Research Progress in Effect of Freezing Treatment on Gelation and Emulsification Properties of Soy Protein and Improvement of Its Freezing Stability [PDF]
Shipin KexueSoy protein, as one of the major plant proteins, has good functional properties such as solubility, emulsification and gelation properties. Freezing, as one of the effective ways to extend the storage period of products, is widely used in the food and ...
ZHU Xiuqing, SONG Yihan, GUO Ruqi, ZHU Ying, HUANG Yuyang, LIU Linlin
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Fermented soybean foods and diabetes
Journal of Diabetes Investigation, 2023 The number of patients with type 2 diabetes mellitus is increasing, and its prevention and management are important. One of the factors contributing to the increased incidence of type 2 diabetes mellitus is the change in dietary habits, including a ...
Yoshitaka Hashimoto +2 more
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Effects of a Portfolio-Mediterranean Diet and a Mediterranean Diet with or without a Sterol-Enriched Yogurt in Individuals with Hypercholesterolemia [PDF]
Endocrinology and Metabolism, 2020 Background A growing number of functional foods have been proposed to reduce cholesterol levels and the Portfolio Diet, which includes a combination of plant sterols, fibres, nuts, and soy protein, reduces low density lipoprotein cholesterol (LDL-C) from
Yvelise Ferro +11 more
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Acceptability of new formulations of Corn-Soy Blends and Lipid-based Nutrient Supplements in Province du Passoré, Burkina Faso [PDF]
, 2015 The objective of this study was to evaluate the acceptability of new formulations of six corn-soy blended flours (CSB) and six lipid-based nutrient supplements (LNS) with different quantities of milk and qualities of soy to be used for the treatment of ...
Christensen, V B +8 more
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Soy foods have low glycemic and insulin response indices in normal weight subjects
Nutrition Journal, 2006 Background Foods with a low glycemic index (GI) may provide a variety of health benefits. The objective of the present study was to measure the GI and insulin index (II) of select soy foods.
Tabor Aaron, Henley EC, Blair Robert M
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NIR Calibrations for Soybean Seeds and Soy Food Composition Analysis: Total Carbohydrates, Oil, Proteins and Water Contents [v.2] [PDF]
, 2011 Conventional chemical analysis techniques are expensive, time consuming, and often destructive. The non-invasive Near Infrared (NIR) technology was introduced over the last decades for wide-scale, inexpensive chemical analysis of food and crop seed ...
Doina M. Costescu +4 more
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Introduction of Potentially Allergenic Foods in the Infant's Diet during the First Year of Life in Five European Countries [PDF]
, 2011 Background: Little information is available on infants' age at first introduction of potentially allergenic foods as part of complementary feeding.
Grote, Veit +7 more
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Microbial Cell Factories, 2019 Background Many fermented foods and beverages are produced through the action of complex microbial communities. Synthetic biology approaches offer the ability to genetically engineer these communities to improve the properties of these fermented foods ...
Rachatida Det-udom +5 more
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Inflammatory markers in a 2-year soy intervention among premenopausal women
Journal of Inflammation, 2009 Background Epidemiologic evidence supports a role of soy foods in breast cancer etiology. Because chronic inflammation appears to be a critical component in carcinogenesis, we examined the potential anti-inflammatory effects of soy foods.
Franke Adrian A +3 more
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Fermented beverages with health-promoting potential: Past and future perspectives [PDF]
, 2014 peer-reviewedFermentation is an ancient form of food preservation, which also improves the nutritional content of foods. In many regions of the world, fermented beverages have become known for their health-promoting attributes.
Cotter, Paul D. +3 more
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