Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/351957
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dc.contributor.CRUESPUNIVERSIDADE ESTADUAL DE CAMPINASpt_BR
dc.contributor.authorunicampLazarin, Renan Alex-
dc.contributor.authorunicampKurozawa, Louise Emy-
dc.typeArtigopt_BR
dc.titleRotating-pulsed fluidized bed drying of okara: evaluation of process kinetic and nutritive properties of dried productpt_BR
dc.contributor.authorLazarin, Renan Alex-
dc.contributor.authorFalcão, Heloisa Gabriel-
dc.contributor.authorIda, Elza Iouko-
dc.contributor.authorBerteli, Michele Nehemy-
dc.contributor.authorKurozawa, Louise Emy-
dc.subjectIsoflavonaspt_BR
dc.subject.otherlanguageIsoflavonespt_BR
dc.description.abstractOkara is a byproduct of soymilk processing and is rich in fiber and protein. It is underutilized in the food industry as an ingredient owing to its high perishability. The objective of this work was to study the drying of okara in a rotating-pulsed fluidized bed dryer to verify the effect of air temperature (50–90 °C) and frequency of disc rotation (7.5–24.5 Hz) on the inactivation of trypsin inhibitors and the retention of the total phenolic compounds and isoflavones. The drying process was effective in drying this cohesive material. The process conditions exhibited no significant effect on the activity of trypsin inhibitors and content of total isoflavones. However, the content of total phenolic compounds was affected by the air temperature, in which the higher retention occurred at 70 °C and 16 Hz. Regarding the conversion of isoflavone classes, the drying process favored the hydrolysis of malonylglycosides and β-glycosides into aglyconespt_BR
dc.relation.ispartofFood and bioprocess technologypt_BR
dc.publisher.cityNew York, NYpt_BR
dc.publisher.countryEstados Unidospt_BR
dc.publisherSpringerpt_BR
dc.date.issued2020-
dc.date.monthofcirculationSept.pt_BR
dc.language.isoengpt_BR
dc.description.volume13pt_BR
dc.description.firstpage1611pt_BR
dc.description.lastpage1620pt_BR
dc.rightsFechadopt_BR
dc.sourceScopuspt_BR
dc.identifier.issn1935-5130pt_BR
dc.identifier.eissn1935-5149pt_BR
dc.identifier.doi10.1007/s11947-020-02500-2pt_BR
dc.identifier.urlhttps://link.springer.com/article/10.1007%2Fs11947-020-02500-2pt_BR
dc.description.sponsorshipFUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESPpt_BR
dc.description.sponsordocumentnumber17/16835-5pt_BR
dc.date.available2020-11-05T20:57:58Z-
dc.date.accessioned2020-11-05T20:57:58Z-
dc.description.provenanceSubmitted by Thais de Brito Barroso (tbrito@unicamp.br) on 2020-11-05T20:57:58Z No. of bitstreams: 0en
dc.description.provenanceMade available in DSpace on 2020-11-05T20:57:58Z (GMT). No. of bitstreams: 0 Previous issue date: 2020en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/351957-
dc.contributor.departmentSem informaçãopt_BR
dc.contributor.departmentDepartamento de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.subject.keywordSoy pulppt_BR
dc.subject.keywordDryingpt_BR
dc.subject.keywordRotating-pulsed fluidized bed dryerpt_BR
dc.subject.keywordTrypsin inhibitorspt_BR
dc.identifier.source2-s2.0-85088663265pt_BR
dc.creator.orcidSem informaçãopt_BR
dc.creator.orcid0000-0001-9023-4393pt_BR
dc.type.formArtigo original de pesquisapt_BR
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