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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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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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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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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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Soy Protein Utilization in Food Systems
1978Soy 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, 2009Progress 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 +6 more
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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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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
2004Soybean-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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