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Journal articles on the topic 'Cookery (Soybeans)'

Author: Grafiati

Published: 4 June 2021

Last updated: 1 August 2024

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1

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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2

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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3

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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4

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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5

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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7

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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9

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 &le;5.5g protein content per 100kcal of cereals-added high-protein com

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10

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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11

Castellanos, Natalie Acosta, Robert Maddock, Robert C. Thaler, et al. "134 Does inclusion of high oleic soybeans in a swine finishing ration influence lipid oxidation and consumer taste panel preference?" Journal of Animal Science 102, Supplement_2 (2024): 51–52. http://dx.doi.org/10.1093/jas/skae102.060.

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Abstract The objective of this study was to determine if a swine finishing ration that included soybeans with greater concentration of oleic acid will have an impact on lipid oxidation and palatability of pork. Crossbred pigs [n = 72; initial body weight (BW) = 78 ± 9 kg] were blocked by BW, sex, and distributed within 18 pens. Each pen was randomly assigned to 1 of 3 experimental diets: a control soybean-meal (CTRL), extruded conventional soybean (CONV), and extruded high oleic acid soybean (TRU). Six different harvest groups (n = 12/group) were created across treatments to ensure uniformity

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Jimoh, Wasiu Adeyemi. "Growth, nutrient utilization, body composition, hematology and histopathology of the liver of Clarias gariepinus fed cooked sunflower based diets." Ege Journal of Fisheries and Aquatic Sciences 37, no. 4 (2020): 343–51. http://dx.doi.org/10.12714/egejfas.37.4.04.

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This study investigated the use of cooked sunflower seed meal as soybean meal replacer in Clarias gariepinus diet in a 56-day feeding trial using growth performance, nutrient utilization, body composition, digestibility, haematology and liver histology as indices of assessment. Sunflower seed meal was cooked for 10, 20 and 30 minutes. Each of the differently cooked sunflower seed meal replaced soybean meal portion of control diet at 15, 30 and 45% to produce nine 40% crude protein, 18kj/kg test diets. A diet without sunflower meal served as the control. Triplicate groups of fish in 70-litre ca

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13

ASHENAFI, MOGESSIE, and MARTIN BUSSE. "Inhibitory Effect of Lactobacillus plantarum on Salmonella infantis, Enterobacter aerogenes and Escherichia coli during Tempeh Fermentation." Journal of Food Protection 52, no. 3 (1989): 169–72. http://dx.doi.org/10.4315/0362-028x-52.3.169.

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Growth and inhibition of Salmonella infantis, Enterobacter aerogenes and Escherichia coli in fermenting soybeans during tempeh production were studied in presence and absence of Lactobacillus plantarum. In fermenting unacidified soybeans S. infantis grew by 7 log units in 40 h. E. coli and E. aerogenes grew by 6 and 7 log units respectively. A similar pattern of growth of the three test organisms in fermenting acidified beans was also noted. Further inoculation of unacidified cooked beans with L. plantarum at a level of 106/g resulted in a complete inhibition of the test organisms in the produ

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14

Rukmelia, Astrina Nur Inayah, Fitriani, and Harfika. "The Effect of Banana Kepok Substitution on Soybean Tempe as a Food Rich in Carbohydrates and Protein." BIO Web of Conferences 96 (2024): 01017. http://dx.doi.org/10.1051/bioconf/20249601017.

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Tempe is a fermented food product made from soybeans. It is a traditional Indonesian food. To make tempe, soybeans are soaked, dehulled, and partially cooked. Afterward, a specific type of mold called Rhizopus oligosporus is added to the soybeans. Kepok bananas are a type of food that high in carbohydrates. This research aimed to determine the effect of kepok bananas on tempe's carbohydrate and protein content. This research used a Completely Randomized Design (CRD) method with 4 treatments and three replications. A0: No Banana Kepok Substitution; A1: 80% Soybeans and 20% Banana Kepok; A2: 60%

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15

Yoshimura, Miki. "Relation between Physical Properties, Palatability and Mastication of Cooked Soybeans." Nippon Shokuhin Kagaku Kogaku Kaishi 65, no. 7 (2018): 380–85. http://dx.doi.org/10.3136/nskkk.65.380.

