Results 11 to 20 of about 93,545 (266)

Production technology of soy protein additives for use in meat products [PDF]

E3S Web of Conferences, 2023
Nowadays, the average person's diet does not contain enough foods that are high in readily absorbed proteins. Using cheaper and healthier vegetable proteins in favor of animal proteins is one option to address this issue.
Fatkhullaev Abdunabi, Safarov Askarbek, Atazhanova Anakhon, Nazarov Abdukahhor, Abdumalikov Islom   +4 more
doaj   +1 more source

Properties of wholemeal spelt dough and bread enriched with plant proteins [PDF]

Journal on Processing and Energy in Agriculture, 2015
The aim of this study was to formulate high protein wholemeal spelt bread with addition of soy and pea protein preparations. Substituting wholemeal spelt flour with 11.5% soy protein concentrate and 8 % pea protein isolates are an improvement for dough ...
Šimurina Olivera, Brkljača Jovana, Krulj Jelena, Jambrec Dubravka, Filipčev Bojana, Jevtić-Mučibabić Rada, Pestorić Mladenka   +6 more
doaj  

Soy versus whey protein bars: Effects on exercise training impact on lean body mass and antioxidant status

Nutrition Journal, 2004
Background Although soy protein may have many health benefits derived from its associated antioxidants, many male exercisers avoid soy protein. This is due partly to a popular, but untested notion that in males, soy is inferior to whey in promoting ...
Babaknia Ari, DiSilvestro Robert A, Brown Erin C, Devor Steven T   +3 more
doaj   +1 more source

Effect of Vegetable Protein and Functional Proteins Fortification on the Properties of Kareish Cheeses [PDF]

Journal of Food and Dairy Sciences, 2018
Kareish cheeses made with whey protein concentrate and soy flour was (2%, 3% and 4%), or 1:1% mixing ratio. All The treatments were kept at 4 ° C for 15 days; Cumin was added to fortify   cheese, being made with whey protein concentrate and soy flour (0 ...
A. Mohamed, M. E. Abdel-Aziz, M. Gomaa
doaj   +1 more source

Moving from pork to soy-based meat substitutes: Evaluating environmental impacts in relation to nutritional values

Future Foods, 2022
Meat induces large environmental impact while supplying important nutrients, and meat substitutes are increasingly adopted as direct replacers of meat products. This study assessed the environmental impact of a pork schnitzel and two soy-based schnitzels
Klara Van Mierlo, Louise Baert, Ellen Bracquené, Johan De Tavernier, Annemie Geeraerd   +4 more
doaj   +1 more source

Development of Eco-Friendly Soy Protein Fiber: A Comprehensive Critical Review and Prospects

Fibers
In the first half of the twentieth century, scientific communities worldwide endeavored to diminish dependence on expensive and scarce animal fibers like wool and silk.
Muneeb Tahir, Ang Li, Marguerite Moore, Ericka Ford, Thomas Theyson, Abdel-Fattah M. Seyam   +5 more
doaj   +1 more source

Quality and sensory properties of maize flour cookies enriched with soy protein isolate

Cogent Food & Agriculture, 2017
This study was carried out to assess the quality and sensory properties of maize flour cookies enriched with soy protein isolate with the aim of encouraging the use of soy beans in producing value-added products. Soy protein isolate was produced from soy
S.A.O. Adeyeye, A.O. Adebayo-Oyetoro, S.A. Omoniyi   +2 more
doaj   +1 more source

Current Progress in the Utilization of Soy-Based Emulsifiers in Food Applications—A Review

Foods, 2021
Soy-based emulsifiers are currently extensively studied and applied in the food industry. They are employed for food emulsion stabilization due to their ability to absorb at the oil–water interface.
Lingli Deng
doaj   +1 more source

Karakterisasi hidrolisat protein kedelai hasil hidrolisis menggunakan protease dari tanaman biduri (Calotropis gigantea)

Journal of Biological Researches, 2012
Properties of soy protein hydrolysate produced by protease from biduri plant were studied. The soy protein hydrolysate had different properties due to various concentrations and hydrolysis times of protease from biduri.
Yuli Witono, Aulanni’am Aulanni’am, Achmad Subagio, Simon Bambang Widjanarko   +3 more
doaj   +1 more source

Can organic and transgenic soy be used as a substitute for animal protein by rats?

Brazilian Journal of Medical and Biological Research, 2005
We evaluated the protein quality of organic and transgenic soy fed to rats throughout life. Thirty female Wistar rats were divided into three groups (N = 10): organic soy group (OSG) receiving organic soy-based diet, genetically modified soy group (GMSG)
L.L. Soares, A.M.M. Lucas, G.T. Boaventura   +2 more
doaj   +1 more source