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 | Acesso ao texto completo restrito à biblioteca da Embrapa Trigo. Para informações adicionais entre em contato com cnpt.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Trigo. |
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Data corrente: |
20/04/2017 |
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Data da última atualização: |
22/12/2017 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
ESTEVES, T. C. F.; FELBERG, I.; CALADO, V. M. A.; CARRÃO-PANIZZI, M. C. |
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Afiliação: |
Thiana C. F. Esteves, UFRJ; ILANA FELBERG, CTAA; Veronica. M. A. Calado, UFRJ; MERCEDES CONCÓRDIA CARRÃO PANIZZI, CNPT. |
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Título: |
Effect of black soymilk processing conditions on anthocyanins content. |
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Ano de publicação: |
2017 |
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Fonte/Imprenta: |
IOSR Journal of Environmental Science, Toxicology and Food Technology, v. 11, n. 2, p. 56-60, fev., 2017. |
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Idioma: |
Inglês |
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Conteúdo: |
Black soybean has drawn the attention of researchers and consumers because of health issues. The reason is the presence of the well-known antioxidants compounds called anthocyanins, besides isoflavones. However, further technical and scientific information are needed about the characteristics and possibilities of utilization of black soybean to produce some of the most consumed soy foods in the West, such as soymilk and soy beverages. In the present work, five methods of obtaining soymilk from black soybeans were evaluated by checking the profile and total anthocyanins content in the final product. The identification and quantification of black soybean and black soymilk’s anthocyanins were determined by high performance liquid chromatography (HPLC), showing that cyanidin-3-glucoside was the most abundant compound. The best processing method studied was the one with reuse of cooking water and use of milled black soybean seeds as raw material. |
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Thesagro: |
Antocianina; Leite de Soja; Processamento. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 01571naa a2200193 a 4500
001 2068869
005 2017-12-22
008 2017 bl --- 0-- u #d
100 1 $aESTEVES, T. C. F.
245 $aEffect of black soymilk processing conditions on anthocyanins content.$h[electronic resource]
260 $c2017
520 $aBlack soybean has drawn the attention of researchers and consumers because of health issues. The reason is the presence of the well-known antioxidants compounds called anthocyanins, besides isoflavones. However, further technical and scientific information are needed about the characteristics and possibilities of utilization of black soybean to produce some of the most consumed soy foods in the West, such as soymilk and soy beverages. In the present work, five methods of obtaining soymilk from black soybeans were evaluated by checking the profile and total anthocyanins content in the final product. The identification and quantification of black soybean and black soymilk’s anthocyanins were determined by high performance liquid chromatography (HPLC), showing that cyanidin-3-glucoside was the most abundant compound. The best processing method studied was the one with reuse of cooking water and use of milled black soybean seeds as raw material.
650 $aAntocianina
650 $aLeite de Soja
650 $aProcessamento
700 1 $aFELBERG, I.
700 1 $aCALADO, V. M. A.
700 1 $aCARRÃO-PANIZZI, M. C.
773 $tIOSR Journal of Environmental Science, Toxicology and Food Technology$gv. 11, n. 2, p. 56-60, fev., 2017.
