Base de dados : MEDLINE
Pesquisa : G07.203.100.712.500 [Categoria DeCS]
Referências encontradas : 513 [refinar]
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  1 / 513 MEDLINE  
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[PMID]:29241317
[Au] Autor:Getu R; Tola YB; Neela S
[Ad] Endereço:Department of Postharvest Management, College of Agriculture and Veterinary Medicine, Jimma University, Ethiopia.
[Ti] Título:Optimization of soymilk, mango nectar and sucrose solution mixes for better quality of soymilk based beverage.
[So] Source:Acta Sci Pol Technol Aliment;16(4):379-391, 2017 Oct-Dec.
[Is] ISSN:1898-9594
[Cp] País de publicação:Poland
[La] Idioma:eng
[Ab] Resumo:BACKGROUND: Soy milk-based beverages play an important role as a healthy food alternative for human consumption. However, the ‘beany’ flavor and chalky mouth feel of soy milk often makes it unpalatable to consumers. The objective of the present study is to optimize a blend of soy milk, mango nectar and sucrose solution for the best quality soy milk-based beverage. METHODS: This study was designed to develop a soy milk blended beverage, with mango nectar and sucrose solutions, with the best physicochemical and sensory properties. Fourteen combinations of formulations were determined by D-optimal mixture simplex lattice design, by using Design expert. The blended beverages were prepared by mixing the three basic ingredients with the range of 60−100% soy milk, 0–25% mango nectar and 0–15% sucrose solution. The prepared blended beverage was analyzed for selected physicochemical and sensory properties. The statistical significance of the terms in the regression equations were examined by Analysis of Variance (ANOVA) for each response and the significance test level was set at 5% (p < 0.05). RESULTS: The results showed that, as the proportion of mango nectar and sucrose solution increased, total color change, total soluble solid, gross energy, titratable acidity, and beta-carotene contents increased but with a decrease in moisture , ash, protein, ether extract, minerals and phytic acid contents was observed. Fi- nally, numerical optimization determined that 81% soy milk, 16% Mango nectar and 3% sugar solution will give by a soy milk blended beverage with the best physicochemical and sensory properties, with a desirability of 0.564. CONCLUSIONS: Blending soy milk with fruit juice such as mango is beneficial, as it improves sensory as well as selected nutritional parameters.
[Mh] Termos MeSH primário: Mangifera/química
Leite de Soja/química
Leite de Soja/normas
Sacarose/química
[Mh] Termos MeSH secundário: Manipulação de Alimentos
Seres Humanos
Néctar de Plantas/química
Paladar
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Plant Nectar); 57-50-1 (Sucrose)
[Em] Mês de entrada:1802
[Cu] Atualização por classe:180208
[Lr] Data última revisão:
180208
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:171216
[St] Status:MEDLINE
[do] DOI:10.17306/J.AFS.0506


