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Thematische Bibliographien / Soy bean / Zeitschriftenartikel

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Zeitschriftenartikel zum Thema „Soy bean“

Autor: Grafiati

Veröffentlicht am 4. Juni 2021

Zuletzt aktualisiert am 1. August 2024

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1

Ozben, T. "Biliary lipid composition and gallstone formation in rabbits fed on soy protein, cholesterol, casein and modified casein." Biochemical Journal 263, no. 1 (October 1, 1989): 293–96. http://dx.doi.org/10.1042/bj2630293.

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In four experimental groups, rabbits were fed on diets containing soy beans, soy beans plus cholesterol (1%, w/w), casein and modified casein for 8 weeks. Biliary lipid levels, lithogenic-index values and the rate of gallstone formation were determined. The highest mean relative concentrations (mol%) of cholesterol and phospholipid were found in the soy bean + cholesterol group, and the highest mean relative bile acid concentration was in the soy bean group. The lowest mean relative cholesterol and phospholipid values were found in the soy bean and modified casein groups respectively. The lowe

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Martineau-Côté, Delphine, Allaoua Achouri, Janitha Wanasundara, Salwa Karboune, and Lamia L’Hocine. "Health Beneficial Bioactivities of Faba Bean Gastrointestinal (In Vitro) Digestate in Comparison to Soybean and Pea." International Journal of Molecular Sciences 23, no. 16 (August 16, 2022): 9210. http://dx.doi.org/10.3390/ijms23169210.

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Faba beans are a promising emerging plant-based protein source to be used as a quality alternative to peas and soy. In this study, the potential health beneficial activities of three Canadian faba bean varieties (Fabelle, Malik and Snowbird) were investigated after in vitro gastrointestinal digestion and compared to two commonly used legumes (peas and soy). The results revealed that the faba beans had a higher antioxidant activity than peas when assessed with the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and the 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) assays, except for the Fab

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Nikolaus, Serman, and Tomycho Olviana. "The Influence of Socio-Economic Factors toward the Farmer’s Adoption Rate on Soy Bean Crop Farming in the Semi Arid Area of South Amanatun Sub District, the South-Midle Timor District." World Journal of Education and Humanities 5, no. 1 (February 18, 2023): p15. http://dx.doi.org/10.22158/wjeh.v5n1p15.

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It is neccery to realize that soy bean has certain important benefits for people, either for food or for fulfiling the row materials needed by such industries as: animal feed, medicine, liquid paint, and printed ink industries. For food, people should consum the soybean, primarily by people who are living in the areas placed far from the source of fish and meat, because the soy bean contains nabati protein in a high level of percentege, around 40-41%, and nine kinds of important matters functioning to prevent women from breast canccer infection. People can consume soybean in the type of: ferme

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SANO, Yoshihito, Naruki ITO, Shunsuke MURAMATSU, and Yasuyuki UZUKA. "Short-term Soy Sauce Making using Whole Soy Bean." JOURNAL OF THE BREWING SOCIETY OF JAPAN 93, no. 5 (1998): 344–50. http://dx.doi.org/10.6013/jbrewsocjapan1988.93.344.

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5

Wan, Shoupeng, Yanxiang Wu, Cong Wang, Chunling Wang, and Lihua Hou. "The development of soy sauce from organic soy bean." Agricultural Sciences 04, no. 05 (2013): 116–21. http://dx.doi.org/10.4236/as.2013.45b022.

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ENARI, Tatsuo. "State of World Soy Bean." JOURNAL OF THE BREWING SOCIETY OF JAPAN 91, no. 10 (1996): 705–9. http://dx.doi.org/10.6013/jbrewsocjapan1988.91.705.

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Kenawi, M. A., R. R. Abdelsalam, and S. A. El-Sherif. "The effect of mung bean powder, and/or low fat soy flour as meat extender on the chemical, physical, and sensory quality of buffalo meat product." Biotehnologija u stocarstvu 25, no. 5-6-1 (2009): 327–37. http://dx.doi.org/10.2298/bah0906327k.

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The chemical, physical, and sensory evaluation of buffalo meat patties was evaluated in order to study the effect of adding low fat soy flour and/or mung bean powder as meat extenders. The results indicated that using low fat soy flour or mung bean powder as meat extenders at a level of 10% reduced the moisture and fat content, whereas increased the fiber and protein contents in the cooked samples. The reduction was greatest in the control (100% buffalo meat), and lowest in the sample containing 5% of both low fat soy flour and mung bean powder. The cooking treatment increased the expressible

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HENG, XINYU, HUAYOU CHEN, JIBIN LI, KANGTAO CAI, and CHENXI LU. "Optimization of Fermentation Process for Improving Soy Isoflavones Aglycone Content in Bean Dregs by Lactobacillus plantarum PL70a." Romanian Biotechnological Letters 26, no. 5 (September 20, 2021): 2942–52. http://dx.doi.org/10.25083/rbl/26.5/2942.2952.

