Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Cristiane Wing Chong Borges"'
Autor:
Cristiane Wing Chong Borges, Mercedes Concórdia Carrão-Panizzi, José Marcos Gontijo Mandarino, Josemeyre Bonifácio da Silva, Silvia Benedetti, Elza Iouko Ida
Publikováno v:
Pesquisa Agropecuária Brasileira, Vol 51, Iss 3, Pp 271-279 (2016)
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), co
Externí odkaz:
https://doaj.org/article/d764dc53db4e420985588a57b8ead437
Autor:
Cristiane Wing Chong Borges
Publikováno v:
Biblioteca Digital de Teses e Dissertações da UELUniversidade Estadual de LondrinaUEL.
O tempeh é um alimento tradicional fermentado com elevado teor de proteína e elaborado a partir dos grãos de soja descascados, hidratados, cozidos e fermentados. O objetivo deste trabalho foi investigar o efeito dos diferentes tempos de hidrataç
Autor:
Josemeyre Bonifácio da Silva, Elza Iouko Ida, Cristiane Wing Chong Borges, José Marcos Gontijo Mandarino, Silvia Benedetti, Mercedes Concórdia Carrão-Panizzi
Publikováno v:
Pesquisa Agropecuária Brasileira, Volume: 51, Issue: 3, Pages: 271-279, Published: MAR 2016
Pesquisa Agropecuária Brasileira v.51 n.3 2016
Pesquisa Agropecuária Brasileira
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Pesquisa Agropecuária Brasileira, Vol 51, Iss 3, Pp 271-279 (2016)
Pesquisa Agropecuária Brasileira v.51 n.3 2016
Pesquisa Agropecuária Brasileira
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Pesquisa Agropecuária Brasileira, Vol 51, Iss 3, Pp 271-279 (2016)
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,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5eaea52a2b1e77b96b4ffe4c1ecd5ff9
https://doi.org/10.1590/s0100-204x2016000300009
https://doi.org/10.1590/s0100-204x2016000300009
Publikováno v:
Journal of Food Process Engineering. 42:e12970
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::74d20acd50f4462936995d8165954e37
https://doi.org/10.1111/jfpe.12970
https://doi.org/10.1111/jfpe.12970
Publikováno v:
Journal of Food Process Engineering. 40:e12579
The hydration kinetics of transgenic soybean cultivar BRS257 was studied at temperatures 30, 40, 50, and 60 °C for 480 min. Peleg and Omoto–Jorge models and its generalized equations were used in this work to describe the kinetics of water absorpt
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5926f82320e797b8add4e55604d70ca7
https://doi.org/10.1111/jfpe.12579
https://doi.org/10.1111/jfpe.12579