinha do sabugo de milho e no produto final. As quatro amostras de pao de forma foram submetidas ao teste sensorial de aceitacao, utilizando uma escala hedonica estruturada de 9 pontos, para avaliar as amostras, de acordo com o sabor. O produto com adicao de 5% apresentou uma boa aceitacao pelos julgadores. Nessas condicoes, as analises fisicoquimicos feitas revelaram pH 5,6; umidade 32,89%; cinzas 3,06% e proteina 9,66% e fibras 0,44%.

Elaboração de Pães com Adição de Farinha de Sabugo de Milho

O consumo de suplementos proteicos com o intuito de melhoria estetica e de saude esta em constante crescimento. Com isso, o presente trabalho apresenta os resultados obtidos da adicao de proteina do soro do leite na formulacao de sorvete com polpa de acai. O sorvete padrao foi formulado sem adicao de proteina do soro do leite. Tres outras formulacoes de sorvetes foram preparadas com adicao de proteina do soro do leite nos niveis 3,7, 15,0 e 39,5%. A avaliacao do efeito provocado no sorvete devido a adicao proteina do soro do leite foi efetuada por testes de aceitacao e analises fisico-quimicas. Os resultados do teste de aceitacao mostram que nao houve diferenca significativa entre as formulacoes investigadas, ao nivel de 5% de significância, em relacao aos atributos: sabor, textura, aroma, cor, aparencia e aceitacao global. As formulacoes com adicao de proteina do soro do leite apresentaram maior teor de proteina em relacao a amostra padrao. O sorvete com 39,5% proteina do soro de leite apresentou teor de proteina de 10,24%, portanto pode ser classificado como um produto fonte de proteina. Pode-se concluir que o enriquecimento com ate 39,5 % de proteina do soro do leite aos sorvetes proporciona elevacao do valor nutricional sem afetar as caracteristicas sensoriais do produto final.

/pdf/avaliacao-sensorial-e-fisico-quimica-de-sorvete-com-polpa-de-4l3u33s1f8.pdf

Avaliação sensorial e físico-química de sorvete com polpa de açaí e proteína do soro do leite

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