Results 191 to 200 of about 37,601 (253)

Increasing the Acceptability of Insect-Based Foods as Future Foods: A Comprehensive Review of Barriers, Strategies, and Pathways to Mainstream Adoption. [PDF]

Compr Rev Food Sci Food Saf
Suarez JMA, Liceaga AM.
europepmc   +1 more source

Plant-based analogues to meat and dairy for sustainable food systems. [PDF]

Proc Nutr Soc
Nájera Espinosa S, Hadida G, Reuzé A, Lindberg L, Green R, Scheelbeek P.   +5 more
europepmc   +1 more source

Soy and the gut microbiome: a bi-directional relationship shaping nutrition and health. [PDF]

Eur J Nutr
Nolan L, O'Toole PW.
europepmc   +1 more source

Textural Optimization of Plant-Based Patties with Textured Fibrous Soy Protein and Konjac Glucomannan: A Response Surface Methodology Approach Targeting Springiness. [PDF]

Foods
Xu H, Liu D, Du W, Hu K, Sun J, Xia Z, Yang Z, Yin Y, Zhu J.   +8 more
europepmc   +1 more source

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Oxalate and Phytate of Soy Foods

Journal of Agricultural and Food Chemistry, 2005
The consumption of foods made from soybeans is increasing because of their desirable nutritional value. However, some soy foods contain high concentrations of oxalate and/or phytate. Oxalate is a component of calcium oxalate kidney stones, whereas phytate is an inhibitor of calcium kidney stone formation.
Al-Wahsh, Ismail, Reddy, Manju, Palmer, Reid, Horner, Harry, Massey, Linda   +4 more
openaire   +3 more sources