Technological characteristics of tofu from soybean coagulated with cardoon flower extract.

The objective of the present study was to develop tofu with soybean-water soluble extract coagulated with cardoon flower (F1) and magnesium chloride (MgCl, F2). The produced tofu was characterized in terms of physical, chemical, microbiological, and sensory properties during 14 days of storage. The yield of F1 was higher ( < 0.

Evaluation of packaging systems with O-absorbers on quality of minimally processed soybean sprouts.

This study evaluated the influence of O-absorbing sachets into different packages polyethylene terephthalate (PET - E1), low density polyethylene (LDPE - E2), and PET/LDPE (E3) on the quality of minimally processed soybean sprouts (MP-sprouts). The MP-sprouts were stored up to 12 days and characterized for physicochemical, microbiological and sensory attributes. The O-absorbing sachet showed changes during exposure to the environment by the formation of amorphous iron hydroxide, which was observed by the analysis of functional groups and XRD.

Influence of volatile and nonvolatile secondary metabolites from soybean pods on feeding and on oviposition behavior of Euschistus heros (Hemiptera: Heteroptera: Pentatomidae).

Identification of chemical compounds extracted from host plants that act as oviposition stimulants for pest insects has gained importance, because of the compounds' potential use in the manipulation of insect behavior in the field. However, for generalist insects, such as phytophagous pentatomids, the chemical basis for the selection of the host is not well-known. Insect response can vary according to the soybean genotypes.

Changes in isoflavone profiles of soybean treated with gamma irradiation.

Soybean is an important Brazilian agricultural commodity that contains a high concentration of isoflavones. Many studies showed that isoflavones are active in the prevention of many human diseases. However, the correct processing techniques used to prepare the soy foodstuffs are important to maintain the active forms.