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Aglycone-type soy isoflavones have higher biological activity than glycoside-type soy isoflavones. Bean dregs are rich in glycoside-type soy isoflavones. In order to improve the biological activity of soy isoflavones in bean dregs, the Lactobacillus plantarum PL70a was screened and the fermentation process of converting glycoside-type soy isoflavones into aglycone-type in bean dregs was optimized by single-factor experiments and the response surface methodology. The optimal fermentation process was as follows: (NH4)2SO4 was added in an amount of 0.17%, glucoamylase was added in an amount of 0.

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Wang, Zi Qiang, Emery Fabrice Bimbou Senga, and Dan Ying Wang. "Vegetable Soy Bean (Glycine Max (L.) Merrill) from Production to Processing." Outlook on Agriculture 34, no. 3 (September 2005): 167–72. http://dx.doi.org/10.5367/000000005774378766.

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For centuries soy bean has been an appreciated legume in most Asian countries. There are two types of cropped soy bean, the vegetable type and the grain type. The difference between them is defined by the time of harvest. Vegetable soy bean is harvested between R6 and R7 growth stages, when the pod is still green and full at about 80% of the total weight. It is a nutritious plant with an appreciable content of protein, minerals and vitamins. Although it is best known in East Asia, vegetable soy bean is being increasingly incorporated in diets in North American countries and there is growing in

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Smith, Alwi, and Kristin Sangur. "ORGANOLEPTIC OF FOOD PRODUCTS MADE FROM GUDE BEAN (Cajanus cajan)." EDU SCIENCES JOURNAL 2, no. 1 (March 18, 2021): 38–48. http://dx.doi.org/10.30598/edusciencesvol2iss1pp38-48.

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The use of local bean as an alternative food to meet the community's nutritional needs has been widely practised by society. One of the popular local beans in Kisar Island, Southwestern Maluku community, is gude bean. The people of Kisar Island have used gude beans and sweet potatoes to make traditional food, namely kolak (sweet compote), while the young pods are used as fresh vegetables. Gude bean can be used as a functional food such as gude essence, sweetened condensed milk, and soy sauce. The research objective was to determine the organoleptic assessment of food products from gude beans.

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Statsenko, E. S., M. A. Shtarberg, and E. A. Borodin. "FUNCTIONAL SOY BEAN AND PUMPKIN PRODUCTS." Amur Medical Journal, no. 3 (2019): 49–52. http://dx.doi.org/10.22448/amj.2019.3.49-52.

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Aspiyanto, Aspiyanto, Agustine Susilowati, Puspa Dewi Lotulung, Hakiki Melanie, and Yati Maryati. "Potency of Stirred Microfiltration Cell in Separation of Fermented Beans as Protein Isolate for Natural Source of Folic Acid." Indonesian Journal of Chemistry 19, no. 1 (January 29, 2019): 9. http://dx.doi.org/10.22146/ijc.25164.

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Protein isolate from soy bean (Glycine soja L.) tempeh, mung bean (Phaseolus radiatus L.) tempeh and kidney bean (Phaseolus vulgaris L.) tempeh are natural source of folic acid with main role in brain smartness. 0.15 µm microfiltration (MF) membrane fitted in dead-end stirred microfiltration cell (SMFC) was able to separate protein isolate from three (3) kinds of tempeh at stirrer rotation speed 400 rpm, room temperature and pressure 40 psia for 30 minutes. The result of experimental work showed that SMFC had potential use in separation of protein isolate affected by kinds of bean and membrane

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Mawati, Astria, E. H. B. Sondakh, J. A. D. Kalele, and R. Hadju. "KUALITAS CHICKEN NUGGET YANG DIFORTIFIKASI DENGAN TEPUNG KACANG KEDELAI UNTUK PENINGKATAN SERAT PANGAN (DIETARY FIBER)." ZOOTEC 37, no. 2 (July 28, 2017): 464. http://dx.doi.org/10.35792/zot.37.2.2017.16782.

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THE QUALITY OF CHICKEN NUGGET FORTIFICATED BY SOYBEAN FLOUR ON INCREASING DIETARY FIBER. This research aimed to determine the effect of soy bean flour as fortification ingredient to increase dietary fiber products to chicken nuggets. The meat used for nuggets chicken was taken chest. Soybeans are used as a fortification ingredient for the product of chicken nuggets. This experiment using a completely randomized design with five treatments consisting of a treatment R0 level 0% of soybean of the meat composition of 400 g (0 g of soybean and 400 g of meat), R1 level of 5% of soybean of the meat c

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Carolin, Bunga Tiara, Retno Widowati, and Dewi Rahmawati. "The Differences in The Consumption of Soy Milk and Green Bean Juice on Breast Milk Production Among Postpartum Women at The Health Center of Tangerang Regency." Healthy-Mu Journal 5, no. 2 (May 10, 2022): 76–82. http://dx.doi.org/10.35747/hmj.v5i2.216.

