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[Dutchsoja, from Japaneseshōyu,soy sauce, from Middle Chinesetsiaŋ` jiw(also the source of Mandarinjiàngyóu) : Middle Chinesetsiaŋ`,soy paste+ Middle Chinesejiw,oil, sauce.] American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Ha...
In the Japanese way of making soy milk, uncookedsoy beansare soaked in water overnight. In the morning they are drained, then mashed with some boiling water, so that they look like gloopy mashed potatoes. More boiling water is added, and the mash is simmered for at least 10 minutes. Th...
Add the remaining soy milk, simmer over low heat to form a soup base and set aside. Add a little oil in a wok, stir-fry the pork belly and pepper over medium heat until half-cooked. Add Japanese Style Sweet Bean Sauce, Japanese Style Sweet Bean Sauce and soy sauce and stir well. ...
To assess the bioavailability of isoflavones, equol producers and non-producers consumed three kinds of soy foods (tofu, fermented soybeans: natto in Japanese, soy milk) and a soy isoflavone supplement containing 75 mg isoflavones together with breakfast. Urine was collected for 24 h, and the ...
Valorization of By‐Products of Milk Fat Processing The salt-tolerant yeasts Zygosaccharomyces rouxii and Candida versatilis are important for the formation of flavour in Japanese soy-sauce processes. In these processes Z.rouxii produces the flavour components ethanol, higher alcohols and... MR Ravindr...
Bacillus firmus NA-1 producing fibrinolytic enzyme was isolated from Japanese traditional fermented soybean (Natto). Seed starter was cultured in 5% soy mi... JH Seo,SP Lee - 《Journal of Medicinal Food》 被引量: 71发表: 2004年 Effects of Bacillus subtilis natto on milk production, rumen fer...
The effect of soy protein with or without isoflavones relative to milk protein on plasma lipids in hypercholesterolemic postmenopausal women. Am J Clin Nutr.2001;73:728-735.http://www.ncbi.nlm.nih.gov/htbin-post/Entrez/query?db=m&form=6&Dopt=r&uid=entrez/query.fcgi?cmd=Retrieve&db=...
The remaining solid portion is the soybean pulp or okara. Soy pulp is used in Chinese and Japanese cooking so save it if you feel being adventurous Lift the edges of the cloth together and squeeze as much soy milk as you can through the cloth into a container. Save the pulp and store ...
Japanese Wafer Biscuit Packing Carton Shape Round Keywords Biscuit Confectionery Cookies Storage Way Dry. Abvoid Sun Usage Snack Time Quality High Qulaity Color Multi-colored Baking process Rolling Taste Sweet Packaging and delivery Selling Units: Single item Single package size: 18X9X14 cm Single gros...