Imagen de Portada

Chemical composition of tempeh from soybean cultivars specially developed for human consumption

Fuente: Redalyc

Guardado en:

Detalles Bibliográficos
Autor principal:	Ana Carla Furlan BAVIA
Formato:	Artículo científico
Lenguaje:	en
Publicado:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2012
Materias:	Agrociencias Soybean protein isoflavones functional food antinutritional factors
Acceso en línea:	Acceder al recurso
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

Ejemplares similares

Productivity and chemical composition of food-type soybeans sown on different dates
por: Gustavo Henrique Freiria
Publicado: (2016)

Calcium bioavailability of raw and extruded amaranth grains
por: Tania Aparecida FERREIRA
Publicado: (2010)

Studies of chemical and enzymatic characteristics of Yacon (Smallanthus sonchifolius) and its flours
por: Juciane de Abreu Ribeiro PEREIRA
Publicado: (2013)

Evaluation of the quality of a molded sweet biscuit enriched with okara flour
por: Regina Kitagawa GRIZOTTO
Publicado: (2010)

Kunitz trypsin Inhibitor and phytic acid levels in conventional and genetically modified soybean seeds from Londrina and Ponta Grossa, South Brazil
por: Olívio Fernandes Galão
Publicado: (2014)

In vitro digestibility of globulins from sapucaia (Lecythis pisonis Camb.) nuts by mammalian digestive proteinases
por: Sandra Maria Silveira Denadai
Publicado: (2007)

Chemical proximate composition, antinutritional factors content, and antioxidant capacity of anatomical seed fractions of Moringa oleifera
por: Liliana León-López
Publicado: (2020)

Effect of substituting animal protein sources with soybean meal in diets of Oreochromis karongae (Trewavas 1941)
por: Nyirenda, J., et al.
Publicado: (2000)

Tempeh flour as a substitute for soybean flour in coconut cookies
por: Rodrigo Santos LEITE
Publicado: (2013)

Functional extruded snacks with lycopene and soy protein
por: Paula Fernanda Pinto DA COSTA
Publicado: (2010)

Effect of harvest at different times of day on the physical and chemical characteristics of vegetable-type soybean
por: Andréia Cristina SANTANA
Publicado: (2012)

Protein yield and mineral contents in Pereskia aculeata under high-density planting system
por: Maria Regina de Miranda Souza
Publicado: (2020)

Identification of soluble proteins present in giant squid (Dosidicus gigas) meal for human consumption
por: Juan Rodolfo Omote-Sibina
Publicado: (2023)

Agrometeorological analysis of the soybean potentiality in an Amazonian environment
por: Marcus José Alves de Lima
Publicado: (2019)

Síntesis y actividad antimaláricade nuevas isoflavonas.
por: José N. Domínguez
Publicado: (2006)

Phytosterol determination in lipid emulsions for parenteral nutrition
por: Josep-M. Llop-Talaverón
Publicado: (2018)

Volatile profile of heated soybean oil treated with quercetin and chlorogenic acid
por: Adriana Leão de MIRANDA
Publicado: (2008)

Evaluation of pyrethroids toxicity in a laboratory strain and a field population of Rachiplusia nu (Lepidoptera: Noctuidae) using two bioassay techniques
por: Romina RUSSO
Publicado: (2012)

CARACTERIZACIÓN QUÍMICA DEL GRANO MOLIDO Y LA TORTA DE SOYA DESGRASADA (Glycine max, Merr; VAR. INCA SOY 24) QUE SE EMPLEAN EN EL MEDIO DE CULTIVO PARA Bradyrhizobium elkanii
por: Aida T. Rodríguez
Publicado: (2004)

EVALUACIÓN DE LA TOLERANCIA A LA SALINIDAD BAJO CONDICIONES CONTROLADAS DE NUEVE CULTIVARES CUBANOS DE SOYA (Glycine max (L.) Merril)
por: Yuniet Hernández Avera
Publicado: (2015)

Chemical composition and antioxidant activity of jatobá- do-cerrado (Hymenaea stigonocarpa Mart.) flour
por: Cintia Pereira da SILVA
Publicado: (2014)

Insect meal in poultry feed: a potential protein source
por: Jailson Novodworski
Publicado: (2023)

Evaluation of biochemical parameters and productive performance of japanese quail in response to the replacement of soybean meal with canola meal
por: Ali Asghar Saki
Publicado: (2017)

PHYTO-PRO: A NOVEL HERBAL PROTEIN POWDER FOR ENHANCED NUTRITION AND WELLNESS
por: Dighe Saurabh S., et al.
Publicado: (2025)

Stability of a colloidal system based on avocado (Persea americana Mill. cv. Hass) and others: Effect of process and composition
por: Eliana María Estrada Mesa
Publicado: (2017)

Geopolitics and the territorialization of soybean production in the State of Paraná
por: João Matheus Afinovicz de Lima
Publicado: (2025)

Phytosociology of weed in the southwestern Goiás region
por: Weverton Ferreira Santos
Publicado: (2018)

Ruminal fermentation of Nellore steers fed crude glycerine replacing starch vs. fibre-based energy ingredient in low or high concentrate diets
por: Josiane Fonseca Lage
Publicado: (2017)

A statistical approach to define some tofu processing conditions
por: Vera de Toledo BENASSI
Publicado: (2011)

New iodine derivatives of flavonol and isoflavone
por: Mário G. de Carvalho
Publicado: (2009)

Applying Peleg's equation to modelling the kinetics of solid hydration and migration during soybean soaking
por: M. C. Quicazán
Publicado: (2012)

Encapsulated specialty oils commercialized in São Paulo state, Brazil: evaluation of identity (fatty acid profile) and compliance of fatty acids and Vitamin E contents with nutrition labeling
por: Karen HIRASHIMA
Publicado: (2013)

Antioxidant capacity and total phenolic content of air-dried cape gooseberry ( Physalis peruviana L.) at different ripeness stages
por: Carlos Eduardo Narváez-Cuenca
Publicado: (2014)

Alpha-glucosidase and Alpha-amylase Inhibitors Derived from Naturally Occurring Prenylated Isoflavones
por: Brandon Hernández-Gutiérrez
Publicado: (2024)

Commercial spices and industrial ingredients: evaluation of antioxidant capacity and flavonoids content for functional foods development
por: Marcela Roquim ALEZANDRO
Publicado: (2011)

The influence of different combinations of probiotic bacteria and fermentation temperatures on the microbiological and physicochemical characteristics of fermented lactic beverages containing soybean hydrosoluble extract during refrigerated storage
por: Ângela Maria FIORENTINI
Publicado: (2011)

“Petit suisse” cheese from kefir: an alternative dessert with microorganisms of probiotic activity
por: Thanise Sabrina Souza SANTOS
Publicado: (2012)

Isolation and Characterization of Potential Phytase-Producing Fungi from Environmental Samples of Antioquia (Colombia)
por: Maritza Ocampo Betancur
Publicado: (2012)

Effects of defatted amaranth (Amaranthus caudatus L.) snacks on lipid metabolism of patients with moderate hypercholesterolemia
por: Rosa Nilda CHÁVEZ-JÁUREGUI
Publicado: (2010)

Development of prebiotic food products and health benefits
por: Priscilla Moura ROLIM
Publicado: (2015)