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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 Completo
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Biblioteca(s): |
Embrapa Hortaliças. |
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Data corrente: |
14/12/1994 |
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Data da última atualização: |
14/12/1994 |
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Autoria: |
POZZER, L.; NAGATA, T.; LIMA, M. I.; KITAJIMA, E. W.; RESENDE, R. de O.; AVILA, A. C. de. |
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Afiliação: |
EMBRAPA-CNPH. |
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Título: |
A new tospovirus naturally infecting cucurbitaceae in Brazil. |
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Ano de publicação: |
1994 |
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Fonte/Imprenta: |
Fitopatologia Brasileira, Brasilia, v.19, p.321, ago. 1994. |
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ISSN: |
0100-4158 |
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Idioma: |
Inglês |
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Notas: |
Resumo. Suplemento. |
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Palavras-Chave: |
Brasil; Caserta; Cucurbitacea; Disease; Distrito Federal; Ocorrencia; Sao Paulo. |
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Thesagro: |
Cerrado; Cucúrbita Pepo; Doença; Vírus. |
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Thesaurus NAL: |
Brazil; occurrence; Tospovirus; zucchini. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 00930naa a2200373 a 4500
001 1752307
005 1994-12-14
008 1994 bl uuuu u00u1 u #d
022 $a0100-4158
100 1 $aPOZZER, L.
245 $aA new tospovirus naturally infecting cucurbitaceae in Brazil.
260 $c1994
500 $aResumo. Suplemento.
650 $aBrazil
650 $aoccurrence
650 $aTospovirus
650 $azucchini
650 $aCerrado
650 $aCucúrbita Pepo
650 $aDoença
650 $aVírus
653 $aBrasil
653 $aCaserta
653 $aCucurbitacea
653 $aDisease
653 $aDistrito Federal
653 $aOcorrencia
653 $aSao Paulo
700 1 $aNAGATA, T.
700 1 $aLIMA, M. I.
700 1 $aKITAJIMA, E. W.
700 1 $aRESENDE, R. de O.
700 1 $aAVILA, A. C. de
773 $tFitopatologia Brasileira, Brasilia$gv.19, p.321, ago. 1994.
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