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| Registros recuperados : 22 | |
| 5. |  | PAGNAN, M. F.; BASSINELLO, P. Z.; PRUDENCIO, S. H. Características sensoriais, físicas e químicas e aceitação de arroz irrigado ou de terras altas. Pesquisa Agropecuária Brasileira, Brasília, DF, v. 50, n. 10, p. 979-988, out. 2015.| Biblioteca(s): Embrapa Arroz e Feijão; Embrapa Unidades Centrais. |
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| 6. | | SILVA, J. B. da; CARRÃO-PANIZZI, M. C.; PRUDENCIO, S. H. Characteristics of brazilian soybean cultivars for utilization in soy foods. In: WORLD SOYBEAN RESEARCH CONFERENCE, 8., 2009, Beijing. Developing a global soy blueprint for a safe secure and sustainable supply: abstracts. Beijing: Chinese Academy of Agricultural Sciences: Institute of Crop Science, 2009. p. 168, ref. P481. WSRC 2009. Editado por Lijuan Qiu, Rongxia Guan, Jian Jin, Qijan Song, Shuntang Guo, Wenbin Li, Yuanchao Wang, Tianfu Han, Xiaobing Liu, Deyue Yu, Lianzhou Jiang, Deliang Peng.| Biblioteca(s): Embrapa Soja. |
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| 7. | | DROVAL, A. A.; BENASSI, V. T.; ROSSA, A.; PRUDENCIO, S. H.; PAIÃO, F. G.; SHIMOKOMAKI, M. Consumer attitudes and preferences regarding pale, soft, and exudative broiler breast meat. The Journal of Applied Poultry Researche , Athens, v. 21, n. 3, p. 502-507, Sept. 2012.| Biblioteca(s): Embrapa Soja. |
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| 8. | | SILVA, J. B. da; PRUDÊNCIO, S. H.; CARRÃO-PANIZZI, M. C. Avaliação química, sensorial tradicional e instrumental (língua e nariz eletrônicos) dos sabores e dos gostos característicos da soja. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 3., 2007, Londrina. Anais... São Carlos: Embrapa Instrumentação Agropecuária, 2007. p. 46-49. Editado por Odílio Benedito Garrido de Assis, Mercedes Concórdia Carrão Panizzi, Wilson Tadeu Lopes da Silva, Luiz Henrique Capparelli Mattoso.| Biblioteca(s): Embrapa Soja. |
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| 9. | | DROVAL, A. A.; PRUDENCIO, S. H.; BENASSI, V. T.; ROSSA, A.; PAIAO, F. G.; SHIMOKOMAKI, M. Brazilian citizen and consumer attitudes an preferences regarding broiler breast PSE meat. In: INTERNATIONAL CONGRESS OF MEAT SCIENCE AND TECHNOLOGY, 5Y., 2011, Ghent. Abstracts... Ghent: Belgian Association of Meat Science, 2011. p. 78.| Biblioteca(s): Embrapa Soja. |
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| 10. | | SILVA, J. B. da; PANIZZI, M. C. C.; FONSECA, F. J.; PRUDÊNCIO, S. H. Análise sensorial descritiva e por sensores gustativos eletrônicos (ou língua eletrônica) em cultivares de soja. In: WORKSHOP DA REDE DE NANOTECNOLGOIA APLICADA AO AGRONEGÓCIO, 5., 2009, São Carlos, SP. Anais... São Carlos, SP: Embrapa Instrumentação Agropecuária, 2009. p. 40-43. Editado por Odílio Benedito Garrido de Assis, Wilson Tadeu Lopes da Silva, Luiz Henrique Capparelli Mattoso.| Biblioteca(s): Embrapa Soja. |
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| 12. | | SILVA, J. B. da; PRUDÊNCIO, S. H.; FELBERG, I; DELIZA, R.; CARRÃO-PANIZZI, M.C. Aceitabilidade de bebidas preparadas a partir de diferentes extratos hidrossolúveis de soja . Pesquisa Agropecuária Brasileira, Brasília, DF, v. 42, n. 12, p. 1779-1784, dez. 2007.| Biblioteca(s): Embrapa Soja; Embrapa Unidades Centrais. |
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| 13. | | SILVA, J. B. da; PRUDÊNCIO, S. H.; FELBERG, I.; DELIZA, R.; CARRÃO-PANIZZI, M. C. Aceitabilidade de bebidas preparadas a partir de diferentes extratos hidrossolúveis de soja. Pesquisa Agropecuária Brasileira, Brasília, v. 42, n. 12, p. 1779-1784, dez. 2007.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 14. | | SILVA, J. B. da S.; CARRÃO-PANIZZI, M.C.; FONSECA, F. J.; PRUDÊNCIO, S. H. Flavor of soybean cultivars: sensory descriptive analysis and eletronic tongue. In: In: INTERNATIONAL CONFERENCE ON FOOD AND AGRICULTURE APPLICATIONS OF NANOTECHNOLOGIES, 1., 2010, São Pedro, SP. [Anais...] São Pedro: Rede AgroNano: Aptor Software, 2010. Abstract, C515. 1 CD-ROM. Editors: Caue Ribeiro, Odílio Benedito Garrido de Assis, Luiz Henrique Capparelli Mattoso, Sérgio Mascarenhas. NanoAgri 2010.| Biblioteca(s): Embrapa Soja. |
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| 15. | | SILVA, J. B. da; CARRÃO-PANIZZI, M. C.; PRUDÊNCIO, S. H. Evaluation of chemical and physical characteristics of Brazilian soybean cultivars for utilization in soy foods. In: WORLD SOYBEAN RESEARCH CONFERENCE, 8., 2009, Beijing. Developing a global soy blueprint for a safe secure and sustainable supply: abstracts. Beijing: Chinese Academy of Agricultural Sciences: Institute of Crop Science, 2009. p. 253, ref. P670. WSRC 2009. Editado por Lijuan Qiu, Rongxia Guan, Jian Jin, Qijan Song, Shuntang Guo, Wenbin Li, Yuanchao Wang, Tianfu Han, Xiaobing Liu, Deyue Yu, Lianzhou Jiang, Deliang Peng.| Biblioteca(s): Embrapa Soja. |
