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 | Acesso ao texto completo restrito à biblioteca da Embrapa Soja. Para informações adicionais entre em contato com valeria.cardoso@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Soja. |
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Data corrente: |
20/08/2008 |
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Data da última atualização: |
31/07/2017 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
SUTIL, G. A.; MANDARINO, J. M.; LAURINDO, J. B.; BENASSI, V.; GÓES-FAVONI, S.; PETRUS, J. C. C. |
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Afiliação: |
GRICIELE APARECIDA SUTIL, UFSC; JOSÉ MARCOS GONTIJO MANDARINO, CNPSO; JOÃO BORGES LAURINDO, UFSC; VERA DE TOLEDO BENASSI, CNPSO; SILVANA GÓES-FAVONI, CNPSo; JOSÉ CARLOS CUNHA PETRUS, UFSC. |
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Título: |
Effect of hydrothermal treatment and pH on the formation of aglycones in soybean. |
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Ano de publicação: |
2008 |
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Fonte/Imprenta: |
European Food Research and Technology, v. 227, n. 6, p. 1729-1731, 2008. |
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DOI: |
10.1007/s00217-008-0891-1 |
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Idioma: |
Inglês |
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Conteúdo: |
This study aims to investigate the effect of hydrothermal treatment at different pH values on the formation of aglycones in soybean grains and flour. Thermal degradation of the aglycones was also examined after the baking of cakes at 175 and 210 °C for 35 min. The results showed that the hydrothermal treatment, when applied at pH 6.0 and 7.5, at 50 °C, favored the formation of aglycones in the soybean flour, in relation to the soybean grain. Under the baking conditions, loss of aglycones reached up to 70%. |
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Thesagro: |
Soja. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01116naa a2200205 a 4500
001 1470749
005 2017-07-31
008 2008 bl uuuu u00u1 u #d
024 7 $a10.1007/s00217-008-0891-1$2DOI
100 1 $aSUTIL, G. A.
245 $aEffect of hydrothermal treatment and pH on the formation of aglycones in soybean.
260 $c2008
520 $aThis study aims to investigate the effect of hydrothermal treatment at different pH values on the formation of aglycones in soybean grains and flour. Thermal degradation of the aglycones was also examined after the baking of cakes at 175 and 210 °C for 35 min. The results showed that the hydrothermal treatment, when applied at pH 6.0 and 7.5, at 50 °C, favored the formation of aglycones in the soybean flour, in relation to the soybean grain. Under the baking conditions, loss of aglycones reached up to 70%.
650 $aSoja
700 1 $aMANDARINO, J. M.
700 1 $aLAURINDO, J. B.
700 1 $aBENASSI, V.
700 1 $aGÓES-FAVONI, S.
700 1 $aPETRUS, J. C. C.
773 $tEuropean Food Research and Technology$gv. 227, n. 6, p. 1729-1731, 2008.
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Embrapa Soja (CNPSO) |
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| 3. |  | SUTIL, G. A.; MANDARINO, J. M.; LAURINDO, J. B.; BENASSI, V.; GÓES-FAVONI, S.; PETRUS, J. C. C. Effect of hydrothermal treatment and pH on the formation of aglycones in soybean. European Food Research and Technology, v. 227, n. 6, p. 1729-1731, 2008.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: Internacional - A |
| Biblioteca(s): Embrapa Soja. |
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