Soy Foods
Mostrando 13-24 de 46 artigos, teses e dissertações.
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13. Efeitos da adição de aminoácidos essenciais livres à dieta e da ausência de nutrientes na atividade de enzimas digestivas e no metabolismo intermediário de juvenis de matrinxã (Brycon amazonicus).
For the nutrients ingested by fish are used for growth and maintenance of the energetical metabolism, they need firstly being absorbed by gastrointestinal tract. However, the most foods ingested cannot be absorbed directly through the gastrointestinal mucosa, since they are largely formed by high molecular weight molecules. The process of transforming large
Publicado em: 2007
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14. In vitro and in vivo assessment of the antihypertensive activity of comercial hydrolysates from various protein sources. / Avaliação in vitro e in vivo da atividade anti-hipertensiva de hidrolisados comerciais de diversas fontes proteicas.
Angiotensin converting enzyme (ACE) inhibitory peptides present in foods have motivated the interest of many researchers, since there is evidence that the ingestion of these peptides, could aid in the prevention and in the non-medication treatment of hypertension. The anti-hypertensive activity of the peptides has been mainly assessed in relation to their ca
Publicado em: 2006
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15. 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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16. Determinação simultanea de antioxidantes sinteticos em oleos vegetais, margarinas e gorduras hidrogenadas por cromatografia liquida de alta eficiencia. / Simultaneous synthetic antirust substance determination in vegetal, margarinas oils and fats hidrogenadas for liquid chromatography of high efficiency.
From all substances employed as synthetic antioxidant in foods, the most used are the butyl hydroxyanisole (BHA), butylhydroxytoluene (BHT), propyl gallate (PG) and the tert-butylhydroquinone (TBHQ). These are substances whose use in foods has been approved, after inquiries that had proven their security within an acceptable daily intake (ADI) limit. Thus, t
Publicado em: 2004
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17. In vitro cholesterol reduction of butter oil by using wheat bran, oat bran and soy bran / Redução in vitro do teor de colesterol de óleo de manteiga utilizando farelos de trigo, aveia e soja
The in vitro cholesterol reduction of butter oil was evaluated on the Food Science and Technology Department of The Universidade Federal de Viçosa by their reaction with wheat bran, oat bran and soy bran, and in functions of concentration, particle size, temperature and water amount. They were also appraised colorimetric determination, the High Performance
Publicado em: 2002
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18. Influencia do palmitato de sacarose sobre o desenvolvimento de Bacillus stearothermophilus em extrato de cafe
Têm sido relatadas no exterior, principalmente no Japão, ocorrências de bactérias termófilas esporuladas produtoras de acidez plana em bebidas enlatadas a base de café vendidas a quente (50-60°C). A origem destes esporos estaria no extrato de café utilizado no preparo destas bebidas. Ácidos graxos esterificados com sacarose, como palmitato de sacaro
Publicado em: 2000
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19. An investigation of soy intake and mammographic characteristics in Hawaii
This cross-sectional investigation in Hawaii explored the relation between soy foods and mammographic characteristics using two food frequency questionnaires and a computer-assisted density assessment method. Japanese and Chinese women reported significantly greater soy food intake than Caucasian women. Whereas soy intake and the size of the dense areas were
BioMed Central.
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20. Bacteriological survey of sixty health foods.
A bacteriological survey was performed on 1,960 food samples encompassing 60 types of health foods available in the Baltimore-Washington, D.C., metropolitan area. No consistent bacteriological distinction (aerobic plate counts, total coliform and fecal coliform most probable numbers) was observed between foods labeled as organic (raised on soil with compost
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21. Soy proteins and isoflavones affect bone mineral density in older women: a randomized controlled trial123
Background: Soy foods contain several components (isoflavones and amino acids) that potentially affect bone. Few long-term, large clinical trials of soy as a means of improving bone mineral density (BMD) in late postmenopausal women have been conducted.
American Society for Nutrition.
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22. Is equol the key to the efficacy of soy foods?1234
Gut bacterial modification of soy isoflavones produces metabolites that differ in biological activity from the parent compounds. Hydrolysis of glycosides results in more active compounds. In contrast, further degradation and transformation of aglycones produce more or less active compounds, depending on the substrate metabolized and the product formed. Bacte
American Society for Nutrition.
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23. Enumeration of Escherichia coli in Frozen Samples After Recovery from Injury1
More than 90% of the surviving cells of Escherichia coli NCSM were injured after freezing in water at -78 C. Injury was determined by the ability of cells to form colonies on Trypticase soy agar with yeast extract but not on violet red-bile agar and deoxycholate-lactose agar. Exposure of the injured cells to Brilliant Green-bile broth and lauryl sulfate brot
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24. The pharmacokinetic behavior of the soy isoflavone metabolite S-(−)equol and its diastereoisomer R-(+)equol in healthy adults determined by using stable-isotope-labeled tracers1234
Background: The nonsteroidal estrogen equol occurs as diastereoisomers, S-(−)equol and R-(+)equol, both of which have significant biological actions. S-(−)equol, the naturally occurring enantiomer produced by 20–30% of adults consuming soy foods, has selective affinity for estrogen receptor-β, whereas both enantiomers modulate androgen action. Little
American Society for Nutrition.