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16

Devi, Jyoti, Vidya Sagar, Rakesh K. Dubey, Ravindra K. Verma, Prabhakar M. Singh, and Tusar K. Behera. "Single dominant gene controls glabrous trait in vegetable soybean accession ‘AGS-406’." Vegetable Science 48, no. 02 (2021): 178–82. http://dx.doi.org/10.61180/vegsci.2021.v48.i2.08.

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The glabrous pods or grey pubescence is highly preferred trait for the vegetable soybean cultivars since the appearance of the cooked pods is clean compare to brown or dark pubescence pods. The genetic control of trichomes is thoroughly studied in cotton and Arabidopsis with very limited information in soybean particularly in variants of vegetable types. Inheritance of this traits was worked out by utilizing glabrous vegetable soybean genotype ‘AGS- 406’ that was crossed with normal pubescence cultivar ‘AGS- 346’ and ‘Swarna Vasundhara’, the commercially released cultivar of vegetable soybean

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17

Lan, Qiuyu, Lin Li, Hongmin Dong та ін. "Effect of Soybean Soluble Polysaccharide on the Formation of Glucono-δ-Lactone-Induced Soybean Protein Isolate Gel". Polymers 11, № 12 (2019): 1997. http://dx.doi.org/10.3390/polym11121997.

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The effect of soybean soluble polysaccharide (SSPS) on the formation of glucono-δ-lactone (GDL)-induced soybean protein isolate (SPI) gel was investigated. Electrophoretic analysis showed the SSPS did not change the electrophoretic behavior of SPI during the formation of SPI gel. However, infrared analysis indicated the β-sheet content increased, and the contents of random coil and α-helix decreased in both cooked SPI and SPI gel. The SSPS and SPI might conjugate via the Maillard reaction according to the results of grafting degree, color change, and infrared analyses. The main interactions du

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18

SUGAWARA, Etsuko, Tetsuo ITO, Satoshi ODAGIRI, Kikue KUBOTA, and Akio KOBAYASHI. "Comparison of compositions of odor components of natto and cooked soybeans." Agricultural and Biological Chemistry 49, no. 2 (1985): 311–17. http://dx.doi.org/10.1271/bbb1961.49.311.

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19

Sugawara, Etsuko, Tetsuo Ito, Satoshi Odagiri, Kikue Kubota, and Akio Kobayashi. "Comparison of Compositions of Odor Components of Natto and Cooked Soybeans." Agricultural and Biological Chemistry 49, no. 2 (1985): 311–17. http://dx.doi.org/10.1080/00021369.1985.10866740.

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20

Jang, Chan Ho, Jisun Oh, Ji Sun Lim, Hyo Jung Kim, and Jong-Sang Kim. "Fermented Soy Products: Beneficial Potential in Neurodegenerative Diseases." Foods 10, no. 3 (2021): 636. http://dx.doi.org/10.3390/foods10030636.

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Fermented soybean products, such as cheonggukjang (Japanese natto), doenjang (soy paste), ganjang (soy sauce), and douchi, are widely consumed in East Asian countries and are major sources of bioactive compounds. The fermentation of cooked soybean with bacteria (Bacillus spp.) and fungi (Aspergillus spp. and Rhizopus spp.) produces a variety of novel compounds, most of which possess health benefits. This review is focused on the preventive and ameliorative potential of fermented soy foods and their components to manage neurodegenerative diseases, including Alzheimer’s and Parkinson’s diseases.

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21

Adeparusi, E. O. "Growth performance of Oreochromis niloticus fed diets in which cooked soybean replaced fish meal." Nigerian Journal of Animal Production 32, no. 1 (2021): 158–66. http://dx.doi.org/10.51791/njap.v32i1.1076.