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Based on data from a preliminary study conducted at the Sukadiri health centre, from 10 postpartum women for 4-7 days who were interviewed, it was found that 7 postpartum women experienced non-smooth production of breast milk caused by nutritional factors where the mother did not know what foods could facilitate breastfeeding. Meanwhile, 3 postpartum women produced breast milk smoothly. This tudy to determine the differences in the consumption of soy milk and green bean juice on breast milk production among postpartum women at the Sukadiri Health Center, Tangerang Regency. This study was a Qua

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Mmayi M. P., Musyimi D. M., and Netondo G. W. "Aluminium Application and Rhizobia Inoculation Effects on Growth, Yield and Nutrients Uptake of Three Kenyan Soy Bean Genotypes." Asian Journal of Research in Crop Science 8, no. 4 (October 9, 2023): 392–409. http://dx.doi.org/10.9734/ajrcs/2023/v8i4220.

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Soy bean (Glycine max L.) grains are important legume crops commonly grown in Kenya. Soy bean genotypes are grown in western Kenyan soils that are highly saturated with aluminium ions. Aluminium toxicity mainly limits crop production. Many soy bean genotypes do not tolerate high acidity in soils. Aluminium stress have effects on root growth, which limits plant growth and development. Inoculation of plants with Rhizobia can restore nitrogen under acid affected soils to produce competitive crop yields. There is little information on response of soy bean genotypes grown in Western Kenya to alumin

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OHNISHI, Shigehiko. "Soy Sauce-like Seasoning Made without Wheat and/or Soy Bean." JOURNAL OF THE BREWING SOCIETY OF JAPAN 101, no. 2 (2006): 88–93. http://dx.doi.org/10.6013/jbrewsocjapan1988.101.88.

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Salari Moghaddam, Asma, Mohammad Hassan Entezari, Bijan Iraj, Gholamreza Askari, Elham Sharifi Zahabi, and Mohammad Reza Maracy. "The Effects of Soy Bean Flour Enriched Bread Intake on Anthropometric Indices and Blood Pressure in Type 2 Diabetic Women: A Crossover Randomized Controlled Clinical Trial." International Journal of Endocrinology 2014 (2014): 1–6. http://dx.doi.org/10.1155/2014/240760.

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Previous studies showed that soy bean has the potential to improve many aspects of diabetes state and provide metabolic benefits that aid in weight management. We aimed to determine the effects of soy bean flour enriched bread on anthropometric indices and blood pressure among type 2 diabetic patients. This randomized, crossover, clinical trial was performed in 30 type 2 diabetic women. There were two trial periods for 6 weeks and a wash-out period for 4 weeks. In the soy bread diet period, 120 g of soy bean flour enriched bread was consumed each day instead of the same amount of their usual b

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Ścibisz, Iwona, and Małgorzata Ziarno. "Effect of Fermented Matrix on the Color and Stability of Strawberry and Blueberry Anthocyanins during the Storage of Fruit Yogurts and Soy-Based and Bean-Based Fruit Yogurt Alternatives." Molecules 28, no. 17 (August 24, 2023): 6222. http://dx.doi.org/10.3390/molecules28176222.

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The effect of the fermented matrix on the color and the stability of anthocyanins contained in strawberry (Fragaria ananassa D.) and highbush blueberry (Vaccinium corymbosum L.) preparations for fruit yogurts, as well as soy-based (Glycine max L. Merr.) and bean-based (Phaseolus vulgaris L.) yogurt alternatives, stored for 8 weeks, was evaluated. To produce the fermented bean matrix, germinated seeds of white and black beans were used. The obtained fermented matrices had similar pH levels, while the soy-based and black bean-based yogurt alternatives were characterized by their high content of

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Sozer, Nesli, Leena Melama, Selim Silbir, Carlo G. Rizzello, Laura Flander, and Kaisa Poutanen. "Lactic Acid Fermentation as a Pre-Treatment Process for Faba Bean Flour and Its Effect on Textural, Structural and Nutritional Properties of Protein-Enriched Gluten-Free Faba Bean Breads." Foods 8, no. 10 (September 21, 2019): 431. http://dx.doi.org/10.3390/foods8100431.

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Lactic acid fermentation could be used as a potential modification tool for faba bean flour to enable its incorporation in boosting the nutritional profile of gluten-free breads. Gluten-free breads made with fermented or unfermented faba bean flours were compared with commercial soy flour. The amounts of faba- and soy-bean flours were adjusted to obtain the same protein content in bread (16%). Both fermented and unfermented faba bean flour resulted in larger bread volume (2.1 mL/g and 2.4 mL/g, respectively) compared to bread made with soybean flour (1.5 mL/g). Breads made with unfermented and

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Deharo, E., M. Krugliak, D. Baccam, and H. Ginsburg. "Antimalarial properties of soy-bean fat emulsions." International Journal for Parasitology 25, no. 12 (December 1995): 1457–62. http://dx.doi.org/10.1016/0020-7519(95)00084-4.

