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Contents and bioconversion of B-glycoside isoflavones to aglycones in the processing conditions of soybean tempeh. Repositório Alice
BORGES, C. W. C.; CARRÃO-PANIZZI, M. C.; MANDARINO, J. M. G.; SILVA, J. B. da; BENEDETTI, S.; IDA, E. I..
The objective of this work was to evaluate the effect of the processing conditions of soybean tempeh on the contents of ??glycoside isoflavones and on their bioconversion into aglycones. Different times of soaking (6, 12, and 18 hours), cooking (15, 30, and 45 minutes), and fermentation (18, 24, and 30 hours) with Rhizopus oligosporus at 37°C were evaluated for tempeh preparation. Grains from the cultivar 'BRS 267' were used, and the experiment was carried out according to a central composite design (23). The response functions comprised the contents of genistin, malonyldaidzin, malonylgenistin, daidzein, and genistein, quantified by ultraperformance liquid chromatography (UPLC). Soaking, cooking, and fermentation times change the content, profile, and...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Alimento funcional; Daidzeína; Genisteína; Soja; Soja fermentada; Fermented soybean; Glycine max; Rhizopus microsporus var oligosporus; Glycine max; Daidzein; Functional foods; Genistein.
Ano: 2016 URL: http://www.alice.cnptia.embrapa.br/handle/doc/1049699
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Contents and bioconversion of β-glycoside isoflavones to aglycones in the processing conditions of soybean tempeh PAB
Borges,Cristiane Wing Chong; Carrão-Panizzi,Mercedes Concórdia; Mandarino,José Marcos Gontijo; Silva,Josemeyre Bonifácio da; Benedetti,Silvia; Ida,Elza Iouko.
Abstract: The objective of this work was to evaluate the effect of the processing conditions of soybean tempeh on the contents of β-glycoside isoflavones and on their bioconversion into aglycones. Different times of soaking (6, 12, and 18 hours), cooking (15, 30, and 45 minutes), and fermentation (18, 24, and 30 hours) with Rhizopus oligosporus at 37°C were evaluated for tempeh preparation. Grains from the cultivar 'BRS 267' were used, and the experiment was carried out according to a central composite design (23). The response functions comprised the contents of genistin, malonyldaidzin, malonylgenistin, daidzein, and genistein, quantified by ultraperformance liquid chromatography (UPLC). Soaking, cooking, and fermentation times change the content,...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Glycine max; Rhizopus oligosporus; Daidzein; Fermented soybean; Functional food; Genistein.
Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2016000300271
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Metagenomic and metatranscriptomic analysis of the microbial community structure and metabolic potential of fermented soybean in Yunnan Province Ciênc. Tecnol. Aliment.
LIU,Xiao-Feng; LIU,Chen-Jian; ZENG,Xue-Qin; ZHANG,Hai-Yan; LUO,Yi-Yong; LI,Xiao-Ran.
Abstract Traditional fermented soybean contains a variety of microflora. To obtain a comprehensive and accurate understanding of the microbial community structure and metabolic potential of fermented soybean, comparative metagenomics and metatranscriptomics were performed on a sample of fermented soybean in Yunnan Province. Metagenomic DNA and metatranscriptomic RNA were sequenced using Illumina HiseqTM2500, which yielded a total of 92,192,276 reads, with an average read length of 150 bp and 38,798,262 paired-end sequences, with an average length of 151 bp. The results show that Providencia stuartii was the most abundant species and the genes of carbohydrates (2296, 13.30%), protein metabolism (1530, 8.86%), and amino acids and amino acid derivatives...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Fermented soybean; Metagenomics; Metatranscriptomics; Microbial community.
Ano: 2020 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000100018
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Metagenomic and metatranscriptomic analysis of the microbial community structure and metabolic potential of fermented soybean in Yunnan Province Ciênc. Tecnol. Aliment.
LIU,Xiao-Feng; LIU,Chen-Jian; ZENG,Xue-Qin; ZHANG,Hai-Yan; LUO,Yi-Yong; LI,Xiao-Ran.
Abstract Traditional fermented soybean contains a variety of microflora. To obtain a comprehensive and accurate understanding of the microbial community structure and metabolic potential of fermented soybean, comparative metagenomics and metatranscriptomics were performed on a sample of fermented soybean in Yunnan Province. Metagenomic DNA and metatranscriptomic RNA were sequenced using Illumina HiseqTM2500, which yielded a total of 92,192,276 reads, with an average read length of 150 bp and 38,798,262 paired-end sequences, with an average length of 151 bp. The results show that Providencia stuartii was the most abundant species and the genes of carbohydrates (2296, 13.30%), protein metabolism (1530, 8.86%), and amino acids and amino acid derivatives...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Fermented soybean; Metagenomics; Metatranscriptomics; Microbial community.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005000301
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การแปรรูปหน่อไม้จากไผ่บนที่สูง: หน่อไม้ดองเต้าเจี้ยว Thai Agricultural
Montatip Yunchalad; Siriporn Sathonsaowapark; Rasame Supasri.
Study on bamboo shoot utilization of high land bamboo, the aims were to develop formula of a pickled bamboo shoot in fermented soybean, which should be an acceptability of consumer and health benefits. 4 formulas of the pickled bamboo shoot in fermented soybean in hermetically sealed package were carried out using 3 species of bamboo shoot e.g. Bambusa oldhamii, Dendrocalamus latiflorus and Phyllostachys makinoi as following : a pickled bamboo shoot in fermented soybean, a pickled bamboo shoot in fermented soybean mixed with ginger, a pickled bamboo shoot in fermented soybean mixed with ginger and red chili and a pickled bamboo shoot in fermented soybean mixed with chili. They were analyzed for chemical and microbial properties, including an...
Tipo: PhysicalObject Palavras-chave: Pickled bamboo shoot; Soybean; Processing; Ginger; Fermented soybean; Chilli; Dendrocalamus latiflorus; Bambusa oldhamii; Phyllostachys makinoi; หน่อไม้ดองเต้าเจี้ยว; ขิงดองเต้าเจี้ยว; พริกดองเต้าเจี้ยว; หน่อไม้ไผ่หยก; หน่อไม้ไผ่หวาน; การแปรรูป; คุณภาพทางเคมี; การปนเปื้อนเชื้อจุลินทรีย์; การยอมรับของผู้บริโภค; อ่างขาง.
Ano: 2012 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5253
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