Results 201 to 210 of about 37,367 (254)
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Oxalate and Phytate of Soy Foods
Journal of Agricultural and Food Chemistry, 2005The 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 +4 more
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Food allergy to egg and soy lecithins
Allergy, 1999International ...
Palm, M. +4 more
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2004
Soybean originated in China, and it is a dominant source of plant protein for human food and animal feed. As well as traditional food uses (e.g. tofu), soy protein can be processed into texturized vegetable protein. The nutritional quality of soy proteins and oil has to be balanced against antinutritional factors, e.g.
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Soybean originated in China, and it is a dominant source of plant protein for human food and animal feed. As well as traditional food uses (e.g. tofu), soy protein can be processed into texturized vegetable protein. The nutritional quality of soy proteins and oil has to be balanced against antinutritional factors, e.g.
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Soy food consumption and breast cancer
Maturitas, 2013Breast cancer is the most frequently diagnosed cancer in female worldwide and occurs as an interaction of genes and diet. As regards diet numerous studies all over the world have associated the disease with many foods and nutrients including soy and its compounds.
Niki, Mourouti +1 more
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Isoflavones in Retail and Institutional Soy Foods
Journal of Agricultural and Food Chemistry, 1999A 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 +6 more
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Soy Saponins and the Anticancer Effects of Soybeans and Soy-Based Foods
Current Medicinal Chemistry-Anti-Cancer Agents, 2004While the cancer protective effect of soy-based diets has been the subject of numerous studies, the constituents of soy that may give rise to this effect remain elusive. Recent publications describing anticancer activity of crude and purified soybean saponins have sparked a renewed interest in these compounds.
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Analysis of Isoflavones in Soy Foods
Current Protocols in Food Analytical Chemistry, 2003AbstractIncreasing evidence suggests that consumption of soybean products may have a significant impact upon health. The biological activity has been associated, in part, with the presence of isoflavones in soy. Analysis of these bioactive compounds in soybean products is an essential part of any research involving soy isoflavones.
Yu Chu Zhang, Steven J. Schwartz
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Use of soy proteins in baked foods
Journal of the American Oil Chemists' Society, 1979AbstractTechnology 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, 1974The 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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Development of Complimentary Food from Soy Bean and Soy by –Products
Journal of Food Technology & Nutrition Sciences, 2022Shortage of Animal protein has led Researcher to quest for plant protein for children transition to Adult survival. Although total breastfeeding is more convenient and advocated for childhood growth from ages 1 to 6 months. The study aimed to examine the Complimentary foods that was developed from soy bean and soy by –product.
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