Results 211 to 220 of about 36,214 (254)
Some of the next articles are maybe not open access.
Soy proteins for foods centering around soy sauce and tofu
Journal of the American Oil Chemists' Society, 1981AbstractIn the Orient, soy proteins have been used for human consumption for centuries, during which various kinds of unique soy protein foods have been established. Some of these products, such as tofu, have a bland flavor, but there are also those products having a distinctive flavor and an aroma like fermented soy sauce.
openaire +1 more source
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.
openaire +2 more sources
International programs utilizing soy foods: The world food program
Journal of the American Oil Chemists' Society, 1974The World Food Program was set up 10 years ago by the United Nations and Food and Agriculture Organization as a multilateral agency to provide food aid where needed. Soy products in the form of corn‐soy milk and wheat‐soy blend are playing increasing roles in this program described in this paper.
openaire +1 more source
Fermented foods and gastrointestinal health: underlying mechanisms
Nature Reviews Gastroenterology and Hepatology, 2023Arghya Mukherjee +2 more
exaly
Fermented foods in a global age: East meets West
Comprehensive Reviews in Food Science and Food Safety, 2020Jyoti Prakash Tamang +2 more
exaly