Results 251 to 260 of about 213,109 (309)
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JAMA, 1982
To the Editor.— In the report by Check entitled "Switch to Soy Protein for Boring but Healthful Diet" (1982; 247:3045) in the MEDICAL NEWS section, I would like to point out that a soy diet does not have to be boring. As the nutritionist for the metabolic study described, I developed four different menus for each of the three diets tested.
M L, Johnston, S J, Ritchey
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To the Editor.— In the report by Check entitled "Switch to Soy Protein for Boring but Healthful Diet" (1982; 247:3045) in the MEDICAL NEWS section, I would like to point out that a soy diet does not have to be boring. As the nutritionist for the metabolic study described, I developed four different menus for each of the three diets tested.
M L, Johnston, S J, Ritchey
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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
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In the ever-evolving landscape of materials science, the pursuit of sustainable and high-performance materials has led to a renewed interest in biopolymer composites. These materials, which blend the natural advantages of biopolymers with the enhanced properties of composite structures, present a promising frontier for innovation across various ...
Agnihotri, Laxmi, Singh, Sushma
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Agnihotri, Laxmi, Singh, Sushma
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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
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Soy protein–nanocellulose composite aerogels
Cellulose, 2013Organic aerogels based on two important and widely abundant renewable resources, soy proteins (SP) and nanofibrillar cellulose (NFC) are developed from precursor aqueous dispersions and a facile method conducive of channel- and defect-free systems after cooling and freeze-drying cycles that yielded apparent densities on the order of 0.1 g/cm3.
Julio C. Arboleda +5 more
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Micrometer-Sized Fibrillar Protein Aggregates from Soy Glycinin and Soy Protein Isolate
Journal of Agricultural and Food Chemistry, 2007Long, fibrillar semiflexible aggregates were formed from soy glycinin and soy protein isolate (SPI) when heated at 85 degrees C and pH 2. Transmission electron microscopy analysis showed that the contour length of the fibrils was approximately 1 microm, the persistence length 2.3 microm, and the thickness a few nanometers.
Akkermans, C. +6 more
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Effects of Soy Hull Flour on Soy Proteins Emulsions
Journal of Food Science, 1988ABSTRACT Soy hull flour (SHF) was added to a soy protein solution (100 mg/.50 mL D.W.) to determine the effects of the SHF on the characteristics of the soy protein emulsion. A greater amount of oil was emulsified in the presence of SHF at pHs above 4.5.
HEA‐RAN LEE ASHRAF, HEA‐RYONG LEE
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Journal of the American Oil Chemists' Society, 1986
AbstractHeat‐induced protein gels are of importance for the structure and properties of many food products. Gel formation is a complex process which often involves several reactions such as denaturation, dissociation‐association, and aggregation. The kinetics of the reactions involved will determine the type of structure formed.
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AbstractHeat‐induced protein gels are of importance for the structure and properties of many food products. Gel formation is a complex process which often involves several reactions such as denaturation, dissociation‐association, and aggregation. The kinetics of the reactions involved will determine the type of structure formed.
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Enzymatically modified Soy Protein
Journal of Thermal Analysis and Calorimetry, 2004Optimum temperature and pH for the isolation of soy protein isolate (SPI) from soy protein concentrate (SPC) were established. Enzymatic hydrolysis of SPI with enzymes of different specificities such as trypsin, chymotrypsin, papain and urease was carried out and the products of hydrolysis were characterized by molecular mass determination [sodium ...
R. Kumar +3 more
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Current Opinion in Lipidology, 1996
Evidence exists indicating that substitution of soy for animal protein reduces both total ahd LDL-cholesterol concentrations in humans. There are a number of biologically active compounds associated with soy protein; however, the precise mechanism and the component(s) of soy responsible have not been fully established.
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Evidence exists indicating that substitution of soy for animal protein reduces both total ahd LDL-cholesterol concentrations in humans. There are a number of biologically active compounds associated with soy protein; however, the precise mechanism and the component(s) of soy responsible have not been fully established.
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