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Registro Completo |
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Biblioteca(s): |
Embrapa Trigo. |
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Data corrente: |
06/11/1998 |
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Data da última atualização: |
06/11/1998 |
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Autoria: |
RODRIGUES, O.; LHAMBY, J. C. B.; DIDONET, A. D.; MARCHESE, J. A.; SCIPIONI, C. |
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Afiliação: |
1-3 EMBRAPA-CNPT; 4 CEFET-PR, Pato Branco. |
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Título: |
Efeito da deficiência hídrica na produção de trigo. |
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Ano de publicação: |
1994 |
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Fonte/Imprenta: |
In: REUNIÃO NACIONAL DE PESQUISA DE TRIGO, 17, 1994, Passo Fundo. Resumos... Passo Fundo: EMBRAPA-CNPT, 1994. |
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Idioma: |
Português |
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Palavras-Chave: |
Componentes do rendimento de grãos; Estádios fenológicos; Phenological stages; Water deficiency. |
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Thesagro: |
Afilhamento; Área Foliar; Triticum Aestivum. |
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Thesaurus Nal: |
tillering; wheat; yield components. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 00829naa a2200277 a 4500
001 1824782
005 1998-11-06
008 1994 bl uuuu u00u1 u #d
100 1 $aRODRIGUES, O.
245 $aEfeito da deficiência hídrica na produção de trigo.
260 $c1994
650 $atillering
650 $awheat
650 $ayield components
650 $aAfilhamento
650 $aÁrea Foliar
650 $aTriticum Aestivum
653 $aComponentes do rendimento de grãos
653 $aEstádios fenológicos
653 $aPhenological stages
653 $aWater deficiency
700 1 $aLHAMBY, J. C. B.
700 1 $aDIDONET, A. D.
700 1 $aMARCHESE, J. A.
700 1 $aSCIPIONI, C.
773 $tIn: REUNIÃO NACIONAL DE PESQUISA DE TRIGO, 17, 1994, Passo Fundo. Resumos... Passo Fundo: EMBRAPA-CNPT, 1994.
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Registro original: |
Embrapa Trigo (CNPT) |
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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. |
Registro Completo
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Biblioteca(s): |
Embrapa Soja. |
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Data corrente: |
18/11/2013 |
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Data da última atualização: |
03/11/2015 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
BENEDETTI, S.; FOGAÇA, L. A.; ZIN, G.; PRUDÊNCIO, E. S.; LEITE, R. S.; MANDARINO, J. M. G.; PETRUS, J. C. C. |
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Afiliação: |
SILVIA BENEDETTI, Universidade Federal de Santa Catarina; LARA ALEXANDRE FOGAÇA, Universidade Federal de Santa Catarina; GUILHERME ZIN, Universidade Federal de Santa Catarina; ELANE SCHWINDEN PRUDÊNCIO, Universidade Federal de Santa Catarina; RODRIGO SANTOS LEITE, CNPSO; JOSE MARCOS GONTIJO MANDARINO, CNPSO; JOSÉ CARLOS CUNHA PETRUS, Universidade Federal de Santa Catarina. |
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Título: |
Recovery and concentration of isoflavones of tofu whey using the nanofiltration. |
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Ano de publicação: |
2013 |
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Fonte/Imprenta: |
In: MEMBRANE SEPARATION PROCESSES SYMPOSIUM, 2.; WORKSHOP ON GAS SEPARATION, 1.; WORKSHOP ON IONS SEPARATION AND PRE-TREATMENTS, 1., Rio de Janeiro, 2013. [Abstracts...]. Rio de Janeiro: UFRJ, 2013. 1 CD-ROM. |
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Idioma: |
Inglês |
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Conteúdo: |
The tofu is a nutritious food produced from the hydro soluble extract of soybean. Among the production steps, a large volume of whey is eliminated during the pressing step. The tofu whey is characterized by high values of Chemical Oxygen Demand (COD) and Biochemical Oxygen Demand (BOD), considerable protein content, substantial sugars and minerals (coagulants) concentrations , besides presenting low molecular weight molecules as peptides, lipids, and some functional compounds such as isoflavones and oligosaccharides. The objective of this study was the use of tofu whey, using nanofiltration (NF) for concentration of isoflavones. Initially, the influence of pressure, temperature and tangential velocity during the process was evaluated. The experiments were carried out in duplicate at 6 bar, 28 °C and 0.3 ms-1 until reaching a volume reduction factor (VRF) of 4.5. The VRF was calculated as the ratio between the initial volume (L) of the tofu whey used in the feed and the final volume (L) of the concentrate after NF. The quantification of isoflavones was performed using High Performance Liquid Chromatography (HPLC) with photo diode array detector (Model 996) and automatic sample injector (Model 717 Plus) of WATERS ® (Milford, USA). It was used a reverse phase column (YMC Pack ODS-AM ®, 250 mm x 0.4 mm diameter) [1]. Throughout the nanofiltration process of tofu whey, a reduction in the permeate flux with time was observed, typical of membrane separation processes. Concerning the concentration of isoflavones, it can be observed through Figure 1 a significant increase (p <0.05) in the concentration of the ?