Výsledky vyhledávání - "L. C. CABRAL"

BEBIDA MISTA DE EXTRATO DE SOJA INTEGRAL E CASTANHA-DO-BRASIL: CARACTERIZAÃ‡ÃƒO FÃSICOQUÃMICA, NUTRICIONAL E ACEITABILIDADE DO CONSUMIDOR

Autor: I. FELBERG, R. DELIZA, E. B. GONÃ‡ALVES, R. ANTONIASSI, S. C. FREITAS, L. C. CABRAL

Publikováno v: Alimentos e Nutrição, Vol 15, Iss 2, Pp 163-174 (2008)

Apesar do alto valor nutricional do extrato de soja, seu consumo no ocidente Ã© limitado principalmente devido ao sabor e ao aroma desagradÃ¡veis desenvolvidos durante o processo tradicional de sua elaboraÃ§Ã£o. VÃ¡rias modificaÃ§Ãµes n

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doajarticles::961ca670c48338b02a5c3ebef92f03fa
http://serv-bib.fcfar.unesp.br/seer/index.php/alimentos/article/view/71

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MÉTODOS ESTATÍSTICO-SENSORIAIS PARA 'OTIMIZAR' ABSORÇÃO DE ÁGUA EM SOJA DURANTE A MACERAÇÃO

Autor: L. C. Cabral, F. A. Oliveira, E. B. Goncalves

Publikováno v: Food Science and Technology, Volume: 18, Issue: 3, Pages: 289-294, Published: AUG 1998
Food Science and Technology v.18 n.3 1998
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Vol 18, Iss 3, Pp 289-294 (1998)

Soja é comumente macerada em água em etapas iniciais de processos produtivos para obtenção de seus produtos. Para tornar mais econômicos estes processos de produção, torna-se necessário otimizar o tempo de absorção de água (tempo mínimo p

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::98b468989e1e88a3849f1dc89a99ebac
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20611998000300007&lng=en&tlng=en

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Effects of dehulling, cooking and storage conditions on protein quality and digestibility of soybeans

Autor: L C, Cabral, S O, Serna-Saldivar, A M, Tinksley, C W, Weber

Publikováno v: Archivos latinoamericanos de nutricion. 45(1)

Soybeans were dehulled, stored under two environmental conditions [25 degrees C/75% R.H. (Env. 1) and 38 degrees C/90% R.H. (Env.2)], optimally cooked and assayed for trypsin inhibitor and protein quality with laboratory rats. Dehulling did not signi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::66dd7945a991a6494d82d8ea6d080f48
https://pubmed.ncbi.nlm.nih.gov/8729251

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The effect of soaking time on water absorption and solid losses of whole and dehulled soybeans

Autor: L C, Cabral, S O, Serna-Saldivar, A M, Tinsley

Publikováno v: Archivos latinoamericanos de nutricion. 45(1)

Dehulled entire soybean cotyledons are required for the preparation of many interesting products. Removing hulls had a dramatic effect on the rate of water uptake during soaking. Maximum uptake was reached in only 3 hr compared to the 12 hr needed by

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::540620f2396fcbc1638d6d69d0fb7d40
https://pubmed.ncbi.nlm.nih.gov/8729252

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Effects of dehulling and storage conditions on cooking requirements and chemical composition of soybeans

Autor: L C, Cabral, S O, Serna-Saldivar, A M, Tinsley

Publikováno v: Archivos latinoamericanos de nutricion. 45(1)

Changes in cooking requirements and chemical composition of whole and dehulled soybeans, stored in 2 different environments [25 degrees C /75% R.H. (Environment 1) and 38 degrees C /90% R.H. (Environment 2)], were studied. Rate of water absorption an

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::fe549cc730fd3c3bc5639c868f9d2e72
https://pubmed.ncbi.nlm.nih.gov/8729250

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