Results 251 to 260 of about 41,639 (306)

Hypocholesterolaemic effect of soya

Life Sciences, 1978
Abstract A group of rabbits were given in sequence a laboratory stock diet (I), a semi-purified diet containing 25% casein (II), and a similar diet in which soya bean meal replaced casein (III). On changing from diet I to II, plasma cholesterol rose fourfold after 16 weeks, but fell 50% after 12 weeks on changing from diet II to III.
R, Fumagalli, R, Paoletti, A N, Howard
openaire   +2 more sources

Comparison of the extrusion cooking of a soya isolate and a soya flour

International Journal of Food Science and Technology, 1985
Abstract The effects of barrel temperature, die temperature and moisture content on soya extrusion were investigated using response surface analysis. Seven variables were measured, and a model derived for the effect of temperature and moisture content on pressure.
P R SHEARD, J R MITCHELL, D A LEDWARD
openaire   +1 more source

The use of anti‐soya globulin antisera in investigating soya digestion in vivo

Journal of the Science of Food and Agriculture, 2000
Polyclonal antisera have been developed which recognise the soya globulins glycinin and β-conglycinin. Their binding to proteolysed and processed globulins has been characterised with a view to using the antisera as probes to investigate the fate of soya globulins during digestion.
Perez, M Dolores, Mills, E N Clare, Lambert, Nigel, Johnson, Ian T, Morgan, Michael R A   +4 more
openaire   +2 more sources

Flavobacterium soyae sp. nov., isolated from the rhizosphere of soya bean

International Journal of Systematic and Evolutionary Microbiology, 2022
A Gram-stain-negative, aerobic, rod-shaped bacterium without flagella, designated SCIV07T, was isolated from soya bean rhizosphere soil collected from Bazhong, Sichuan Province, PR China and characterized by using polyphasic taxonomy. Phylogenetic analysis based on 16S rRNA gene sequences showed that strain SCIV07T belonged to the genus
Hui, Zhao, Jie, Pan, Yue, Su, Qihui, Gu, Jumei, Zhang, Xinqiang, Xie, Qingping, Wu   +6 more
openaire   +2 more sources

Paenibacillus soyae sp. nov., isolated from the rhizosphere of soya bean

International Journal of Systematic and Evolutionary Microbiology, 2023
A Gram-positive, facultatively anaerobic, agar-hydrolytic and rod-shaped bacterium with peritrichous flagellation, designated strain SCIV0701T, was isolated from soya bean rhizosphere soil collected from Bazhong, Sichuan Province, PR China and characterized by using polyphasic taxonomy.
Hui, Zhao, Yue, Su, Qihui, Gu, Jumei, Zhang, Xinqiang, Xie, Qingping, Wu   +5 more
openaire   +2 more sources

Soya milk trials

Nursing Standard, 1988
Substituting soya milk for cows' milk in the diets of children under one year old does not reduce the risk of allergic disease, according to the latest in a series of trials on food and allergy.
openaire   +2 more sources

Starches, Soya Flour, Soya Protein

1989
In the confectionery industry, starch has been used for many years, mainly in two ways. First, it is used as a molding medium to make impressions in filled shallow trays, in which liquid confectionery is deposited. Second, starch is used as a gelling agent or stabilizer in many confectionery products.
openaire   +1 more source

A Lipoperoxidase Factor in Soya Extracts

Nature, 1959
MOST studies on lipoxidase have been carried out on material from soya extracts. Lipoxidase catalyses the oxidation of pentadiene fatty acids such as linoleic acid, forming conjugated diene hydroperoxides. Haematin compounds such as haemoglobin, catalase and cytochrome c also catalyse the oxidation of these fatty acids.
J A, BLAIN, E C, STYLES
openaire   +2 more sources

The Amylolytic Enzymes of Soya Bean

Nature, 1949
THE most reliable method for distinguishing quantitatively between the branched and unbranched components of starch has depended upon the degree of hydrolysis to maltose effected by an amylase of the beta-type. The branch points in a ramified structure (amylopectin) represent obstructions which the enzyme cannot surmount in the course of its normal ...
S, PEAT, W J, WHELAN, S J, PIRT
openaire   +2 more sources

Acceptance of a Soya Food by Infants

Archives of Pediatrics & Adolescent Medicine, 1959
From October, 1955, to May, 1957, an investigation of a new protein food for infants was undertaken. Because of the paucity of published information of attempts to evaluate the acceptance of infant solid foods, it was thought of interest to report such an appraisal.
openaire   +2 more sources