Bibliografías temáticas / Soyfoods research

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Literatura académica sobre el tema "Soyfoods research"

Autor: Grafiati
Publicado: 4 de junio de 2021
Última modificación: 21 de febrero de 2023

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Artículos de revistas sobre el tema "Soyfoods research"

1

Messina, M. "Soyfoods and soybean phyto-oestrogens (isoflavones) as possible alternatives to hormone replacement therapy (HRT)." European Journal of Cancer 36 (September 2000): 71–72. http://dx.doi.org/10.1016/s0959-8049(00)00233-1.

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Boyapati, Sonia M., Xiao-ou Shu, Zhi Xian Ruan, Qi Dai, Qiuyin Cai, Yu-tang Gao, and Wei Zheng. "Soyfood intake and breast cancer survival: a followup of the Shanghai Breast Cancer Study." Breast Cancer Research and Treatment 92, no. 1 (July 2005): 11–17. http://dx.doi.org/10.1007/s10549-004-6019-9.

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Avellaneda-Cevallos, Juan, Edwin Tapia-Moreno, Denisse Arana-Sánchez, Rocío Herrera-Herrera, Edgar Pinargote-Mendoza, and Juan Avellaneda-Vázquez. "CARACTERÍSTICAS FERMENTATIVAS DE SILAJES DE FORRAJE DE MAÍZ CON LA INCLUSIÓN DE GALLINAZA Y FORRAJE DE SOYA." REVISTA ESPAMCIENCIA 13, no. 1 (June 30, 2022): 10–15. http://dx.doi.org/10.51260/revista_espamciencia.v13i1.308.

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The objective of this research was to quantify the fermentation capacity and nutritional quality of corn silage with the inclusion of nitrogen sources such as chicken manure and soybean forage (Glicine max (L.) Merr.). The treatments were: corn forage alone or control (FM); Corn with inclusion of 10% soybean forage (FS10); Corn with 20% soybean forage (FS20); T4, Corn with 30% soybean forage (FS30); T5, Corn with 5% chicken manure (G5); T6, Corn with 10% chicken manure (G10) and T7, Corn with 15% chicken manure (G15). It was evidenced that the addition of poultry manure significantly increased
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Mullie, Patrick, Philippe Autier, and Peter Boyle. "Overview of meta-analyses and pooled analyses of nutrition and breast cancer risk." Journal of Clinical Oncology 31, no. 15_suppl (May 20, 2013): 1519. http://dx.doi.org/10.1200/jco.2013.31.15_suppl.1519.

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1519 Background: Twenty years ago, recommendations for prevention of breast cancer by dietary modification were based on decreased fat consumption, and increased consumption of dietary fibre, fruits, vegetables and vitamins. Subsequent literature is replete with reports of studies of diet and nutrition often containing widely varying advice for women regarding reducing their breast cancer risk. Methods: A systematic search in PubMed of the published literature was conducted to identify meta-analyses and pooled analyses relating breast cancer risk to a wide variety of nutritional components inc
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5

Messina, Mark, Alison Duncan, Virginia Messina, Heidi Lynch, Jessica Kiel, and John W. Erdman. "The health effects of soy: A reference guide for health professionals." Frontiers in Nutrition 9 (August 11, 2022). http://dx.doi.org/10.3389/fnut.2022.970364.

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Soy is a hotly debated and widely discussed topic in the field of nutrition. However, health practitioners may be ill-equipped to counsel clients and patients about the use of soyfoods because of the enormous, and often contradictory, amount of research that has been published over the past 30 years. As interest in plant-based diets increases, there will be increased pressure for practitioners to gain a working knowledge of this area. The purpose of this review is to provide concise literature summaries (400–500 words) along with a short perspective on the current state of knowledge of a wide
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Tesis sobre el tema "Soyfoods research"

1

Solina, Marica, University of Western Sydney, of Science Technology and Environment College, and Centre for Advanced Food Research. "Investigations on aroma development in wheat and soy extrudates." THESIS_CSTE_CAFR_Solina_M.xml, 2001. http://handle.uws.edu.au:8081/1959.7/525.

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The factors determining the generation of aroma in starch extrudates containing added ingredients with aroma precursors were elucidated. Analyses were performed using headspace analysis of raw materials and extrudates and subsequent analysis by Gas Chromatography-Mass Spectrometry (GC-MS) and Gas Chromatography-Olfactometry (GC-O. Study I described the volatile, amino acid and fatty acid profiles of Hydrolised vegetable protein (HVP)and Soy protein isolate (SPI). Studies II, III and IV descibed the volatiles developed from extrusion of different feedstocks under mild and extreme processing con
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2

Solina, Marica. "Investigations on aroma development in wheat and soy extrudates." Thesis, View thesis, 2001. http://handle.uws.edu.au:8081/1959.7/525.

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The factors determining the generation of aroma in starch extrudates containing added ingredients with aroma precursors were elucidated. Analyses were performed using headspace analysis of raw materials and extrudates and subsequent analysis by Gas Chromatography-Mass Spectrometry (GC-MS) and Gas Chromatography-Olfactometry (GC-O. Study I described the volatile, amino acid and fatty acid profiles of Hydrolised vegetable protein (HVP)and Soy protein isolate (SPI). Studies II, III and IV descibed the volatiles developed from extrusion of different feedstocks under mild and extreme processing con
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3

Ashayeri, Diane L. "Soy protein-xanthan gum interaction:stability and rheology." Thesis, Virginia Polytechnic Institute and State University, 1987. http://hdl.handle.net/10919/91074.

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This study investigated the effects of ionic strength, pH, gum concentration, and protein type on protein - xanthan gum interactions. Commercial soy sauce and tamari sauce as well as model systems of soy protein isolate and whey protein concentrate were the sources of protein used for evaluation with xanthan gum. Preliminary research indicated that when either soy sauce or tamari sauce were mixed with xanthan gum, stable solutions with notable viscosity synergisms resulted. The soy protein and whey protein systems were subsequently prepared with a range of 0 to 5% added sodium chloride. Resu
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Libros sobre el tema "Soyfoods research"

1

Wynstra, Robert J. The soybean solution: Meeting world food needs. Urbana, Illinois: INTSOY, College of Agriculture, University of Illinois at Urbana-Champaign, 1986.

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2

Shurtleff, William. Henry Ford and his researchers' work with soybeans, soyfoods, and chemurgy: Bibliography and sourcebook, 1931 to 1996. Lafayette, CA: Soyfoods Center, 1997.

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World Soybean Research Conference (5th 1994 Chiang Mai, Thailand). World Soybean Research Conference V: 21-27 February 1994, Chiang Mai, Thailand : proceedings : soybean feeds the world. Bangkok, Thailand: Kasetsart University Press, 1997.

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4

Parker, Philip M., and James N. Parker. Soy: A medical dictionary, bibliography, and annotated research guide to Internet references. San Diego, CA: ICON Health, 2004.

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