Results 201 to 210 of about 93,545 (266)
Modification of nanocellulose filler via amination and subsequent grafting of gallic acid for enhancing the performance of biodegradable soy protein films in banana packaging. [PDF]
Food Chem XZhu Y +7 more
europepmc +1 more source
Multi-Mycotoxin Quantification in Soy Protein Powders, Soymilk, Soybeans (<i>Glycine max</i>) and Other Legumes Using a New Targeted Differential Ion Mobility LCMS Method. [PDF]
J Agric Food ChemShu W +9 more
europepmc +1 more source
Some of the next articles are maybe not open access.
Related searches:
Related searches:
Journal of Agricultural and Food Chemistry, 2002
Proteins of soybeans (Glycine max) are widely used in animal and human nutrition. In addition to the bulk of the seed storage proteins, which are classified as albumins and globulins, approximately 6% of soybean proteins are classified as inhibitors of trypsin and chymotrypsin and approximately 0.5% are sugar-binding lectins.
David L, Brandon, Mendel, Friedman
openaire +2 more sources
Proteins of soybeans (Glycine max) are widely used in animal and human nutrition. In addition to the bulk of the seed storage proteins, which are classified as albumins and globulins, approximately 6% of soybean proteins are classified as inhibitors of trypsin and chymotrypsin and approximately 0.5% are sugar-binding lectins.
David L, Brandon, Mendel, Friedman
openaire +2 more sources
Detection of Soy Protein in Soy Lecithin, Margarine and, Occasionally, Soy Oil
International Archives of Allergy and Applied Immunology, 2009Samples of soy lecithin, soy oil and margarine were tested for the presence of soy proteins by an inhibition technique using ELISA. All but one of the soy lecithin samples contained soy protein, as did some of the soy oil and margarine samples. The positive margarines contained only about 25% as much soy protein as the soy lecithin preparations.
O, Porras +3 more
openaire +2 more sources
2016
Soy protein products such as flour, concentrates and isolates are used in the food industry because of their functionality, nutritional value and low cost. This chapter presents an overview current knowledge of soy proteins, manufacture processes and modifications. The health benefits attributed to soy proteins are alsodiscussed.
Rodrigues, Célia Fortuna +1 more
openaire +2 more sources
Soy protein products such as flour, concentrates and isolates are used in the food industry because of their functionality, nutritional value and low cost. This chapter presents an overview current knowledge of soy proteins, manufacture processes and modifications. The health benefits attributed to soy proteins are alsodiscussed.
Rodrigues, Célia Fortuna +1 more
openaire +2 more sources
The Journal of Perinatal Education, 2003
Soy protein comes from soybeans and offers multiple health benefits, some of which are just beginning to be discovered. This column reviews the health benefits of soy products with a special focus on women and children’s health. To date, little has been written or researched that is directly related to perinatal health.
openaire +2 more sources
Soy protein comes from soybeans and offers multiple health benefits, some of which are just beginning to be discovered. This column reviews the health benefits of soy products with a special focus on women and children’s health. To date, little has been written or researched that is directly related to perinatal health.
openaire +2 more sources
Nutritional benefits of soy protein and soy fiber
Journal of the American Dietetic Association, 1991Soy protein and soy fiber are common ingredients in many foodstuffs. Various kinds of soy protein, including soy flour, soy-protein concentrate, and isolated soy protein, are currently used in human foods. Soy proteins are used in infant formulas and enteral nutrition products, as ingredients in meat products, and as protein supplements. Although it is
openaire +2 more sources
Soy proteins and cardiovascular disease
Current Atherosclerosis Reports, 2001The soybean diet is the most potent dietary tool for hypercholesterolemia. The United States Food and Drug Administration recently approved the health claim for its role in reducing the risk of coronary disease. The hypocholesterolemic effect is directly correlated to the patient's cholesterolemia, with minimal or no reductions occurring at cholesterol
C. Sirtori, M.R. Lovati
openaire +2 more sources
Soy Protein in the Management of Hyperlipidemia
The Annals of Pharmacotherapy, 2000OBJECTIVE: To review the effects of soy on blood lipids and to provide guidance on the clinical relevance of soy's health effects with respect to hyperlipidemia. DATA SOURCES: Clinical literature accessed through MEDLINE and EMBASE ...
R L, Costa, M A, Summa
openaire +2 more sources
Role of soy isoflavones in the hypotriglyceridemic effect of soy protein in the rat
The Journal of Nutritional Biochemistry, 2002The present study was undertaken to determine whether isoflavones present in soy protein isolate contribute to the triglyceride-lowering effect of the protein relative to casein. Plasma triglyceride concentrations, their secretion rate into blood circulation, and post-heparin plasma lipoprotein lipase activity (a major determinant of intravascular ...
Isabelle, Demonty +3 more
openaire +2 more sources