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Registro Completo |
Biblioteca(s): |
Embrapa Gado de Leite. |
Data corrente: |
18/12/2023 |
Data da última atualização: |
18/12/2023 |
Tipo da produção científica: |
Artigo de Divulgação na Mídia |
Autoria: |
MARTINS, P. do C.; CARNEIRO, A. V.; CARVALHO, G. R.; OLIVEIRA, S. J. de M.; LANA, M. S. |
Afiliação: |
PAULO DO CARMO MARTINS, PR; ALZIRO VASCONCELOS CARNEIRO, CNPGL; GLAUCO RODRIGUES CARVALHO, CNPGL; SAMUEL JOSE DE MAGALHAES OLIVEIRA, CNPGL; MANUELA SAMPAIO LANA, CNPGL. |
Título: |
O mark up na vertical Leite Longa Vida. |
Ano de publicação: |
2023 |
Fonte/Imprenta: |
MilkPoint Mercado, 28 nov. 2023. |
Idioma: |
Português |
Palavras-Chave: |
Leite UHT. |
Thesagro: |
Leite; Mercado; Preço; Produção Leiteira. |
Categoria do assunto: |
L Ciência Animal e Produtos de Origem Animal |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1159831/1/O-mark-up-na-vertical-Leite-Longa-Vida.pdf
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Marc: |
LEADER 00551nam a2200205 a 4500 001 2159831 005 2023-12-18 008 2023 bl uuuu u00u1 u #d 100 1 $aMARTINS, P. do C. 245 $aO mark up na vertical Leite Longa Vida.$h[electronic resource] 260 $aMilkPoint Mercado, 28 nov. 2023.$c2023 650 $aLeite 650 $aMercado 650 $aPreço 650 $aProdução Leiteira 653 $aLeite UHT 700 1 $aCARNEIRO, A. V. 700 1 $aCARVALHO, G. R. 700 1 $aOLIVEIRA, S. J. de M. 700 1 $aLANA, M. S.
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Registro original: |
Embrapa Gado de Leite (CNPGL) |
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Registro Completo
Biblioteca(s): |
Embrapa Clima Temperado. |
Data corrente: |
29/03/2016 |
Data da última atualização: |
29/03/2016 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
B - 1 |
Autoria: |
WALLY-VALIM, A, P.; VANIER, N. L.; ZAVAREZE, E. DA R.; ZAMBIAZI, R. C.; CASTRO, L. A. S. de; SCHIRMER, M. A.; ELIAS, M. C. |
Afiliação: |
Ana Paula Wally-Vallim, UFPEL; Nathan Levien Vanier, UFPEL; Elessandra da Rosa Zavareze, UFPEL; Rui Carlos Zambiazi, UFPEL; LUIS ANTONIO SUITA DE CASTRO, CPACT; Manoel Artigas Schirmer, UFPEL; Moacir Cardoso Elias, UFPEL. |
Título: |
Isoflavone aglycone content and the thermal, functional, and structural properties of soy protein isolates prepared from hydrothermally treated soybeans. |
Ano de publicação: |
2014 |
Fonte/Imprenta: |
Journal of Food Science, v. 79, n. 7, p. E1351-E1358, 2014. |
ISSN: |
1750-3841 |
Idioma: |
Inglês |
Conteúdo: |
Soybeans were hydrothermally treated at 2 different temperatures (40 °C and 60 °C) and for 4 different hydration times (4, 8, 12, and 16 h) to (i) increase the isoflavone aglycone content in a soy protein isolate and (ii) evaluate the changes in thermal, functional, and structural properties of a soy protein isolate as a function of hydrothermal treatment conditions. Our study is the first to evaluate aglycone content, extraction yield, ?-glucosidase activity, differential scanning calorimetry, protein digestibility, scanning electron microscopy, water absorption capacity (WAC), foaming capacity (FC), and foaming stability of soy protein isolates prepared from hydrothermally treated soybeans. For aglycone enhancement and the extraction yield maintenance of soy protein isolates, the condition of 40 °C for 12 h was the best soybean hydrothermal treatment. The structural rearrangement of proteins that occurred with the hydrothermal treatment most likely promoted the capacity of proteins to bind to aglycone. Moreover, the structure shape and size of soy protein isolates verified by scanning electron microscopy appears to be related to the formation of hydrophobic surfaces and hydrophobic zones at 40 °C and 60 °C, respectively, affecting the protein digestibility, WAC, and FC of soy protein isolates. |
Thesagro: |
Soja. |
Categoria do assunto: |
-- |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/141738/1/jfds12506.pdf
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Marc: |
LEADER 02026naa a2200217 a 4500 001 2041964 005 2016-03-29 008 2014 bl uuuu u00u1 u #d 022 $a1750-3841 100 1 $aWALLY-VALIM, A, P. 245 $aIsoflavone aglycone content and the thermal, functional, and structural properties of soy protein isolates prepared from hydrothermally treated soybeans.$h[electronic resource] 260 $c2014 520 $aSoybeans were hydrothermally treated at 2 different temperatures (40 °C and 60 °C) and for 4 different hydration times (4, 8, 12, and 16 h) to (i) increase the isoflavone aglycone content in a soy protein isolate and (ii) evaluate the changes in thermal, functional, and structural properties of a soy protein isolate as a function of hydrothermal treatment conditions. Our study is the first to evaluate aglycone content, extraction yield, ?-glucosidase activity, differential scanning calorimetry, protein digestibility, scanning electron microscopy, water absorption capacity (WAC), foaming capacity (FC), and foaming stability of soy protein isolates prepared from hydrothermally treated soybeans. For aglycone enhancement and the extraction yield maintenance of soy protein isolates, the condition of 40 °C for 12 h was the best soybean hydrothermal treatment. The structural rearrangement of proteins that occurred with the hydrothermal treatment most likely promoted the capacity of proteins to bind to aglycone. Moreover, the structure shape and size of soy protein isolates verified by scanning electron microscopy appears to be related to the formation of hydrophobic surfaces and hydrophobic zones at 40 °C and 60 °C, respectively, affecting the protein digestibility, WAC, and FC of soy protein isolates. 650 $aSoja 700 1 $aVANIER, N. L. 700 1 $aZAVAREZE, E. DA R. 700 1 $aZAMBIAZI, R. C. 700 1 $aCASTRO, L. A. S. de 700 1 $aSCHIRMER, M. A. 700 1 $aELIAS, M. C. 773 $tJournal of Food Science$gv. 79, n. 7, p. E1351-E1358, 2014.
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