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Five experimental diets were formulated. In the control diet fishmeal was used as the sole source of dietary protein. The protein of the fishmeal in the control diet was replaced with varying levels of dehulled and cooked soybean meals at 0%, 25%, 50%, 75% and 90% levels to supply 30% crude protein as required by Oreochromis niloticus._All diets were maintained iso-nitrogenous (30% crude protein) and isocaloric (285 Kcal/100g DE, 428.89+ 2.31 Kcal/100g GE) by varying the amount of corn. In a 56 days feeding experiment Oreochromis niloticus fingerlings were fed the diets. The feeding trial was

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22

Dias, Sandra, Elisabete M. S. Castanheira, A. Gil Fortes, et al. "Application of Natural Pigments in Ordinary Cooked Ham." Molecules 25, no. 9 (2020): 2241. http://dx.doi.org/10.3390/molecules25092241.

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The possibility of obtaining a carmine or pink color on ordinary cooked ham by applying natural dyes from three plant species, namely red radish (Raphanus sativus L.), hibiscus (Roselle sabdariffa L.) and red beetroot (Beta vulgaris L.), was investigated. The extracts were evaluated for the stability at physical-chemical parameters and subjected to cytotoxicity assays in the gastric cell line AGS Encapsulation of the extracts in soybean lecithin liposomes and maltodextrin microcapsules was performed. Lyophilized extracts before and after encapsulation in maltodextrin were applied in the formul

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Shim, Youn Young, Yue He, Ji Hye Kim, et al. "Aquafaba from Korean Soybean I: A Functional Vegan Food Additive." Foods 10, no. 10 (2021): 2433. http://dx.doi.org/10.3390/foods10102433.

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The substitution of animal-based foods (meat, eggs, and milk) with plant-based products can increase the global food supply. Recently, pulse cooking water (a.k.a. aquafaba) was described as a cost-effective alternative to the egg in gluten-free, vegan cooking and baking applications. Aquafaba (AQ) forms stable edible foams and emulsions with functional properties that are like those produced by whole egg and egg white. However, the functional ingredients of AQ are usually discarded during food preparation. In this study, Korean-grown soy (ver. Backtae, Seoritae, and Jwinunikong) and chickpea w

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Shim, Youn Young, Yue He, Ji Hye Kim, et al. "Aquafaba from Korean Soybean I: A Functional Vegan Food Additive." Foods 10, no. 10 (2021): 2433. http://dx.doi.org/10.3390/foods10102433.

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The substitution of animal-based foods (meat, eggs, and milk) with plant-based products can increase the global food supply. Recently, pulse cooking water (a.k.a. aquafaba) was described as a cost-effective alternative to the egg in gluten-free, vegan cooking and baking applications. Aquafaba (AQ) forms stable edible foams and emulsions with functional properties that are like those produced by whole egg and egg white. However, the functional ingredients of AQ are usually discarded during food preparation. In this study, Korean-grown soy (ver. Backtae, Seoritae, and Jwinunikong) and chickpea w

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25

Yulia, Endah, Fitri Widiantini, Agung Karuniawan, and Rudolf Comoc. "Resistance Potential to Powdery Mildew (Microsphaera diffusa Cooke and Peck) of Several Yellow and Black Soybean (Glycine max (L.) Merr) Genotypes." KnE Life Sciences 2, no. 6 (2017): 270. http://dx.doi.org/10.18502/kls.v2i6.1049.

