Results 31 to 40 of about 120,868 (300)

Physicochemical properties of instant fried gluten-free noodles incorporating defatted Riceberry bran and soy protein isolate

Brazilian Journal of Food Technology, 2022
Gluten-free foods often lack proteins and fibers. This research investigated the physicochemical properties of gluten-free instant fried noodles incorporating Defatted Riceberry Bran (DRB) and soy protein isolate.
Doungjai Thirathumthavorn, Aissaraporn Sintongtanaput, Sutthaorn Wongpracharat, Piyachat Chai-Uea, Sunsanee Udomrati   +4 more
doaj   +1 more source

Phytoestrogens [PDF]

, 2004
Collectively, plants contain several different families of natural products among which are compounds with weak estrogenic or antiestrogenic activity toward mammals.
Adlercreutz H, Alekel DL, Bhathena SJ, Bielenberg J, Biendl M, Boller B, Dai Q, Day JK, de Kleijn MJJ, den Tonkelaar I, denTonkelaar I, Dewick PM, Ebisawa H, Fritz WA, Guo TL, Hodgson JM, Horn-Ross PL, ILDIS, Kim CS, Lamartiniere CA, Maggiolini M, Maskarinec G, McCann SE, Mentor MR, MerzDemlow BE, Newbold RR, Pan W, Peluso MR, Richard A. Dixon, Seested S, Setchell KDR, Setchell KDR, Setchell KDR, Slavin JL, Stevens JF, Whitten PL, Yanagihara K, Zhang Y   +37 more
core   +1 more source

Identifying the optimal ratio from protein foods for protein and nutrient quality in plant-based meals using a non-linear optimization approach

Frontiers in Nutrition
BackgroundPlant-based diets with reduced animal protein intake are increasingly recommended for health and sustainability reasons that have potential implications for nutrient intake, including protein quality.ObjectiveTo develop a non-linear ...
Maryann R. Rolands, Maryann R. Rolands, Fabio Mainardi, Murielle Bochud, Murielle Bochud, Kim-Anne Lê   +5 more
doaj   +1 more source

Protein Ingredients Control in Gluten Free Products Using SDS-PAGE, Developed Competitive Enzyme Immunoassays and Commercial ELISA Kits. [PDF]

, 2018
Some protein ingredients declared in the label of gluten free products are allergenic proteins (milk, soy and egg).The proper identification of these proteins in food products is important for consumers who have food allergies.
Cagnasso, Carolina Elisa, Cellerino, Karina, Docena, Guillermo H., Ferreyra, Marcela Verónica, Greco, Carola Beatriz, Lopez, Laura Beatriz, Polenta, Gustavo Alberto   +6 more
core   +1 more source

Soy foods, isoflavones, and breast cancer [PDF]

Cancer, 2017
Recent data from Asia and North America indicate that soy foods may decrease the risk of breast cancer and improve the results of treatment in patients with breast cancer. Studying soy foods and isoflavones promises to be an exceptionally fertile area for a wide range of cancer researchers. See also pages 2070–9.
openaire   +2 more sources

Fermented Soy Products: Beneficial Potential in Neurodegenerative Diseases

Foods, 2021
Fermented soybean products, such as cheonggukjang (Japanese natto), doenjang (soy paste), ganjang (soy sauce), and douchi, are widely consumed in East Asian countries and are major sources of bioactive compounds.
Chan Ho Jang, Jisun Oh, Ji Sun Lim, Hyo Jung Kim, Jong-Sang Kim   +4 more
doaj   +1 more source

Quality of High-protein Diet Bar Plus Chia (Salvia hispanica L.) Grain Evaluated Sensorially by Untrained Tasters [PDF]

, 2018
The objective of this study was to develop, analyze composition and evaluate the microbiological and sensory characteristics of high-protein diet bars (PB) with the addition of chia grain (Salvia hispanica L.), partially replacing isolated soy protein ...
Cavenaghi, Daniela Fernanda Lima de Carvalho, de Barros, Wander Miguel, Navalta, James Wilfred, Pereira, Jeann Marcos Nascimento, Silva, Wanessa Costa, Veggi, Natalie, Voltarelli, Fabrício Azevedo   +6 more
core   +5 more sources

Dietary soy and isoflavone intake and mortality in Korean adults: a prospective cohort study

Frontiers in Nutrition
BackgroundThe association between dietary soy and isoflavone intake and mortality remains inconclusive. This study aimed to examine the relationships of dietary intakes of isoflavones, soy protein, and soy foods with all-cause, cancer, and cardiovascular
Sihan Song, Sihan Song, Shinyoung Jun, Hyojee Joung, Jung Eun Lee, Jung Eun Lee   +5 more
doaj   +1 more source

The role of soy in development of breast, ovarian, endometrial and prostate gland cancer

Journal of Education, Health and Sport, 2021
Introduction and purpose Soy as a rich source of isoflavones has become a focus of interest because of its positive health benefits on numerous diseases, particularly hormone-related cancers.
Marcela Maksymowicz, Piotr Machowiec, Natalia Baran, Małgorzata Piekarska   +3 more
doaj   +1 more source

Development of Novel Calibrations for FT-NIR Analysis of Protein, Oil, Carbohydrates and Isoflavones in Foods [PDF]

, 2011
The development of calibration methodology for novel FT-NIRS analysis of soybean-based foods is presented together with high-precision NIRS spectra and composition measurements in terms of proteins, oil and carbohydrates in soybean-based foods/soy foods.&
I Baianu, Jun Guo
core   +1 more source