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Intake of isoflavone-supplemented soy yogurt fermented with Enterococcus faecium lowers serum total cholesterol and non-HDL cholesterol of hypercholesterolemic rats
(Springer, 2008-12-01)
The aim of this study was to obtain an isoflavone-supplemented soy yogurt, fermented with Enterococcus faecium CRL 183 and Lactobacillus helveticus ssp jugurti, with suitable sensory properties and to assess the effects ...
Intake of isoflavone-supplemented soy yogurt fermented with Enterococcus faecium lowers serum total cholesterol and non-HDL cholesterol of hypercholesterolemic rats
(Springer, 2008-12-01)
The aim of this study was to obtain an isoflavone-supplemented soy yogurt, fermented with Enterococcus faecium CRL 183 and Lactobacillus helveticus ssp jugurti, with suitable sensory properties and to assess the effects ...
Desenvolvimento de doce de soja diet
(Universidade Tecnológica Federal do ParanáFrancisco Beltrao, 2012-11-01)
Whereas the functional food produces physiological effects when consumed as part of the usual diet, consumers are looking for tasty and nutritious combined with a healthy lifestyle. This study aimed to develop a sweet soy ...
Mixolab (tm) For Rheological Evaluation Of Wheat Flour Partially Replaced By Soy Protein Hydrolysate And Fructooligosaccharides For Bread Production
(Elsevier Science BVAmsterdam, 2017)
Mixolab (tm) For Rheological Evaluation Of Wheat Flour Partially Replaced By Soy Protein Hydrolysate And Fructooligosaccharides For Bread Production
(Elsevier Science BVAmsterdam, 2017)
Características reológicas e sensoriais de bebidas lácteas funcionais
(2009-07-01)
This research studied the effects of the independent variables whey protein concentrate - WPC (3.0; 3.5; 4.0%), skimmed milk powder - SMP (4.0; 5.0; 6.0%), and isolated soy protein - IPS (1.5; 2.0; 2.5%) on the rheological ...
Características reológicas e sensoriais de bebidas lácteas funcionais
(2009-07-01)
This research studied the effects of the independent variables whey protein concentrate - WPC (3.0; 3.5; 4.0%), skimmed milk powder - SMP (4.0; 5.0; 6.0%), and isolated soy protein - IPS (1.5; 2.0; 2.5%) on the rheological ...
Electrostatic interaction between proteins and polysaccharides: Physicochemical aspects and applications in emulsion stabilization
(2019-01-02)
Colloidal particle systems based on natural biopolymers are widely used in food industries and their production can involve an emulsification step during processing, which is induced by interaction of a primary emulsion, ...
Relation between solubility and surface hydrophobicity as an indicator of modifications during preparation processes of commercial and laboratory prepared soy protein isolates
(American Chemical Society, 2000-06)
Because water solubility is the main hydration property of proteins, solubility values of commercial and laboratory soy protein isolates, prepared under different conditions, were comparatively analyzed. In contrast, the ...
Dilatational properties of soy globulin adsorbed films at the air–water interface from acidic solutions
(Elsevier, 2005-06)
In this paper we present surface dilatational properties of soy globulins (b-conglycinin,glycinin, and reduced glycinin with 10 mM of dithiothreitol (DTT)) adsorbed on the air–water interface,as a function of adsorption ...