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Powdery mildew caused by Microsphaera diffusa has recently received more attention because of yield losses caused by the disease and has even been reported as a limiting factor on soybean production in a certain soybean plantation areas. The aim of the research was to examine resistance potential of several yellow and black soybean genotypes in order to develop powdery mildew-resistant soybean varieties. The experiment was conducted in rainy season of 2013 at the Ciparanje Experimental Station, Faculty of Agriculture, Universitas Padjadjaran, Jatinangor, West Java, using a Randomized Block Des

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26

Werdiningsih, Beti, Musviro, Anita Sulistyawati, and Aulia Ulin Tarisa. "Tempeh Nuggets as an Additional Feeding Intervention to Prevent Stunting in Padang Village, Lumajang." Journal of Community Empowerment for Multidisciplinary (JCEMTY) 1, no. 2 (2023): 125–32. http://dx.doi.org/10.53713/jcemty.v1i2.110.

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Stunting is a condition when toddlers have a height or length disproportionate to the height of their age. Supplementary feeding is an intervention program for under-fives who suffer from malnutrition with the aim of improving nutritional status and meeting the nutritional needs of children. One of the interventions that can be done to prevent stunting is the provision of additional foods that are high in protein. The goal of this community service is to increase the knowledge of mothers of toddlers related to stunting and stunting prevention interventions. This community service method is thr

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27

Zhang, Ting, Yu Yue, Su-Ji Jeong, et al. "Improvement of Estrogen Deficiency Symptoms by the Intake of Long-Term Fermented Soybeans (Doenjang) Rich in Bacillus Species through Modulating Gut Microbiota in Estrogen-Deficient Rats." Foods 12, no. 6 (2023): 1143. http://dx.doi.org/10.3390/foods12061143.

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Traditionally made doenjang (TMD) produced by the long-term fermentation of soybeans with salt may improve symptoms of estrogen deficiency. We aimed to evaluate the effects of four TMD types, containing low and high amounts of Bacillus species and biogenic amines (HBHA, HBLA, LBHA, and LBLA), on energy, glucose, and lipid metabolism, by altering the gut microbiota in estrogen-deficient ovariectomized (OVX) rats. Their mechanisms were also examined. The OVX rats were divided into the control, cooked soybean (CSB), HBHA, LBHA, HBLA, and LBLA groups. Sham-operated rats were the normal control gro

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28

VALLE, F. R. DEL, M. ESCOBEDO, P. RAMOS, et al. "EVALUATION OF EXTRUSION COOKED COTTONSEED/SOYBEAN BLENDS OF DIFFERENT PROPORTIONS." Journal of Food Processing and Preservation 9, no. 1 (1985): 35–41. http://dx.doi.org/10.1111/j.1745-4549.1985.tb00706.x.

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29

Obasa, S. O., A. A. Dada, and W. O. Alegbeleye. "Evaluation of pigeon pea (Cajanus cajan) as a substitute for soya bean meal in the diet of Nile tilapia (Oreochromis niloticus) fingerlings." Nigerian Journal of Animal Production 30, no. 2 (2021): 265–70. http://dx.doi.org/10.51791/njap.v30i2.1524.

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Pigeon pea (Cajanus cajan) meal was substituted for soybean meal in the practical diets for Nile tilapia Oreochromis niloticus fingerlings. Six iso-nitrogenous diets (35% crude protein) were formulated in which heat-treated soybean meal was replaced at varying levels (0, 20, 40, 60, 80 and 100%) with protein from pressure-cooked and sun dried pigeon meal (23% crude protein). Nile tilapia fed 60% pigeon pea meal had significantly (P<0.01) better growth response and nutrient utilisation. Growth was depressed in low pigeon pea fish and also in high (above 60%) pigeon pea diets. The poorest fee

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Villa, Caterina, Mónica B. M. V. Moura, Joana Costa, and Isabel Mafra. "Immunoreactivity of Lupine and Soybean Allergens in Foods as Affected by Thermal Processing." Foods 9, no. 3 (2020): 254. http://dx.doi.org/10.3390/foods9030254.

