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| Registros recuperados : 143 | |
| 41. |  | SILVA, M. B. R.; LEITE, R. S.; OLIVEIRA, M. A. de; IDA, E. I. Germination conditions influence the physical characteristics, isoflavones, and vitamin C of soybean sprouts. Pesquisa Agropecuária Brasileira, v. 55, e01409, 2020. Título em português: Condições de germinação influenciam as características físicas, isoflavonas e vitamina C de brotos de soja.| Biblioteca(s): Embrapa Soja; Embrapa Unidades Centrais. |
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| 43. | | HANADA, R. E.; ALENCASTRO FILHO, T. R.; DEZORDI, C.; LEITE, R. S. V.; GASPAROTTO, L. Ocorrência de cancro em rambutazeiro no Estado do Amazonas. In: CONGRESSO BRASILEIRO DE FITOPATOLOGIA, 40.; ANNUAL MEETING OF THE BRAZILIAN PHYTOPATHOLOGICAL SOCIETY, 40., Maringá, 2007. [Resumos]. Fitopatologia Brasileira, v. 32, p. S159, ago. 2007. Suplemento. Resumo 0247.| Biblioteca(s): Embrapa Amazônia Ocidental. |
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| 46. | | LEITE, R. S.; CARRÃO-PANIZZI, M. C.; CURTI, J. M.; DIAS, I. P.; SEIBEL, N. F. Tempeh flour as a substitute for soybean flour in coconut cookies. Food Science and Technology, Campinas, v. 33, n. 4, p. 796-800, Oct./Dec. 2013.| Biblioteca(s): Embrapa Trigo. |
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| 47. | | ALVES, F. P.; OLIVEIRA, M. A.; MANDARINO, J. M. G.; BENASSI, V. T.; LEITE, R. S.; SEIBEL, N. F. Composição centesimal de grãos de soja de oito diferentes cultivares. In: JORNADA ACADÊMICA DA EMBRAPA SOJA, 6., 2011, Londrina. Resumos expandidos. Londrina: Embrapa Soja, 2011. p. 7-9. (Embrapa Soja. Documentos 328). Editado por Odilon Ferreira Saraiva, Paula Geron Saiz Melo. Disponível em: .| Biblioteca(s): Embrapa Soja. |
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| 48. | | CARRERA, C. S.; FAVA, F.; RASPA, F.; MANDARINO, J. M. G.; ROSAS, M. B.; LEITE, R. S.; DARDANELLI, J. Calidad industrial-nutricional y peso del grano de soja: respuesta a la radiación solar. In: CONGRESO DE LA SOJA DEL MERCOSUR, 7.; A TODA SOJA, 2019, Rosario. Reformular la Soja para Impulsar una Cadena de Conocimiento: [anais]. Rosario: ACSOJA, 2019. MERCOSOJA, 2019.| Biblioteca(s): Embrapa Soja. |
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| 52. | | COSTA, G. R.; SOUSA, T. C. de; MANDARINO, J. M. G.; LEITE, R. S.; LABANCA, R. A. Profile of isoflavones in genetically modified soy. Foz do iguaçu: IUFoST, 2012. In: WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY, 16.; LATIN AMERICAN SEMINAR OF FOOD SCIENCE AND TECHNOLOGY, 17., 2012, Foz do Iguaçu. Addressing global food security and wellness through food science and technology: [proceedings]. Foz do Iguaçu: IUFoST, 2012. 1 CD-ROM.| Biblioteca(s): Embrapa Soja. |
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| 53. | | SANTANA, A. C.; CARRÃO-PANIZZI, M. C.; MANDARINO, J. M. G.; LEITE, R. S.; SILVA, J. B.; IDA, E. I. Self-life of vegetable-type soybean pods. In: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS, 9. 2011, Campinas. Ciência de alimentos e qualidade de vida: saúde, meio ambiente e sustentabilidade: resumos. Campinas: UNICAMP, FEA: SLACA, 2011. 1 p.| Biblioteca(s): Embrapa Soja. |
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| 54. | | BAZONI, C. H. V.; KLEINERT, J. J.; GERMANO, M. G.; LEITE, R. S.; OLIVEIRA JUNIOR, A. de. Determinação de matéria orgânica em amostras de solo: estudo comparativo de métodos. In: JORNADA ACADÊMICA DA EMBRAPA SOJA, 8., 2013, Londrina. Resumos expandidos... Londrina: Embrapa Soja, 2013. p. 65-69. (Embrapa Soja. Documentos, 339).| Biblioteca(s): Embrapa Soja. |
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| 55. | | CZAIKOSKI, K.; LEITE, R. S.; MANDARINO, J. M. G.; CARRÃO-PANIZZI, M. C.; SILVA, J. B.; IDA, E. I. Efeito da adição de sacarose e tempo de pasteurização sobre a tonalidade cromática e características microbiológicas de conservas de soja tipo hortaliça. In: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS, 9. 2011, Campinas. Ciência de alimentos e qualidade de vida: saúde, meio ambiente e sustentabilidade: resumos. Campinas: UNICAMP, FEA: SLACA, 2011. 1 p.| Biblioteca(s): Embrapa Soja. |
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| 56. | | SZEMRUCH, C. L.; CARRERA, C. S.; RONDANINI, D. P.; MANDARINO, J. M. G.; URRETABIZKAYA, N.; LEITE, R. S. Dinámica de acumulación de isoflavonoides em grano y vaina de soja expuesta a chinches pentatómidas fitófagas durante el llenado. In: CONGRESO DE LA SOJA DEL MERCOSUR, 7.; A TODA SOJA, 2019, Rosario. Reformular la Soja para Impulsar una Cadena de Conocimiento: [anais]. Rosario: ACSOJA, 2019. MERCOSOJA, 2019.| Biblioteca(s): Embrapa Soja. |
