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Biblioteca(s): |
Embrapa Solos; Embrapa Unidades Centrais. |
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Data corrente: |
11/09/2009 |
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Data da última atualização: |
11/09/2009 |
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Autoria: |
BATALHA, M. O.; SOUZA FILHO, H. M. de (org.). |
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Título: |
Agronegócio no Mercosul: uma agenda para o desenvolvimento. |
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Ano de publicação: |
2009 |
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Fonte/Imprenta: |
São Paulo: Atlas, 2009. |
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Páginas: |
377 p. |
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ISBN: |
978-85-224-5354-2 |
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Idioma: |
Português |
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Conteúdo: |
Analisando a competitividade de cadeias agroindustriais: uma proposição metodológica; Milho: Argentina e Brasil; Maçã: Argentina, Brasil e Chile; Laranja: Brasil; Soja: Brasil, Argentina, Paraguai, Bolívia e Uruguai; Açúcar: Brasil e Bolívia; Trigo: Argentina, Brasil e Uruguai; Leite: Argentina, Brasil, Chile e Uruguai; Arroz: Brasil e Uruguai; Frango: Argentina e Brasil. |
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Palavras-Chave: |
Alimentos; Competitividade; Desenvolvimento. |
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Thesagro: |
Agronegócio; Desenvolvimento econômico; Economia Agrícola; MERCOSUL. |
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Categoria do assunto: |
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P Recursos Naturais, Ciências Ambientais e da Terra |
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Marc: |
LEADER 00987nam a2200229 a 4500
001 1427794
005 2009-09-11
008 2009 bl uuuu 00u1 u #d
020 $a978-85-224-5354-2
100 1 $aBATALHA, M. O.
245 $aAgronegócio no Mercosul$buma agenda para o desenvolvimento.
260 $aSão Paulo: Atlas$c2009
300 $a377 p.
520 $aAnalisando a competitividade de cadeias agroindustriais: uma proposição metodológica; Milho: Argentina e Brasil; Maçã: Argentina, Brasil e Chile; Laranja: Brasil; Soja: Brasil, Argentina, Paraguai, Bolívia e Uruguai; Açúcar: Brasil e Bolívia; Trigo: Argentina, Brasil e Uruguai; Leite: Argentina, Brasil, Chile e Uruguai; Arroz: Brasil e Uruguai; Frango: Argentina e Brasil.
650 $aAgronegócio
650 $aDesenvolvimento econômico
650 $aEconomia Agrícola
650 $aMERCOSUL
653 $aAlimentos
653 $aCompetitividade
653 $aDesenvolvimento
700 1 $aSOUZA FILHO, H. M. de
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Registro original: |
Embrapa Unidades Centrais (AI-SEDE) |
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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: |
10/02/2009 |
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Data da última atualização: |
11/02/2009 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
PAUCAR-MENACHO, L. M.; MANDARINO, J. M. G.; CHANG, Y. K. |
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Afiliação: |
Luz Maria Paucar-Menacho, Unicamp; José Marcos Gontijo Mandarino, CNPSo; Yoon Kil Chang, Unicamp. |
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Título: |
Isoflavone content of germinated soybeans as a function of germination time and temperature. |
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Ano de publicação: |
2008 |
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Fonte/Imprenta: |
In: WORLD CONGRESS OF FOOD SCIENCE & TECHNOLOGY, 14., 2008, Shanghai. Abstracts... Beijing: Chinese Institute of Food Science Technology, 2008. p.383. |
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Idioma: |
Inglês |
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Conteúdo: |
The consumption of soybeans and soybean products has increased considerably in the last few years, due to the functional properties accounted to the presence of bioactive compounds, such as isoflavones, of which the most important forms are genistein and daidzein that, at determined concentrations, bring health benefits to consumers. The objective of this work was to evaluate the isoflavone content of whole and germinated soybeans of the cultivar BRS 133, developed by the genetic improvement program of Embrapa-Brazil. Germination was carried out in a germination chamber, with paper, and at the end of the time and temperatures of the experiment the samples were frozen at -30°C, and then freeze-dried. lsoflavone determinations were made through high performance liquid chromatography (HPLC). The effects of the variations in germination time and temperature were analyzed using the Response Surface Methodology (RSM), with a 22 central composite rotational design. The independent variables studied were: germination