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Registros recuperados: 11
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A Proposal of process conditions for obtaining black soymilk. Repositório Alice
ESTEVES, T.; FELBERG, I.; MACHADO, A. F. de F.; GODOY, R.; SANTIAGO, M.; PACHECO, S.; CALADO, V.; CARRÃO-PANIZZI, M. C..
Tipo: Separatas Palavras-chave: Black soybean; Soymilk processing.; Alimento vegetal; Antioxidante; Leite de soja; Tecnologia de alimento; Soja; Plant-based foods; Soymilk; Soybeans; Soybean products; Food technology; Anthocyanins; Antioxidant activity; Isoflavones..
Ano: 2016 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1052964
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Development and characterization of an innovative synbiotic fermented beverage based on vegetable soybean. Repositório Alice
BATTISTINI, C.; GULLÓN, B.; ICHIMURA, E. S.; GOMES, A. M. P.; RIBEIRO, E. P.; KUNIGK, L.; MOREIRA, J. U. V.; JURKIEWICZ, C..
Tipo: Separatas Palavras-chave: Leite de Soja; Simbiose; Soymilk; Prebiotics; Probiotics; Oligosaccharides.
Ano: 2018 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1091332
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Development and characterization of an innovative synbiotic fermented beverage based on vegetable soybean BJM
Battistini,Carolina; Gullón,Beatriz; Ichimura,Erica Sayuri; Gomes,Ana Maria Pereira; Ribeiro,Eliana Paula; Kunigk,Leo; Moreira,José Ubirajara Vieira; Jurkiewicz,Cynthia.
Abstract Soymilk was produced from vegetable soybean and fermented by probiotics (Lactobacillus acidophilus La-5, Bifidobacterium animalis Bb-12) in co-culture with Streptococcus thermophilus. The composition of the fermented beverage and oligosaccharides content were determined. The effect of fructooligosaccharides and inulin on the fermentation time and viability of probiotic microorganisms throughout 28 days of storage at 5 °C were evaluated. The soymilk from vegetable soybeans was fermented in just 3.2 h, when pH reached 4.8. Fermentation reduced the contents of stachyose and raffinose in soymilk. Prebiotics had no effect on acidification rate and on viability of B. animalis and S. thermophilus in the fermented beverage. The viable counts of B....
Tipo: Info:eu-repo/semantics/article Palavras-chave: Prebiotic; Probiotic; Soymilk; Oligosaccharides; Vegetable soybean.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822018000200303
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Development and structural behaviour of soybean gelato. Repositório Alice
SAVIO, J.; PRECI, D.; CASTELLE, M.; MANZOLLI, A.; FERNANDES, I. A.; JUNGES, A.; COLET, R.; CARRÃO-PANIZZI, M. C.; ABIRACHED, C.; STEFFENS, J.; VALDUGA, E..
Tipo: Artigo de periódico Palavras-chave: Soymilk.
Ano: 2018 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1104486
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Evaluation of the quality of a molded sweet biscuit enriched with okara flour Ciênc. Tecnol. Aliment.
Grizotto,Regina Kitagawa; Rufi,Cristiane Rodrigues Gomes; Yamada,Eunice Akemi; Vicente,Eduardo.
The objective of this research was to test the addition of soymilk residue, also known as okara, to a molded sweet biscuit (MSB). The okara was provided by two soymilk producing companies whose production systems are based on hot disintegration of decorticated (company B) or non-decorticated (company A) soybeans and separation of the soymilk. Okaras A and B were dehydrated in a flash dryer and then ground to a flour (< 200 mesh). The okara flours showed high protein (35 g.100 g-1 dwb), lipid (17 g.100 g-1 dwb), and fiber (17 to 21 g.100 g-1 dwb) contents. The water holding capacity, protein solubility, emulsifying capacity, emulsion stability and isoflavone contents found in flour A were significantly higher (p < 0.05) than in flour B. The...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Soymilk; Residue; Functional technological properties; Isoflavones.
Ano: 2010 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000500041
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Market Competitiveness and Demographic Profiles of Dairy Alternative Beverages in the United States: The Case of Soymilk AgEcon
Dharmasena, Senarath; Capps, Oral, Jr..
Data from U.S. households for year 2008 were used in examining market competitiveness of soymilk using tobit procedure. Unconditional own- and cross-price elasticities are larger than their conditional counterparts. Income, age, employment status, education level, race, ethnicity, region and presence of children are significant drivers affecting the demand for soymilk.
Tipo: Presentation Palavras-chave: Soymilk; White milk; Flavored milk; Nielsen HomeScan data; Tobit procedure; Agribusiness; Consumer/Household Economics; Demand and Price Analysis; Marketing; D11; D12.
Ano: 2012 URL: http://purl.umn.edu/119680
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Production of α-Galactosidase by Aspergillus oryzae through solid-state fermentation and its application in soymilk Galactooligosaccharide hydrolysis BABT
Kapnoor,Shankar; Mulimani,Veerappa Hanumanth.
