soy‐based yogurtstrainssensory propertiesnutritional propertiessoy isoflavoneequolBACKGROUND Soy protein is the only full plant protein that is comparable to animal protein. Soy whey contains a variety of nutrients including isoflavones and oligosaccharides. Additionally, different strains have profound ...
Antioxidant Properties Soy sauce offers shoyu flavones, a natural antioxidant. These natural antioxidants protect your body from damage caused by free radicals. The antioxidants in soy sauce can reduce the effects of inflammation. Furthermore, results from astudystate that dark soy sauce decreases lipi...
Nutritional, nutraceutical and functional properties of soybeans Suzanne Hendrich, PhD Iowa State University Department of Food Science and Human Nutrition Ames, IA 50011 shendric@iastate.edu Introduction Nutritional effects of soybean oils Soybean proteins and associated constituents: effects on ...
To enhance the value of soybeans in human nutrition and health, a better understanding is needed of the factors that impact the nutrition and health-promoting aspects of soy proteins. This paper discusses the composition in relation to properties of soy proteins. Also described are possible ...
Evaluation of the nutritional composition, sensory and physical properties of a potential weaning food from locally available food materials - breadfruit (... Weaning is the transition from exclusive breastfeeding to family foods and it is usually a period between 6 and 18 or 24 months of age, ...
by-products: Nutritional value, phenolic composition, and bioactive properties Soybeans are key components in vegetable beverage production, generating two by-products: soybean hulls and okara. For every ton of soybeans, 50鈥 80kg of h... RM Spréa,TC Finimundy,RC Calhelha,... - 《Food ...
Y Kobatake,N Matsuno,E Tamura - 《Japanese Journal of Nutrition》 被引量: 0发表: 1964年 Physicochemical and sensory properties of egg curd as affected by raw materials and lecithin An aliquot of lecithin (0.03 g) in raw materials would not influence the composition, texture, color, and sens...
physical propertiessensory characteristicssoy flourThe aim of this study was to assess the effect of soy flour on nutritional, physicochemical, and sensory characteristics of gluten‐free (GF) bread. In this study, corn flour was replaced with soy flour at different levels 5%, 10%, and 15% to...
A rheological study was conducted to determine the functional properties of a hydrocolloidal blend of soybean flour and oat bran, called Soytrim. Soytrim was prepared by thermomechanically processing soybean and oat products. After finding that Soytrim had similar rheological characteristics to coconut...
Biological Properties of VHF‐ and Microwave‐Heated Soybeans Chemical and biochemical analyses revealed that dielectric heating at natural moisture levels should be as efficient as commonly practiced moist "toasting" in improving the nutritional value of soybeans. Trypsin inhibitor activity was reduced ....