Results 201 to 210 of about 36,214 (254)

SOYBEAN | Soy-Based Fermented Foods

2004
Soybean-based fermentations were developed in China and East Asia. Most depend on filamentous fungi proteins and carbohydrates and on yeasts and bacteria that produce flavor compounds. Products include those made with whole soybeans, with soy milk extracted from soybeans, and with products that result in soybean pastes and condiments. The microbial and
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Isoflavonoid Content of Hong Kong Soy Foods

Journal of Agricultural and Food Chemistry, 2009
Progress in understanding the effects of dietary soy isoflavones on chronic disease prevention in the Hong Kong Chinese population has been hampered by the lack of a comprehensive soy isoflavone database. In this study, we determined the concentrations and distribution of isoflavones in 47 foods included in a soy food frequency questionnaire by reverse-
Sieu G, Chan, Patricia A, Murphy, Suzanne C, Ho, Nancy, Kreiger, Gerarda, Darlington, Edwin K F, So, Portia Y Y, Chong   +6 more
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Food allergy to egg and soy lecithins

Allergy, 1999
International ...
Palm, M., Moneret-Vautrin, D.A., Kanny, Gisele, Denery Papini, Sandra, Fremont, S.   +4 more
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Bioavailability of soy isoflavones through placental/lactational transfer and soy food

Toxicology and Applied Pharmacology, 2011
Isoflavones are non-nutritive components of soy responsible for estrogenic responses observed in vitro and in experimental animals. Possible beneficial effects (e.g., reduction of serum lipids, increased bone mineral density, relief of hot flashes and other menopausal symptoms, mammary and prostate cancer chemoprevention) in humans have been attributed
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Nutritional Aspects of Second Generation Soy Foods

Journal of Agricultural and Food Chemistry, 2011
Samples of 15 second generation soy-based products (n = 3), commercially available, were analyzed for their protein and isoflavone contents and in vitro antioxidant activity, by means of the Folin-Ciocalteu reducing ability, DPPH radical scavenging capacity, and oxygen radical absorbance capacity.
Marcela Roquim, Alezandro, Daniel, Granato, Franco Maria, Lajolo, Maria Inés, Genovese   +3 more
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Isoflavones in Retail and Institutional Soy Foods

Journal of Agricultural and Food Chemistry, 1999
A national sampling plan was developed to select the most widely used isoflavone-containing foods in the United States. Foods were selected based on their retail volume and sampled in five geographical areas representing seven metropolitan areas. Isoflavones were analyzed from composite samples, raw and cooked, and reported by brand.
P A, Murphy, T, Song, G, Buseman, K, Barua, G R, Beecher, D, Trainer, J, Holden   +6 more
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Food Uses of Soy Protein

1968
Excerpts from the report: Since protein is in short supply in most places in the world, scientists are continually searching for cheaper and better sources of protein. Livestock, fish, and oilseeds are the major high protein sources in the world today. Interest in recent years has centered around protein from soybeans for several reasons.
Eley, Cleveland P., Eley, Cleveland P.
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Soy Protein Utilization in Food Systems

1978
Soy protein products are utilized in food systems as whole beans, flours and grits, concentrates and isolates, and textured products. Soy proteins play a significant role in food systems as a source of supplementary and complementary protein and contribute functional properties such as solubility, water absorption, viscosity, emulsification, texture ...
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Use of soy proteins in baked foods

Journal of the American Oil Chemists' Society, 1979
AbstractTechnology for the utilization of soy products in bakery foods is well established and reasonably simple. We can expect the functional properties and flavor of soy products to be continually improved through major research efforts in the soy industry.
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Soy proteins in foods‐retrospect and prospect

Journal of the American Oil Chemists' Society, 1974
The soybean has been used for food in the Orient for centuries, but the western world has been slow to adopt it. In the last 40 years soybeans have become an important source of protein in poultry and livestock feed. In the last 10 years or so it has been used in foods in increasing amounts to supply low cost high quality protein with important ...
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