Results 101 to 110 of about 180,513 (229)

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
core   +1 more source

Increasing the bioavailability of soy isoflavones using lactic acid bacteria

, 2013
Interest in soybeans and soy-based products has grown significantly in the last decade due to their reported nutritional and health-promoting benefits.
Savoy, Graciela, Leblanc, Jean Guy Joseph, Garro, Marisa Selva, Marazza, José Antonio   +3 more
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Perceived Health Benefits and Soy Consumption Behavior: Two-Stage Decision Model Approach

A two-stage decision model is developed to assess the effect of perceived soy health benefits on consumers' decisions with respect to soy food. The first stage captures whether or not to consume soy food, while the second stage reflects how often to ...
Balasubramanian, Siva K., Rimal, Arbindra, Moon, Wanki   +2 more
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Soy Proteins as Potential Source of Active Peptides of Nutraceutical Significance

, 2017
Soy bean is a well-recognized food item that is consumed all over the world. Nutritionally, soybean proteins contain a complete range of essential amino acids that make them comparable to other proteins from animal and plant sources. Hence the reason for
Reddy, Narsimha (R8453), Salampessy, Junus (R18986), Junus Salampessy, Narsimha Reddy   +3 more
core   +1 more source

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

Dynamic Economic Relationships Among U.S. Soy Product Markets: Using a Cointegrated Vector Autoregression Approach with Directed Acyclic Graphs

This paper applies a combined methodology of a recently developed directed acyclic graph (DAG) analysis with Johansen and Juselius' methods of the cointegrated vector autoregression (VAR) model to a monthly U.S.
Rogowsky, Robert A., Babula, Ronald A., Bessler, David A.   +2 more
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Relationship of Sensory Profile and Physicochemical Properties of Indonesian Sweet Soy Sauces

, 2011
Kecap merupakan salah satu produk fermentasi yang banyak dikonsumsi oleh masyarakat Asia dan popularitasnya sudah mencapai masyarakat Eropa. Dalam perkembangannya di Indonesia, kecap dikenal sebagai kecap asin dan kecap manis.
Regiyana, Yane
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An Assessment of the India Soy Protein Market

This research is a first step in determining India's future need for soy-based protein products. The objective of this study is to determine India's protein demand over the next ten years. Then, using the per capita protein demand derived from this study,
Brinker, Adam J., Boessen, Christian R., Parcell, Joseph L.   +2 more
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Soyfood Consumption Patterns: Effects of Product Attributes and Household Characteristics

Effects of perceived attributes of soyfoods on the consumption patterns for six different soyfood products are evaluated. Perceived attributes include convenience, health benefits, and taste.
Balasubramanian, Siva K., Rimal, Arbindra, Moon, Wanki   +2 more
core  

Single ingestion of soy β-conglycinin induces increased postprandial circulating FGF21 levels exerting beneficial health effects

, 2016
Soy protein β-conglycinin has serum lipid-lowering and anti-obesity effects. We showed that single ingestion of β-conglycinin after fasting alters gene expression in mouse liver.
Inoue Hiroyasu, Oikawa Akira, Shimizu Makoto, Inoue Jun, Hashidume Tsutomu, Tanaka Tomohiro, Nakata Rieko, Itoh Nobuyuki, Sato Ryuichiro, Kato Asuka, Nakai Yuji, Miyoshi Shoko   +11 more
core   +1 more source