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Nagakura, Ken-ichi, and Sakura Sato. "Peanut, tree nuts, soy bean, sesame, buckwheat." Nihon Shoni Arerugi Gakkaishi. The Japanese Journal of Pediatric Allergy and Clinical Immunology 36, no. 5 (December 20, 2022): 562–67. http://dx.doi.org/10.3388/jspaci.36.562.

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Irah. "Perbedaan Pemberian Susu Kedelai Dan Sari Kacang Hijau Terhadap Peningkatan Produksi ASI Pada Ibu Menyusui Di Puskesmas Cimanggu Kabupaten Pandeglang Banten." Indonesian Scholar Journal of Nursing and Midwifery Science (ISJNMS) 2, no. 05 (December 13, 2022): 665–71. http://dx.doi.org/10.54402/isjnms.v2i05.303.

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Introduction: Cimanggu Health Center, Pandeglang Regency, Banten, exclusive breastfeeding coverage in 2021 is 56%, thus this achievement is still below the target, which is less than 80%. There are several reasons for the low level of exclusive breastfeeding, one of which is the mother feels that her milk is not sufficient for the baby's needs. If the baby is not given exclusive breastfeeding, it can cause adverse effects on the baby, including stunting, less than optimal growth and development of the baby, and other health problems in the baby. One of the main obstacles is the production of b

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AF, Ogori. "Effect of Analogue Milk Enrichment with Whole Soy Bean Flour." Food Science & Nutrition Technology 4, no. 6 (November 5, 2022): 1–7. http://dx.doi.org/10.23880/fsnt-16000201.

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The potential of milk enrichment with soybean flour was studied .Yoghourt control Sample A: 100% Milk powder (Dano)and o% wholes soyabean flour, Sample B: 90% fermented milk powder (Dano) and 10% whole soybean flour, Sample C: 80% fermented milk powder (Dano) and 20% whole soybean flour, Sample D: 70% fermented milk powder (Dano) and 30% whole soybean flour, Sample E: 60% fermented milk powder (Dano) and 40% whole soy bean flour were produced respectively. The proximate composition, physio-chemical properties and sensory evaluation were determined using standard methods .The results on proxima

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KULIGOWSKI, MACIEJ, IWONA JASIŃSKA-KULIGOWSKA, and JACEK NOWAK. "Evaluation of Bean and Soy Tempeh Influence on Intestinal Bacteria and Estimation of Antibacterial Properties of Bean Tempeh." Polish Journal of Microbiology 62, no. 2 (2013): 189–94. http://dx.doi.org/10.33073/pjm-2013-024.

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In this study the effect of bean tempeh on the growth of Bacillus subtilis, Escherichia coli, Lactobacillus acidophilus and Lactobacillus paracasei bacteria was investigated. Antibacterial activity was observed only in relation to the bacteria Bacillus subtilis. The effect of tempeh products on human intestinal microflora was also assessed. Bean and soy tempeh were culinarily processed and next digested in conditions simulating the human digestive tract (one of the digestive tracts was equipped with a mechanism simulating absorption). Soy tempeh stimulated most the growth of bacteria of the ge

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Bühler, Jan M., Birgit L. Dekkers, Marieke E. Bruins, and Atze Jan van der Goot. "Modifying Faba Bean Protein Concentrate Using Dry Heat to Increase Water Holding Capacity." Foods 9, no. 8 (August 7, 2020): 1077. http://dx.doi.org/10.3390/foods9081077.

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We investigated the effect of dry-heat treatment on the properties of faba bean protein concentrate using soy protein concentrate as a benchmark. While soy protein—widely used as an ingredient in meat replacers—is recovered through a wet fractionation, protein recovery from starch bearing pulses like faba bean can be done via dry fractionation. This process does not require drying or heating steps and therefore, keeps the original protein functionality intact. This results in differences in properties such as water binding capacity of the protein fraction. Faba bean protein concentrate was dry

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Yamana, Tomoyuki, Moyu Taniguchi, Takeharu Nakahara, Yusuke Ito, Natsuki Okochi, Sastia Prama Putri, and Eiichiro Fukusaki. "Component Profiling of Soy-Sauce-Like Seasoning Produced from Different Raw Materials." Metabolites 10, no. 4 (April 1, 2020): 137. http://dx.doi.org/10.3390/metabo10040137.

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Soy sauce is a traditional Japanese umami seasoning commonly made from soybeans, wheat, and salt water. Soy-sauce-like seasoning, made from other raw materials, such as rice and peas, has recently been developed. However, differences in the taste of soy-sauce-like seasoning, depending on the raw materials, have not been evaluated. Component profiling based on GC/MS combined with a paired comparison test were used to investigate the effect of raw materials on seasoning components and umami taste in five grain-based and four bean-based soy-sauce-like seasonings. In a principal component (PC) ana

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Świeca, Michał, Monika Kordowska-Wiater, Monika Pytka, Łukasz Sęczyk, and Urszula Gawlik-Dziki. "Applying sprouts of selected legumes as carriers for Lactobacillus rhamnosus GG – screening studies." Zywnosc Nauka Technologia Jakosc/Food Science Technology Quality 113, no. 4 (2017): 37–47. http://dx.doi.org/10.15193/zntj/2017/113/209.

