Soybean Fermented Extract
Mostrando 1-9 de 9 artigos, teses e dissertações.
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1. Syneresis and chemical characteristics of fermented rice extract with probiotic bacteria and waxy maize starch
Abstract The objective of this work was to elaborate fermented extracts using rice bran and broken rice grains (proportion 8:92) with probiotic bacteria and different concentrations of waxy maize starch (WMS) in order to obtain products with low level of syneresis and desirable physical-chemical characteristics, and to evaluate the content of phenolic compou
Food Sci. Technol. Publicado em: 21/09/2017
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2. Produção de lipases de Aspergillus niger e Aspergillus fumigatus através de fermentação em estado sólido, avaliação da especificidade do substrato e seu uso em reações de esterificação e alcoólise: evaluation of substrate specificity and use in esterification and alcoholysis reactions
Filamentous fungi were cultured under solid state fermentation of soybean residues to produce lipases. Enzymes produced by Aspergillus niger esterified oleic and butyric acids in the presence of ethanol, while enzymes produced by Aspergillus fumigatus demonstrated no esterification activity toward lauric acid. In case of A. niger, direct lyophilization of fe
Quím. Nova. Publicado em: 2014-06
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3. UtilizaÃÃo de extrato hidrossolÃvel de soja na elaboraÃÃo de bebida fermentada simbiÃtica / Use of hydrosoluble soybean extract in the preparation of symbiotic fermented beverage
In Brazil, the grain harvest in 2007/08 was about 145 million tons, a record for the domestic agriculture. In 2008 soybeans led to participation in the value of production of temporary and permanent crops with 39.18% which were superseded by the 2009/2010, in which the Paranà state reached the first place in soybean production in Brazil. As possible benefit
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 02/07/2012
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4. Physical and physicochemical stability evaluation of cosmetic formulations containing soybean extract fermented by Bifidobacterium animalis
As máscaras faciais peel off a base de álcool polivinílico (PVA) são formulações que, após a aplicação e secagem, formam um filme oclusivo sobre a face e, após sua remoção, conferem limpeza, ação tensora e hidratação à pele, retirando células mortas do estrato córneo, resíduos e outros materiais depositados. O extrato de soja fermentado p
Brazilian Journal of Pharmaceutical Sciences. Publicado em: 2009-09
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5. 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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6. Development and clinical studies using instrumental methods of topical formulations containing fermented soybean extract / Desenvolvimento e estudo de eficácia clínica por métodos instrumentais de bases de uso tópico contendo extrato de soja fermentado
Facial masks are used since antiquity and, currently, its use has spread according to their multifunctional characteristics. Among the effects attributed to these preparations there are deep cleaning; invigorating, stringent, moisturizing and tensor actions and well-being sense. They can be classified according to their application, components or risk degree
Publicado em: 2008
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7. Nutrição de operárias de uruçu-amarela, melipona flavolineata friese, 1900 (Apidae: meliponina) / Nutrition of laborers of urucu-yellow, melipona flavolineata friese, 1900 (Apidae: meliponina)
Stingless beekeeping is an old practice in the Americas. However, the activity is still undeveloped, requiring management techniques improvements. This study evaluated nutritional alternatives for the Amazonian stingless bee Melipona flavolineata, looking for a food replacement for honey and fermented pollen. The following food replacement were compared to h
Publicado em: 2008
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8. Produção, purificação e caracterização de a-galactosidase fungica. Hidrolise de oligossacarides do extrato de soja
The production, of α-galactcsidase by a strain of Aspergillus orizas was observed either by sub merged culture method or Koji method. The enzyme was slightly induced by raffinose and stacchyosef while in a previously fermented oligosaccharides extract from soybean with 3.7 per cent of total sugar the yield was greatly increased. The partially purified &
Publicado em: 1983
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9. Fermentation of Aqueous Plant Seed Extracts by Lactic Acid Bacteria
The effects of lactic acid bacterial fermentation on chemical and physical changes in aqueous extracts of cowpea (Vigna unguiculata), peanut (Arachis hypogea), soybean (Glycine max), and sorghum (Sorghum vulgare) were studied. The bacteria investigated were Lactobacillus helveticus, L. delbrueckii, L. casei, L. bulgaricus, L. acidophilus, and Streptococcus t