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| 57. | | GALÃO, O. F.; CARRÃO-PANIZZI, M. C.; MANDARINO, J. M. G.; LEITE, R. S.; CLAUS, T.; VISENTAINER, J. V. Kunitz trypsin Inhibitor and phytic acid levels in conventional and genetically modified soybean seeds from Londrina and Ponta Grossa, South Brazil. Acta Scientiarum, Maringá, v. 36, n. 4, p. 727-731, Oct./Dec., 2014.| Biblioteca(s): Embrapa Soja; Embrapa Trigo. |
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| 58. | | VICENTINI, M. B.; OLIVEIRA, E. F.; LEITE, R. S.; MANDARINO, J. M. G.; OLIVEIRA, M. A.; CARRÃO-PANIZZI, M. C. Efeito do branqueamento sobre os teores de amido e de açúcares em grãos de soja verde. In: JORNADA ACADÊMICA DA EMBRAPA SOJA, 4., 2009, Londrina. Resumos... Londrina: Embrapa Soja, 2009. p. 147-151. (Embrapa Soja. Documentos, 312). Editado por Odilon Ferreira Saraiva, Paula Geron Saiz Melo.| Biblioteca(s): Embrapa Soja. |
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| 59. | | JUNQUEIRA, P. C.; OLIVEIRA, M. A. de; LORINI, I.; HENNING, A. A.; MANDARINO, J. M. G.; LEITE, R. S. Efeito das vagens e grãos verdes da colheita em características de qualidade da soja durante o armazenamento. In: CONFERÊNCIA BRASILEIRA DE PÓS-COLHEITA, 6., 2014, Maringá. Anais... Londrina: ABRAPOS, 2014. p. 200-206.| Biblioteca(s): Embrapa Soja. |
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| 60. | | CZAIKOSKI, K.; SILVA, J. B. da; LEITE, R. S.; MANDARINO, J. M. G.; CARRÃO-PANIZZI, M. C.; IDA, E. I. Effect of zinc addition and pasteurization time on the zinc content and color stability of acid canned vegetable-type soybean. In: WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY, 16.; LATIN AMERICAN SEMINAR OF FOOD SCIENCE AND TECHNOLOGY, 17., 2012, Foz do Iguaçu. Addressing global food security and wellness through food science and technology: [proceedings]. Foz do Iguaçu: IUFoST, 2012. 1 CD-ROM.| Biblioteca(s): Embrapa Soja. |
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| Registros recuperados : 143 | |
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Registro Completo
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Biblioteca(s): |
Embrapa Soja. |
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Data corrente: |
29/11/2011 |
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Data da última atualização: |
20/04/2017 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
SANTANA, A. C.; CARRÃO-PANIZZI, M. C.; MANDARINO, J. M. G.; LEITE, R. S.; SILVA, J. B.; IDA, E. I. |
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Afiliação: |
A. C. SANTANA, UEL; MERCEDES CONCORDIA CARRAO PANIZZI, CNPT; JOSE MARCOS GONTIJO MANDARINO, CNPSO; RODRIGO SANTOS LEITE, CNPSO; JOSI BONIFÁCIO SILVA, UEL; E. I. IDA, UEL. |
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Título: |
Self-life of vegetable-type soybean pods. |
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Ano de publicação: |
2011 |
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Fonte/Imprenta: |
In: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS, 9. 2011, Campinas. Ciência de alimentos e qualidade de vida: saúde, meio ambiente e sustentabilidade: resumos. Campinas: UNICAMP, FEA: SLACA, 2011. |
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Páginas: |
1 p. |
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Idioma: |
Português |
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Conteúdo: |
Vegetable-type soybeans are a food-type soybean harvested when seeds reach the full pod (R6) physiological development stage. In the Japanese market, vegetable-type soybeans or their pods can be marketed in two forms, including fresh and frozen. The soybeans are consumed as an appetizer in which the pods are boiled in salt water, and the green grains are called edamame. Cultivars of vegetable-type soybeans have large grains (seed dry weight greater than 250 mg/seed) with a bright green color, light hilum color, soft texture, mild flavor and sweet flavor. Due to the short harvest period of vegetable-type soybeans, proper processing and storage are essential to the availability of these soybeans throughout the year and to increase the shelf-life of these soybeans. The objective of this study was evaluated the shelf-life of the vegetable-type soybean pods stored under different conditions by chemical characteristics and color. Pods were harvested in the R6 stage and stored either at 30ºC or at 7ºC for 9 d. After the storage period, the pods were blanched and threshed, the immature green grains were used for analysis. Protein content decreased after 6 d and 9 d of storage at 7ºC. There was no difference in the lipid content after storage at 30ºC and 7ºC for 9 d. Starch and sucrose contents decreased after the first day of storage at both temperatures. There was no difference in trypsin inhibitor activity after 6 d of storage at 30ºC