Quality assessment of soy milk: RR® event traceability, detection of Salmonella enteritidis and sensory analysis.
Quality assessment of soy milk: RR® event traceability, detection of Salmonella enteritidis and sensory analysis.
Author(s): MATOS, A.; DEL AGUILA, E. M.; COSTA, S. D. O.; PENTEADO, A. L.; PENTEADO, M. S.; TORREZAN, R.; DELIZA, R.; OLIVEIRA, E. M. M.; PASCHOALIN, V. M. F.
Summary: The objective of this work was to produce hydrosoluble soybean extract ? soy milk, through the processing of organic, conventional and transgenic ? RR® soybeans and to evaluate the analysis sensory affective of product, the RR® traceability and the microbiological quality through the technique of q-PCR SYBR Green®.
Publication year: 2014
Types of publication: Abstract in annals or event proceedings
Unit: Embrapa Food Technology
Keywords: Análise sensorial, Leite de Soja, Salmonella Enteritidis
Observation
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