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The effect of sodium chloride on the formation of W/O microemulsions in soy bean oil/surfactant/water systems and the solubilization of small hydrophilic molecules
(Elsevier B.V., 2008-02-15)
Partial pseudoternary phase diagrams were constructed for soy bean oil (SBO)/surfactant/NaCl aqueous solution systems, at 25 degrees C, using the anionic sodium bis(2-ethylhexyl) sulfosuccinate (ACT) and zwiterionic ...
The effect of sodium chloride on the formation of W/O microemulsions in soy bean oil/surfactant/water systems and the solubilization of small hydrophilic molecules
(Elsevier B.V., 2008-02-15)
Partial pseudoternary phase diagrams were constructed for soy bean oil (SBO)/surfactant/NaCl aqueous solution systems, at 25 degrees C, using the anionic sodium bis(2-ethylhexyl) sulfosuccinate (ACT) and zwiterionic ...
Isoflavones and Antioxidant Capacity of Commercial Soy-Based Beverages: Effect of Storage
(AMER CHEMICAL SOC, 2010)
Samples of 11 different brands of commercially available soy-based beverages (n = 65), including products made from soy protein isolate (SPI) and soy milk, mixed with fruit juice and/or flavoring, were analyzed for their ...
Incorporation of soybean by-product okara and inulin in a probiotic soy yoghurt: texture profile and sensory acceptance
(Wiley-Blackwell, 2014-01-15)
BACKGROUND: This study evaluated the effect of inulin and okara flour on textural and sensory properties of probiotic soy yoghurt (SY) throughout 28 days of storage at 4 degrees C. Employing a 2(2) design, four formulations ...
A soy-based product fermented by Enterococcus faecium and Lactobacillus helveticus inhibits the development of murine breast adenocarcinoma
(Pergamon-Elsevier Science Ltd, 2012-11-25)
Purpose: Soy and its fermented products are considered functional foods. The study objective was to assess three functional food - a non-fermented soy product (NFP), fermented soy product (FSP), fermented soy product ...
High intensity ultrasound application on rheological properties effects of native soy protein isolate
(Biointerface Research in Applied Chemistry, 2017-02)
Industrial protein modification methods are mainly based on the use of heat, enzymes or reducing agents of achieving various functional properties that make them suitable for use in various foods. The use of high intensity ...
Viability in using avocado pulp with soy extract in yogurt processing: rheological and sensory analysis.
(Universidade Tecnológica Federal do Paraná (UTFPR), 2014)
“Iogurte” de soja suplementado com oligofrutose e inulina
(Campo Mourao, 2005-01)
People are getting more conscious about the relationship
between food and health. Consequently, industry looks for new alternatives to develop food with good acceptance and with ingredients
able to improve health. Soy, ...
Enzymatic soy protein hydrolysis: A tool for biofunctional food ingredient production
(Elsevier, 2019-03)
This work aimed to evaluate the digestive stability of the peptides previously identified from a Corolase PP soy protein hydrolysate (SPH) and to respond to the uncertainty about the merit of controlled hydrolysis. For ...