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Ordenar por: RelevânciaAutorTítuloAnoImprime registros no formato resumido
Registros recuperados: 7
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Imprime registro no formato completo
A Proposal 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. C..
2016
Tipo: Resumo em anais de congresso (ALICE) Palavras-chave: Black soybean; Soymilk processing; Antioxidant activity; Anthocyanins; Isoflavones; Alimento vegetal; Antioxidante; Leite de soja; Tecnologia de alimento; Soja; Plant-based foods; Antioxidant activity; Soymilk; Soybeans; Soybean products; Food technology.
Ano: 2016 URL: http://www.alice.cnptia.embrapa.br/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..
bitstream/item/176626/1/2018-development.pdf
Tipo: Artigo em periódico indexado (ALICE) 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 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..
bitstream/item/190907/1/ID44446-2018v56n4p516FoodTechBiotech.pdf
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Soymilk.
Ano: 2018 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1104486
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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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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: Artigo em periódico indexado (ALICE) 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/handle/doc/875447
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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..
2016
Tipo: Resumo em anais de congresso (ALICE) Palavras-chave: Soja preta; Black soymilk; Processamento; Process; Atividade antioxidante; Antioxidant activity; Food technology; Tecnologia de alimento; Soja; Tecnologia de alimento; Alimento vegetal; Leite de soja; Antioxidante; Soybeans; Food technology; Soybean products; Soymilk; Plant-based foods; Antioxidant activity.
Ano: 2016 URL: http://www.alice.cnptia.embrapa.br/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
Registros recuperados: 7
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