Zobrazeno 1 - 10
of 22
pro vyhledávání: '"Vera de Toledo BENASSI"'
Publikováno v:
Alimentos e Nutrição, Vol 24, Iss 1, Pp 51-59 (2013)
Oito cultivares de soja brasileiras foram utilizadas como matéria-prima para obtenção de tofu, com o objetivo de verificar a retenção de proteínas, minerais e iso- flavonas durante o processamento. O procedimento utilizado na produção de
Externí odkaz:
https://doaj.org/article/200e15a7734649c8b2ff7a1bac7630b4
Publikováno v:
Alimentos e Nutrição, Vol 23, Iss 4, Pp 555-565 (2012)
Oito cultivares brasileiras de soja foram utilizadas na elaboração de tofus. Foram realizadas medidas instrumentais de cor e textura dos produtos, e suas características sensoriais foram descritas por uma equipe treinada, a fim de distinguir c
Externí odkaz:
https://doaj.org/article/f40dd43844c74edea9a8c5c471250445
Publikováno v:
Semina: Ciências Agrárias, Vol 32, Iss Suplemento 1, Pp 1901-1914 (2011)
In this investigation, eight Brazilian soybean cultivars were evaluated with respect to their tofu-making potential and final products underwent sensory acceptance. Grains from each cultivar showed differences related to size, seedcoat content and wa
Externí odkaz:
https://doaj.org/article/0a361a0d66014ce982023d29b1725d0a
Autor:
Vera de Toledo Benassi
Publikováno v:
Biblioteca Digital de Teses e Dissertações da UELUniversidade Estadual de LondrinaUEL.
O tofu, também conhecido como ?queijo de soja? é um produto não fermentado obtido a partir da coagulação do extrato de soja. Existem diversos tipos de tofu no mercado, que diferem principalmente quanto à textura, a qual é influenciada pelas co
Autor:
F. G. Paião, Vera de Toledo Benassi, Massami Shimokomaki, Sandra Helena Prudencio, A. A. Droval, A. Rossa
Publikováno v:
Journal of Applied Poultry Research. 21:502-507
SUMMARY The objective of this work was to assess the perceptions of Brazilian consumers regarding the color and drip loss of fresh pale, soft, and exudative (PSE) broiler breast fillet meat at the point of sale and subsequently in cooked samples, and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a392d6dd4e0748f599a086546b40191e
https://doi.org/10.3382/japr.2011-00392
https://doi.org/10.3382/japr.2011-00392
Publikováno v:
Semina: Ciências Agrárias. 32:1901-1914
Neste trabalho, oito cultivares de soja brasileira foram avaliadas quanto ao seu potencial para producao de tofu e os produtos finais do processamento foram submetidos a aceitacao sensorial. Os graos das cultivares apresentaram diferencas em termos d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::27bb037cb6df0326720e91a3213f17ec
https://doi.org/10.5433/1679-0359.2011v32suplp1901
https://doi.org/10.5433/1679-0359.2011v32suplp1901
Publikováno v:
Semina: Ciências Agrárias, Vol 32, Iss Suplemento 1, Pp 1901-1914 (2011)
In this investigation, eight Brazilian soybean cultivars were evaluated with respect to their tofu-making potential and final products underwent sensory acceptance. Grains from each cultivar showed differences related to size, seedcoat content and wa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::8ee4f6f1ce885764dd35764103515ced
http://www.uel.br/revistas/uel/index.php/semagrarias/article/view/8006
http://www.uel.br/revistas/uel/index.php/semagrarias/article/view/8006
Publikováno v:
Japan Agricultural Research Quarterly: JARQ. 38:179-183
Color (L*a*b* values) of 10 Brazilian soybean varieties was determined. The color depended on the varieties, and generally the red color was stronger than Japanese soybeans. A boiled bean paste made from one Brazilian variety (BRS 213) was yellow, an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a983476937bbf27ab7417775421f74b3
https://doi.org/10.6090/jarq.38.179
https://doi.org/10.6090/jarq.38.179
Autor:
José Carlos Cunha Petrus, Silvana Pedroso de Góes-Favoni, João Borges Laurindo, Vera de Toledo Benassi, José Marcos Gontijo Mandarino, Griciele Aparecida Sutil
Publikováno v:
European Food Research and Technology. 227:1729-1731
This study aims to investigate the effect of hydrothermal treatment at different pH values on the formation of aglycones in soybean grains and flour. Thermal degradation of the aglycones was also examined after the baking of cakes at 175 and 210 °C
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3954b787037eda2a223265d69e356dce
https://doi.org/10.1007/s00217-008-0891-1
https://doi.org/10.1007/s00217-008-0891-1