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Características Fisicoquímicas y Sensorial de Galleta Integral con Harina de Trigo (Triticum Aestivum L.) y Okara de Soya (Glycine Max)
(Universidad Nacional del Centro del PerúPE, 2022)
Obtenção do extrato de soja e okara por diferentes métodos
(Universidade Tecnológica Federal do ParanáLondrina, 2013-09-05)
There is a growing concern in consuming healthy foods, including soy which has important components, being the most prominent are proteins and isoflavones. Soy
extract (ES) is considered one of the best known derivatives ...
Influence of daily consumption of synbiotic soy-based product supplemented with okara soybean by-product on risk factors for cardiovascular diseases
(Elsevier B.V., 2015-07-01)
This study aimed to investigate the effect of a synbiotic fermented soy product supplemented with okara (a by-product from soybean) on cardiovascular disease risk markers in healthy men. In a randomized, double-blinded, ...
Desenvolvimento e caracterização de tapioca com alto teor proteico
(Universidade Federal do TocantinsPalmasCURSO::PALMAS::PRESENCIAL::BACHARELADO::NUTRIÇÃOPalmasGraduação, 2023)
Elaboração e caracterização de farofas temperadas à base de okara desidratado
(Universidade Tecnológica Federal do ParanáLondrina, 2013-09-05)
Soy is rich in proteins and is considered a functional food. For this reason, its byproduct, okara, presents an elevated nutritional quality, because of this there are many studies about its application in food. Therefore, ...
Quality assessment of dried okara as a source of production of gluten-free flour
(John Wiley & Sons Ltd, 2017-07)
BACKGROUND: Okara is a by-product of soymilk and of tofu elaboration that is rich in protein, fiber and vegetable oils as a source of gluten-free flour. In order to take advantage of the nutritional characteristics of okara ...