Biosorption of biomolecules from vegetable extracts using residual yeast cells (2025)
- Authors:
- USP affiliated authors: TRINDADE, CARMEN SILVIA FAVARO - FZEA ; RUBIO, FERNANDA THAÍS VIEIRA - EP ; JOSÉ, JULIA CRISTINA - FZEA
- Unidades: FZEA; EP
- DOI: 10.1007/978-1-0716-4538-3_12
- Subjects: SACCHAROMYCES; LEVEDURAS; CINÉTICA QUÍMICA; ENGENHARIA DE ALIMENTOS
- Keywords: Saccharomyces cerevisiae; Saccharomyces pastorianus; Biosorption kinetics; Isotherm models
- Language: Inglês
- Imprenta:
- Publisher: Humana Press - Springer
- Publisher place: New York
- Date published: 2025
- Source:
- Título: Bioactives encapsulation : food applications
- Volume/Número/Paginação/Ano: 209 p
- Status:
- Nenhuma versão em acesso aberto identificada
-
ABNT
RUBIO, Fernanda Thaís Vieira et al. Biosorption of biomolecules from vegetable extracts using residual yeast cells. Bioactives encapsulation : food applications. Tradução . New York: Humana Press - Springer, 2025. . Disponível em: https://doi.org/10.1007/978-1-0716-4538-3_12. Acesso em: 31 mar. 2026. -
APA
Rubio, F. T. V., Haminiuk, C. W. I., Maciel, G. M., José, J. C., & Favaro-Trindade, C. S. (2025). Biosorption of biomolecules from vegetable extracts using residual yeast cells. In Bioactives encapsulation : food applications. New York: Humana Press - Springer. doi:10.1007/978-1-0716-4538-3_12 -
NLM
Rubio FTV, Haminiuk CWI, Maciel GM, José JC, Favaro-Trindade CS. Biosorption of biomolecules from vegetable extracts using residual yeast cells [Internet]. In: Bioactives encapsulation : food applications. New York: Humana Press - Springer; 2025. [citado 2026 mar. 31 ] Available from: https://doi.org/10.1007/978-1-0716-4538-3_12 -
Vancouver
Rubio FTV, Haminiuk CWI, Maciel GM, José JC, Favaro-Trindade CS. Biosorption of biomolecules from vegetable extracts using residual yeast cells [Internet]. In: Bioactives encapsulation : food applications. New York: Humana Press - Springer; 2025. [citado 2026 mar. 31 ] Available from: https://doi.org/10.1007/978-1-0716-4538-3_12 - Artificial dyes: health risks, environmental concerns, and the rise of natural alternatives
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- Proteção de ácido ascórbico por meio de biossorção empregando levedura cervejeira como biossorvente
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