Relevant bibliographies by topics / Cookery (Soybeans)

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers

Academic literature on the topic 'Cookery (Soybeans)'

Author: Grafiati
Published: 4 June 2021
Last updated: 1 August 2024

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Journal articles on the topic "Cookery (Soybeans)"

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Carrão-Panizzi, Mercedes Concórdia, Adelaide Del Pino Beléia, Sandra Helena Prudêncio-Ferreira, Maria Cristina Neves Oliveira, and Keisuke Kitamura. "Effects of isoflavones on beany flavor and astringency of soymilk and cooked whole soybean grains." Pesquisa Agropecuária Brasileira 34, no. 6 (1999): 1044–52. http://dx.doi.org/10.1590/s0100-204x1999000600017.

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Flavor is the main limiting factor affecting soybean acceptability in the Occidental countries. The purpose of this study was to determine the effetcs of isoflavones on soybean flavor. Differences in beany flavor and astringency of soymilk and cooked whole soybean grains, prepared with cultivars IAS 5 and BR-36 (136 and 54 mg of total isoflavones /100 g of sample, respectively) with pre-soaking and pre-heating of grains, were sensorially analised, by an unstructured category scale of ascending intensity. Differences in isoflavone contents for both soybean cultivars were maintained in the two p
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Chan, E. W. C., S. K. Wong, M. Kezuka, N. Oshiro, and H. T. Chan. "Natto and miso: an overview on their preparation, bioactive components and health-promoting effects." Food Research 5, no. 3 (2021): 446–52. http://dx.doi.org/10.26656/fr.2017.5(3).587.

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Natto and miso are two major traditional fermented soy foods in Japan. Natto is prepared by fermenting cooked soybeans with Bacillus subtilis natto. The beans of natto have a sticky outlook, slippery texture, sour aroma and nutty flavour. Bioactive components of natto are nattokinase, bacillopeptidase F, vitamin K2, dipicolinic acid and γ-polyglutamic acid. Miso is a fermented soybean paste widely used to make miso soup. The paste is produced by fermenting cooked soybeans with koji (steamed rice inoculated with Aspergillus oryzae). Bioactive compounds of miso include isoflavones and phenolic a
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Shrestha, Ashok Kumar, Nawa Raj Dahal, and Vedaste Ndungutse. "Bacillus Fermentation of Soybean: A Review." Journal of Food Science and Technology Nepal 6 (June 27, 2013): 1–9. http://dx.doi.org/10.3126/jfstn.v6i0.8252.

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Soybeans in its natural form have a little direct use as a food due to its poor digestibility as well as beany taste and flavour. Fermentation; however, can improve the eating and nutritional qualities of soybeans. Fermented soybean foods have been an intricate part of oriental diet for a long time. Bacillus subtilis dominated traditionally fermented soyfoods have typical taste, texture and aroma which is popular in Asian and African countries. B. subtilis fermentation of soaked and cooked soybeans brings many physico-chemicals and sensory changes that make it highly digestible and nutritious.
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Chung, Ill-Min, Bo-Ra Yu, Inmyoung Park, and Seung-Hyun Kim. "Isoflavone Content and Profile Comparisons of Cooked Soybean–Rice Mixtures: Electric Rice Cooker versus Electric Pressure Rice Cooker." Journal of Agricultural and Food Chemistry 62, no. 49 (2014): 11862–68. http://dx.doi.org/10.1021/jf5033944.

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Bak, Se-Lim, Seung-Hyeon Cha, Sang-Beom Park, Shangle Jiang, Tae Kyung Hyun, and Keum-Il Jang. "Quality Characteristics of Noodles Produced Using Steam-Treated Dough Prepared with Psyllium Husk and Soaked-and-Dried Soybean." Journal of Food Processing and Preservation 2023 (April 3, 2023): 1–14. http://dx.doi.org/10.1155/2023/5351057.

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We analyzed the quality characteristics of wheat-free, gluten-free dough, steam-treated dough, and cooked noodles. Dough was prepared from soaked-and-dried soybean (SDS) powder amended with 10%, 25%, or 40% psyllium husk; the SDS was prepared by soaking soybeans for 12 h at room temperature and hot air drying at 60°C for 24 h. Dough was then steam-treated at 120°C for 5, 10, or 15 min and subsequently formed into noodles. Dough and noodle can be made using SDS powder and psyllium husk powder, but it is difficult to maintain noodle shape after cooking without steam treatment. Steam treatment im
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Amin, Fauzan, Micha Mahardika, and Dianastya Yuniarti. "Iron Fortification and bioavailibility of homemade tempeh with sesame seed." Jurnal Pendidikan Kimia 12, no. 3 (2020): 151–55. http://dx.doi.org/10.24114/jpkim.v12i3.21164.

