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Effects of genetics and environment on isoflavone content of soybean from different regions of Brazil. Repositório Alice
CARRÃO-PANIZZI, M. C.; BELÉIA, A. D. P.; KITAMURA, K.; OLIVEIRA, M. C. N..
The effects of genetics and environmental factors on isoflavone content of soybean (Glycine max L.) cultivars grown in different locations in Brazil in 1993/94 were evaluated. Seeds of different cultivars were analyzed by high performance liquid chromatography (HPLC). In Rio Grande do Sul (RS), Paraná (PR), and Mato Grosso do Sul (MS) States, a significant difference in the isoflavone total content average of the cultivars IAS 5 and FT-Abyara (163.9, 116.4 and 79.5 mg/100 g, respectively) was observed. In general, IAS 5 contained higher isoflavone than FT-Abyara. Cultivars IAS 5 and FT-Abyara grown at Vacaria, RS (28°30' S latitude) with temperature average of 19°C, had the highest isoflavone concentrations (218.7 and 163.8 mg/100 g, respectively). In...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Soja.
Ano: 1999 URL: http://www.alice.cnptia.embrapa.br/handle/doc/463630
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Effects of genetics and environment on isoflavone content of soybean from different regions of Brazil. Repositório Alice
CARRAO-PANIZZI, M.C.; BELEIA, A.D.P.; KITAMURA, K.; OLIVEIRA, M.C.N..
The effects of genetics and environmental factors on isoflavone content of soybean (Glycine max L.) cultivars grown in different locations in Brazil in 1993/94 were evaluated. Seeds of different cultivars were analised by high performance liquid chromatography (HPLC). In Rio Grande do Sul (RS), Parana (PR), and Mato Grosso do Sul (MS) States, a significant difference in the isoflavone total content average of the cultivars IAS 5 and FT-Abyara (163.9, 116.4 and 79.5 mg/100 g, respectively) was observed. In general, IAS 5 contained higher isoflavone than FT-Abyara. Cultivars IAS 5 and FT-Abyara grown at Vacaria, RS (28 G. 30' S latitude) with temperature average of 19 graus C., had the highest isoflavone concentrations (218.7 and 163.8 mg/100 g,...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Glycine max; Daidzin; Genistin; Crop location; HPLC; Daidzina; Genistina; Locais de cultivo.
Ano: 1999 URL: http://www.alice.cnptia.embrapa.br/handle/doc/101022
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Effects of isoflavones on beany flavor and astringency os soymilk and cooked whole soybean grains. Repositório Alice
CARRAO-PANIZZI, M.C.; BELEIA, A.D.P.; PRUDENCIO-FERREIRA, S.H.; OLIVEIRA, M.C.N.; KITAMURA, K..
Flavor is the main limiting factor affecting soybean acceptability in the Occidental countries. The purpose of this study was to determine the effects of isoflavones on soybean flavor. Differences in beany flavor and astringency of soymilk and cooked whole soybean grains, prepared with cultivar IAS 5 and BR-36 (136 and 54 mg of total isoflovones/100 g of sample, respectively) with pre-soaking and pre-heading of grains, were sensorially analised, by an unstructured category scale of ascending intensity. Differences in isoflavone content for both soybean cultivars were maintained in the two products, despite the pre-treatments in the processing. Pre-soaking of grains intensified beany flavor in the soymilk, reducing the perception of astringency, which is...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Glycine max; Cultivars; Cultivares.
Ano: 1999 URL: http://www.alice.cnptia.embrapa.br/handle/doc/89603
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Effects of isoflavones on beany flavor and astringency os soymilk and cooked whole soybean grains. Repositório Alice
CARRÃO-PANIZZI, M. C.; BELÉIA, A. D. P.; PRUDÊNCIO-FERREIRA, S. H.; OLIVEIRA, M. C. N.; KITAMURA, K..
Flavor is the main limiting factor affecting soybean acceptability in the Occidental countries. The purpose of this study was to determine the effetcs of isoflavones on soybean flavor. Differences in beany flavor and astringency of soymilk and cooked whole soybean grains, prepared with cultivars IAS 5 and BR-36 (136 and 54 mg of total isoflavones /100 g of sample, respectively) with pre-soaking and pre-heating of grains, were sensorially analyzed, by an unstructured category scale of ascending intensity. Differences in isoflavone contents for both soybean cultivars were maintained in the two products, despite the pre-treatments in the processing. Pre-soaking of grains intensified beany flavor in the soymilk, reducing the perception of astringency, which is...
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Leite de Soja.
Ano: 1999 URL: http://www.alice.cnptia.embrapa.br/handle/doc/463637
Registros recuperados: 4
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