Data/hora: 18/04/2024 02:45:40

Biblioteca(s): 	Embrapa Soja.	
Data corrente: 	20/08/2008	
Data da última atualização: 	31/07/2017	
Autoria: 	SUTIL, G. A.; MANDARINO, J. M.; LAURINDO, J. B.; BENASSI, V.; GÓES-FAVONI, S.; PETRUS, J. C. C.	
Afiliação: 	GRICIELE APARECIDA SUTIL, UFSC; JOSÉ MARCOS GONTIJO MANDARINO, CNPSO; JOÃO BORGES LAURINDO, UFSC; VERA DE TOLEDO BENASSI, CNPSO; SILVANA GÓES-FAVONI, CNPSo; JOSÉ CARLOS CUNHA PETRUS, UFSC.	
Título: 	Effect of hydrothermal treatment and pH on the formation of aglycones in soybean.	
Ano de publicação: 	2008	
Fonte/Imprenta: 	European Food Research and Technology, v. 227, n. 6, p. 1729-1731, 2008.	
DOI: 	10.1007/s00217-008-0891-1	
Idioma: 	Inglês	
Conteúdo: 	This study aims to investigate the effect of hydrothermal treatment at different pH values on the formation of aglycones in soybean grains and flour. Thermal degradation of the aglycones was also examined after the baking of cakes at 175 and 210 °C for 35 min. The results showed that the hydrothermal treatment, when applied at pH 6.0 and 7.5, at 50 °C, favored the formation of aglycones in the soybean flour, in relation to the soybean grain. Under the baking conditions, loss of aglycones reached up to 70%.	
Thesagro: 	Soja.	
Categoria do assunto: 	--	
Registro original: 	Embrapa Soja (CNPSO)	
Exemplares: 	CNPSO - (28414-1) - UPC - AP - PP - 11478 -  - 11478 - DIS