Soy Beverages
Mostrando 1-8 de 8 artigos, teses e dissertações.
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1. Substituting sucralose with rebaudioside A in soy foods: equivalent sweetness, physicochemical analysis, microbiological assessment and acceptance test
Abstract Stevia rebaudiana (Bert.) Bertoni contains steviol glycosides with emphasis to rebaudioside A, which presents a stronger sweet flavor, more stability, good solubility and lower bitter residual taste, which benefits its application in foods and drinks. The objective of this study was to determine the equivalent amount of rebaudioside A necessary to p
Food Sci. Technol. Publicado em: 2020-12
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2. Unsatisfactory microbiological aspects of UHT goat milk, soymilk and dairy beverage of goat milk and soy protein: A public health issue
Abstract Spore forming bacteria can play an important role in food quality and safety as spoilage and pathogenic microorganisms due to resistance to heat-treatment. However, there are limited number of studies focused on evaluate the microbiological quality and the occurrence of these bacteria in UHT goat milk, soymilk and dairy beverage of goat milk and soy
Food Sci. Technol. Publicado em: 2020-06
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3. UtilizaÃÃo de extrato hidrossolÃvel de soja na elaboraÃÃo de bebida fermentada simbiÃtica / Use of hydrosoluble soybean extract in the preparation of symbiotic fermented beverage
In Brazil, the grain harvest in 2007/08 was about 145 million tons, a record for the domestic agriculture. In 2008 soybeans led to participation in the value of production of temporary and permanent crops with 39.18% which were superseded by the 2009/2010, in which the Paranà state reached the first place in soybean production in Brazil. As possible benefit
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 02/07/2012
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4. Extração e estudo do polissacarideo soluvel de soja e sua avaliação na estabilidade e reologia de suco de gaviola adicionado de isolado proteico de soja / Extraction and study of soybean soluble polysaccharide and its evaluation on the stability and rheology of soursop juice containing soy protein isolate
Soy based drinks are quite susceptible to sedimentation due the presence of proteins and low pH, requiring addition of food gums to stabilize them. The functional properties of soybean soluble polysaccharide can vary depending on the temperature of extraction and way of drying (freeze or spray dried) of this macromolecule. Moreover, its use as a protein stab
Publicado em: 2009
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5. Isoflavone contents and antioxidant capacity of soy beverages / Teor de isoflavonas e capacidade antioxidante de bebidas à base de soja
A soja é a principal fonte de isoflavonas, tendo sido associada a efeitos benéficos à saúde humana, incluindo a redução do risco de câncer, de doenças cardiovasculares, osteoporose e melhora dos sintomas da menopausa. A população brasileira não consome soja tão habitualmente quanto os países asiáticos e, nesse contexto, as bebidas de soja poder
Publicado em: 2009
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6. Fatores estratégicos considerados pelas empresas processadoras de leite UHT frente ao mercado de bebidas à base de soja
Esta pesquisa busca compreender e caracterizar o comportamento estratégico das empresas processadoras de leite UHT frente à possibilidade de substituição de seus produtos por bebidas à base de soja, pois estas duas categorias de produtos apresentam um expressivo crescimento de vendas no mercado brasileiro, em função, do desenvolvimento de estratégias
Publicado em: 2009
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7. Development of a drink fermemtada from extract hidrossolúvel of soy, I contend agent probióticos and prebióticos. / Desenvolvimento de uma bebida fermentada a partir de extrato hidrossoluvel de soja, contendo agentes probioticos e prebioticos.
Probiotics and prebiotics are functional and nutraceuticals foods, that contribute to the health and balance of the intestinal tract, reducing the bad absorption of the lactose, increasing the protection against intestinal diseases and so on. Probiotics are live microbial additions to the diet; prebiotics are foodstuffs that have a selective metabolism in th
Publicado em: 2004
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8. Caracterização de extratos de soja obtidos de grãos, farinha integral e isolado proteico visando a formulação e avaliação biologica (em coelhos) de bebida funcional a base de extrato de soja e polpa de pessegos / Characterization of soymilk obtained from soybean, whole soy flour and isolated soy protein, for the formulation and biological evaluation (in rabbits) of a functiolÍal beverage composed of soymilk and peaches pulp
Beverages based on soymilk and fruit juice have been an excellent option for the utilization and introduction of soy in the human diet. To the consumers, besides nutritional and functional benefits attributed to the soy, the beverages must attend the expected sensorial characteristics, keeping the original constituents of the raw materiais. Soy extracts (soy
Publicado em: 2003