Author information 1.Introduction 2.Production and nutritional value of soybean 3.Conclusion References REGISTER TO DOWNLOAD FOR FREE Share Cite View Book Chapters Publish with IntechOpen Next chapter Soy as a Functional Food By Jocelem Mastrodi Salgado and Carlos M. Donado-Pestana 4,345 do...
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(2). These daily vitamin gummies are pectin based, gluten free and aspartame free with no artificial flavors, no high fructose corn syrup and no synthetic dyes - color derived from natural source. These sugar free (1) vitamins for women & vitamins for men come in a tasty str...
which are of major importance in the nutrition of humanity. Despite the decreasing consumption of cereals in the highly developed industrial countries, the daily 150 – 500 g of bread-consumption, falling to the share of one person, is in itself already ...
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Animal proteins score higher on protein content, digestibility, net protein utilization, biological value, and on the protein digestibility-corrected amino acid score that accounts for human amino acid requirements (PDCAAS), and the digestible indispensable amino acid score that incorporates information on...
Despite their sugar content, bananas have a low glycemic index (GI) value of 51. (Glycemic index is a measure of how fast a food causes your blood sugar to rise.) Theirfiber– which helps with digestion – is the reason for this. Bananas contain a type of fiber called pectin, which ...
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>Click here to get more information Function & Application Function:1. Prevent high blood pressure2. Prevent constipation3. Inhibit elevated blood sugar4. Prevent hyperlipidemiaApplication:1.Food Industry: food for diabetics , diet food, healthy funct...
Fig. 1. General workflow followed for the lupin-enriched yogurt production. Table 1. Nutritional information of lupin flour. Energy/NutrientIn 100 g of the product Energy (kcal) 358 Total fat (g) 12 Saturated fat acids (g) 1.5 Carbohydrates (g) 9.0 Fiber (g) 27 Protein (g) 40 Source...