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Lupine and soybean are important technological aids for the food industry. However, they are also capable of inducing severe allergic reactions in food-sensitized/allergic individuals. In this context, this work intended to study the combined effects of thermal processing and food matrix on the immunoreactivity of lupine and soybean proteins used as ingredients in bakery and meat products, respectively. For this purpose, the effects of baking, mild oven cooking, and autoclaving on the protein profiles were evaluated, using model mixtures simulating the production of lupine-containing breads an

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GOWEN, AOIFE A., NISSREEN ABU-GHANNAM, JESUS M. FRIAS, and JORGE C. OLIVEIRA. "CHARACTERISTICS OF COOKED CHICKPEAS AND SOYBEANS DURING COMBINED MICROWAVE?CONVECTIVE HOT AIR DRYING." Journal of Food Processing and Preservation 31, no. 4 (2007): 433–53. http://dx.doi.org/10.1111/j.1745-4549.2007.00139.x.

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32

Birungi, SW, R. Mugabi, A. Nabubuya, IM Mukisa, J. Wambete, and EJ Tibagonzeka. "Low-cost nutrient-dense composite flours for children aged 1-5 years developed from locally available foods." African Journal of Food, Agriculture, Nutrition and Development 23, no. 8 (2023): 24177–96. http://dx.doi.org/10.18697/ajfand.123.23105.

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Childhood malnutrition persists in low-income countries due to inadequate diet diversity and nutrient density. For seasonal crops, consumers make food substitutions based on price variations which has dietary implications and can cause episodes of nutritional deficiencies. Locally available foodstuffs can be used to formulate low-cost nutritionally adequate food mixtures. Design-Expert® and Nutrisurvey software were used to generate nutrient-dense formulations for the dry season (n=2) and wet season (n=5) from low-cost locally available foods in Eastern Uganda (sweet potatoes, sorghum, soybean

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Pedri, Z. C., L. M. S. Lozano, K. L. Hermann, C. V. Helm, R. M. Peralta, and L. B. B. Tavares. "Influence of nitrogen sources on the enzymatic activity and grown by Lentinula edodes in biomass Eucalyptus benthamii." Brazilian Journal of Biology 75, no. 4 (2015): 940–47. http://dx.doi.org/10.1590/1519-6984.03214.

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Abstract Lignocellulose is the most abundant environmental component and a renewable organic resource in soil. There are some filamentous fungi which developed the ability to break down and use cellulose, hemicellulose and lignin as an energy source. The objective of this research was to analyze the effect of three nitrogen resources (ammonium sulfate, saltpetre, soybean) in the holocellulolitic activity of Lentinula edodes EF 50 using as substrate sawdust E. benthamii. An experimental design mixture was applied with repetition in the central point consisting of seven treatments (T) of equal c

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Castle, Laurence, Matthew Sharman, and John Gilbert. "Gas Chromatographic-Mass Spectrometric Determination of Epoxidized Soybean Oil Contamination of Foods by Migration from Plastic Packaging." Journal of AOAC INTERNATIONAL 71, no. 6 (1988): 1183–86. http://dx.doi.org/10.1093/jaoac/71.6.1183.

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Abstract A method for the quantitative determination of epoxidized soybean oil (ESBO) in foods is described. The procedure involves addition of a diepoxidized fatty acid ester internal standard, followed by lipid extraction from the food and transmethylation under basic conditions. Without further cleanup, the methylated fatty acid epoxides are derivatized to form 1,3-dioxolanes, which are then determined by capillary gas chromatography-mass spectrometry with selected ion monitoring. A detection limit of 2.0 mg/kg of epoxidized soybean oil in foods and a relative standard deviation of 7% have

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Serly Novita Sari. "SKALA USAHA DAN DIVERSIFIKASI PRODUK TAHU DI KABUPATEN OKU TIMUR." Jurnal Bakti Agribisnis 1, no. 02 (2015): 54–65. http://dx.doi.org/10.53488/jba.v1i02.31.