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Probiotics and prebiotics play an important role in human and animal nutrition. Those research studies were performed to evaluate the potential of using legume sprouts as carriers for probiotic strain of Lactobacillus rhamnosus GG. They determined the effect of legume species, temperature of sprouting, and inoculation methods of seeds or growing sprouts on the survival and/or growth of probiotics. It was found that the count of bacteria in sprouts depended on the germination temperature, inoculation methods as well as on the species of legume used as a carrier. The beans examined (Adzuki and M

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Sjofjan, O., D. N. Adli, M. H. Natsir, Y. F. Nuningtyas, and A. D. Budianto. "Comparison predicted using nonlinear model and in vivo studies growth production of broiler after fed different levels of fermented tamarind flour as replacing soya bean meal." IOP Conference Series: Earth and Environmental Science 1041, no. 1 (June 1, 2022): 012010. http://dx.doi.org/10.1088/1755-1315/1041/1/012010.

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Abstract This study compared two nonlinear models for growth performance of broiler after fed different levels of fermented tamarind flour as replacing soya bean meal. Two experiments were designed for this purpose. In first experiment, 20 chickens (Lohmann MB202) that had been fed on the different level of tamarind flour and weighed to determine best model suitable. In second experiment the treatment of the study was basal feed (control): basal feed substitute soy bean meal with tamarind flour 25%: basal feed substitute soy bean meal with tamarind flour 50%: basal feed substitute soy bean mea

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Salmin, Salmin, Marsudi Marsudi, Deka Uli Fahrodi, and Hendro Sukoco. "Effect of Semen Leaching and Soybean Lecithin Levels in Tris Extenders on the Quality of Preserved Sheep Spermatozoa at 5oC Temperature." QISTINA: Jurnal Multidisiplin Indonesia 1, no. 2 (December 25, 2022): 87–96. http://dx.doi.org/10.57235/qistina.v1i2.172.

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This study aims to study the leaching of semen and the level of soy bean lecithin (Soybean lecithin) in relation to the quality of sheep spermatozoa preserved at 5OC. The study used a Complete Randomized Design (RAL) factorial pattern of 2 x 5 x 3. As the first factor is cement washing (P), consisting of P0 = Fresh cement without washing and P1 = Fresh cement undergoes a washing process. The second factor is the level of soy bean lecithin (L), consisting of L0, L1, L2, L3, and L4. Independent variables are cement washing (P) and soybean lasitin levels (L). As a dependent variable is the qualit

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Ali, Abeer Salih, Nisreen Khazal Flayyih, and Hadeel Mohammed Qasim. "Effect of alcoholic extract of soy bean consumption by pregnant mice on the testis and epididymis of their male offspring's." Al Mustansiriyah Journal of Pharmaceutical Sciences 13, no. 2 (December 1, 2013): 109–15. http://dx.doi.org/10.32947/ajps.v13i2.216.

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Soy is flavones are phytoestrogens with potential hormonal activity due to their similar chemical structure to 17-B-estradiol. The increasing availability of Soyis flavones throughout the food supply and through use of supplements has prompted extensive research on biological benefits to humans in chronic diseaseprevention and health maintenance. The objective of this study was to assess the effect of consumption of soy bean by pregnant mice on histomorphology of testis, epididymis in the male offspring's. Twenty pregnant female mice at age of six weeks were used as a model for this study.Afte

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Frankenfeld, Cara L., Johanna W. Lampe, Jackilen Shannon, Dao L. Gao, Roberta M. Ray, Joann Prunty, Thomas F. Kalhorn, Kristiina Wähälä, Ruth E. Patterson, and David B. Thomas. "Frequency of soy food consumption and serum isoflavone concentrations among Chinese women in Shanghai." Public Health Nutrition 7, no. 6 (September 2004): 765–72. http://dx.doi.org/10.1079/phn2004614.

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AbstractObjective:The food-frequency questionnaire (FFQ) can be an efficient tool to evaluate dietary intake in large, population-based studies, especially for specific foods. The objective of this study was to validate the assessment of soy and isoflavone (daidzein and genistein) intakes, measured by an FFQ, by comparing intakes with serum isoflavone concentrations.Design and setting:Soy and isoflavone intakes and serum isoflavone concentrations were determined as part of a case–control study of dietary factors and risks of benign breast disease and breast cancer. The FFQ, administered during

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Fernandez, Maria E. E., Wilmientje M. Nalley, Franky M. S. Telupere, and Thomas M. Hine. "PENGARUH KOMBINASI SUSU KACANG KEDELAI DAN PENGENCER SITRAT KUNING TELUR TERHADAP KUALITAS SEMEN SAPI BALI (Effect of combination soy bean milk and citrate egg yolk liqid on the quality of bali cattle semen)." JURNAL NUKLEUS PETERNAKAN 9, no. 2 (December 18, 2022): 136–46. http://dx.doi.org/10.35508/nukleus.v9i2.7949.

