Cargando…

Evaluation of a low-resource soy protein production method and its products

INTRODUCTION: One key approach to achieve zero hunger in Sub-Saharan Africa (SSA) is to develop sustainable, affordable, and green technologies to process nutritious food products from locally available sources. Soybeans are an inexpensive source of high-quality protein that may help reduce undernut...

Descripción completa

Detalles Bibliográficos
Autores principales:	Gulkirpik, Ece, Donnelly, Annette, Nowakunda, Kephas, Liu, Keshun, Andrade Laborde, Juan E.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Frontiers Media S.A. 2023
Materias:	Nutrition
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10157185/ https://www.ncbi.nlm.nih.gov/pubmed/37153907 http://dx.doi.org/10.3389/fnut.2023.1067621

Ejemplares similares

Evaluation of Oxidative Stability of Full Fat Soybean Flour in Storage and Sensory Quality of Tuo Zaafi-Enriched with Soy Flour as Influenced by Traditional Processing Methods
por: Gulkirpik, Ece, et al.
Publicado: (2021)

Pressurized natural deep eutectic solvents: An alternative approach to agro-soy by-products
por: Bragagnolo, Felipe Sanchez, et al.
Publicado: (2022)

Intake of Soy, Soy Isoflavones and Soy Protein and Risk of Cancer Incidence and Mortality
por: Fan, Yahui, et al.
Publicado: (2022)

Editorial: The role of soy in human health and disease
por: Lombardo, Mauro, et al.
Publicado: (2023)

Soy-Based Infant Formula: Are Phyto-Oestrogens Still in Doubt?
por: Testa, Ilaria, et al.
Publicado: (2018)

The health effects of soy: A reference guide for health professionals
por: Messina, Mark, et al.
Publicado: (2022)

Protein quality of soy and the effect of processing: A quantitative review
por: van den Berg, Lisa A., et al.
Publicado: (2022)

The Effect of Glycosylated Soy Protein Isolate on the Stability of Lutein and Their Interaction Characteristics
por: Wang, Xia, et al.
Publicado: (2022)

Enzymatic Synthesis of Diacylglycerol-Enriched Oil by Two-Step Vacuum-Mediated Conversion of Fatty Acid Ethyl Ester and Fatty Acid From Soy Sauce By-Product Oil as Lipid-Lowering Functional Oil
por: Feng, Konglong, et al.
Publicado: (2022)

Soy-Based Therapeutic Baby Formulas: Testable Hypotheses Regarding the Pros and Cons
por: Westmark, Cara J.
Publicado: (2017)

Effect of Green Tea Extract and Soy Isoflavones on the Pharmacokinetics of Rosuvastatin in Healthy Volunteers
por: Zeng, Weiwei, et al.
Publicado: (2022)

Applications of Non-invasive and Novel Methods of Low-Field Nuclear Magnetic Resonance and Magnetic Resonance Imaging in Aquatic Products
por: Wang, Xin-Yun, et al.
Publicado: (2021)

Soy consumption and serum uric acid levels: A systematic review and meta-analysis
por: Duan, Ying, et al.
Publicado: (2022)

Effect of Maltodextrin and Soy Protein Isolate on the Physicochemical and Flow Properties of Button Mushroom Powder
por: Shams, Rafeeya, et al.
Publicado: (2022)

Calcium-binding properties, stability, and osteogenic ability of phosphorylated soy peptide-calcium chelate
por: Kong, Xiao, et al.
Publicado: (2023)

Aflatoxin tests in herbal products and its quantification: Latest updates
por: Victor Jeyaraj, Simon Vienoth, et al.
Publicado: (2022)

Production of a New Plant-Based Milk from Adenanthera pavonina Seed and Evaluation of Its Nutritional and Health Benefits
por: Afolabi, Israel Sunmola, et al.
Publicado: (2018)

Soy Intake and Risk of Type 2 Diabetes Among Japanese Men and Women: JACC Study
por: Yan, Fangyu, et al.
Publicado: (2022)

