Results 91 to 100 of about 209,855 (221)

Influence of soy fortification on microbial diversity during cassava fermentation and subsequent physicochemical characteristics of garri [PDF]

, 2017
This study investigated the influence of the addition of soy products on the microbiology, nutritional and physico-chemical characteristics of garri, a fermented cassava product. Malted soy flour (MSF) and soy protein (SP) were separately added (12% w/w)
Oranusi, S., Labia Irene Ivette Ouoba, Anyogu, A., Obioha, Promiselynda, Aririatu, Lawrence, Oranusi, Solomon, Solomon Oranusi, Obioha, P., Ahaotu, N.N., Sutherland, P., Vincent Ifeanyi Ibekwe, Ndidiamaka Nnenaya Ahaotu, Ibekwe, V., Aririatu, L., Promiselynda Obioha, Lawrence Aririatu, Jane P. Sutherland, Sutherland, Jane P., Ibekwe, Vincent Ifeanyi, Amarachukwu Anyogu, Anyogu, Amarachukwu, Ahaotu, Ndidiamaka Nnenaya, Ouoba, L., Ouoba, Labia Irene Ivette   +23 more
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Assessment of the Microbiological Quality of Soy Cold Cuts

Scientific Journal of Gdynia Maritime University, 2019
Soy products can make a good alternative to meat due to the absence of cholesterol, a more advantageous ratio of polyunsaturated to saturated acids, and a high content of full-value protein and dietary fibre.
Anita Kukułowicz, Patrycja Kornaga
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Zapping: Yo soy quien soy

, 2005
Videoclip de la canción "Yo soy quien soy" de la banda de rock uruguaya ...
Hernández Clavijo, Nathalie Rosmary
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Soy-Based Tempeh as a Functional Food: Evidence for Human Health and Future Perspective

Frontiers in Bioscience-Elite
Tempeh is an Indonesian traditional food made from fermented soybeans, which offers wide culinary use in East Asian countries. Similar to all fermented foods, its preparation offers the purpose of food preservation.
Gianluca Rizzo
doaj   +1 more source

Soy protein with and without isoflavones fails to substantially increase postprandial antioxidant capacity [PDF]

, 2010
[[abstract]]Five methods for the assessment of antioxidant capacity [whole plasma conjugated diene formation, low-density lipoprotein oxidation susceptibility, ferric-reducing ability of plasma, oxygen radical absorbance capacity and perchloric-acid ...
K. M. Heneman;H. C. Chang;R.L. Prior;F.M. Steinberg.
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Desalination of soy sauce by nanofiltration

, 2009
Soy sauce is a traditional Chinese food condiment, normally containing a high concentration of sodium chloride (NaCl, 18-20%, w/v). To meet people's demand for healthy foods, part of NaCl needs to be removed from the raw soy sauce.
Wan, YH, Ding, Luhui, Chen, Xiangrong, Wan, Yinhua, Luo, Jianquan   +4 more
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The comparative advantage of dryland soybean production in Brits, North West [PDF]

The effect of policy on the South African soybean industry is analysed, using the policy analysis matrix. The absence of effective protection from cheap imports of soy-cake and -oil, as well as the ineffectiveness of the processing industry, lead to ...
van Schalkwyk, Herman D., du Plessis, J.H., Gronum, C.F.   +2 more
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Soy-Protein-Based Nanofabrics for Highly Efficient and Multifunctional Air Filtration

, 2016
Proteins are well-known by their numerous active functional groups along the polypeptide chain. The variety of functional groups of proteins provides a great potential for proteins to interact with airborne pollutants with varying surface properties ...
Yu Wang (12152), Kyle S. Johnson (2898755), Wei-Hong Zhong (1475677), Keshava Bhamidipaty (2898752), Hamid Souzandeh (2898758)   +4 more
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Kerjasama UUM-Soy & World perkukuh penyelidikan

, 2015
KUBANG PASU 3 Nov. - Universiti Utara Malaysia (UUM) terus mengukuhkan kedudukan di peringkat antarabangsa apabila memeterai Memorandum Persefahaman (MoU) dengan syarikat gergasi Jepun, Soy & World Inc.
Utusan, Malaysia
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Culinary Properties of Raw Soy Sauce When Cooking Rice Gruel [PDF]

We investigated the possibility and suitability of raw soy sauce for cooking with heat processed. We focused on starch-degrading enzymes like amylase in raw soy sauce and studied impacts of foodstuffs.
安藤,真美, 北尾,悟
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