Effect of Different Extraction Methods on Yield and
observed depending on the extraction method and Rosa spe-cies. Different constituents of the essential oil of the four Rosa species were determined by using GC listed in Tables 3 and 4. In the rose essential oil extracted through solvent (n-hexane) 13 components were characterized. The major components were citronellol phenyl ethyl alcohol
Chat OnlineProcess Optimization for the Extraction of Polyphenols
Okara can be classified as natural antioxidants as there is a high extraction of total phenolic contents and there are high radical scavenging activities in okara 1 . The various components in
Chat OnlineThe Effect of Okara on the Qualities of Noodle and Steamed
The Effect of Okara on the Qualities of Noodle and Steamed Bread Fei Lu Zhenkun Cui Yang Liu and Bo Li School of Food Science Henan Institute of Science and Technology Xinxiang 453003 China
Chat OnlineEffect of Components Extracted from Okara on the
Mar 12 2007 · To examine the effect of macromolecules okara was extracted by boiling and dialyzed. Viscosity and particulate protein content in soymilk increased as the dialyzed extracts of the okara were added. The breaking stress of tofu was increased by adding the dialyzed extracts but excessive amounts of the extracts resulted in softer tofu.
Chat OnlineYield of Soya Paste (Okara) Influenced by Some Mechanical
constituents of okara are carbohydrate protein lipid and fiber. The nutrient content of okara depends mainly on soymilk processing procedure and the efficiency with which soymilk is extracted from the wet pulp. Also the quantity of okara produced depends on the efficiency of the milling and extraction
Chat OnlineInhibitory effects of essential oil components extracted
Inhibitory effects of essential oil components extracted from celery (Apium graveolens) on the growth of Septoria apiicola causal agent of leaf spot disease A. DONOVAN. Department of Genetics and Microbiology University of Liverpool PO Box 147 Liverpool L69 3BX UK.
Chat OnlineStudy of Formulation and Production of Okara Chili
Okara or soy milk residue is a by-product of the manufacture of soy milk and tofu. Okara contains about 25-27 protein on a dry basis and more than 50 fiber. Nam prik pao is a Thai chili paste that is very popular all over the world. This study substituted okara for shrimp to produce okara nam prik pao chili paste for vegetarians to enhance its nutritional value.
Chat OnlineOkara dietary fiber and hypoglycemic effect of okara foods
Oct 01 2013 · The hypoglycemic effects of these okara foods were evaluated by glycemic index (GI) using in vivo study. The results showed the GI for okara bread okara steamed bread and okara noodle were 49±8 54±2 and 52±14 respectively referring to glucose (GI=100).
Chat OnlineEffect of ultrasound on the extraction of bioactive
The effect of ultrasound on the extraction of bioactive aglycone isoflavones for the valorization of black soybean okara was investigated. A high extraction efficiency for total isoflavones was achieved with the total isoflavones extracted using water being 77.8 of that using 80 methanol as the solvent.
Chat OnlineRecovery of oil components of okara by ethanol-modified
Recovery of the oil components of okara by ethanol-modified supercritical carbon dioxide extraction was investigated at 40-80 degrees C temperature and 12-30 MPa pressure.
Chat OnlineInfluence of okara with varying particle sizes on the
Influence of lyophilized okara with varying particle sizes (250–380 150–180 120–150 and < 75 μm) on the quality of glucono-δ-lactone-induced tofu was investigated. Adding okara significantly (p < 0.05) improved the yield water-holding capacity cooking loss and nutritional value of the conventional tofu. The gel strength and sensory score of the okara-added tofu (OAT) increased
Chat OnlineIntensification of protein extraction from soybean
components from milled soybeans may happen under alkali aqueous conditionsathigh temperature to prepare soybase the soybeanextract furtherprocessed tosoymilk or tofu. Aftertheextraction insoluble ma-terials are removed from the extract typically by decanting and the fi-brous waste stream termed okara is utilised as animal feed (Preece et
Chat OnlineEffect of okara levels on corn grain silage
Effect of okara levels on corn grain silage ABSTRACTWe ensiled different levels of okara and ground corn to evaluate the effects on the fermentative pattern aerobic stability and chemical composition of resulting silages. The experimental design was completely randomized with four replicates per treatment.
Chat OnlineEffect of okara levels on corn grain silage
Effect of okara levels on corn grain silage ABSTRACTWe ensiled different levels of okara and ground corn to evaluate the effects on the fermentative pattern aerobic stability and chemical composition of resulting silages. The experimental design was completely randomized with four replicates per treatment.