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Iron deficiency anemia is caused by the low intake of iron from foods. The purpose of this research was to make fortified tempeh using sesame seed with a high potential utility as iron fortificant. The iron bioavailability was carried out in vitro by simulating human digestion for raw and cooked tempeh. The iron fortificant added were 0, 10, 20, 25, 30 ,40 and 50% of sesame seed to substitute 100 grams of soybeans. The results of this study showed that the highest Fe content of 0.4539 mg was obtained by replacing 50% soybean with sesame seed. But after cooking, there is a decrease in boiled fo
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Okumura, Naoya, Naoya Jinno, Kentaro Taniguchi, et al. "Effects of Cooking Processes on Breath Hydrogen and Colonic Fermentation of Soybean." Current Nutrition & Food Science 16, no. 4 (2020): 488–93. http://dx.doi.org/10.2174/1573401316666200226104601.

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Background: Soybean is rich in dietary fibers; consequently, soybean ingestion considerably increases the breath level of hydrogen molecules via anaerobic colonic fermentation. However, the influence of cooking methods on this effect, which can affect the overall health benefits of soybean, remains unknown. Objectives: The aim is to examine whether different methods of cooking soybean affect the colonic fermentation process. Methods: Nine healthy adult volunteers participated in the study; they ingested either roasted soybean flour (kinako) or well-boiled soybean (BS). Differences in their bre
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Shahzad, Raheem, Adeeb Shehzad, Saqib Bilal, and In-Jung Lee. "Bacillus amyloliquefaciens RWL-1 as a New Potential Strain for Augmenting Biochemical and Nutritional Composition of Fermented Soybean." Molecules 25, no. 10 (2020): 2346. http://dx.doi.org/10.3390/molecules25102346.

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Soybean (Glycine max L.) is a good source of natural antioxidants and commonly consumed as fermented products such as cheonggukjang, miso, tempeh, and sufu in Asian countries. The aim of the current study was to examine the influence of novel endophytic bacterial strain, Bacillus amyloliquefaciens RWL-1 as a starter for soybean fermentation. During fermentation, the cooked soybeans were inoculated with different concentrations (1%, 3%, and 5%) of B. amyloliquefaciens RWL-1. The changes in 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2′-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) radica
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Tanyitiku, Mary Nkongho, and Igor Casimir Njombissie Petcheu. "Formulation and Nutritional Analysis of Processed Sorghum, Soybeans, and Mango Complementary Foods." Journal of Food Research 11, no. 3 (2022): 11. http://dx.doi.org/10.5539/jfr.v11n3p11.

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Malnutrition is a major threat to infant health and development in sub-Saharan Africa. With increasing costs in commercial complementary foods, infants in rural communities are often fed with unprocessed nutrient-deficient family staple foods. The aim of this study was to formulate complementary diets from locally cultivated sorghum, soybeans, and mangoes using soaking, toasting, germination, and fermentation processes. Through mass balance, eight formulations were developed, where a Codex Alimentarius recommendation of ≤5.5g protein content per 100kcal of cereals-added high-protein com
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Agunbiade, J. A., and A. B. Odufuwa. "COMPARATIVE UTILIZATION OF COOKED SOYBEANS AND FISHMEAL-GROUNDNUT CAKE MIXTURE IN DIETS." Nigerian Journal of Animal Production 22, no. 2 (2021): 145–49. http://dx.doi.org/10.51791/njap.v22i2.2431.