α-Galactosidase was produced by Aspergillus oryzae on red gram plant waste-wheat bran based media in solid-state fermentation (SSF). Optimum temperature for α-galactosidase production was 35 0C and upto 4 cm of bed height of substrate had no inhibitory effect on enzyme production. Hydrolysis of galactooligosaccharides in soymilk was carried out by α-galactosidase. Optimum temperature and pH for the hydrolysis of raffinose and stachyose of soymilk were 55(0)C and 5.2-6.2, respectively. The enzymatic treatment for 3 h completely removed the raffinose oligosaccharides in soymilk. Crude extract also showed considerable amount of invertase activity.
Tipo: Info:eu-repo/semantics/article Palavras-chave: Aspergillus oryzae; Α-galactosidase; SSF; Soymilk; Invertase; HPLC analysis.
Ano: 2010 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132010000100026
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Relationships among sensory analysis, isoflavone and hexanal contents of soymilk powder. Repositório Alice
SILVA, J. B. da; FELBERG, I.; PANIZZI, M. C. C.; SOO, Y. L; PRUDENCIO, S. H..
The objective of this work was to study the sensory attributes and their relationships with isoflavones and hexanal contents of soymilks made in laboratory and commercial samples. The laboratory soymilk samples showed cooked grain and cotton candy aroma and cooked grain, malty and sweetness flavor (a mild flavor). The commercial samples presented stronger roasted soy, rancid, sesame seeds and fishy aroma and roasted soy, sesame seeds and bitterness flavor, and bitter taste (closed nose) and starchy texture. No differences were noted among laboratory soymilks, denoting inactivation of lipoxygenases enzymes in the soymilks process. There were differences between the samples prepared in laboratory and commercial soymilks, which was due to several factors...
Tipo: Separatas Palavras-chave: Isoflavona; Quantitative descriptive analysis; Soja; Tecnologia de alimento; Nutrição humana; Alimento vegetal; Leite de soja; Soybeans; Isoflavones; Food technology; Food and Human Nutrition; Soymilk.
Ano: 2010 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/875447
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Soy and Brazil nut beverage: processing, composition, sensory, and color evaluation Ciênc. Tecnol. Aliment.
Felberg,Ilana; Antoniassi,Rosemar; Deliza,Rosires; Freitas,Sidinea Cordeiro de; Modesta,Regina Celia Della.
Despite its high nutritional value, soymilk consumption in Western countries is limited mainly due to undesirable flavors developed during the traditional elaboration process. Brazil nut (Bertholletia excelsa) has pleasant flavor and recognized nutritional value. Thus, the aim of this work was to elaborate a soy and Brazil nut beverage exploring the use of two national products of high nutritional quality. The process for manufacturing a soy and Brazil nut beverage consisted of elaboration, formulation, and homogenization of soymilk and Brazil nut milk. The addition of five levels (10, 20, 30, 40, and 50%) of Brazil nut milk to soy beverages was investigated. Although no significant differences in consumer average preference (p > 0.05) were observed...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Soymilk; Brazil nut; Beverages; Processing; Evaluation.
Ano: 2009 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612009000300024
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Study of process conditions for obtaining black soymilk. Repositório Alice
ESTEVES, T.; FELBERG, I.; FARIA-MACHADO, A.; GODOY, R.; SANTIAGO, M.; PACHECO, S.; CALADO, V.; CARRÃO-PANIZZI, M..
Tipo: Separatas Palavras-chave: Soja preta; Black soymilk; Process; Atividade antioxidante.; Soja; Alimento vegetal; Leite de soja; Antioxidante; Processamento; Tecnologia de Alimento.; Soybeans; Soybean products; Soymilk; Plant-based foods; Antioxidant activity; Food technology..
Ano: 2016 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1052728
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ถั่วเหลืองสำหรับแปรรูปเป็นน้ำนมถั่วเหลือง: สายพันธุ์ GC96026-10 (ลพบุรี 1) Thai Agricultural
Anon Malipan; Somsak Srisombun; Areerat Praphet; Annoup Kasiwiwat; Nareeluck Wanasai; Chaowanart Phruetthithep; Anuwat Chantarasuwan.
GC96026-10 is one of 31 soybean lines with little beany flavor, introduced from AVRDC, Taiwan in 2003. The soybean lines were then selected for chemical and sensory quality (taste and flavor) accepted for soymilk production and higher yield than Chiang Mai 60, which was used as a check cultivar. Preliminary and standard trials were conducted during 2004-2006 at Lop Buri Agriculture Research and Development Center, Mueang, Lop Buri province. Soymilk quality test of selected lines began in 2006 at the laboratory of Dairy Plus Co., Ltd. Subsequent -ly, farmer trials and farmer field tests were conducted during 2007-2009 at Lop Buri, Sukhothai, Phetchabun and Phitsanulok provinces to evaluate the effects of various environmental conditions on soymilk quality...
Tipo: Collection Palavras-chave: Soybean; Soymilk; Beany flavor; ถั่วเหลือง; น้ำนมถั่วเหลือง; กลิ่นเหม็นเขียว; สายพันธุ์ GC96026-10; ลพบุรี 1; คุณภาพทางเคมี; คุณภาพทางด้านประสาทสัมผัส; การคัดเลือกพันธุ์.
Ano: 2011 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5203
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