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The purpose of this study is to: (1) To know the scale of the business of tofu industry in East OKU Regency, (2) To know the diversification of tofu products produced by tofu industry in East OKU Regency, (3) Calculate the amount of expenses incurred, acceptance and Profit gained from the know-making business in East OKU Regency. This research will be conducted in OKU Timur Regency. Determining the location is done purposively with consideration that in OKU Timur Regency is not soybean production center, but there are many business units of tofu manufacture consisting of tofu chinese, tofu hal

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Ding, Chuan Qin, Sheng Li Chen, and Chao He Yang. "Preliminary Study on Feasibility of Ethylene Production from Vegetable Oil by Steam Cracking." Advanced Materials Research 347-353 (October 2011): 3754–57. http://dx.doi.org/10.4028/www.scientific.net/amr.347-353.3754.

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To find new materials which could partly substitute traditional feedstocks for ethylene production, several vegetable oils and swill-cooked dirty oils are pyrolysed under steam-cracking conditions. The properties and product distributions of peanut oil, sesame oil and soybean oil are compared with naphtha. The results showed that vegetable oils can give olefin yields near to naphtha under milder cracking conditions, which prove a potential utilization route for renewable energy.

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Jeong, Do-Youn, Myeong Seon Ryu, Hee-Jong Yang та Sunmin Park. "γ-PGA-Rich Chungkookjang, Short-Term Fermented Soybeans: Prevents Memory Impairment by Modulating Brain Insulin Sensitivity, Neuro-Inflammation, and the Gut–Microbiome–Brain Axis". Foods 10, № 2 (2021): 221. http://dx.doi.org/10.3390/foods10020221.

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Fermented soybean paste is an indigenous food for use in cooking in East and Southeast Asia. Korea developed and used its traditional fermented foods two thousand years ago. Chungkookjang has unique characteristics such as short-term fermentation (24–72 h) without salt, and fermentation mostly with Bacilli. Traditionally fermented chungkookjang (TFC) is whole cooked soybeans that are fermented predominantly by Bacillus species. However, Bacillus species are different in the environment according to the regions and seasons due to the specific bacteria. Bacillus species differently contribute to

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Nurmiati, Nurmiati, Periadnadi Periadnadi, Sherly Jadespi, and Annisa Apriyelita. "Eksplorasi Bakteri-bakteri Pemfermentasi dalam Beberapa Produk Tempe di Kota Padang." Bioscientist : Jurnal Ilmiah Biologi 12, no. 1 (2024): 832. http://dx.doi.org/10.33394/bioscientist.v12i1.11094.

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Tempeh is one of Indonesia's traditional foods produced through the microbial fermentation process of Rhizopus. It has become a favorite among the community, typically cooked before consumption. The fermentative bacteria in tempeh are suspected to act as probiotics, potentially making tempeh a functional food. Thus far, there have been no reports on the presence of fermentative bacteria in soybean tempeh in Padang City. Therefore, this study aimed to analyze the presence of fermentative bacteria and enzymatic activities in various tempeh products in Padang City. The research focused on identif

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FURUTA, Hitoshi, Akihiro NAKAMURA, Hiroko ASHIDA, Hirokazu ASANO, Hirokazu MAEDA, and Tomohiko MORI. "Properties of Rice Cooked with Commercial Water-soluble Soybean Polysaccharides Extracted under Weakly Acidic Conditions from Soybean Cotyledons." Bioscience, Biotechnology, and Biochemistry 67, no. 4 (2003): 677–83. http://dx.doi.org/10.1271/bbb.67.677.

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Choi, Jae Ho, Taekyun Shin, Myeong Seon Ryu, Hee-Jong Yang, Do-Youn Jeong, and Tatsuya Unno. "Improvement effect of cooked soybeans on HFD-deteriorated large intestinal health in rat model." Journal of Applied Biological Chemistry 64, no. 4 (2021): 383–89. http://dx.doi.org/10.3839/jabc.2021.052.

