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29. | | DELIZA, R.; COSTA, M. C.; ROSENTHAL, A. Adaptacao e validacao de metodologias para o desenvolvimento de estudos com o consumidor brasileiro. In: CONGRESSO BRASILEIRO DE CIENCIA E TECNOLOGIA DE ALIMENTOS, 17., 2000, Fortaleza, CE. Livro de resumos... Fortaleza: SBCTA, 2000. v.1 , p.3.179, 2000. Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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Registros recuperados : 382 | |
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| Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
Registro Completo
Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
Data corrente: |
02/10/1998 |
Data da última atualização: |
15/06/2023 |
Autoria: |
ROSENTHAL, A.; PYLE, D. L.; NIRANJAN, K. |
Título: |
Aqueous enzymic extraction of oil protein from soybean: engineering studies for process design. |
Ano de publicação: |
1997 |
Fonte/Imprenta: |
In: JOWITT, R. Engineering & Food at ICEF 7. p. B57-B59. |
Idioma: |
Português |
Conteúdo: |
The effects of process variables and enzymes simultaneous of oil and protein from soybean were studied. Small particle size and a ph value which avoids isoelectric precipitation together increased protein and oil yields. Vigorous agitation during extraction increased process yield and also the oil recovered in the cream ager centrifugation. Enzymes generally did not improve extraction yields. Although protease improved protein extraction, it decreased the fraction of oil recovered in the cream and the recovery of protein in the isolate. |
Palavras-Chave: |
Aqueous enzymatic extraction; Extracao enzimatica aquosa; Oleo de soja; Proteina de soja; Soybean protein. |
Thesaurus NAL: |
soybean oil. |
Categoria do assunto: |
-- |
Marc: |
LEADER 01184naa a2200217 a 4500 001 1410340 005 2023-06-15 008 1997 bl uuuu u00u1 u #d 100 1 $aROSENTHAL, A. 245 $aAqueous enzymic extraction of oil protein from soybean$bengineering studies for process design. 260 $c1997 520 $aThe effects of process variables and enzymes simultaneous of oil and protein from soybean were studied. Small particle size and a ph value which avoids isoelectric precipitation together increased protein and oil yields. Vigorous agitation during extraction increased process yield and also the oil recovered in the cream ager centrifugation. Enzymes generally did not improve extraction yields. Although protease improved protein extraction, it decreased the fraction of oil recovered in the cream and the recovery of protein in the isolate. 650 $asoybean oil 653 $aAqueous enzymatic extraction 653 $aExtracao enzimatica aquosa 653 $aOleo de soja 653 $aProteina de soja 653 $aSoybean protein 700 1 $aPYLE, D. L. 700 1 $aNIRANJAN, K. 773 $tIn: JOWITT, R. Engineering & Food at ICEF 7. p. B57-B59.
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