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One of the diluent containing lipoproteins and lecithins that function in maintaining and protecting the integrity of the plasma membrane of spermatozoa from cold shock is soy milk. The purpose of this study was to determine the effect of the combination of soy bean milk and egg yolk citrate liqud on the quality of liquid semen of bali cattle. The material used in this study was fresh semen of 3 year old bali cattle. Semen was diluted with egg yolk citrate diluent with a combination of soy bean milk, namely T0: 100% citrate egg yolk (CEY); T1: CEY 75%+soy bean milk (SBM) 25%; T2: CEY 50%+SBM 5

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Angela, Yutina, Serman Nikolaus, and Maria Bano. "DAMPAK PELATIHAN PENGOLAHAN KACANG KEDELAI TERHADAP PERUBAHAN PERSEPSI PETANI PADA USAHATANI TERSEBUT DI DESA KUALEU KECAMATAN AMANATUN SELATAN KABUPATEN TIMOR TENGAH SELATAN." Buletin Ilmiah IMPAS 23, no. 3 (December 21, 2022): 236–44. http://dx.doi.org/10.35508/impas.v23i3.9490.

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It is known that the interest of farmers in South Amanatun Sub District on the soy bean crop farming had decreased. To return the farmer’s interest on this farming, then on the dates of 15 to 17 of July in 2019 had been runned a training program for farmers related to soy bean seeds processing to become tempe, tofu, and soy bean milk. The aim of this training program was to thange the farmer’s perception on the soy bean crop farming in a positive way. To find out whether or not this aim was achieved, a study had been carried out with the objectives of: (1) to find out farmer’s perception on so

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Pauer, Viktor, Edit Csefalvay, and Peter Mizsey. "Treatment of soy bean process water using hybrid processes." Open Chemistry 11, no. 1 (January 1, 2013): 46–56. http://dx.doi.org/10.2478/s11532-012-0128-9.

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AbstractThe soy bean process water that is a by-product of soy processing technology can be utilized with a hybrid separation system recommended and investigated in this work. The aims of the soy bean water processing are to i.) concentrate the valuable components of the soy process water and ii.) reuse its water content. Two hybrid separation systems are considered and investigated: ultrafiltration followed by nanofiltration and centrifugal separation followed by nanofiltration. These hybrid separation systems are new in the area of their current application. Experiments verify that centrifug

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Tseng, Chiung-Hui. "Wuan Chuang: A 100-Year-Old Soy Sauce Producer Moving into the Next Century." Asian Case Research Journal 19, no. 02 (December 2015): 291–310. http://dx.doi.org/10.1142/s021892751550011x.

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Wuan Chuang Food Industrial Corporation was founded in 1909 and is the longest lasting brand of soy sauce in Taiwan. Along its evolution into what it is today, this small and medium-sized enterprise had adjusted its focus between black-bean and soybean soy sauce businesses. The former is a traditional Taiwanese soy sauce that requires a lengthy, naturally-brewed process and tremendous manual works. In turn, black-bean soy sauce can only be produced in small volumes and charged premium prices. The latter, introduced to Taiwan in 1940s, is a Japanese-style soy sauce that can be produced massivel

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Suwirya, Ketut, Nyoman Adiasmara Giri, and Muhamad Marzuqi. "REPLACEMENT OF FISH MEAL PROTEIN BY SOY BEAN AND CORN GLUTEN MEAL PROTEINS IN THE DIET OF MUD CRAB, Scylla paramamosain." Indonesian Aquaculture Journal 4, no. 1 (June 30, 2009): 75. http://dx.doi.org/10.15578/iaj.4.1.2009.75-78.

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Mud crab culture relies heavily on trash fish as the main source of feed ingredients. Artificial diets have been developed for mud crab and most of them have high content of fish meal. The increasing cost and demand of fish meal has encouraged feed manufacture to search for cheaper alternative protein sources such as plant protein. There is an urgent need to find suitable alternative protein sources to reduce the dependence of fish meal in mud crab diet. The objective of this study was to develop compounded feeds for juvenile of mud crab with reduced fish meal content, and as an alternative of

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Rehan, Mohammed Majeed Ali, та Husam Jasim Hussein Banana. "Effect of Supplemented Alcoholic Extract of Annatto (Bixa orellara) Seeds and α-Tocotrienol to Soy-Bean Lecithin Extender on Some Biomarkers of Cryopreserved Semen of Holstein Bulls". IOP Conference Series: Earth and Environmental Science 1262, № 7 (1 грудня 2023): 072035. http://dx.doi.org/10.1088/1755-1315/1262/7/072035.