-glycosides and malonyl glycosides isomers. This behavior was also observed by other authors [2] in the concentration of tofu using a nanofiltration membrane. Regarding aglycones, no increase of its concentration in the retentate was noticed. Overall, there was high retention of isoflavones, showing that nanofiltration was effective for concentration of these bioactive compounds. Therefore, the tofu whey has a potential use on the recovery of isoflavones, and that the nanofiltration process is an effective alternative for this purpose. MenosThe tofu is a nutritious food produced from the hydro soluble extract of soybean. Among the production steps, a large volume of whey is eliminated during the pressing step. The tofu whey is characterized by high values of Chemical Oxygen Demand (COD) and Biochemical Oxygen Demand (BOD), considerable protein content, substantial sugars and minerals (coagulants) concentrations , besides presenting low molecular weight molecules as peptides, lipids, and some functional compounds such as isoflavones and oligosaccharides. The objective of this study was the use of tofu whey, using nanofiltration (NF) for concentration of isoflavones. Initially, the influence of pressure, temperature and tangential velocity during the process was evaluated. The experiments were carried out in duplicate at 6 bar, 28 °C and 0.3 ms-1 until reaching a volume reduction factor (VRF) of 4.5. The VRF was calculated as the ratio between the initial volume (L) of the tofu whey used in the feed and the final volume (L) of the concentrate after NF. The quantification of isoflavones was performed using High Performance Liquid Chromatography (HPLC) with photo diode array detector (Model 996) and automatic sample injector (Model 717 Plus) of WATERS ® (Milford, USA). It was used a reverse phase column (YMC Pack ODS-AM ®, 250 mm x 0.4 mm diameter) [1]. Throughout the nanofiltration process of tofu whey, a reduction in the permeate flux with time was observed, typical of membrane separation processes. Concerning th... Mostrar Tudo |
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Palavras-Chave: |
Isoflavona. |
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Thesagro: |
Nutrição humana; Soja. |
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Thesaurus NAL: |
Food and Human Nutrition; Isoflavones; Soybeans. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 03050naa a2200265 a 4500
001 1971408
005 2015-11-03
008 2013 bl uuuu u00u1 u #d
100 1 $aBENEDETTI, S.
245 $aRecovery and concentration of isoflavones of tofu whey using the nanofiltration.
260 $c2013
520 $aThe tofu is a nutritious food produced from the hydro soluble extract of soybean. Among the production steps, a large volume of whey is eliminated during the pressing step. The tofu whey is characterized by high values of Chemical Oxygen Demand (COD) and Biochemical Oxygen Demand (BOD), considerable protein content, substantial sugars and minerals (coagulants) concentrations , besides presenting low molecular weight molecules as peptides, lipids, and some functional compounds such as isoflavones and oligosaccharides. The objective of this study was the use of tofu whey, using nanofiltration (NF) for concentration of isoflavones. Initially, the influence of pressure, temperature and tangential velocity during the process was evaluated. The experiments were carried out in duplicate at 6 bar, 28 °C and 0.3 ms-1 until reaching a volume reduction factor (VRF) of 4.5. The VRF was calculated as the ratio between the initial volume (L) of the tofu whey used in the feed and the final volume (L) of the concentrate after NF. The quantification of isoflavones was performed using High Performance Liquid Chromatography (HPLC) with photo diode array detector (Model 996) and automatic sample injector (Model 717 Plus) of WATERS ® (Milford, USA). It was used a reverse phase column (YMC Pack ODS-AM ®, 250 mm x 0.4 mm diameter) [1]. Throughout the nanofiltration process of tofu whey, a reduction in the permeate flux with time was observed, typical of membrane separation processes. Concerning the concentration of isoflavones, it can be observed through Figure 1 a significant increase (p <0.05) in the concentration of the ?-glycosides and malonyl glycosides isomers. This behavior was also observed by other authors [2] in the concentration of tofu using a nanofiltration membrane. Regarding aglycones, no increase of its concentration in the retentate was noticed. Overall, there was high retention of isoflavones, showing that nanofiltration was effective for concentration of these bioactive compounds. Therefore, the tofu whey has a potential use on the recovery of isoflavones, and that the nanofiltration process is an effective alternative for this purpose.
650 $aFood and Human Nutrition
650 $aIsoflavones
650 $aSoybeans
650 $aNutrição humana
650 $aSoja
653 $aIsoflavona
700 1 $aFOGAÇA, L. A.
700 1 $aZIN, G.
700 1 $aPRUDÊNCIO, E. S.
700 1 $aLEITE, R. S.
700 1 $aMANDARINO, J. M. G.
700 1 $aPETRUS, J. C. C.
773 $tIn: MEMBRANE SEPARATION PROCESSES SYMPOSIUM, 2.; WORKSHOP ON GAS SEPARATION, 1.; WORKSHOP ON IONS SEPARATION AND PRE-TREATMENTS, 1., Rio de Janeiro, 2013. [Abstracts...]. Rio de Janeiro: UFRJ, 2013. 1 CD-ROM.
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