BIOACTIVE COMPOUNDS AND ANTIOXIDANT POTENTIAL OF SOY PRODUCTS

Autor: Beatriz Cervejeira BOLANHO, Adelaide Del Pino BELÉIA

Publikováno v: Alimentos e Nutrição, Vol 22, Iss 4, Pp 539-546 (2011)

The aim of this work was to evaluated the amounts of bioactive compounds in soybean and derived products and the antioxidant activity (AA) assessed by the methods of ABTS·+ , DPPH· , FRAP and peroxidation of linoleic acid (PLA). The micronize

Externí odkaz: https://doaj.org/article/e9cfedff1dbd47199dc94898d6943c7e

Hidrólise enzimática de fibras de cotilédones de soja e caracterização das frações sólidas e solúveis Enzymatic hydrolyses of fibers from soy cotyledons and characterization of solid and soluble fractions

Autor: Neusa Fátima Seibel, Adelaide Del Pino Beléia

Publikováno v: Pesquisa Agropecuária Brasileira, Vol 44, Iss 10, Pp 1336-1345 (2009)

O objetivo deste trabalho foi determinar as melhores condições de hidrólise enzimática de fibras alimentares de cotilédones de soja, original (FAO) e micronizada (FAM), e caracterizar os hidrolisados sólidos e solúveis. As amostras foram hidro

Externí odkaz: https://doaj.org/article/7f5d9abeb9d34ab082b44d8d1f27dfad

Effects of isoflavones on beany flavor and astringency of soymilk and cooked whole soybean grains Efeitos dos isoflavonóides no sabor de feijão cru e na adstringência do extrato hidrossolúvel de soja e dos grãos inteiros cozidos

Autor: Mercedes Concórdia Carrão-Panizzi, Adelaide Del Pino Beléia, Sandra Helena Prudêncio-Ferreira, Maria Cristina Neves Oliveira, Keisuke Kitamura

Publikováno v: Pesquisa Agropecuária Brasileira, Vol 34, Iss 6, Pp 1044-1052 (1999)

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

Externí odkaz: https://doaj.org/article/1542be40be5347638b5ccd69a10015f6

Characterization of acid-thinned cassava starch and its technological properties in sugar solution

Autor: Adelaide Del Pino Beléia, Dafne Garcia Pereira

Publikováno v: LWT. 151:112151

Cassava is a source of starch but for certain applications the starch needs to be modified. Acid hydrolysis is a type of chemical modification that allows the starch to become suitable for confectionary applications. The objective of this study was t

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::9ca76618133069d38c65123a10621bee
https://doi.org/10.1016/j.lwt.2021.112151

Addition of toasted baru nut (Dypteryx alata Vog.) and extruded rice bran to sugar cane candy ('rapadura')

Autor: Giselle de Lima Paixão e Silva, Manoel Soares Soares Júnior, Célia Caroline Florindo da Silva, Márcio Caliari, Adelaide Del Pino Beléia

Publikováno v: Food Science and Technology v.38 n.4 2018
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Vol 38, Iss 4, Pp 584-590 (2018)
Food Science and Technology, Issue: ahead, Published: 29 OCT 2018

Different proportions of sugar cane juice, toasted baru nut and extruded rice bran were used in the formulation of sugar cane candies (“rapaduras”), and the effect on color, hardness and proximate composition determined. The best formulation was

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::08abe2f45d52ecd54d5541bc9268c32f
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000400584