Zobrazeno 1 - 10 of 25 pro vyhledávání: '"vegetable-type soybean"'
1
Akademický článek
Effects of storage time and temperature on the characteristics of vegetable-type soybean grain minimally processed
Autor: Karina Czaikoski, Mercedes Concórdia Carrão-Panizzi, Josemeyre Bonifácio da Silva, Elza Iouko Ida
Publikováno v: Brazilian Archives of Biology and Technology, Vol 55, Iss 4, Pp 491-496 (2012)
The objective of this study was to evaluate the effects of storage time and temperature on the characteristics of vegetable-type soybean grain (cultivar BRS 267) minimally processed and to define the best conditions for its storage. The evaluation wa
Externí odkaz: https://doaj.org/article/9be15911bf854c32b4152e9405f9070a
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2
Akademický článek
Evaluation of the shelf-life of vegetable-type soybean pods
Autor: Andréia Cristina Santana, Mercedes Concórdia Carrão-Panizzi, José Marcos Gontijo Mandarino, Rodrigo Santos Leite, Josemeyre Bonifácio da Silva, Elza Iouko Ida
Publikováno v: Brazilian Archives of Biology and Technology, Vol 55, Iss 4, Pp 591-595 (2012)
The shelf-life of the vegetable-type soybean pods stored under different conditions was evaluated by chemical characteristics and color. The pods were harvested in the R6 stage and stored either at 30 or 7ºC for 9 d. After the storage period, the po
Externí odkaz: https://doaj.org/article/6dfe1a6fe2a84c55b684a169f5eec561
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3
Akademický článek
Relationships among sensory analysis, isoflavone and hexanal contents of soymilk powder
Autor: Josemeyre Bonifácio da Silva, Ilana Felberg, Mercedes Concórdia Carrão-Panizzi, Soo Young Lee, Sandra Helena Prudencio
Publikováno v: Brazilian Archives of Biology and Technology, Vol 53, Iss 5, Pp 1197-1204 (2010)
The objective of this work was to study the sensory attributes and their relationships with isoflavones and hexanal contents of soymilks made in laboratory and commercial samples. The laboratory soymilk samples showed cooked grain and cotton candy ar
Externí odkaz: https://doaj.org/article/b8c3db472dfa41e4956e71ca724f4b3e
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4
Akademický článek
Regional Differences in the Concentration of Water-soluble N in Immature Seeds of Soybean (Glycine max (L.) Merr.)
Autor: Yasuhiro Yanagisawa, Tsuneya Akazawa, Toshinori Abe, Takeo Sasahara
Publikováno v: Plant Production Science, Vol 1, Iss 3, Pp 179-182 (1998)
Four vegetable-type soybean (edamame) cultivars and four grain-type cultivars were cultivated in four prefectures, Iwate, Akita, Yamagata, and Fukushima in Japan. Concentrations of water-soluble N in immature seeds tended to be higher in vegetable-ty
Externí odkaz: https://doaj.org/article/d6c716dfdc5643af9d8ce2b7981561c1
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5
Effects of storage time and temperature on the characteristics of vegetable-type soybean grain minimally processed
Autor: Josemeyre Bonifácio da Silva, Mercedes Concórdia Carrão-Panizzi, Elza Iouko Ida, Karina Czaikoski
Publikováno v: Brazilian Archives of Biology and Technology v.55 n.4 2012
Brazilian Archives of Biology and Technology
Instituto de Tecnologia do Paraná (Tecpar)
instacron:TECPAR
Brazilian Archives of Biology and Technology, Vol 55, Iss 4, Pp 491-496 (2012)
Brazilian Archives of Biology and Technology, Volume: 55, Issue: 4, Pages: 491-496, Published: AUG 2012
The objective of this study was to evaluate the effects of storage time and temperature on the characteristics of vegetable-type soybean grain (cultivar BRS 267) minimally processed and to define the best conditions for its storage. The evaluation wa
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3a9e22aa853b95f68d1652c9dd828cb5
https://doi.org/10.1590/s1516-89132012000400002
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8
Efeito da colheita em diferentes horários do dia sobre as características químicas e físicas de soja tipo hortaliça
Autor: Josemeyre Bonifácio da Silva, Rodrigo Santos Leite, Mercedes Concórdia Carrão-Panizzi, José Marcos Gontijo Mandarino, Elza Iouko Ida, Andréia Cristina Santana
Publikováno v: Food Science and Technology, Volume: 32, Issue: 2, Pages: 351-356, Published: 17 APR 2012
Food Science and Technology v.32 n.2 2012
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Vol 32, Iss 2, Pp 351-356 (2012)
The objective of this study was to evaluate the effect of harvest at different times of day on the chemical and physical characteristics of vegetable-type soybean BRS 267 cultivar, harvested at the R6 stage (seed development) and to compare it with t
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4af1dd325e7f7913d8e9b785e7a19f41
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000200022&lng=en&tlng=en
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9
Effects of storage time and temperature on the characteristics of vegetable-type soybean grain minimally processed
Autor: CZAIKOSKI, K., CARRÃO-PANIZZI, M. C., SILVA, J. B. da, IDA, E. I.
Publikováno v: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::6ca605ff9ad6bec8864bc6508888fc9a
http://www.alice.cnptia.embrapa.br/alice/handle/doc/930991
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10
Evaluation of the shelf-life of vegetable-type soybean pods
Autor: SANTANA, A. C., CARRÃO-PANIZZI, M. C., MANDARINO, J. M. G., LEITE, R. S., SILVA, J. B. da, IDA, E. I.
Publikováno v: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
The shelf-life of the vegetable-type soybean pods stored under different conditions was evaluated by chemical characteristics and color. The pods were harvested in the R6 stage and stored either at 30 or 7ºC for 9 d. After the storage period, the po
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::9d10c75b5e38fd5aadf6edf1fb795de2
http://www.alice.cnptia.embrapa.br/alice/handle/doc/928849
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