Soybean Flour
Mostrando 1-12 de 36 artigos, teses e dissertações.
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1. Influence of the host diet on the performance of Doryctobracon areolatus (Hymenoptera: Braconidae)
Resumo O custo adaptativo de parasitoides é geralmente influenciado pela qualidade do hospedeiro. Nós avaliamos parâmetros de desenvolvimento do parasitoide Doryctobracon areolatus (Hymenoptera: Braconidae) em larvas de Anastrepha fraterculus (Diptera: Tephritidae) criadas em dieta artificial com diferentes fontes proteicas. Larvas de A. fraterculus foram
Braz. J. Biol.. Publicado em: 25/11/2019
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2. Chemical characterization of wheat kernels naturally contaminated by deoxynivalenol-DON when cultivated under nitrogen management strategies
RESUMO Composição química e contaminação de grãos de trigo (Triticum aestivum L.) afeta diretamente a qualidade da farinha obtida, determinando sua aceitabilidade e uso pela indústria. Ensaios foram conduzidos a campo para avaliar o impacto de práticas agrícolas na qualidade de grãos de trigo (composição química e contaminação). O cultivo foi
Rev. Ciênc. Agron.. Publicado em: 04/11/2019
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3. Micotoxinas en harinas derivadas de trigo y soja detectadas por prueba de Elisa
Abstract: The objective of this work was to evaluate the presence of mycotoxins in flours derived from wheat caryopses and soybean seed exposed to Fusarium graminearum infection and detected by the Elisa test. Contamination was evaluated during 2010 and 2012, in greenhouse conditions, by artificial inoculation, and on field-production batches exposed to natu
Pesq. agropec. bras.. Publicado em: 2016-05
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4. Co-Production of Nattokinase and Poly (γ-Glutamic Acid) Under Solid-State Fermentation Using Soybean and Rice Husk
ABSTRACTThe aim of this work was to study the co-production of nattokinase and poly (γ-glutamic acid) by Bacillus subtilis natto with soybean and rice husk under solid-state fermentation (SSF). The results showed that the size of soybean particle and rice husk significantly improved the co-production of nattokinase and poly (γ-glutamic acid), yielding 2503
Braz. arch. biol. technol.. Publicado em: 2015-10
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5. Screening and optimization of low-cost medium for Pseudomonas putida Rs-198 culture using RSM
The plant growth-promoting rhizobacterial strain Pseudomonas putida Rs-198 was isolated from salinized soils from Xinjiang Province. We optimized the composition of the low-cost medium of P. putida Rs-198 based on its bacterial concentration, as well as its phosphate-dissolving and indole acetic acid (IAA)-producing capabilities using the response surface me
Braz. J. Microbiol.. Publicado em: 2014-12
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6. Tempeh flour as a substitute for soybean flour in coconut cookies
The objective of this study was to prepare roasted and lyophilized tempeh flour with soybean cultivar BRS 267 to apply them in the formulation of coconut biscuits. The cookies produced with whole soy flour and mixed flour of soybean and tempeh were evaluated for proximate composition, fatty acid profile, and isoflavone aglycones in order to verify the effect
Food Sci. Technol. Publicado em: 2013-12
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7. Heat-treatment reduces anti-nutritional phytochemicals and maintains protein quality in genetically improved hulled soybean flour
The soybean is a protein source of high biological value. However, the presence of anti-nutritional factors affects its protein quality and limits the bioavailability of other nutrients. The effect of heat-treatment, 150 ºC for 30 minutes, on hulled and hull-less soybean flour from the cultivar UFVTN 105AP on urease, trypsin inhibitor activity, protein solu
Food Sci. Technol. Publicado em: 24/05/2013
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8. Optimization of clavulanic acid production by Streptomyces daufpe 3060 by response surface methodology
Clavulanic acid is a β-lactam antibiotic which has a potent β-lactamase inhibiting activity. In order to optimize its production by the new isolate Streptomyces DAUFPE 3060, the influence of two independent variables, temperature and soybean flour concentration, on clavulanic acid and biomass concentrations was investigated in 250 mL-Erlenmeyers according
Brazilian Journal of Microbiology. Publicado em: 2011-06
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9. Purificação, caracterização e aplicação de B-glicosidase de cotilédones de soja
A b-glicosidase (b-D-glicosídeo glicohidrolase, EC 3.2.1.21) é uma enzima capaz de clivar as ligações b-glicosídicas de di e/ou oligosacarídeos liberando glicose e uma aglicona. Esta enzima possui inúmeras funções endógenas nos vegetais, podendo ser utilizadas na hidrólise de isoflavonas glicosídicas (genistina, daidzina e glicitina) em agliconas
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 19/02/2010
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10. Production and extraction of clavulanic acid from Streptomyces spp. by extractive fermentation using aqueous two-phase system / Produção e extração de ácido clavulânico de Streptomyces spp. por fermentação extrativa utilizando sistemas de duas fases aquosas
Clavulanic acid (CA) is a potent inhibitor of β-lactamases used in the medical field. Alternative methods, economic and simple purification are of great interest. This PhD project aims to produce and extract clavulanic acid of Streptomyces spp. By extractive fermentation using aqueous two-phase system (ATPS) - Polyethylene glycol (PEG)/phosphate salts.
Publicado em: 2010
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11. Efeito da fermentação utilizando Aspergillus orizae sobre as caracteristicas funcionais, tecnologicas e fisico-quimicas da farinha de soja integral e aplicação em pão de forma funcional / Optimization of the fermentation of whole soybean flour using Aspergillus oryzae evaluating the effect on functional, technological and physiochemical characteristics and its application in functional pan bread
O consumo de soja e produtos fermentados de soja aumentou consideravelmente nos últimos anos, devido à presença de compostos funcionais como as isoflavonas e os peptídeos, que em determinadas concentrações trazem benefícios à saúde dos consumidores. Este trabalho objetivou avaliar e caracterizar a conversão dos isômeros de isoflavonas glicosiladas
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 12/11/2009
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12. Influence of the germination process of the seeds of two soybean cultivars BRS 133 and BRS 258 on bioactive compounds of germinated whole soybean flour / Influencia do processo de germinação dos grãos de duas cultivares de soja BRS 133 e BRS 258 nos compostos bioativos da farinha integral de soja germinada
The consumption of soybean has increased considerably in recent years due to its functional properties, with the presence of many bioactive compounds such as isoflavones, of which the most important forms are genistein and daidzein, which, in determined concentrations, can provide health benefits to the consumer. New bioactive protein compounds are also bein
Publicado em: 2009