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Registro original: |
Embrapa Trigo (CNPT) |
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Registro |
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| Acesso ao texto completo restrito à biblioteca da Embrapa Semiárido. Para informações adicionais entre em contato com cpatsa.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Semiárido. |
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Data corrente: |
17/07/2012 |
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Data da última atualização: |
26/12/2023 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
B - 2 |
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Autoria: |
PINTO, J. M.; LIMA, M. A. C. de; GAVA, C. A. T.; COSTA, N. D.; SILVA, A. F.; SILVA, D. J. |
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Afiliação: |
JOSE MARIA PINTO, CPATSA; MARIA AUXILIADORA COELHO DE LIMA, CPATSA; CARLOS ALBERTO TUAO GAVA, CPATSA; NIVALDO DUARTE COSTA, CPATSA; ALINEAUREA FLORENTINO SILVA, CPATSA; DAVI JOSE SILVA, CPATSA. |
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Título: |
Use of organic compounds in melon cropping. |
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Ano de publicação: |
2012 |
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Fonte/Imprenta: |
Acta Horticulturae, n. 933, p. 145-148, 2012. |
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Idioma: |
Inglês |
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Notas: |
Edição do Proceedings of the XXVIII International Horticultural Congress on Science and Horticulture for People (IHC2010): International Symposium on Organic Horticulture: Productivity and Sustainability, Lisboa, mar. 2012. |
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Conteúdo: |
An experiment was set up in Bebedouro Experimental Station in Petrolina- PE, Brazil, to evaluate the effect of different organic compounds and bio-fertilizers through fertigation on melon cropping. The treatments consisted of five types of compounds formed by a combination of Napier grass, coconut bagasse, castor bean cake, goat manure, potassium super-phosphate and thermo-phosphate. The total and commercial fruit yields, fruit chemical characteristics (soluble solids content, total acidity and pH) and fruit physic characteristics (mass loss and pulp firmness) were assessed. The highest commercial fruit yields of 27.13, 26.58 and 26.45 t ha-1 were obtained, respectively, by 77% coconut bagasse + 20% goat manure + 3% thermo-phosphate, by 50% Napier grass + 40% goat manure + 10% castor bean cake and by 50% Napier grass + 40% goat manure + 10% castor bean cake, at 10 L m-1 combinations. There were no significant effects of the organic compounds on the melon fruit chemical characteristics (pH, TTA), but the organic management caused mass loss and reduced pulp firmness during the storage time, compared to the conventional fertilized crop. |
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Palavras-Chave: |
Qualidade dos frutos. |
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Thesagro: |
Agricultura Orgânica; Biofertilizante; Cucumis Melo; Fertirrigação; Irrigação por Gotejamento; Melão. |
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Thesaurus NAL: |
Irrigation management; Melons; Organic fertilizers. |
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Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
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Marc: |
LEADER 02211naa a2200313 a 4500
001 1928455
005 2023-12-26
008 2012 bl uuuu u00u1 u #d
100 1 $aPINTO, J. M.
245 $aUse of organic compounds in melon cropping.$h[electronic resource]
260 $c2012
500 $aEdição do Proceedings of the XXVIII International Horticultural Congress on Science and Horticulture for People (IHC2010): International Symposium on Organic Horticulture: Productivity and Sustainability, Lisboa, mar. 2012.
520 $aAn experiment was set up in Bebedouro Experimental Station in Petrolina- PE, Brazil, to evaluate the effect of different organic compounds and bio-fertilizers through fertigation on melon cropping. The treatments consisted of five types of compounds formed by a combination of Napier grass, coconut bagasse, castor bean cake, goat manure, potassium super-phosphate and thermo-phosphate. The total and commercial fruit yields, fruit chemical characteristics (soluble solids content, total acidity and pH) and fruit physic characteristics (mass loss and pulp firmness) were assessed. The highest commercial fruit yields of 27.13, 26.58 and 26.45 t ha-1 were obtained, respectively, by 77% coconut bagasse + 20% goat manure + 3% thermo-phosphate, by 50% Napier grass + 40% goat manure + 10% castor bean cake and by 50% Napier grass + 40% goat manure + 10% castor bean cake, at 10 L m-1 combinations. There were no significant effects of the organic compounds on the melon fruit chemical characteristics (pH, TTA), but the organic management caused mass loss and reduced pulp firmness during the storage time, compared to the conventional fertilized crop.
650 $aIrrigation management
650 $aMelons
650 $aOrganic fertilizers
650 $aAgricultura Orgânica
650 $aBiofertilizante
650 $aCucumis Melo
650 $aFertirrigação
650 $aIrrigação por Gotejamento
650 $aMelão
653 $aQualidade dos frutos
700 1 $aLIMA, M. A. C. de
700 1 $aGAVA, C. A. T.
700 1 $aCOSTA, N. D.
700 1 $aSILVA, A. F.
700 1 $aSILVA, D. J.
773 $tActa Horticulturae$gn. 933, p. 145-148, 2012.
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