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A 4 week experiment involving 45 growing albino rats was carried out to assess the nutritional utilization of cooked full-fat soybean (CFFS) as a major source of dietary protein relative to that of the protein concentrates fishmeal-groundnut cake mixture and the response to supplementation of the cooked soybeans with 2g DL-methionine/kg diet and/or 2g L-lysine/kg diet. Feed intake (FI), average daily weight gain (DLG),. feed conversion ratio (FCR), protein efficiency ratio (PER) and feed cost (FC) per unit live-weight gain, (FC/WG) were measured, No significant effect of the various dietary tr
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Dissertations / Theses on the topic "Cookery (Soybeans)"

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Piccolo, Jaqueline. "OTIMIZAÇÃO DE FORMULAÇÕES DE SALSICHA MISTA PRODUZIDAS COM CARNE DE JUNDIÁ (Rhamdia quelen)." Universidade Federal de Santa Maria, 2010. http://repositorio.ufsm.br/handle/1/5681.

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Conselho Nacional de Desenvolvimento Científico e Tecnológico<br>This study evaluated the utilization of pulp obtained from filleting wastes and soybean fiber in the formulation of mixed red meat/fish sausages and was aimed at increasing the nutritional value of cooked sausages and making good use of agroindustrial byproducts. First we evaluated the effect of replacing red meat with silver catfish pulp obtained from filleting wastes (PFW 0, 25, 37 and 50% of total batter) on the nutritional, technological and sensory properties, as well as on the shelf life of sausages under refrigeration. The
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Books on the topic "Cookery (Soybeans)"

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Du Bois, Christine M., 1962-, Mintz Sidney Wilfred 1922-, and Tan Chee Beng, eds. The world of soy. University of Illinois Press, 2008.

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Du Bois, Christine M., 1962-, Tan Chee Beng, and Mintz Sidney Wilfred 1922-, eds. The world of soy. University of Illinois Press, 2008.

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3

Downes, John Vincent. Soy source. Avery Publishing Group, 1989.

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4

Vale, Milkica. Jela od soje: 150 recepata. 6th ed. Adventus, 2003.

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Vale, Milkica. Jela od soje: 150 recepata. 6th ed. Adventus, 2003.

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6

Parker, Bobbi. The soybean family tree: Tasty, thrifty, vegan food. Just Be Publications, 1997.

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7

Apoteker, Miryam. Maʼakhale soyah. Modan, 2007.

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8

Jacobi, Dana. The natural kitchen: Soy! : 75 delicious ways to enjoy nature's miracle food. Prima Pub., 1996.

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9

Obafemi Awolowo University. Institute of Agricultural Research and Training., ed. Soyabean recipes: Integrated farming systems programme. Obafemi Awolowo University, 1988.

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10

Eleanor, Eaton, ed. Cooking for Henry: The memories and recipes of Chef Jan Willemse, former pastry chef at Dearborn Inn and personal party chef for Henry Ford I. Donning Co., 1993.

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Book chapters on the topic "Cookery (Soybeans)"

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"Natto - A Food Made by Fermenting Cooked Soybeans with Bacillus subtilis (natto)." In Handbook of Fermented Functional Foods. CRC Press, 2003. http://dx.doi.org/10.1201/9780203009727-14.

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Kiuchi, Kan, and Tomohiro Hosoi. "Natto — A Food Made by Fermenting Cooked Soybeans with Bacillus subtilis (natto)." In Handbook of Fermented Functional Foods. CRC Press, 2003. http://dx.doi.org/10.1201/9780203009727.ch9.

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Conference papers on the topic "Cookery (Soybeans)"

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Yoshiki Muramatsu, Akio Tagawa, and Eiichiro Sakaguchi. "Thin Layer Drying Model for Cooked Soybeans." In 2009 Reno, Nevada, June 21 - June 24, 2009. American Society of Agricultural and Biological Engineers, 2009. http://dx.doi.org/10.13031/2013.26958.

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Yuliani, Sri, Juniawati, Sri Widowati, Sri Usmiati, and Esty Suryana. "Environmentally Friendly Preparation of Tempeh from Indonesian Soybean with Dry Peeling Technique." In The 2nd International Conference on Technology for Sustainable Development. Trans Tech Publications Ltd, 2022. http://dx.doi.org/10.4028/p-6ghf46.

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Soybean for tempeh preparation is generally peeled by wet milling of cooked soybean seeds. This technique is time consuming and requires a lot of water. Instead, peeling can be done by dry milling prior to cooking to save processing time and water usage. This research aims to evaluate the characteristics of tempeh prepared from local Indonesian soybean as influenced by peeling techniques. The characteristics of peeled and unpeeled-soybean were also evaluated. Characterization of tempeh was done on proximate composition, textural properties, color, and organoleptic acceptances. The proximate ch
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