Obtenção artesanal de extrato de soja sob diferentes condições de preparo.

Processo de obtenção de extrato de soja; Seleção e limpeza dos grãos de soja; Pesagem; Maceração; Lavagem/Drenagem; Cozimento; Trituração; Separação do resíduo por filtração; Tratamento térmico (pasteurização); Formulação do extrato de soja; Avaliação sensorial dos extratos de soja.bitstream/CTAA-2009-09/8949/1/ct82-2005.pd

Improvements to the APBS biomolecular solvation software suite

The Adaptive Poisson-Boltzmann Solver (APBS) software was developed to solve the equations of continuum electrostatics for large biomolecular assemblages that has provided impact in the study of a broad range of chemical, biological, and biomedical applications. APBS addresses three key technology challenges for understanding solvation and electrostatics in biomedical applications: accurate and efficient models for biomolecular solvation and electrostatics, robust and scalable software for applying those theories to biomolecular systems, and mechanisms for sharing and analyzing biomolecular electrostatics data in the scientific community. To address new research applications and advancing computational capabilities, we have continually updated APBS and its suite of accompanying software since its release in 2001. In this manuscript, we discuss the models and capabilities that have recently been implemented within the APBS software package including: a Poisson-Boltzmann analytical and a semi-analytical solver, an optimized boundary element solver, a geometry-based geometric flow solvation model, a graph theory based algorithm for determining p$K_a$ values, and an improved web-based visualization tool for viewing electrostatics

Bebida mista de extrato de soja integral e castanha-do-brasil: caracterização físico-química, nutricional e aceitabilidade do consumidor.

Made available in DSpace on 2020-05-28T04:42:41Z (GMT). No. of bitstreams: 1 Bebida-Mista-De-Extrato-De-Soja-Integral.pdf: 250126 bytes, checksum: b0b084d086594c4865939eed78b0a784 (MD5) Previous issue date: 2004bitstream/item/213333/1/Bebida-Mista-De-Extrato-De-Soja-Integral.pd

Inovando no processamento de soja preta: efeitos na avaliação das bebidas pelo consumidor.

CBCTA. 13 a 16 de agosto

Estudo da aceitação de bebidas fermentadas e não fermentada de soja preta.

Ref. 3335. CBCTA. 13 a 16 de agosto

Nutritional and consumer acceptance evaluation of soymilk from specialty and conventional soybean cultivars.

The soymilk is a ready-to-eat, nutritious and naturally cholesterol-free product. Several soybean specialty cultivars were developed in Brazil in order to increase the human consumption of soybean products. The aim of this work was to evaluate the nutritional composition and consumer acceptance of soymilk from three soybean cultivars with special features such as high-protein and isoflavone contents, mild flavor and lipoxygenase-free compared to three conventional ones. The soymilk was obtained after blanching with a bicarbonate solution, grinding, centrifugation and pasteurization. The physicochemical and nutritional evaluation data were analyzed using Analysis of Variance (ANOVA) and Tukey?s test to check differences among means, and the consumer data through cluster analysis and internal preference mapping. The lipoxygenases were inactivated after thermal processing. There were significant differences among soybean cultivars and soymilks related to the protein, isoflavones, oil, and sugar contents and soymilk yield (p < 0.05). The BRS 133 and BRS 284 cultivars and soymilks presented the highest total isoflavone content (p < 0.05). Regarding the overall consumer acceptance, there were significant differences among cultivars (p < 0.05) with means ranging from 5.9 to 6.7 and the lower score was obtained by BRS 267. However, the cluster analysis identified three consumer segments according to preference similarity. The cultivars BRS 284 and BRS 267 reached the highest mean among the consumers of segment 1 (6.8 and 6.7 respectively). The consumers of segment 2 preferred the cultivar without lipoxygenases, BRS 213 (mean of 7.5) while segment 3 preferred the BRS 133 (mean of 7.4). The process of blanching of soybean with bicarbonate solution, grinding with boiling water and pasteurization mitigated the differences between conventional and specialty cultivars and the six cultivars evaluated were suitable for soymilk production

Processo de produção de concentrado proteico de grão-de-bico (Cicer arietinum L.).

A demanda por novos ingredientes proteicos vegetais para atender ao crescente mercado de produtos plant-based surge como uma oportunidade para alavancar outros grãos e leguminosas, além da soja. O grão-de-bico (Cicer arietinum L.) apresenta, em média, 20% de proteína, o que o torna uma fonte promissora para obtenção desses ingredientes. Neste Comunicado Técnico estão apresentadas, em detalhes, as condições de extração alcalina e de precipitação ácida para obtenção de concentrado proteico de grão-de-bico, por via úmida. O concentrado obtido foi seco em spray dryer e apresentou 77% de proteínas (bs) e rendimento em massa de aproximadamente 10%, o que equivale a um aumento de 3,8 vezes o teor de proteínas originalmente presente na farinha. Dessa forma, a obtenção de concentrado proteico a partir da farinha de grão-de-bico é uma possibilidade de ofertar um ingrediente alternativo ao mercado de proteínas vegetais.Na publicação: Caroline Grassi Mellinger

Platelet activating factor stimulates arachidonic acid release in differentiated keratinocytes via arachidonyl non-selective phospholipase A2

Platelet activating factor (PAF, 1-O-alkyl-2-acetyl-sn-glycero-3-phosphocholine) is known to be present in excess in psoriatic skin, but its exact role is uncertain. In the present study we demonstrate for the first time the role of group VI PLA2 in PAF-induced arachidonic acid release in highly differentiated human keratinocytes. The group IVα PLA2 also participates in the release, while secretory PLA2s play a minor role. Two anti-inflammatory synthetic fatty acids, tetradecylthioacetic acid and tetradecylselenoacetic acid, are shown to interfere with signalling events upstream of group IVα PLA2 activation. In summary, our major novel finding is the involvement of the arachidonyl non-selective group VI PLA2 in PAF-induced inflammatory responses