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Registros recuperados: 5
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Avaliação sensorial em biscoitos de coco com farinhas de tempeh de soja liofilizado e torrado. Repositório Alice
LEITE, R. S.; CARRÃO-PANIZZI, M. C.; SEIBEL, N. F.; DIAS, I. P..
2013
Tipo: Artigo em anais de congresso (ALICE) Palavras-chave: Rhizopus oligosporus; Soybean flour; Sensory analyses.
Ano: 2013 URL: http://www.alice.cnptia.embrapa.br/handle/doc/1055026
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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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Production of extracellular lipases by Rhizopus oligosporus in a stirred fermentor BJM
Iftikhar,Tehreema; Niaz,Mubashir; Zia,Muhammad Anjum; Haq,Ikram ul.
The present investigation deals with the kinetics of submerged extracellular lipases fermentation by both wild and mutant strains of Rhizopus oligosporus var. microsporus in a laboratory scale stirred fermentor. Other parameters studied were inoculum size, pH, agitation and rate of aeration. It was found that the growth and lipases production was increased gradually and reached its maximum 9.07± 0.42ª U mL-1 (W) and 42.49 ± 3.91ª U mL-1 (M) after 30h of fermentation for both wild and mutant strain. There is overall increase of 109% (W) and 124% (M) in the production of extracellular lipases as compared to shake flask. Another significant finding of the present study is that the fermentation period is reduced to 30 h in case of wild and 23 h in case of...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Extracellular lipases; Rhizopus oligosporus; Fermentor; Kinetics.
Ano: 2010 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822010000400034
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Tempeh flour as a substitute for soybean flour in coconut cookies. Repositório Alice
LEITE, R. S.; CARRÃO-PANIZZI, M. C.; CURTI, J. M.; DIAS, I. P.; SEIBEL, N. F..
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...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Rhizopus oligosporus; Isoflavones; Sensory analyses; Fatty acids; Soja; Alimentação humana; Biscoito; Farinha; Côco.
Ano: 2013 URL: http://www.alice.cnptia.embrapa.br/handle/doc/981621
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Tempeh flour as a substitute for soybean flour in coconut cookies Ciênc. Tecnol. Aliment.
Leite,Rodrigo Santos; Carrão-Panizzi,Mercedes Concórdia; Curti,Jessika Menck; Dias,Isabela Pereira; Seibel,Neusa Fátima.
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...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Rhizopus oligosporus; Isoflavones; Sensory analyses; Fatty acids.
Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000400028
Registros recuperados: 5
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