  2 / 513 MEDLINE  
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[PMID]:29185340
[Au] Autor:Xing G; Rui X; Wang D; Liu M; Chen X; Dong M
[Ad] Endereço:College of Food Science and Technology, Nanjing Agricultural University , Nan Jing, Jiangsu, PRC.
[Ti] Título:Effect of Fermentation pH on Protein Bioaccessibility of Soymilk Curd with Added Tea Polyphenols As Assessed by in Vitro Gastrointestinal Digestion.
[So] Source:J Agric Food Chem;65(50):11125-11132, 2017 Dec 20.
[Is] ISSN:1520-5118
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:The aim of this study was to compare the effect of fermentation pH on protein bioaccessibility of four soymilk curds enriched with tea polyphenols (TP). The curds were generated by fermentation with Weissella hellenica D1501 and the fermentation terminated at different pH values, namely at pH 5.7, 5.4, 5.1, and 4.8 (SMTP-5.7, SMTP-5.4, SMTP-5.1, SMTP-4.8). Particle-size distribution, soluble protein content, gel electrophoresis, and peptides content were monitored at oral, gastric, and intestinal levels. Results showed that SMTP-4.8 was the matrix most resistant to protein digestion in the gastric phase according to the soluble protein content. Similar particle size distribution and protein degradation patterns were observed for these curds in gastric and intestinal phase. However, there was a significant difference (P < 0.05) in the content of small peptides (<10 kDa) at the end of intestinal digestion among the four curds. Overall, terminating fermentation at pH 5.4-5.7 of soymilk curds enriched with TP is recommended.
[Mh] Termos MeSH primário: Camellia sinensis/química
Aditivos Alimentares/química
Trato Gastrointestinal/metabolismo
Extratos Vegetais/química
Polifenóis/química
Leite de Soja/química
Proteínas de Soja/química
[Mh] Termos MeSH secundário: Digestão
Fermentação
Aditivos Alimentares/metabolismo
Manipulação de Alimentos
Concentração de Íons de Hidrogênio
Modelos Biológicos
Extratos Vegetais/metabolismo
Polifenóis/metabolismo
Leite de Soja/metabolismo
Proteínas de Soja/metabolismo
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Food Additives); 0 (Plant Extracts); 0 (Polyphenols); 0 (Soybean Proteins)
[Em] Mês de entrada:1801
[Cu] Atualização por classe:180110
[Lr] Data última revisão:
180110
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:171130
[St] Status:MEDLINE
[do] DOI:10.1021/acs.jafc.7b04456


  3 / 513 MEDLINE  
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[PMID]:28793331
[Au] Autor:Serrano JC; Martín-Gari M; Cassanye A; Granado-Serrano AB; Portero-Otín M
[Ad] Endereço:Department of Experimental Medicine, Faculty of Medicine, University of Lleida, Lleida, Spain.
[Ti] Título:Characterization of the post-prandial insulinemic response and low glycaemic index of a soy beverage.
[So] Source:PLoS One;12(8):e0182762, 2017.
[Is] ISSN:1932-6203
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:Soybean is recognized as rich source of bioactive compounds for the improvement of glucose homeostasis. However, the post-prandial mechanisms of action have not been extensively described. The aim of this study is to determine the changes in glucose homeostasis and related factors after acute intake of a soy beverage. Twenty-nine subjects (15 women and 14 men, with an average age of 19.5 ± 1.2) ingested 500 mL of water, glucose (20.5 g/500 mL) and soy beverage (20 g of carbohydrate) in three separate sessions. Capillary blood glucose was monitored every 15 min until 120 min post-prandial, and blood samples were collected at baseline and after 60 min for insulin, incretin, free amino acids, antioxidant capacity and inflammation marker analysis. The increase in capillary glucose after soy-beverage intake was negligible. This is explained in part by an increase in 83% in insulin levels than induced with glucose alone, which is mainly mediated by a low insulin degradation ratio (determined by c-peptide ratio), incretins and likely also by the modulation of the antioxidant environment. No associations were observed between the insulin levels and soy amino acid uptake. It could be concluded that the acute low glycaemic response of a soy beverage may involves a relationship between incretin and insulin secretion and insulin degradation.
[Mh] Termos MeSH primário: Aminoácidos/sangue
Glicemia/metabolismo
Peptídeo C/sangue
Incretinas/sangue
Insulina/sangue
Período Pós-Prandial/fisiologia
Leite de Soja
[Mh] Termos MeSH secundário: Adolescente
Estudos Cross-Over
Feminino
Índice Glicêmico
Seres Humanos
Masculino
Adulto Jovem
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Amino Acids); 0 (Blood Glucose); 0 (C-Peptide); 0 (Incretins); 0 (Insulin)
[Em] Mês de entrada:1710
[Cu] Atualização por classe:171003
[Lr] Data última revisão:
171003
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170810
[St] Status:MEDLINE
[do] DOI:10.1371/journal.pone.0182762