Chat OnlineEffect of Components Extracted from Okara on the
Mar 12 2007 · Effect of Components Extracted from Okara on the Physicochemical Properties of Soymilk and Tofu Texture. Kyoko Toda. Author Toda is with National Inst. of Crop Science 2‐1‐18 Kannondai Tsukuba Ibaraki 305‐8518 Japan. Authors Chiba and Ono are with The Graduate School of Agriculture Iwate Univ. 3‐18‐8 Ueda Morioka Iwate 020
Chat OnlineRecovery of oil components of okara by ethanol-modified
Sep 01 2006 · The oil components of okara are thought to have potential applications in cosmetic pharmaceutical and food industry. The aim of this study was to apply scCO 2 technology to extract the oil components from okara. The effects of extraction conditions such as temperature pressure and addition of EtOH as entrainer on the recovery of oil and the
Chat OnlineSeparation of isoflavones from okaraWUR
Fig. 2 Effect of ethanol concentration in water on the extraction yield of isoflavones from okara. The aim of this project is to develop a sustainable cost effective and mild processing method to separate isoflavones from okara to increase the economic potential of the by-product okara. Protein
Chat OnlineProcess Optimization for the Extraction of Polyphenols
Okara can be classified as natural antioxidants as there is a high extraction of total phenolic contents and there are high radical scavenging activities in okara 1 . The various components in
Chat OnlineEffect of the components extracted from the needles of
Effect of the components extracted from the needles of Taxus baccata on protein biosynthesis in a cell-free rat liver system. Sredzińska K(1) Gajko A Gałasiński W Gindzieński A. Author information (1)Department of General and Organic Chemistry Medical Academy Białystok Poland.
Chat OnlineEffect of high-fat diets supplemented with okara soybean
eral components of okara (protein isoflavones or dietary fibre) might contribute to the hypocholesterolaemic effect to evaluate their effects okara ingredients were prepared by deproteinisation (low-protein okara) or solvent extraction (isoflavone-free okara) as described below. Low-protein okara preparation Commercial proteases (Novo
Chat OnlineShelf-stable Dried Okara from the Wet By-products of
Effect of components extracted from okara on the physicochemical properties of soymilk and tofu texture. J Food Sci 72(2) c108-13 TORRES-PEÑARANDA AV REITMEIER CA WILSON LA FEHR WR NARVEL JM. 1998.Sensory characteristics of soymilk and
Chat OnlineBioactive components in vitro digestibility
Okara is a by-product of soymilk production with a rich nutritional profile particularly in proteins fibers lipids and bioactive components. Okara has the potential for value-added production and utilization—choices that at the same time deliver on the promise of increased economic advantages along with a reduction in environmental
Chat OnlineProtective effect of active components extracted from
Protective effect of active components extracted from radix Astragali on human erythrocyte membrane damages caused by reactive oxygen species . Article in Chinese Wang D(1) Shen W Tian Y Sun Z Jiang C Yuan S. Author information (1)Department of Biochemistry General Hospital of PLA Beijing.
Chat OnlineEnzymatic Preparation and Characterization of Soybean
from okara by using Viscozyme L characterize the physicochemical properties as well as antioxidant activity of S0S. The effect of Viscozyme L treatment on the preparation of S0S from okara was researched by orthogonal test. Under the fixed extraction time of 2.5 h and the ratio of okara to water of 1 15 (w/v) the optimal enzymatic preparation
Chat OnlineInhibitory effects of essential oil components extracted
Inhibitory effects of essential oil components extracted from celery (Apium graveolens) on the growth of Septoria apiicola causal agent of leaf spot disease A. DONOVAN. Department of Genetics and Microbiology University of Liverpool PO Box 147 Liverpool L69 3BX UK.
Chat OnlineUtilization of Okara a Byproduct from Soymilk Production
Cheng‐An Yu Chun‐Yao Yang Effect of ultrasound on the extraction of bioactive aglycone isoflavones for the green valorization of black soybean residue (okara) Journal of Food Processing and Preservation 10.1111/jfpp.13944 43 7 (2019).
Chat OnlineEffects of different extraction methods on the properties
Full Article. Effects of Different Extraction Methods on the Properties of Pine Cone Polysaccharides from Pinus koraiensis Qiang Zhao a Jie Qin b Hairong Wang a Jingyu Wang a and Xueming Zhang a In order to realize the resource utilization of the Pinus koraiensis pine cone the polysaccharides were obtained by a traditional hot water extraction process and the optimal extraction
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