| |
|
|
 | Acesso ao texto completo restrito à biblioteca da Embrapa Trigo. Para informações adicionais entre em contato com cnpt.biblioteca@embrapa.br. |
|
Registro Completo |
|
Biblioteca(s): |
Embrapa Trigo. |
|
Data corrente: |
20/04/2017 |
|
Data da última atualização: |
22/12/2017 |
|
Tipo da produção científica: |
Artigo em Periódico Indexado |
|
Autoria: |
ESTEVES, T. C. F.; FELBERG, I.; CALADO, V. M. A.; CARRÃO-PANIZZI, M. C. |
|
Afiliação: |
Thiana C. F. Esteves, UFRJ; ILANA FELBERG, CTAA; Veronica. M. A. Calado, UFRJ; MERCEDES CONCÓRDIA CARRÃO PANIZZI, CNPT. |
|
Título: |
Effect of black soymilk processing conditions on anthocyanins content. |
|
Ano de publicação: |
2017 |
|
Fonte/Imprenta: |
IOSR Journal of Environmental Science, Toxicology and Food Technology, v. 11, n. 2, p. 56-60, fev., 2017. |
|
Idioma: |
Inglês |
|
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. |
|
Thesagro: |
Antocianina; Leite de Soja; Processamento. |
|
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
|
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.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Trigo (CNPT) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
|
|
|
Registro Completo
|
Biblioteca(s): |
Embrapa Recursos Genéticos e Biotecnologia. |
|
Data corrente: |
16/01/2018 |
|
Data da última atualização: |
12/06/2024 |
|
Tipo da produção científica: |
Resumo em Anais de Congresso |
|
Autoria: |
PONTELO, T. P.; RODRIGUES, S. de A. D.; KAWAMOTO, T. S.; LEME, L. O.; ZANGERONIMO, M. G.; FRANCO, M. M.; DODE, M. A. N. |
|
Afiliação: |
MAURICIO MACHAIM FRANCO, Cenargen; MARGOT ALVES NUNES DODE, Cenargen. |
|
Título: |
Transcripts levels of enzymes involved in histone acetylation in bovine oocytes of different competences. |
|
Ano de publicação: |
2017 |
|
Fonte/Imprenta: |
Animal Reprodroduction, v. 14, n. 3, p. 892, Jul./Sept. 2017. |
|
Idioma: |
Inglês |
|
Notas: |
Proceedings of the 31st Annual Meeting of the Brazilian Embryo Technology Society (SBTE); Cabo de Santo Agostinho, PE, Brazil, August 17th to 19th, 2017. Abstracts |
|
Thesaurus NAL: |
Oocytes. |
|
Categoria do assunto: |
-- |
|
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/171186/1/SBTExAETE-v14n320171-435-435.pdf
|
|
Marc: |
LEADER 00781nam a2200193 a 4500
001 2085567
005 2024-06-12
008 2017 bl uuuu u00u1 u #d
100 1 $aPONTELO, T. P.
245 $aTranscripts levels of enzymes involved in histone acetylation in bovine oocytes of different competences.$h[electronic resource]
260 $aAnimal Reprodroduction, v. 14, n. 3, p. 892, Jul./Sept. 2017.$c2017
500 $aProceedings of the 31st Annual Meeting of the Brazilian Embryo Technology Society (SBTE); Cabo de Santo Agostinho, PE, Brazil, August 17th to 19th, 2017. Abstracts
650 $aOocytes
700 1 $aRODRIGUES, S. de A. D.
700 1 $aKAWAMOTO, T. S.
700 1 $aLEME, L. O.
700 1 $aZANGERONIMO, M. G.
700 1 $aFRANCO, M. M.
700 1 $aDODE, M. A. N.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Recursos Genéticos e Biotecnologia (CENARGEN) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
Fechar
|
| Nenhum registro encontrado para a expressão de busca informada. |
|
|