  4 / 513 MEDLINE  
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[PMID]:28763954
[Au] Autor:Ali B; Khan KY; Majeed H; Abid M; Xu L; Wu F; Xu X
[Ad] Endereço:The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; National Agricultural Research Centre, Park Road, Islamabad 44000, Pakistan.
[Ti] Título:Soymilk-Cow's milk ACE-inhibiting enzyme modified cheese.
[So] Source:Food Chem;237:1083-1091, 2017 Dec 15.
[Is] ISSN:0308-8146
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:In present study, we developed and optimized soymilk-cow's milk enzyme-modified cheese with angiotensin-I converting enzyme inhibitory activity. Bioactive peptide production was found to be a multivariable-dependent process. Maximum bioactivity of hydrolysates was obtained with prolonged curd proteolysis at an increased enzyme concentration. This bioactive cheese paste was subsequently spray-dried under different drying conditions to determine the powder sorption isotherm properties. Higher drying temperatures resulted in cheese powder with weak thermal stability and lower browning indices. Experiments aimed at optimizing thermal stability and physical properties revealed that optimal conditions for producing cheese powder were an inlet air temperature of 150°C, a feeding rate of 10%, and an air flow rate of 600Lh . Moreover, in addition to flavour, the bioactive cheese powders produced from a combination of soymilk-cow's milk are of potential source and can be used in the dietary management of hypertension.
[Mh] Termos MeSH primário: Queijo
[Mh] Termos MeSH secundário: Animais
Dessecação
Temperatura Alta
Leite
Leite de Soja
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Em] Mês de entrada:1711
[Cu] Atualização por classe:171101
[Lr] Data última revisão:
171101
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170803
[St] Status:MEDLINE


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[PMID]:28632187
[Au] Autor:Hsiao YH; Hsia SY; Chan YC; Hsieh JF
[Ad] Endereço:Ph.D. Program in Nutrition & Food Science, Fu Jen Catholic University, Taipei 24205, Taiwan. ariel.66@yahoo.com.tw.
[Ti] Título:Complex Coacervation of Soy Proteins, Isoflavones and Chitosan.
[So] Source:Molecules;22(6), 2017 Jun 20.
[Is] ISSN:1420-3049
[Cp] País de publicação:Switzerland
[La] Idioma:eng
[Ab] Resumo:In this study, the chitosan-induced coacervation of soy protein-isoflavone complexes in soymilk was investigated. Most of the soymilk proteins, including ß-conglycinin (7S), glycinin (11S), and isoflavones, were found to coacervate into the soymilk pellet fraction (SPF) following the addition of 0.5% chitosan. The total protein in the soymilk supernatant fraction (SSF) decreased from 18.1 ± 0.3 mg/mL to 1.6 ± 0.1 mg/mL, and the pH values decreased slightly, from 6.6 ± 0.0 to 6.0 ± 0.0. The results of SDS-PAGE revealed that the 7S α', 7S α, 7S ß, 11S A3, and 11S acidic subunits, as well as the 11S basic proteins in the SSF, decreased to 0.7 ± 0.5%, 0.2 ± 0.1%, 0.1 ± 0.0%, 0.2 ± 0.2%, 0.2 ± 0.2% and 0.3 ± 0.2%, respectively. We also found that isoflavones in the SSF, including daidzein, glycitein, and genistein, decreased to 9.6 ± 2.3%, 5.7 ± 0.9% and 5.9 ± 1.5%, respectively. HPLC analysis indicated that isoflavones mixed with soy proteins formed soy protein-isoflavone complexes and were precipitated into the SPF by 0.5% chitosan.
[Mh] Termos MeSH primário: Quitosana/química
Proteínas de Soja/química
[Mh] Termos MeSH secundário: Antígenos de Plantas/química
Cromatografia Líquida de Alta Pressão
Análise de Alimentos
Globulinas/química
Isoflavonas/química
Avaliação Nutricional
Proteínas de Armazenamento de Sementes/química
Leite de Soja/química
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Antigens, Plant); 0 (Globulins); 0 (Isoflavones); 0 (Seed Storage Proteins); 0 (Soybean Proteins); 0 (beta-conglycinin protein, Glycine max); 9012-76-4 (Chitosan); 92M5F28TVF (glycitein)
[Em] Mês de entrada:1706
[Cu] Atualização por classe:170630
[Lr] Data última revisão:
170630
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170621
[St] Status:MEDLINE

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