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Gowen, A. A., N. Abu-Ghannam, J. Frias, and J. Oliveira. "Modeling dehydration and rehydration of cooked soybeans subjected to combined microwave–hot-air drying." Innovative Food Science & Emerging Technologies 9, no. 1 (2008): 129–37. http://dx.doi.org/10.1016/j.ifset.2007.06.009.

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Tenagashaw, Mesfin W., Glaston M. Kenji, Eneyew T. Melaku, Susanne Huyskens-Keil, and John N. Kinyuru. "Teff-Based Complementary Foods Fortified with Soybean and Orange-Fleshed Sweet Potato." Journal of Food Research 6, no. 1 (2017): 112. http://dx.doi.org/10.5539/jfr.v6n1p112.

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The macronutrient composition of teff-based complementary foods (ComFs) prepared through extrusion cooking and a combination of household-level strategies were evaluated. In extrusion, teff, soybean and orange-fleshed sweet potato were separately processed into their respective flours and composited in a percentage ratio of 70:20:10, respectively. It was then extruded into a complementary food (ComF1). In the case of household-level methods, portions of teff grains separately germinated for 24 and 48 h were dried and ground to fine flours. Similarly, small portions of soybean grains were separ

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Tseng, Yu Chang, Hou Chia Tseng, and Yih Ming Weng. "Hydrolyzed Okara in Low-Fat Pork Burgers under Pilot Scale." Advanced Materials Research 726-731 (August 2013): 2908–16. http://dx.doi.org/10.4028/www.scientific.net/amr.726-731.2908.

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Okara (soybean curd refuse) is the major byproduct in the manufacture of soymilk and tofu. Okara cannot be used in foods due to its high moisture and poor mouth feel. Relatively high insoluble dietary fibers are the main reason for the poor sensory quality. In this study we used the ViscozymeTMand PectinexTMto degrade the first and second layers of soybean cell wall and transform okara as an ingredient for meat products. Pork burgers incorporated with six different levels of hydrolyzed wet okara (5, 10, 15, 20, 25 and 30%) were prepared and compared with controls (without okara). Cook loss (%)

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Xue, H. Q., R. G. Upchurch, and P. Kwanyuen. "Ergosterol as a Quantifiable Biomass Marker for Diaporthe haseolorum and Cercospora kikuchi." Plant Disease 90, no. 11 (2006): 1395–98. http://dx.doi.org/10.1094/pd-90-1395.

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The relationship between ergosterol content and biomass was determined for the soybean fungal pathogens Diaporthe phaseolorum (Cooke & Ellis) Sacc. var. sojae, causal agent of Phomopsis seed decay, and Cercospora kikuchii (Matsumoto & Tomoy.), causal agent of leaf blight and purple seed stain. Biomass was manipulated by varying incubation period, and ergosterol was quantified by high-pressure liquid chromatography. Fungal dry mass was linearly correlated with ergosterol content (r2 = 0.90, P < 0.05 for D. phaseolorum, and r2 = 0.95, P < 0.01 for C. kikuchii). In vitro ergosterol

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He, Lu-Dan, Xiao-Na Guo, and Ke-Xue Zhu. "Effect of soybean milk addition on the quality of frozen-cooked noodles." Food Hydrocolloids 87 (February 2019): 187–93. http://dx.doi.org/10.1016/j.foodhyd.2018.07.048.

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Ju, Seyoung, Sooji Song, Jeongnam Lee, et al. "Development of Nano Soy Milk through Sensory Attributes and Consumer Acceptability." Foods 10, no. 12 (2021): 3014. http://dx.doi.org/10.3390/foods10123014.

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Nanotechnology is currently applied in food processing and packaging in the food industry. Nano encapsulation techniques could improve sensory perception and nutrient absorption. The purpose of this study was to identify the sensory characteristics and consumer acceptability of three types of commercial and two types of laboratory-developed soy milk. A total of 20 sensory attributes of the five different soy milk samples, including appearance, smell (odor), taste, flavor, and mouthfeel (texture), were developed. The soy milk samples were evaluated by 100 consumers based on their overall accept

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Kadar, Adinda Darwati, Made Astawan, Sastia Prama Putri, and Eiichiro Fukusaki. "Metabolomics-Based Study of the Effect of Raw Materials to the End Product of Tempe—An Indonesian Fermented Soybean." Metabolites 10, no. 9 (2020): 367. http://dx.doi.org/10.3390/metabo10090367.

