Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Tahis Regina Baú"'
Publikováno v:
Brazilian Archives of Biology and Technology, Vol 57, Iss 3, Pp 402-409 (2014)
The objective of this study was to evaluate the chemical, sensory properties and stability of a functional soy product with soy fiber and fermented with probiotic kefir culture. The product was characterized by the chemical composition, color and sen
Externí odkaz:
https://doaj.org/article/88332688849f4f6c8e305ef0fc1ba1ca
Publikováno v:
Semina: Ciências Agrárias, Vol 33, Iss Suplemento 2, Pp 3093-3102 (2012)
The objective of this study was to characterize the technological functional properties of soy, oats and wheat fibers and evaluate soy products with added fiber and fermented with kefir. The fibers were characterized with regard to pH, water adsorpti
Externí odkaz:
https://doaj.org/article/6c3dcd92d8b94e3dba9a2c8ef79759f7
Autor:
Tahis Regina Baú
Publikováno v:
Biblioteca Digital de Teses e Dissertações da UELUniversidade Estadual de LondrinaUEL.
O processo de obtenção do extrato de soja pode influenciar a composição do produto. O objetivo desta investigação foi avaliar a influência dos diferentes processos de obtenção de extrato de soja e otimizar o processo para conversão de isofl
Autor:
Tahis Regina Baú
Publikováno v:
Biblioteca Digital de Teses e Dissertações da UELUniversidade Estadual de LondrinaUEL.
A adição de fibras em produtos fermentados, além de exercer efeitos benéficos ao nosso organismo, pode alterar as características físicas, químicas, microbiológicas e a estabilidade do produto armazenado. O objetivo deste trabalho foi otimiza
Publikováno v:
Anais do(a) Anais do I Simpósio Online Sulamericano de Tecnologia, Engenharia e Ciência de Alimentos.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ae3f3b850dd96d25448c2a927c01ec80
https://doi.org/10.29327/161828.1-36
https://doi.org/10.29327/161828.1-36
Publikováno v:
Food Research International. 148:110629
Prebiotics are compounds naturally present in some foods or can be synthesized by microorganisms and enzymes. Among the benefits associated with prebiotic consumption are the modulation of the intestinal microbiota that increase the production of sho
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e868f7cb84de7daa4794ba133a8af5c7
https://doi.org/10.1016/j.foodres.2021.110629
https://doi.org/10.1016/j.foodres.2021.110629
Publikováno v:
Brazilian Archives of Biology and Technology, Volume: 57, Issue: 3, Pages: 402-409, Published: 31 JAN 2014
Brazilian Archives of Biology and Technology v.57 n.3 2014
Brazilian Archives of Biology and Technology
Instituto de Tecnologia do Paraná (Tecpar)
instacron:TECPAR
Brazilian Archives of Biology and Technology, Vol 57, Iss 3, Pp 402-409 (2014)
Brazilian Archives of Biology and Technology v.57 n.3 2014
Brazilian Archives of Biology and Technology
Instituto de Tecnologia do Paraná (Tecpar)
instacron:TECPAR
Brazilian Archives of Biology and Technology, Vol 57, Iss 3, Pp 402-409 (2014)
The objective of this study was to evaluate the chemical, sensory properties and stability of a functional soy product with soy fiber and fermented with probiotic kefir culture. The product was characterized by the chemical composition, color and sen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5175e2e04f70edcacbd8f447c9859cee
https://doi.org/10.1590/s1516-89132014005000005
https://doi.org/10.1590/s1516-89132014005000005
Publikováno v:
Semina: Ciências Agrárias, Vol 33, Iss Suplemento 2, Pp 3093-3102 (2012)
The objective of this study was to characterize the technological functional properties of soy, oats and wheat fibers and evaluate soy products with added fiber and fermented with kefir. The fibers were characterized with regard to pH, water adsorpti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::e7cf1aa5dce66df5479fb31c20e68ca0
http://www.uel.br/revistas/uel/index.php/semagrarias/article/view/13575
http://www.uel.br/revistas/uel/index.php/semagrarias/article/view/13575
Publikováno v:
International journal of food sciences and nutrition. 66(8)
The objective of this study was to evaluate the changes in oligosaccharides and isoflavone aglycone content in soymilk during fermentation with commercial kefir culture. Soymilk was fermented with kefir culture at 25 °C for 30 h. The counts of lacti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4671206bc2a928126103bf899d6d48ed
https://pubmed.ncbi.nlm.nih.gov/26460145
https://pubmed.ncbi.nlm.nih.gov/26460145
Autor:
Elza Iouko Ida, Tahis Regina Baú
Publikováno v:
Food chemistry. 183
The objective of this work was to optimise conversion of β-glucoside isoflavones to aglycones in soymilk processing and to evaluate their thermal stability. The soymilk was assessed for time and temperature effects of incubating supplied to central
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::938fb7f9543b127034da2f7b4095d511
https://pubmed.ncbi.nlm.nih.gov/25863624
https://pubmed.ncbi.nlm.nih.gov/25863624