4 documents found, page 1 of 1
Obtaining value from wine wastes: paving the way for sustainable development
Evtyugin, Dmitry; Aniceto, José P. S.; Marques, Rita; Portugal, Inês; Silva, Carlos Manuel; Serafim, Luísa S.; Xavier, Ana M. R. B.Winemaking is one of the main Portuguese industries and has significantly grown in recent years, thus increasing the quantity of obtained residues. These wastes have a complex chemical composition and structure, and, for this reason, their treatment and valorisation are simultaneously a challenge and an opportunity. After an overview of the wine industry and its wastes, this article intends to review the differ...
Structural characterization of exopolysaccharides obtained from Porphyridium cr...
Cristofoli, Nathana L.; Lima, Alexandre R.; Costa, Ana M. Rosa da; Evtyugin, Dmitry; Silva, Carlos; Varela, João; Vieira, Margarida C.Microalgae produce and secrete large quantities of polysaccharides into the culture medium that is discarded when biomass is separated. The main objective of this study was to add value to the exhausted culture medium (ECM) of Porphyridium cruentum through the recovery of extracellular polysaccharides (EPS) by different extracting and purifying methods for the future biotechnological applications. The ECM was s...
Structural characterization of exopolysaccharides obtained from Porphyridium cr...
Cristofoli, Nathana L.; Ribeiro Lima, Alexandre; Rosa Da Costa, Ana; Evtyugin, Dmitry; Silva, Carlos; Varela, João; Vieira, MargaridaMicroalgae produce and secrete large quantities of polysaccharides into the culture medium that is discarded when biomass is separated. The main objective of this study was to add value to the exhausted culture medium (ECM) of Porphyridium cruentum through the recovery of extracellular polysaccharides (EPS) by different extracting and purifying methods for the future biotechnological applications. The ECM was s...
Oxidation of amylose and amylopectin by hydroxyl radicals assessed by electrosp...
Simoes, Joana; Moreira, Ana S. P.; da Costa, Elisabete; Evtyugin, Dmitry; Domingues, Pedro; Nunes, Fernando M.; Coimbra, Manuel A.The hydroxyl radicals (HO center dot) are one of the most reactive oxygen species (ROS) involved in the oxidative damage of biological molecules, including carbohydrates. During the industrial processing of food, ROS can be formed. In order to identify the structural changes induced in starch by oxidation, amylose, amylopectin, and maltotriose, an oligosaccharide structurally related to these polysaccharides, w...