Soy Bran
Mostrando 1-11 de 11 artigos, teses e dissertações.
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1. The effects of a diet formulation with oats, soybeans, and flax on lipid profiles and uricemia in patients with AIDS and dyslipidemia
Introduction Although the initiation of highly active antiretroviral therapy (HAART) is accompanied by an attenuation of viral load, metabolic disorders characterized by hyperglycemia, dyslipidemia, and lipodystrophy are often observed in patients under this treatment. Certain foods, such as oat bran, soy protein, and flaxseed, have been shown to improve a
Rev. Soc. Bras. Med. Trop.. Publicado em: 2013-12
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2. Compósitos biodegradáveis de amido de mandioca e resíduos da agroindústria
The objectives of this work were to produce biodegradable composites using starch and different agro-industrial wastes (coconut fiber, soy bran and sugarcane bagasse) using a baking process, and to study the effects of these components on the resultant composite properties. The addition of different residues yielded trays with different properties. Samples m
Quím. Nova. Publicado em: 2013
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3. Avaliação nutricional e função renal de ovinos alimentados com feno de erva-sal (Atriplex nummularia L) e farelo de milho em substituição a palma forrageira (Opuntia fícus-indica Mill) / Evaluation nutricional and renal function of ovinos fed with hay of herb-salt (Atriplex nummularia L) and bran of corn in substitution the cactus (Opuntia fícus-indicates Mill)
Twenty sheep were used, adults, whole, without defined racial pattern, with medium alive weight of 19 kg. The animals were housed in individual stalls, provided of feeding, drinking fountain and saltcellar. The experimental period had 15 days for adaptation the facilities and evaluation of the physiologic conditions of the animals and 30 days for consumption
Publicado em: 2009
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4. Production, purification and partial characterization of invertase obtained from solid state cultivation of Aspergillus casiellus on soybean substrate / ProduÃÃo, purificaÃÃo e caracterizaÃÃo parcial da invertase obtida por fermentaÃÃo em estado sÃlido de soja com Aspergillus casiellus
The invertase, enzyme found in yeast, above all in the Sacharomyces cerevisiae species, invertebrate, vertebrate, green alga, bacteries, vegetal and fungus, is one of the principal accountable for sucrose hydrolysis to form the inverted syrup, is used by the food industry and pharmacy, in the hydrolyses of rafinose, inulin and gentianose. In the present work
Publicado em: 2009
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5. Energetic and protein diet for adults of Apis mellifera Linnaeus 1758 (Hymenoptera: Apidae). / Dietas energÃticas e protÃicas para adultos de Apis mellifera Linnaeus, 1758 (Hymenoptera: Apidae)
The diet fed to adults of Apis mellifera in confinement is a relevant factor in the survival of these insects. In times of nectar shortage, a feeding supplementation with a solution of hydrolyzed sucrose through acid and heating can be given to the hive; citric acid found in lemon juice could be used. In this research, the survival of these confined insects
Publicado em: 2008
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6. Uso de antioxidante nos farelos de castanha de caju e de coco na alimentaÃÃo de aves / Antirust substance use in the chestnut brans of cashew and coconut in the feeding of birds
Feeding is one of the item that more the economic exploration of birds burdens. In the State of the Cearà this problem if accents, mainly due the necessity to import maize and soy of other states and countries (in the case of the maize) and of the sazonal oscillation in the prices of these ingredients. In the attempt to reduce the costs, if it has looked fo
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 13/12/2007
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7. Partial purification and cinetic-biochemistry characterization of α-galactosidase from Aspergillus terreus / Purificação parcial e caracterização bioquímico-cinética de α-galactosidase de Aspergillus terreus
The α-galactosidase has the potencial to hydrolyze α-1,6 linkages in galactose oligosaccharides (GO). These oligosaccharides are considered the major factors responsible for flatulence following ingestion of soybean and other seed legumes, due to the absence of this enzyme in the intestinal mucous membrane of men and monogastrics animals. Therefore
Publicado em: 2007
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8. In vitro cholesterol reduction of butter oil by using wheat bran, oat bran and soy bran / Redução in vitro do teor de colesterol de óleo de manteiga utilizando farelos de trigo, aveia e soja
The in vitro cholesterol reduction of butter oil was evaluated on the Food Science and Technology Department of The Universidade Federal de Viçosa by their reaction with wheat bran, oat bran and soy bran, and in functions of concentration, particle size, temperature and water amount. They were also appraised colorimetric determination, the High Performance
Publicado em: 2002
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9. Isolation and Analysis of Molds from Soy Sauce Koji in Thailand
Five different isolates of Aspergillus and one of Mucor were compared with a Japanese commercial strain of Aspergillus oryzae for proteolytic activity on wheat bran substrate. One isolate of Aspergillus with superior protease production, identified as Aspergillus flavus var. columnaris, showed no detectable aflatoxin production on glutinous rice or soybean s
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10. Isolation of Alkaline and Neutral Proteases from Aspergillus flavus var. columnaris, a Soy Sauce Koji Mold
Two different extracellular proteases, protease I (P-I), an alkaline protease, and protease II (P-II) a neutral protease, from Aspergillus flavus var. columnaris were partially purified by using (NH4)2SO4 precipitation, diethylaminoethyl-Sephadex A-50 chromatography, carboxymethylcellulose CM-52 chromatography, and Sephadex G-100 gel filtration. The degree o
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11. Effects of particulate materials and osmoprotectants on very-high-gravity ethanolic fermentation by Saccharomyces cerevisiae.
The effects of osmoprotectants (such as glycine betaine and proline) and particulate materials on the fermentation of very high concentrations of glucose by the brewing strain Saccharomyces cerevisiae (uvarum) NCYC 1324 were studied. The yeast growing at 20 degrees C consumed only 15 g of the sugar per 100 ml from a minimal medium which initially contained 3