Results 31 to 40 of about 128,325 (164)
Health and functional advantages of cheese containing soy protein and soybean-derived casein
Frontiers in Plant ScienceThe global food system faces a challenge of sustainably producing enough food, and especially protein, to meet the needs of a growing global population.
Mark Messina, Virginia Messina
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Nueva Revista de Filología Hispánica (NRFH), 2017 En este número no se incluyeron resúmenes ni palabras clave.
openaire +2 more sources
Cuadernos Judaicos, 2018 El presente artículo recorre la obra de Isaac Goldemberg, específicamente su texto el Libro de reclamaciones, y cómo éste transita entre el judaísmo y la vida cotidiana de Perú, entre la mitología judía y la cristiana.
openaire +3 more sources
Soy Intake and Risk of Type 2 Diabetes Among Japanese Men and Women: JACC Study
Frontiers in Nutrition, 2022 The evidence on the protective effects of soy foods against type 2 diabetes has been inconsistent. We thought to examine the association between the dietary intakes of soy and the risk of diabetes in a prospective study encompassing 21,925 healthy ...
Fangyu Yan +7 more
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Intake of Soy, Soy Isoflavones and Soy Protein and Risk of Cancer Incidence and Mortality
Frontiers in Nutrition, 2022 Background and AimsAssociations between soy intake and risk of cancer have been evaluated in prospective observational studies with inconsistent results.
Yahui Fan +15 more
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Chemometrics Study to Understand the Interaction of Starch–Protein Mixtures and Food Texture
Journal of Chemometrics, Volume 39, Issue 11, November 2025.ABSTRACT Interactions that happen in the ingredients during the industrial process of food products, mainly in starch–protein systems, interfere directly with their typical characteristics. To investigate the effects of the individual components on textural properties blends with different soy protein isolate/gluten/starch ratios were studied.
Liziane Dantas Lacerda +3 more
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Food Frontiers, Volume 6, Issue 6, Page 3137-3153, November 2025.Transcriptomics revealed the metabolism of Lactiplantibacillus plantarum during soy milk fermentation. The fermentation of soy milk released aroma compounds and health‐beneficial metabolites. ABSTRACT The fermentation of plant‐based beverages, such as organic and locally produced soy juice (SJ), offers a sustainable way to develop dairy alternatives ...
Olivier Harlé +8 more
wiley +1 more source
Optimization of the quantity of protein components in the high-protein instant porridge [PDF]
Food and Feed Research, 2015 Different types of instant porridges have become a popular choice for breakfast, and it is known that breakfast is an important meal for daily appetite control.
Šimurina Olivera D. +6 more
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Advanced Energy and Sustainability Research, Volume 6, Issue 9, September 2025.The study finds that mulch films made with poly(butylene adipate‐co‐terephthalate)/poly(lactic acid) and 10% soy waste degrade faster than those without soy. Plants grown with the soy‐containing films are 49% taller, suggesting that the soy acts as a biostimulant.
Kerry Candlen +8 more
wiley +1 more source
Sustainable Food Proteins, Volume 3, Issue 3, September 2025.Assessing the suitability of mung bean, cowpea, and soy for plant‐based meat alternatives through physiochemical, functional, structural, thermal, pasting properties and nutritional analysis. ABSTRACT With the growing global population, there is an increasing need to explore alternative protein sources to meet the rising demand.
Malsha Dinali +6 more
wiley +1 more source