Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/928047
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dc.contributor.authorBENEDETTI, S.
dc.contributor.authorPRUDÊNCIO, E. S.
dc.contributor.authorMANDARINO, J. M. G.
dc.contributor.authorREZZADORI, K.
dc.contributor.authorPETRUS, J. C. C.
dc.date.accessioned2018-05-10T01:02:37Z-
dc.date.available2018-05-10T01:02:37Z-
dc.date.created2012-07-11
dc.date.issued2013
dc.identifier.citationFood Research International, v. 50, n. 2, p. 625-632, Mar. 2013.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/928047-
dc.descriptionAn investigation was performed on the profile and the content of isoflavones in the concentrate of aqueous Defatted Soy Flour (DSF) extract obtained by nanofiltration. The effect of thermal treatments on these isoflavones was also evaluated according to a Central Composite Design (CCD 2k) with varying temperatures (70 to 90 °C) and times (15 to 45 minutes). Through nanofiltration it was possible to concentrate B-glucosides and malonyl glucosides (p < 0.05) in aqueous DSF extract but it was not possible to concentrate aglycones (p > 0.05). The thermal treatments applied on the concentrate showed that the malonyl glucosides were influenced by temperature (p < 0.05), while the B-glucosides were influenced not only by temperature but also by the time of interaction of the factors investigated (p < 0.05). Moreover, there was no alteration in the contents (p > 0.05) of aglycone or total isoflavones.
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectIsoflavona de soja
dc.titleConcentration of soybean isoflavones by nanofiltration and the effects of thermal treatments on the concentrate.
dc.typeArtigo de periódico
dc.date.updated2018-05-10T01:02:37Zpt_BR
dc.subject.thesagroSoja
dc.subject.thesagroNutrição humana
dc.subject.nalthesaurusSoybeans
dc.subject.nalthesaurusIsoflavones
dc.subject.nalthesaurusNutrition research
dc.subject.nalthesaurusHuman nutrition
riaa.ainfo.id928047
riaa.ainfo.lastupdate2018-05-09
dc.identifier.doi10.1016/j.foodres.2011.04.032
dc.contributor.institutionSILVIA BENDETTI, UFSC; ELANE SCHWINDEN PRUDÊNCIO, UFSC; JOSE MARCOS GONTIJO MANDARINO, CNPSO; KATIA REZZADORI, UFSC; JOSÉ CARLOS CUNHA PETRUS, UFSC.
Aparece nas coleções:Artigo em periódico indexado (CNPSO)

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