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Registro Completo |
Biblioteca(s): |
Embrapa Soja. |
Data corrente: |
02/02/2011 |
Data da última atualização: |
07/06/2011 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Autoria: |
SILVA, J. B. da; FELBERG, I.; PANIZZI, M. C. C.; SOO, Y. L; PRUDENCIO, S. H. |
Afiliação: |
JOSEMEYRE BONIFÁCIO DA SILVA, UEL; ILANA FELBERG, CTAA; MERCEDES CONCORDIA CARRAO PANIZZI, CNPSO; SOO YOUNG LEE, UNIVERSITY OF ILLINOIS; SANDRA HELENA PRUDENCIO, UEL. |
Título: |
Relationships among sensory analysis, isoflavone and hexanal contents of soymilk powder. |
Ano de publicação: |
2010 |
Fonte/Imprenta: |
Brazilian Archives of Biology and Technology, Curitiba, v. 53, n. 5, p. 1197-1204, Sep./Oct. 2010. |
Idioma: |
Inglês |
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. |
Palavras-Chave: |
Isoflavona; Quantitative descriptive analysis. |
Thesagro: |
Alimento vegetal; Leite de soja; Nutrição humana; Soja; Tecnologia de alimento. |
Thesaurus Nal: |
Food and Human Nutrition; Food technology; Isoflavones; Soybeans; Soymilk. |
Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
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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Registro original: |
Embrapa Soja (CNPSO) |
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Registro Completo
Biblioteca(s): |
Embrapa Agropecuária Oeste. |
Data corrente: |
03/01/1995 |
Data da última atualização: |
08/01/2013 |
Autoria: |
EMBRAPA. Unidade de Execução de Pesquisa de Âmbito Estadual de Dourados (MS). |
Título: |
Manejo de pragas baixa o custo de produção da soja. |
Ano de publicação: |
1980 |
Fonte/Imprenta: |
Dourados: EMBRAPA-UEPAE Dourados, 1980. |
Páginas: |
2p |
Série: |
(EMBRAPA-UEPAE Dourados. Noticiário, 30). |
Idioma: |
Português |
Palavras-Chave: |
Management; Pests of plants; Soybean. |
Thesagro: |
Cerrado; Custo de Produção; Inseto; Manejo; Praga de Planta; Soja. |
Thesaurus NAL: |
production costs. |
Categoria do assunto: |
-- |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/73515/1/FOL-1504.pdf
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Marc: |
LEADER 00697nam a2200241 a 4500 001 1230367 005 2013-01-08 008 1980 bl uuuu u0uu1 u #d 100 1 $aEMBRAPA. Unidade de Execução de Pesquisa de Âmbito Estadual de Dourados (MS). 245 $aManejo de pragas baixa o custo de produção da soja. 260 $aDourados: EMBRAPA-UEPAE Dourados$c1980 300 $a2p 490 $a(EMBRAPA-UEPAE Dourados. Noticiário, 30). 650 $aproduction costs 650 $aCerrado 650 $aCusto de Produção 650 $aInseto 650 $aManejo 650 $aPraga de Planta 650 $aSoja 653 $aManagement 653 $aPests of plants 653 $aSoybean
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