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Abstract The purpose of this research was to examine the impact of Soy-bean lecithin extender combined with different quantities of alcoholic extract of annatto (Bixa orellara) and - tocotrienol on sperm abnormalities and certain biomarkers of Holstein bulls semen after being frozen for varying lengths of time. In the experiment, bull semen was pooled, diluted with Soy-bean lecithin extender, and distributed randomly among five groups: Diluted semen was put through the semen cryopreservation technique; the control treatment (C) consisted solely of soy-bean lecithin extender; T1 included 150mg

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Mostovyak, I. I., and O. V. Kravchenko. "Dependence of soy growth processes on the application of fungicides and inoculants in the Right bank Forest steppe of Ukraine." Collected Works of Uman National University of Horticulture 1, no. 97 (December 28, 2020): 154–64. http://dx.doi.org/10.31395/2415-8240-2020-97-1-154-164.

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The article presents the results of the research dealing with the dependence of the mass, growth processes and the attachment height of the low bean of soybean under the application of different types of fungicides and biopreparation Rhizoactive in the Right Bank Forest-Steppe of Ukraine. Application of different types of fungicides had a positive influence on the plant mass of soybeans, growth processes and attachment height of a low bean. Indexes were defined in different years and at different development stages of a plant: budding, flowering and beans maturing. Throughout all development s

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KIMURA, Isao, Yasuhito MATSUBARA, and Hiroyuki SHIBASAKI. "Utilization of Waste Water from Soy-bean Cooking." JOURNAL OF THE BREWING SOCIETY OF JAPAN 92, no. 7 (1997): 478–85. http://dx.doi.org/10.6013/jbrewsocjapan1988.92.478.

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Okie, William Thomas. "Magic Bean: The Rise of Soy in America." Journal of American History 107, no. 1 (June 1, 2020): 233. http://dx.doi.org/10.1093/jahist/jaaa114.

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Zhumaboev, Zukhriddin, Feruza Atakhazhieva, and Jahongir Mamadaliev. "YIELD AND QUALITATIVE COMPOSITION OF SOY BEAN GRAIN." JOURNAL OF AGRO PROCESSING 6, no. 1 (June 30, 2019): 67–71. http://dx.doi.org/10.26739/2181-9904-2019-6-12.

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Zuskin, Eugenija, Bozica Kanceljak, E. Neil Schachter, Theodore J. Witek, Zvi Marom, Satindra Goswami, and Saul Maayani. "Immunological and respiratory changes in soy bean workers." International Archives of Occupational and Environmental Health 63, no. 1 (May 1991): 15–20. http://dx.doi.org/10.1007/bf00406192.

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Sharmin, K., R. Ahmed, A. Momtaz, SA Chowdhury, NA Maya, R. Sharmin, S. Rahman, and H. Tabassum. "Effect of Ethanol Extract of Glycine Max (Soy Bean) on Serum Lipid Profile of Fat-Fed Hyperlipidemic Rats." Bangladesh Journal of Medical Biochemistry 10, no. 1 (May 17, 2018): 21–26. http://dx.doi.org/10.3329/bjmb.v10i1.36697.

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Hypercholesterolemia is one of the important causes of cardiovascular disease related mortality and morbidity and recently it has become a significant issue in public health problem of developing countries. The purpose of the study was to see the effect of glycine max (soy bean) on serum lipid profile of experimentally induced hyperlipidemic rats. Hypercholesterolemia was induced by high cholesterol diet containing 1% cholesterol in olive oil. This study was done on 24 long Norwegian rats (Rattus norvegicus) weighing about 200-210 gram. For convenience, the study was divided into Experiment I

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Nurhasanah, Herla Rusmarilin, and Jansen Silalahi. "Characteristics Physicals and Chemicals of Probiotic Drinks Soy-Yamghurt." Indonesian Journal of Agricultural Research 5, no. 2 (January 12, 2023): 85–99. http://dx.doi.org/10.32734/injar.v5i2.8310.

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Soy-yamghurt is fermentation product of yam-bean extract and soybean extract made by adding bacterium Lactobacillus bulgaricus, Lactobacillus acidophilus and Streptococcus thermophillus which are commonly used in the process of making yoghurt. This study aims to determine the physical and chemical characteristics of soy-yamghurt probiotic drinks. The research used a completely randomized design factorial with two factors, i.e.: ratio of yam-bean extract with soybean extract (100%:0%; 75%:25%; 50%:50%; 25%:75%; 0%:100%) and fermentation periods (4 hours; 6 hours; 8 hours). The result showed tha

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Valenzuela-Cobos, Juan Diego, Fabricio Guevara-Viejó, Purificación Vicente-Galindo, and Purificación Galindo-Villardón. "Food Sustainability Study in Ecuador: Using PCA Biplot and GGE Biplot." Sustainability 14, no. 20 (October 12, 2022): 13033. http://dx.doi.org/10.3390/su142013033.

