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Registro Completo |
Biblioteca(s): |
Embrapa Agroenergia. |
Data corrente: |
12/04/2022 |
Data da última atualização: |
12/04/2022 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Autoria: |
NAKAMURA, T.; MIRANDA, C. H. B.; KANNO, T.; OHWAKI, Y.; SOUZA, O.; ARAUJO, M.; MACEDO, M. |
Afiliação: |
TAKUJI NAKAMURA, Hokkaido Agricultural Research Center, National Agriculture and Food Research Organization, Sapporo, Japan.; CESAR HERACLIDES BEHLING MIRANDA, CNPAE; TSUTOMU KANNO, National Institute of Livestock and Grassland Science, National Agriculture and Food Research Organization, Nasushiobara, Japan.; YOSHINARI OHWAKI, National Agricultural Research Center, National Agriculture and Food Research Organization, Tsukuba, Japan.; OSNI SOUZA, Hokkaido Agricultural Research Center, National Agriculture and Food Research Organization, Sapporo, Japan.; MARIA ARAUJO, Hokkaido Agricultural Research Center, National Agriculture and Food Research Organization, Sapporo, Japan.; MANUEL MACEDO, Hokkaido Agricultural Research Center, National Agriculture and Food Research Organization, Sapporo, Japan. |
Título: |
Soil Carbon Turnover and Changes in Soil Nitrogen under the Agropastoral System in Brazilian Savannas (Cerrados). |
Ano de publicação: |
2022 |
Fonte/Imprenta: |
JARQ, v. 56, n. 1, p. 41-48, 2022. |
Idioma: |
Português |
Notas: |
Na publicação - Cesar Miranda (National Beef Cattle Research Center, Brazilian Agricultural Research Corporation, Mato Grosso do Sul State, Brazil). |
Palavras-Chave: |
Agricultural Environment; Mineralized nitrogen. |
Thesagro: |
Cerrado. |
Thesaurus Nal: |
Soybeans. |
Categoria do assunto: |
-- |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1142165/1/C-MIRANDA-SEG-semm-vinculacao-Nakamura-et-al.-2022-.pdf
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Marc: |
LEADER 00837naa a2200241 a 4500 001 2142165 005 2022-04-12 008 2022 bl uuuu u00u1 u #d 100 1 $aNAKAMURA, T. 245 $aSoil Carbon Turnover and Changes in Soil Nitrogen under the Agropastoral System in Brazilian Savannas (Cerrados).$h[electronic resource] 260 $c2022 500 $aNa publicação - Cesar Miranda (National Beef Cattle Research Center, Brazilian Agricultural Research Corporation, Mato Grosso do Sul State, Brazil). 650 $aSoybeans 650 $aCerrado 653 $aAgricultural Environment 653 $aMineralized nitrogen 700 1 $aMIRANDA, C. H. B. 700 1 $aKANNO, T. 700 1 $aOHWAKI, Y. 700 1 $aSOUZA, O. 700 1 $aARAUJO, M. 700 1 $aMACEDO, M. 773 $tJARQ$gv. 56, n. 1, p. 41-48, 2022.
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Embrapa Agroenergia (CNPAE) |
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Registro Completo
Biblioteca(s): |
Embrapa Trigo. |
Data corrente: |
05/03/2014 |
Data da última atualização: |
26/07/2016 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
B - 1 |
Autoria: |
LEITE, R. S.; CARRÃO-PANIZZI, M. C.; CURTI, J. M.; DIAS, I. P.; SEIBEL, N. F. |
Afiliação: |
RODRIGO SANTOS LEITE, CNPSO; MERCEDES CONCORDIA CARRAO PANIZZI, CNPT; JESSIKA MENCK CURTI, UTFPR; ISABELA PEREIRA DIAS, UTFPR; NEUSA FÁTIMA SEIBEL, UTFPR. |
Título: |
Tempeh flour as a substitute for soybean flour in coconut cookies. |
Ano de publicação: |
2013 |
Fonte/Imprenta: |
Food Science and Technology, Campinas, v. 33, n. 4, p. 796-800, Oct./Dec. 2013. |
ISSN: |
0101-2061 |
Idioma: |
Inglês |
Conteúdo: |
The objective of this study was to prepare roasted and lyophilized tempeh flour with soybean cultivar BRS 267 to apply them in the formulation of coconut biscuits. The cookies produced with whole soy flour and mixed flour of soybean and tempeh were evaluated for proximate composition, fatty acid profile, and isoflavone aglycones in order to verify the effects of inoculation with the fungus Rhizopus oligosporus and those of the drying processes of roasting and lyophilization on the chemical characteristics of the final product. Sensory acceptance and purchase intention of the formulated products were also evaluated. The results indicate the maintenance of linolenic acid, which is important in the prevention of coronary diseases, and an increase in the aglycones levels when the tempeh flour was used. Lipids and proteins showed differences, and the sensory analyses demonstrated similarity between the cookies with satisfactory scores for aroma, flavor, texture, and overall acceptability for both samples. when compared to the control. Purchase intent was also positive for the lyophilized and toasted tempeh flours, thus enabling the use of the roasting process as a simple drying method, for processing tempeh and obtaining a flour rich in proteins and aglycones that can be used as a partial substitute for soy flour in cookies and other bakery products. |
Palavras-Chave: |
Alimentação humana; Rhizopus oligosporus; Sensory analyses. |
Thesagro: |
Biscoito; Coco; Farinha; Soja. |
Thesaurus NAL: |
fatty acids; isoflavones. |
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/98584/1/2013-food-science-technology-v33n4p796.pdf
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Marc: |
LEADER 02164naa a2200289 a 4500 001 1981621 005 2016-07-26 008 2013 bl uuuu u00u1 u #d 022 $a0101-2061 100 1 $aLEITE, R. S. 245 $aTempeh flour as a substitute for soybean flour in coconut cookies.$h[electronic resource] 260 $c2013 520 $aThe objective of this study was to prepare roasted and lyophilized tempeh flour with soybean cultivar BRS 267 to apply them in the formulation of coconut biscuits. The cookies produced with whole soy flour and mixed flour of soybean and tempeh were evaluated for proximate composition, fatty acid profile, and isoflavone aglycones in order to verify the effects of inoculation with the fungus Rhizopus oligosporus and those of the drying processes of roasting and lyophilization on the chemical characteristics of the final product. Sensory acceptance and purchase intention of the formulated products were also evaluated. The results indicate the maintenance of linolenic acid, which is important in the prevention of coronary diseases, and an increase in the aglycones levels when the tempeh flour was used. Lipids and proteins showed differences, and the sensory analyses demonstrated similarity between the cookies with satisfactory scores for aroma, flavor, texture, and overall acceptability for both samples. when compared to the control. Purchase intent was also positive for the lyophilized and toasted tempeh flours, thus enabling the use of the roasting process as a simple drying method, for processing tempeh and obtaining a flour rich in proteins and aglycones that can be used as a partial substitute for soy flour in cookies and other bakery products. 650 $afatty acids 650 $aisoflavones 650 $aBiscoito 650 $aCoco 650 $aFarinha 650 $aSoja 653 $aAlimentação humana 653 $aRhizopus oligosporus 653 $aSensory analyses 700 1 $aCARRÃO-PANIZZI, M. C. 700 1 $aCURTI, J. M. 700 1 $aDIAS, I. P. 700 1 $aSEIBEL, N. F. 773 $tFood Science and Technology, Campinas$gv. 33, n. 4, p. 796-800, Oct./Dec. 2013.
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