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Tempe is a fermented soybean food from Indonesia, made by inoculating Rhizopus spp. onto cooked and dehulled soybean. Tempe has been a part of Indonesian culture since the 16th century and is now produced globally as a highly nutritious plant-based food. Despite a longstanding history on the production of tempe, very few studies have been reported to understand the effect of raw material to the end product metabolite composition. In this research, we applied GC/MS-based metabolite profiling to investigate the effect of various possible factors that might affect the final product (environmental

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Zhang, Junnan, Jiajing Chen, Jing Yang, Sijia Gong, Jiangxia Zheng, and Guiyun Xu. "Effects of Lard and Vegetable Oils Supplementation Quality and Concentration on Laying Performance, Egg Quality and Liver Antioxidant Genes Expression in Hy-Line Brown." Animals 11, no. 3 (2021): 769. http://dx.doi.org/10.3390/ani11030769.

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This study examined the effects of various types, quality, and levels of dietary oils on laying performance and the expression patterns of antioxidant-related genes in Hy-line brown laying hens. A total of 720 40-week-old Hy-line brown laying hens were fed the same corn-soybean basal meals but containing 0.5 or 1.5% normal or oxidized soybean oil or lard, a total of 8 treatments. The results showed that laying rate (LR) and fatty acids of raw yolk were significantly correlated dietary type of oil (p < 0.05). With the increasing concentration of normal oil, it significantly increased LR and

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Zhang, Ting, Myeong-Seon Ryu, Xuangao Wu, et al. "Alleviation of Neuronal Cell Death and Memory Deficit with Chungkookjang Made with Bacillus amyloliquefaciens and Bacillus subtilis Potentially through Promoting Gut–Brain Axis in Artery-Occluded Gerbils." Foods 10, no. 11 (2021): 2697. http://dx.doi.org/10.3390/foods10112697.

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Short-term fermented soybeans (chungkookjang) with specific Bacillus (B.) spp. have anti-obesity, antidiabetic, and anti-stroke functions. We examined the hypothesis that the long-term consumption of B. amyloliquefaciens SCGB 1 fermented (CKJ1) and B. subtilis SCDB 291 (CKJ291) chungkookjang can alleviate clinical symptoms and hyperglycemia after ischemic stroke by promoting the gut microbiota–brain axis. We examined this hypothesis in Mongolian male gerbils with stroke symptoms induced by carotid artery occlusion. The artery-occluded gerbils were divided into five groups: no supplementation (

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Borges, Cristiane Wing Chong, Mercedes Concórdia Carrão-Panizzi, José Marcos Gontijo Mandarino, Josemeyre Bonifácio da Silva, Silvia Benedetti та Elza Iouko Ida. "Contents and bioconversion of β-glycoside isoflavones to aglycones in the processing conditions of soybean tempeh". Pesquisa Agropecuária Brasileira 51, № 3 (2016): 271–79. http://dx.doi.org/10.1590/s0100-204x2016000300009.

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Abstract: The objective of this work was to evaluate the effect of the processing conditions of soybean tempeh on the contents of β-glycoside isoflavones and on their bioconversion into aglycones. Different times of soaking (6, 12, and 18 hours), cooking (15, 30, and 45 minutes), and fermentation (18, 24, and 30 hours) with Rhizopus oligosporus at 37°C were evaluated for tempeh preparation. Grains from the cultivar 'BRS 267' were used, and the experiment was carried out according to a central composite design (23). The response functions comprised the contents of genistin, malonyldaidzin, malo

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