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Agriculture is one of the main sectors of Ecuador’s economy, and the principal agricultural product for exportation is cocoa. Flour samples of two mixtures were taken: a total of 50 samples of 85% cocoa bean shell (harvested from a farm) mixed with 15% soy flour (Mixture 1) and 50 samples of 75% cocoa bean shell (harvested from a farm) mixed with 25% soy flour (Mixture 2). The parameters evaluated were: moisture, protein, fat, carbohydrates, ash, total dietary fiber (TDF), and biological activity. Multivariate statistical techniques, such as PCA biplots and GGE biplots, were used to present ea

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Auer, Jaqueline, Johanna Östlund, Klara Nilsson, Mathias Johansson, Anja Herneke, and Maud Langton. "Nordic Crops as Alternatives to Soy—An Overview of Nutritional, Sensory, and Functional Properties." Foods 12, no. 13 (July 5, 2023): 2607. http://dx.doi.org/10.3390/foods12132607.

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Soy (Glycine max) is used in a wide range of products and plays a major role in replacing animal-based products. Since the cultivation of soy is limited by cold climates, this review assessed the nutritional, sensory, and functional properties of three alternative cold-tolerant crops (faba bean (Vicia faba), yellow pea (Pisum sativum), and oat (Avena sativa)). Lower protein quality compared with soy and the presence of anti-nutrients are nutritional problems with all three crops, but different methods to adjust for these problems are available. Off-flavors in all pulses, including soy, and in

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Guo, Qingyan, Jiabao Peng, and Yujie He. "A Systematic Comparative Study on the Physicochemical Properties, Volatile Compounds, and Biological Activity of Typical Fermented Soy Foods." Foods 13, no. 3 (January 27, 2024): 415. http://dx.doi.org/10.3390/foods13030415.

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Fermented soy foods can effectively improve the unpleasant odor of soybean and reduce its anti-nutritional factors while forming aromatic and bioactive compounds. However, a differential analysis of characteristic flavor and function among different fermented soy foods has yet to be conducted. In this study, a systematic comparison of different fermented soy foods was performed using E-nose, HS-SMPE-GC×GC-MS, bioactivity validation, and correlation analysis. The results showed that soy sauce and natto flavor profiles significantly differed from other products. Esters and alcohols were the main

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Hanifa, Lita Nur, Sabaniah Indjar Gama, and Laode Rijai. "Kandungan Metabolit Sekunder Tempe Kacang Merah (Phaseolus vulgaris)." Proceeding of Mulawarman Pharmaceuticals Conferences 10 (October 31, 2019): 122–25. http://dx.doi.org/10.25026/mpc.v10i1.375.

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Soybean is a bean that is basically used as raw material for making tempeh, but the need for soybeans is not balanced with the amount of production in Indonesia. Therefore it is necessary to study the secondary metabolites needed in red bean tempeh (Phaseolus vulgaris) for alternatives to soybeans as another raw material from non-soy beans produced from Indonesia. The purpose of this study was to determine the content of secondary metabolites present in red bean tempeh. Samples were obtained from the Sulawesi region. The analytical method used in this study are qualitative submitting flavonoid

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Hidayah, Thauhidayatul. "Perbedaan Kualitas Kimiawi Kefir Susu Sapi, Susu Kedelai, Dan Susu Kacang Merah." SainsTech Innovation Journal 2, no. 1 (May 20, 2019): 5–11. http://dx.doi.org/10.37824/sij.v2i1.2019.108.

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Kefir is obtained through the fermentation process of milk using a starter in the form of kefir grains containing Streptococcus sp., Lactobacilli and several types of nonpatogenous yeast. Generally the ingredients for making kefir come from animal milk. However, most people are very allergic to animal milk. For this reason, this research tries to make fermented milk derived from vegetable milk, which is derived from soy milk and red bean milk. The purpose of this study was to determine the pH, lactic acid concentration, alcohol content, and organoleptic test results in kefir derived from cow's

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Haliski, Daniele Sedorko, Renato Alves Oliveira, and Jeronimo Alves Santos. "REVEALED COMPARATIVE ADVANTAGE IN SOY EXPORTATION BETWEEN THE MAIN EXPORTERS IN BRAZIL/Vantagens comparativas reveladas da exportação de soja entre os principais exportadores do Brasil." Informe GEPEC 24, no. 2 (July 22, 2020): 53–75. http://dx.doi.org/10.48075/igepec.v24i2.24322.

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The objective of this work was verify the existence of Revealed Comparative Advantages for the export of soy beans produced in the states of Mato Grosso, Paraná, Rio Grande do Sul, Goiás and Mato Grosso do Sul, in relation to Brazil, in the years 2006 to 2016. The Revealed Comparative Advantage Index (IVCR) was initially used, however, because the index was asymmetric for values greater than unity, the Symmetric Revealed Comparative Advantage Index (IVCRS) was used, since in this index values vary between -1 and 1. The results indicate that all the states studied had an advantage in exporting

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