and 7ºC. Pod color results indicated that the color was preserved during 3 d of storage at 7ºC. To preserve quality of vegetable-type soybean, pods should be stored at 30ºC and consumed within 24 h or stored at 7ºC for up to 3 d of storage. MenosVegetable-type soybeans are a food-type soybean harvested when seeds reach the full pod (R6) physiological development stage. In the Japanese market, vegetable-type soybeans or their pods can be marketed in two forms, including fresh and frozen. The soybeans are consumed as an appetizer in which the pods are boiled in salt water, and the green grains are called edamame. Cultivars of vegetable-type soybeans have large grains (seed dry weight greater than 250 mg/seed) with a bright green color, light hilum color, soft texture, mild flavor and sweet flavor. Due to the short harvest period of vegetable-type soybeans, proper processing and storage are essential to the availability of these soybeans throughout the year and to increase the shelf-life of these soybeans. The objective of this study was evaluated the shelf-life of the vegetable-type soybean pods stored under different conditions by chemical characteristics and color. Pods were harvested in the R6 stage and stored either at 30ºC or at 7ºC for 9 d. After the storage period, the pods were blanched and threshed, the immature green grains were used for analysis. Protein content decreased after 6 d and 9 d of storage at 7ºC. There was no difference in the lipid content after storage at 30ºC and 7ºC for 9 d. Starch and sucrose contents decreased after the first day of storage at both temperatures. There was no difference in trypsin inhibitor activity after 6 d of storage at 30ºC and 7ºC. Pod color results indicated that the ... Mostrar Tudo |
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Palavras-Chave: |
Edamame; Soja hortaliça; Soja verde; Vegetable soybeans. |
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Thesagro: |
Alimento vegetal; Nutrição humana; Soja. |
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Thesaurus NAL: |
Food and human nutrition; Soybeans. |
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Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/48342/1/mandarino.shelf.pdf
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|
Marc: |
LEADER 02606nam a2200289 a 4500
001 1907690
005 2017-04-20
008 2011 bl uuuu u00u1 u #d
100 1 $aSANTANA, A. C.
245 $aSelf-life of vegetable-type soybean pods.
260 $aIn: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS, 9. 2011, Campinas. Ciência de alimentos e qualidade de vida: saúde, meio ambiente e sustentabilidade: resumos. Campinas: UNICAMP, FEA: SLACA$c2011
300 $a1 p.
520 $aVegetable-type soybeans are a food-type soybean harvested when seeds reach the full pod (R6) physiological development stage. In the Japanese market, vegetable-type soybeans or their pods can be marketed in two forms, including fresh and frozen. The soybeans are consumed as an appetizer in which the pods are boiled in salt water, and the green grains are called edamame. Cultivars of vegetable-type soybeans have large grains (seed dry weight greater than 250 mg/seed) with a bright green color, light hilum color, soft texture, mild flavor and sweet flavor. Due to the short harvest period of vegetable-type soybeans, proper processing and storage are essential to the availability of these soybeans throughout the year and to increase the shelf-life of these soybeans. The objective of this study was evaluated the shelf-life of the vegetable-type soybean pods stored under different conditions by chemical characteristics and color. Pods were harvested in the R6 stage and stored either at 30ºC or at 7ºC for 9 d. After the storage period, the pods were blanched and threshed, the immature green grains were used for analysis. Protein content decreased after 6 d and 9 d of storage at 7ºC. There was no difference in the lipid content after storage at 30ºC and 7ºC for 9 d. Starch and sucrose contents decreased after the first day of storage at both temperatures. There was no difference in trypsin inhibitor activity after 6 d of storage at 30ºC and 7ºC. Pod color results indicated that the color was preserved during 3 d of storage at 7ºC. To preserve quality of vegetable-type soybean, pods should be stored at 30ºC and consumed within 24 h or stored at 7ºC for up to 3 d of storage.
650 $aFood and human nutrition
650 $aSoybeans
650 $aAlimento vegetal
650 $aNutrição humana
650 $aSoja
653 $aEdamame
653 $aSoja hortaliça
653 $aSoja verde
653 $aVegetable soybeans
700 1 $aCARRÃO-PANIZZI, M. C.
700 1 $aMANDARINO, J. M. G.
700 1 $aLEITE, R. S.
700 1 $aSILVA, J. B.
700 1 $aIDA, E. I.
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Embrapa Soja (CNPSO) |
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