Microalga
Mostrando 13-24 de 141 artigos, teses e dissertações.
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13. Metabolites of interest for food technology produced by microalgae from the Northeast Brazil
RESUMO Existe uma demanda por pesquisas prospectivas de microalgas isoladas da região Nordeste do Brasil que possam ser potencialmente importantes à indústria de alimentos. Nesta pesquisa foram avaliadas as características da cinética de crescimento sob condições controladas de cultivo (temperatura = 24 ± 1 ºC, iluminação 150 µmol fótons m-2 s-1
Rev. Ciênc. Agron.. Publicado em: 2019-03
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14. Obtenção de extratos secos de carotenoides a partir da biomassa da microalga Haematococcus pluvialis por secagem em torre de aspersão (spray-drying)
RESUMO Os carotenoides compreendem uma classe de mais de 600 pigmentos naturais, cujo potencial biológico está relacionado à sua atividade antioxidante, regulação do crescimento celular, modulação da resposta imune e da atividade anti-inflamatória. A Haematococcus pluvialis é uma microalga verde, conhecida por sintetizar e acumular grandes quantidad
Matéria (Rio J.). Publicado em: 06/12/2018
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15. Carbon Dioxide Biofixation and Production of Spirulina sp. LEB 18 Biomass with Different Concentrations of NaNO3 and NaCl
ABSTRACT Microalgae are efficient at using solar energy to turn CO2 and nutrients into biomass containing lipids, proteins, carbohydrates and other compounds that may be used to produce bioproducts for human and animal consumption and pharmaceutical use. The aim of this study was to assess the effect of the NaNO3 and NaCl concentration on the growth kinetics
Braz. arch. biol. technol.. Publicado em: 08/10/2018
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16. Novel Food Supplements Formulated With S pirulina To Meet Athletes’ Needs
ABSTRACT The food, training, and health are crucial for a good performance in sports. Intense physical activity takes the athlete to maintain a very unstable balance between energy demand and consumption of nutrients. Spirulina microalga has a nutritional profile that renders it an ideal food supplement, because has high protein content, also contains vitami
Braz. arch. biol. technol.. Publicado em: 25/06/2018
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17. Unraveling algae and cyanobacteria biodiversity in bromeliad phytotelmata in different vegetation formations in Bahia State, Northeastern Brazil
ABSTRACT Knowledge of algal and cyanobacterial diversity of phytotelmata remains poorly-known, especially for bromeliads from different vegetation formations. We investigated the microalgae communities of four species of tank bromeliads from different vegetation formations in Bahia State, Northeast Brazil, highlighting the composition, richness and diversity
Acta Bot. Bras.. Publicado em: 04/06/2018
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18. Porphyridum Cruentum as a natural colorant in chewing gum
Abstract In this study, usage possibility of the dried Porphyridium cruentum type microalga biomass in the chewing gum formulation as a natural colorant was investigated. For this aim, the effect of different spray dryer inlet temperatures (150-200 °C) on pigment (total carotenoid and chlorophyll-a) quantities and color properties ( L*, a*, b* and C*) of P
Food Sci. Technol. Publicado em: 28/05/2018
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19. FATTY ACID ETHYL ESTERS FROM MICROALGAE OF Scenedesmus ecornis BY ENZYMATIC AND ACID CATALYSIS
Microalgae are an indispensable food source for the various growth stages of mollusks, crustaceans, and several fish species. Using a microalgae biomass present in the Amazonian ecosystem (Macapá-AP), we study extraction methods for fatty acid such as solvent extraction (magnetic stirring and/or Soxhlet) and/or hydrolysis (acid and/or enzymatic catalysis) f
Quím. Nova. Publicado em: 2018-01
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20. Effect of Spirulina addition on the physicochemical and structural properties of extruded snacks
Abstract Nowadays the demand for practical food like snacks increases worldwide, however the nutritional value in most these formulations is reduced. Due to its chemical composition with high protein concentration, the microalga Spirulina has been used on the production of enriched foods. The present study aimed to evaluate the effects of Spirulina sp. LEB 1
Food Sci. Technol. Publicado em: 2017-12
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21. Effect of temperature and nitrogen concentration on biomass composition of Heterochlorella luteoviridis
Abstract The interest in microalga as a food supplement has grown due their high contents of carotenoids, polyunsaturated fatty acids and proteins. This study evaluated the effect of different temperatures (22, 27 or 32 °C) and sodium nitrate concentrations (12, 24, 36, 48 or 60 mg L-1 of N-NO3) in culture medium on Heterochlorella luteoviridis biomass prod
Food Sci. Technol. Publicado em: 2017-12
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22. Resíduos biológicos de aquicultura como meio de cultura para o cultivo de Ankistrodesmus gracilis (Reinsch) Korshikov
Resumo O presente estudo investigou a eficácia na utilização de diferentes macrófitas como meio de cultura para Ankistrodesmus gracilis em condições laboratoriais. Foi observada diferença significativa (p < 0,05) entre a densidade celular em relação aos meios de cultura convencional (CHU12) e de macrófitas. Os meios de cultura com Eichhornia crassi
Braz. J. Biol.. Publicado em: 21/11/2017
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23. Potencial de microalga na biorremediação da água com conteúdo de cloretos
Resumo Neste trabalho avaliou-se a biorremediação da água com conteúdos de cloretos utilizando microalgas nativas (MCA) fornecidas pelo Centro de Estudos e Pesquisas em Biotecnologia (CIBIOT) da Universidad Pontifícia Bolivariana. As microalgas empregadas apresentaram uma adaptação ao meio de cultura e as condições operacionais avaliadas atingindo u
Braz. J. Biol.. Publicado em: 23/10/2017
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24. Novel Food Supplements Formulated With Spirulina To Meet Athletes’ Needs
ABSTRACT The food, training, and health are crucial for a good performance in sports. Intense physical activity takes the athlete to maintain a very unstable balance between energy demand and consumption of nutrients. Spirulina microalga has a nutritional profile that renders it an ideal food supplement, because has high protein content, also contains vitami
Braz. arch. biol. technol.. Publicado em: 05/10/2017