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Registro Completo |
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Biblioteca(s): |
Embrapa Soja. |
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Data corrente: |
10/02/2009 |
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Data da última atualização: |
16/06/2025 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
PAUCAR-MENACHO, L. M.; MANDARINO, J. M. G.; CHANG, Y. K. |
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Afiliação: |
LUZ MARIA PAUCAR-MENACHO, UNICAMP; JOSE MARCOS GONTIJO MANDARINO, CNPSO; YOON KIL CHANG, UNICAMP. |
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Título: |
Isoflavone content of germinated soybeans as a function of germination time and temperature. |
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Ano de publicação: |
2008 |
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Fonte/Imprenta: |
In: WORLD CONGRESS OF FOOD SCIENCE & TECHNOLOGY, 14., 2008, Shanghai. Abstracts... Beijing: Chinese Institute of Food Science Technology, 2008. p. 383. |
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Idioma: |
Inglês |
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Conteúdo: |
The consumption of soybeans and soybean products has increased considerably in the last few years, due to the functional properties accounted to the presence of bioactive compounds, such as isoflavones, of which the most important forms are genistein and daidzein that, at determined concentrations, bring health benefits to consumers. The objective of this work was to evaluate the isoflavone content of whole and germinated soybeans of the cultivar BRS 133, developed by the genetic improvement program of Embrapa-Brazil. |
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Thesagro: |
Soja. |
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Thesaurus Nal: |
Isoflavones; Soybeans. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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Marc: |
LEADER 01145nam a2200169 a 4500
001 1471509
005 2025-06-16
008 2008 bl uuuu u00u1 u #d
100 1 $aPAUCAR-MENACHO, L. M.
245 $aIsoflavone content of germinated soybeans as a function of germination time and temperature.$h[electronic resource]
260 $aIn: WORLD CONGRESS OF FOOD SCIENCE & TECHNOLOGY, 14., 2008, Shanghai. Abstracts... Beijing: Chinese Institute of Food Science Technology, 2008. p. 383.$c2008
520 $aThe consumption of soybeans and soybean products has increased considerably in the last few years, due to the functional properties accounted to the presence of bioactive compounds, such as isoflavones, of which the most important forms are genistein and daidzein that, at determined concentrations, bring health benefits to consumers. The objective of this work was to evaluate the isoflavone content of whole and germinated soybeans of the cultivar BRS 133, developed by the genetic improvement program of Embrapa-Brazil.
650 $aIsoflavones
650 $aSoybeans
650 $aSoja
700 1 $aMANDARINO, J. M. G.
700 1 $aCHANG, Y. K.
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Registro original: |
Embrapa Soja (CNPSO) |
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