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Glycosylation, denaturation, and aggregation of soy proteins in defatted soy flakes flour: Influence of thermal and homogenization treatments
(Taylor, 2016-10)
This paper provides a systematic study of the impact of different thermal treatments (62 ± 2°C, without and with relative humidity control, 79%) on soy protein in defatted soy flour and their aqueous dispersions. The effect ...
SENSORY AND NUTRITIONAL PROPERTIES OF COOKIES BASED ON WHEAT-RICE-SOYBEAN FLOURS BAKED IN A MICROWAVE-OVEN
(Inst Food TechnologistsChicago, 1991)
Functional characteristics of texturized defatted soy flour
(Colegio De PostgraduadosTexcooMéxico, 2004)
Propriedades nutricionais e sensoriais de biscoito a base de milho e soja, cozidos em forno de microondas.
(Pesquisa Agropecuaria Brasileira, Brasilia, v.32, n.3, p.333-338, mar. 1997., 2011)
Heat treatments of defatted soy flour: impact on protein structure, aggregation, and cold-set gelation properties
(Elsevier, 2019-10)
This study reveals that mild heat treatments of defatted soy flour promote Maillard reaction and modify its protein techno-functional properties such as solubility, aggregation, and cold-set gelation. Glycation was promoted ...
Características físico-químicas de derivados proteicos de soja em dietas extrusadas para cães
(Universidade Federal de Santa Maria, 2010)
A soja é um grão rico em proteínas e lipídeos, a partir do qual se obtém diversos derivados proteicos de alto valor nutricional. Em virtude disso, realizou-se este estudo com o objetivo de analisar a composição bromatológica ...
Bioactive properties of peptides obtained from Argentinian defatted soy flour protein by Corolase PP hydrolysis
(Elsevier, 2016-05)
Enzymatic hydrolysis of soybean meal protein isolate (SPI) obtained under two temperature conditions with Corolase PP was studied, assessing the impact of hydrolysis on potential antioxidant and antihypertensive activities. ...
Comparative study of emulsifying properties in acidic condition of soluble polysaccharides fractions obtained from soy hull and defatted soy flour
(Association of Food Scientists and Technologists of India, 2016-02)
The present study compares the emulsifying properties in acidic conditions of hull soluble polysaccharides (HSPS), soybean soluble polysaccharides (SSPS) and its mixtures. These fractions were obtained from byproducts of ...
Changes in isoflavone profiles of soybean treated with gamma irradiation
(TAYLOR & FRANCIS LTD, 2009)
Soybean is an important Brazilian agricultural commodity that contains a high concentration of isoflavones. Many studies showed that isoflavones are active in the prevention of many human diseases. However, the correct ...