time (12, 21, 42, 63 and 72 h) and germination temperature (18, 20, 25, 30, 32°C).The total isoflavone content of the non germinated freeze-dried soybean flour was 390 mg/100 g, of which 6.48% was of the aglycones daizein and genistein. Even though the total isoflavone content decreased to 337.45 mg/100 g increasing germination time, the response surfaces for the germinated soybeans showed that there was a significant increase in the content of bioactive aglycones in the range of 42 to 72 h germination, at a temperature of 30 to 32°C, with the combination 63 h at 30°C being the one that presented a significant increment of up to 26.77% in these bioactive aglycones. lt can be concluded that soybean germination conditions modified isoflavone total content and forms, especially daizein and genistein, which can bring beneficial biological effects to human health. MenosThe consumption of soybeans and soybean products has increased considerably in the last few years, due to the functional properties accounted to the presence of bioactive compounds, such as isoflavones, of which the most important forms are genistein and daidzein that, at determined concentrations, bring health benefits to consumers. The objective of this work was to evaluate the isoflavone content of whole and germinated soybeans of the cultivar BRS 133, developed by the genetic improvement program of Embrapa-Brazil. Germination was carried out in a germination chamber, with paper, and at the end of the time and temperatures of the experiment the samples were frozen at -30°C, and then freeze-dried. lsoflavone determinations were made through high performance liquid chromatography (HPLC). The effects of the variations in germination time and temperature were analyzed using the Response Surface Methodology (RSM), with a 22 central composite rotational design. The independent variables studied were: germination time (12, 21, 42, 63 and 72 h) and germination temperature (18, 20, 25, 30, 32°C).The total isoflavone content of the non germinated freeze-dried soybean flour was 390 mg/100 g, of which 6.48% was of the aglycones daizein and genistein. Even though the total isoflavone content decreased to 337.45 mg/100 g increasing germination time, the response surfaces for the germinated soybeans showed that there was a significant increase in the content of bioactive aglyc... Mostrar Tudo |
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Categoria do assunto: |
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Marc: |
LEADER 02449naa a2200145 a 4500
001 1471509
005 2009-02-11
008 2008 bl --- 0-- u #d
100 1 $aPAUCAR-MENACHO, L. M.
245 $aIsoflavone content of germinated soybeans as a function of germination time and temperature.
260 $c2008
520 $aThe consumption of soybeans and soybean products has increased considerably in the last few years, due to the functional properties accounted to the presence of bioactive compounds, such as isoflavones, of which the most important forms are genistein and daidzein that, at determined concentrations, bring health benefits to consumers. The objective of this work was to evaluate the isoflavone content of whole and germinated soybeans of the cultivar BRS 133, developed by the genetic improvement program of Embrapa-Brazil. Germination was carried out in a germination chamber, with paper, and at the end of the time and temperatures of the experiment the samples were frozen at -30°C, and then freeze-dried. lsoflavone determinations were made through high performance liquid chromatography (HPLC). The effects of the variations in germination time and temperature were analyzed using the Response Surface Methodology (RSM), with a 22 central composite rotational design. The independent variables studied were: germination time (12, 21, 42, 63 and 72 h) and germination temperature (18, 20, 25, 30, 32°C).The total isoflavone content of the non germinated freeze-dried soybean flour was 390 mg/100 g, of which 6.48% was of the aglycones daizein and genistein. Even though the total isoflavone content decreased to 337.45 mg/100 g increasing germination time, the response surfaces for the germinated soybeans showed that there was a significant increase in the content of bioactive aglycones in the range of 42 to 72 h germination, at a temperature of 30 to 32°C, with the combination 63 h at 30°C being the one that presented a significant increment of up to 26.77% in these bioactive aglycones. lt can be concluded that soybean germination conditions modified isoflavone total content and forms, especially daizein and genistein, which can bring beneficial biological effects to human health.
700 1 $aMANDARINO, J. M. G.
700 1 $aCHANG, Y. K.
773 $tIn: WORLD CONGRESS OF FOOD SCIENCE & TECHNOLOGY, 14., 2008, Shanghai. Abstracts... Beijing: Chinese Institute of Food Science Technology, 2008. p.383.
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