Zobrazeno 1 - 10 of 10 pro vyhledávání: '"Dafne Garcia Pereira"'
1
Dissertation/ Thesis
Otimização da hidrólise enzimática das proteínas do okara e avaliação dos hidrolisados obtidos em diferentes graus de hidrólise
Autor: Dafne Garcia Pereira
Publikováno v: Biblioteca Digital de Teses e Dissertações da UELUniversidade Estadual de LondrinaUEL.
A soja possui grande destaque para o mercado alimentício devido ao seu alto valor nutricional. Dentre os seus componentes, tem-se as isoflavonas, fosfolipídios, vitaminas, fibras e as proteínas, com comprovada ação benéfica para a saúde humana
Externí odkaz: http://www.bibliotecadigital.uel.br/document/?code=vtls000217258
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2
Akademický článek
Production of Hydrolysate of Okara Protein Concentrate with High Antioxidant Capacity and Aglycone Isoflavone Content
Autor: Vitória Ribeiro Garcia de Figueiredo, Ariana Justus, Dafne Garcia Pereira, Sandra Regina Georgetti, Elza Iouko Ida, Louise Emy Kurozawa
Publikováno v: Brazilian Archives of Biology and Technology, Vol 62
Abstract This work aimed to evaluate the enzymatic hydrolysis of okara protein concentrate with respect to degree of hydrolysis (DH) in order to obtain a protein hydrolysate with high antioxidant capacity and aglycones isoflavone content. A central c
Externí odkaz: https://doaj.org/article/945c8004ab4640aab1dee232abadc36e
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4
Characterization of properties and application of acid-thinned cassava starch
Autor: Dafne Garcia Pereira
Publikováno v: Biblioteca Digital de Teses e Dissertações da UEL
Universidade Estadual de Londrina (UEL)
instacron:UEL
O amido é o componente em maior quantidade da raiz da mandioca, porém há limitações no uso industrial de amidos nativos. A hidrólise ácida é um importante método químico de modificação de amidos que permite a alteração significativa das
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::dcfd7301d9e1eba4683c3f68a6dee2d5
http://www.bibliotecadigital.uel.br/document/?code=vtls000232935
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5
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
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6
Production of Hydrolysate of Okara Protein Concentrate with High Antioxidant Capacity and Aglycone Isoflavone Content
Autor: Ariana Justus, Dafne Garcia Pereira, Elza Iouko Ida, Vitória Ribeiro Garcia de Figueiredo, Sandra R. Georgetti, Louise Emy Kurozawa
Publikováno v: Brazilian Archives of Biology and Technology, Volume: 62, Article number: e19180478, Published: 29 AUG 2019
Brazilian Archives of Biology and Technology v.62 2019
Brazilian Archives of Biology and Technology
Instituto de Tecnologia do Paraná (Tecpar)
instacron:TECPAR
Brazilian Archives of Biology and Technology, Vol 62
This work aimed to evaluate the enzymatic hydrolysis of okara protein concentrate with respect to degree of hydrolysis (DH) in order to obtain a protein hydrolysate with high antioxidant capacity and aglycones isoflavone content. A central composite
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a76611d70561865f11fd174a3a4c3e8c
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132019000100505&lng=en&tlng=en
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7
Enzymatic hydrolysis of okara protein concentrate by mixture of endo and exopeptidase
Autor: Elza Iouko Ida, Ariana Justus, Dafne Garcia Pereira, Louise Emy Kurozawa, Thais de Souza Rocha, Heloisa Gabriel Falcão
Publikováno v: Journal of Food Processing and Preservation. 43
The objective of this study was to obtain a model and optimize the enzymatic hydrolysis of okara protein concentrate using a combined mixture of alcalase and flavourzyme. The highest degree of hydrolysis (DH) was 22% obtained at 40°C, enzyme/substra
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::3a69505d1c094152b98162c8bf0c5dc3
https://doi.org/10.1111/jfpp.14134
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8
Combined uses of an endo- and exopeptidase in okara improve the hydrolysates via formation of aglycone isoflavones and antioxidant capacity
Autor: Elza Iouko Ida, Louise Emy Kurozawa, Ariana Justus, Dafne Garcia Pereira
Publikováno v: LWT. 115:108467
The aim of the study was to apply Alcalase and Flavourzyme proteases and their combinations in okara to produce protein hydrolysates and obtain hydrolyzed protein with higher antioxidant capacity and content of isoflavone aglycones. Several Alcalase
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::54892767bc51715b8b0ead0faeab3c2d
https://doi.org/10.1016/j.lwt.2019.108467
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9
Optimization of enzymatic hydrolysis of okara's protein hydrolysates and evaluation of different degrees of hydrolysis
Autor: Dafne Garcia Pereira
Publikováno v: Biblioteca Digital de Teses e Dissertações da UEL
Universidade Estadual de Londrina (UEL)
instacron:UEL
A soja possui grande destaque para o mercado alimentício devido ao seu alto valor nutricional. Dentre os seus componentes, tem-se as isoflavonas, fosfolipídios, vitaminas, fibras e as proteínas, com comprovada ação benéfica para a saúde humana
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::243d6460d7295932bc682dd58e96cbd9
http://www.bibliotecadigital.uel.br/document/?code=vtls000217258
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