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| 20. | | SILVA, J. B. da; FELBERG, I.; PANIZZI, M. C. C.; LEE, S. Y.; PRUDENCIO, S. H. Relationships among sensory analysis, isoflavone and hexanal contents of soymilk powder. Brazilian Archives of Biology and Technology, Curitiba, v. 53, n. 5, p. 1197-1204, sept./oct. 2010.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| Registros recuperados : 22 | |
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Registro Completo
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Biblioteca(s): |
Embrapa Soja. |
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Data corrente: |
02/02/2011 |
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Data da última atualização: |
07/06/2011 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
B - 1 |
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Autoria: |
SILVA, J. B. da; FELBERG, I.; PANIZZI, M. C. C.; SOO, Y. L; PRUDENCIO, S. H. |
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Afiliação: |
JOSEMEYRE BONIFÁCIO DA SILVA, UEL; ILANA FELBERG, CTAA; MERCEDES CONCORDIA CARRAO PANIZZI, CNPSO; SOO YOUNG LEE, UNIVERSITY OF ILLINOIS; SANDRA HELENA PRUDENCIO, UEL. |
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Título: |
Relationships among sensory analysis, isoflavone and hexanal contents of soymilk powder. |
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Ano de publicação: |
2010 |
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Fonte/Imprenta: |
Brazilian Archives of Biology and Technology, Curitiba, v. 53, n. 5, p. 1197-1204, Sep./Oct. 2010. |
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Idioma: |
Inglês |
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Conteúdo: |
The objective of this work was to study the sensory attributes and their relationships with isoflavones and hexanal contents of soymilks made in laboratory and commercial samples. The laboratory soymilk samples showed cooked grain and cotton candy aroma and cooked grain, malty and sweetness flavor (a mild flavor). The commercial samples presented stronger roasted soy, rancid, sesame seeds and fishy aroma and roasted soy, sesame seeds and bitterness flavor, and bitter taste (closed nose) and starchy texture. No differences were noted among laboratory soymilks, denoting inactivation of lipoxygenases enzymes in the soymilks process. There were differences between the samples prepared in laboratory and commercial soymilks, which was due to several factors related to processing techniques. The hexanal average content was positively associated with the cooked grain aroma and isoflavones was positively associated with the cooked grain and cotton candy aroma, cooked grain, malty and sweetness flavor and starchy texture. |
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Palavras-Chave: |
Isoflavona; Quantitative descriptive analysis. |
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Thesagro: |
Alimento vegetal; Leite de soja; Nutrição humana; Soja; Tecnologia de alimento. |
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Thesaurus NAL: |
Food and Human Nutrition; Food technology; Isoflavones; Soybeans; Soymilk. |
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Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/30157/1/Josemeyre-Brazilian-Archives.pdf
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|
Marc: |
LEADER 01944naa a2200313 a 4500
001 1875447
005 2011-06-07
008 2010 bl uuuu u00u1 u #d
100 1 $aSILVA, J. B. da
245 $aRelationships among sensory analysis, isoflavone and hexanal contents of soymilk powder.
260 $c2010
520 $aThe objective of this work was to study the sensory attributes and their relationships with isoflavones and hexanal contents of soymilks made in laboratory and commercial samples. The laboratory soymilk samples showed cooked grain and cotton candy aroma and cooked grain, malty and sweetness flavor (a mild flavor). The commercial samples presented stronger roasted soy, rancid, sesame seeds and fishy aroma and roasted soy, sesame seeds and bitterness flavor, and bitter taste (closed nose) and starchy texture. No differences were noted among laboratory soymilks, denoting inactivation of lipoxygenases enzymes in the soymilks process. There were differences between the samples prepared in laboratory and commercial soymilks, which was due to several factors related to processing techniques. The hexanal average content was positively associated with the cooked grain aroma and isoflavones was positively associated with the cooked grain and cotton candy aroma, cooked grain, malty and sweetness flavor and starchy texture.
650 $aFood and Human Nutrition
650 $aFood technology
650 $aIsoflavones
650 $aSoybeans
650 $aSoymilk
650 $aAlimento vegetal
650 $aLeite de soja
650 $aNutrição humana
650 $aSoja
650 $aTecnologia de alimento
653 $aIsoflavona
653 $aQuantitative descriptive analysis
700 1 $aFELBERG, I.
700 1 $aPANIZZI, M. C. C.
700 1 $aSOO, Y. L
700 1 $aPRUDENCIO, S. H.
773 $tBrazilian Archives of Biology and Technology, Curitiba$gv. 53, n. 5, p. 1197-1204, Sep./Oct. 2010.
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