Conversion of Soybean Boiled Extract to Functional Food

Functional Properties of Soybean Food Ingredients in Food Systems

The food system is the transformation of raw materials into healthy food products within biophysical and socio-cultural contexts which results in production, processing, distribution, preparation and consumption of food. Food systems include components of food availability, access and utilization which underpin food security (Gregory et al., 2005). The expanding world population has resulted to...

The Effect of Teucrium Polium Boiled Extract in Diabetic Rats

OBJECTIVE: In traditional medicaments, Teucrium Polium is used as anti-fungal, antibacterial, anti-inflammatory and antidiabetic. Modern researches have shown that use of T. polium in vitro leads to decrease in fatty acids. To confirm the anti-diabetic evidences of Teucrium polium this survey was done to evaluate the effect of boiled aqueous extract of T. polium on serum lipids, body weight and...

Effect of Cucumber Extract on Soybean Lipoxygenase Activity and the Functional Properties of Soybean Protein Concentrate

The Effect of Teucrium Polium Boiled Extract in Diabetic Rats

OBJECTIVE: In traditional medicaments, Teucrium Polium is used as anti-fungal, antibacterial, anti-inflammatory and antidiabetic. Modern researches have shown that use of T. polium in vitro leads to decrease in fatty acids. To confirm the anti-diabetic evidences of Teucrium polium this survey was done to evaluate the effect of boiled aqueous extract of T. polium on serum lipids, body weight and...

Soybean oligosaccharides. Potential as new ingredients in functional food.

The effects of maturity degree and culture type on oligosaccharide content were studied in soybean seed, a rich source of non-digestible galactooligosaccharides (GOS). Therefore, two commercial cultivars of yellow soybeans (ripe seeds) and two of green soybeans (unripe seeds) were chosen. One yellow and one green soybean seed were from intensive culture, while one yellow and one green soybean s...