Soy Protein Alleviates Malnutrition in Weaning Rats by Regulating Gut Microbiota Composition and Serum Metabolites
por: Wei, Zuchen, et al.
Publicado: (2021)

Metagenomic and metaproteomic analyses of microbial amino acid metabolism during Cantonese soy sauce fermentation
por: Chen, Cong, et al.
Publicado: (2023)

Diet Containing Soy Protein Concentrate With Low and High Isoflavones for 9 Weeks Protects Against Non-alcoholic Fatty Liver Steatosis Using Obese Zucker Rats
por: Hakkak, Reza, et al.
Publicado: (2022)

Are Soy Products Effective in DMD?
por: Winder, Steve J, et al.
Publicado: (2018)

Fructose metabolism and its role in pig production: A mini-review
por: Xie, Jiahao, et al.
Publicado: (2022)

Microbial diversity of meat products under spoilage and its controlling approaches
por: Zhu, Yanli, et al.
Publicado: (2022)

Editorial: Innovative high value-added processing of soybean and its by-products
por: Lyu, Bo, et al.
Publicado: (2023)

Effect of octenyl succinic anhydride modified starch on soy protein-polyphenol binary covalently linked complexes
por: Dong, Die, et al.
Publicado: (2023)

Development, characterization and in vivo zinc absorption capacity of a novel soy meal hydrolysate-zinc complexes
por: Wang, Rongxin, et al.
Publicado: (2023)

A taste of things to come: Effect of temporal order of information and product experience on evaluation of healthy and sustainable plant-based products
por: Banovic, Marija, et al.
Publicado: (2022)

A low carbohydrate diet high in fish oil and soy protein delays inflammation, hematopoietic stem cell depletion, and mortality in miR-146a knock-out mice
por: Elisia, Ingrid, et al.
Publicado: (2022)

Soft Tribology and Its Relationship With the Sensory Perception in Dairy Products: A Review
por: Corvera-Paredes, Beatriz, et al.
Publicado: (2022)

Characterization of the Antimicrobial Edible Film Based on Grasshopper Protein/Soy Protein Isolate/Cinnamaldehyde Blend Crosslinked With Xylose
por: Zhang, Zisen, et al.
Publicado: (2022)

Different Effects of Soy and Whey on Linear Bone Growth and Growth Pattern in Young Male Sprague-Dawley Rats
por: Bar-Maisels, Meytal, et al.
Publicado: (2021)

Enhancing organic selenium content and antioxidant activities of soy sauce using nano-selenium during soybean soaking
por: Chen, Jingru, et al.
Publicado: (2022)

Benefits and Risks of Smallholder Livestock Production on Child Nutrition in Low- and Middle-Income Countries
por: Chen, Dehao, et al.
Publicado: (2021)

Antioxidant Effect of Lactobacillus fermentum CQPC04-Fermented Soy Milk on D-Galactose-Induced Oxidative Aging Mice
por: Zhou, Xianrong, et al.
Publicado: (2021)

Characterization of a Novel High Internal Phase Pickering Emulsions Stabilized by Soy Protein Self-Assembled Gel Particles
por: Bi, Chong-hao, et al.
Publicado: (2021)

Bioactive peptides identification and nutritional status ameliorating properties on malnourished rats of combined eel and soy-based tempe flour
por: Sabrina, Nindy, et al.
Publicado: (2022)

Integrated Metabolomics and Volatolomics for Comparative Evaluation of Fermented Soy Products
por: Lee, Sang-Hee, et al.
Publicado: (2021)

Employ of Citrus By-product as Fat Replacer Ingredient for Bakery Confectionery Products
por: Caggia, Cinzia, et al.
Publicado: (2020)

Differential Effects of High-Protein Diets Derived from Soy and Casein on Blood–Brain Barrier Integrity in Wild-type Mice
por: Snelson, Matthew, et al.
Publicado: (2017)

Cannot write session to /tmp/vufind_sessions/sess_vp2tq4nmiqbc8netq5q78crm73