Results 211 to 220 of about 37,367 (254)

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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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 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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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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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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Soy proteins for foods centering around soy sauce and tofu

Journal of the American Oil Chemists' Society, 1981
AbstractIn 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.
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A systematic review on the flavor of soy‐based fermented foods: Core fermentation microbiome, multisensory flavor substances, key enzymes, and metabolic pathways

Comprehensive Reviews in Food Science and Food Safety, 2023
Feiyu An, Junrui Wu, Yunzi Feng
exaly  

Soy foods

Journal of Renal Nutrition, 2001
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Current perspectives on the anti-inflammatory potential of fermented soy foods

Food Research International, 2022
Sanjib Sarkar, Sawlang Borsingh Wann, Jatin Kalita   +2 more
exaly  

Perspective: Soy-based Meat and Dairy Alternatives, Despite Classification as Ultra-processed Foods, Deliver High-quality Nutrition on Par with Unprocessed or Minimally Processed Animal-based Counterparts

Advances in Nutrition, 2022
Mark Messina, John L Sievenpiper, John W Erdman   +2 more
exaly