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Semiquantitative analysis of genetically modified maize and soybean in food
(Pontificia Universidad Católica de Valparaíso, 2006)
Rheological properties of emulsions containing modified soy protein isolates
(Springer, 2003-06)
The feasibility of replacing common emulsifiers with soy protein isolates (SPI) in low-calorie salad dressings was evaluated. Structural modifications of SPI were obtained by thermal-acidic treatment with or without ...
Semiquantitative analysis of genetically modified maize and soybean in food
(Pontificia Universidad Católica de Valparaíso, 2006-12)
The aim of this study was to analyze quantitatively the presence of genetically modified organism in food with different composition and degree of processing. Total DNA was extracted by Dellaporta´s method and GMO analysis ...
Gelation of soybean proteins induced by sequential high-pressure and thermal treatments
(Elsevier, 2009-07)
The effect of high-pressure treatment on structural and rheological properties of soybean protein dispersions was studied. A sequential high-pressure/thermal treatment was also analyzed. Dissimilar effects on soy protein ...
Otimização de diagnóstico molecular para soja geneticamente modificada
(Universidade Tecnológica Federal do ParanáPonta Grossa, 2011-10-25)
According to the Brazilian law, any product containing more than 1% of genetically modified raw materials must inform its condition as genetically modified product on the label (Decree-Law No. 4680 of 2003). Currently ...
Purpureocillium lilacinum and Metarhizium marquandii as plant growth-promoting fungi
(2020-01-01)
Background: Especially on commodities crops like soybean, maize, cotton, coffee and others, high yields are reached mainly by the intensive use of pesticides and fertilizers. The biological management of crops is a relatively ...
Calcium Addition, pH and High Hydrostatic Pressure Effects on Soybean Protein Isolates—Part 2: Emulsifying Properties
(2018-08)
Soybean protein isolates (SPI) represent an important source of proteins that are used to prepare oil-in-water (o/w) emulsions. The influence of an innovative treatment (high hydrostatic pressure, HHP) combined with calcium ...