Lipid Stability of Soybeans in Grains and Soybeans Processed as Tofu

Sensory quality of soymilk and tofu from soybeans lacking lipoxygenases

The oxidation of unsaturated lipids by lipoxygenases in soybeans causes undesirable flavors in soy foods. Using a traditional and a nontraditional soy food user group, we examined the cultural difference in perceiving the sensory characteristics of soymilk and tofu produced from soybeans with or without lipoxygenases (Lx123). The two groups described the samples using similar terms. The traditi...

Nutritional value of raw soybeans, extruded soybeans, roasted soybeans and tallow as fat sources in early lactating dairy cows

Thirty multiparous Holstein cows (29.8 ± 4.01days in milk; 671.6 ± 31.47 kg of body weight) were used in a completely randomized design to compare nutritional value of four fat sources including tallow, raw soybeans, extruded soybeans and roasted soybeans for 8 weeks. Experimental diets were a control containing 27.4 % alfalfa silage, 22.5% corn silage, and 50.1% concentrate, and four diets wit...

Foliar Fertilization of Soybeans

Extensive research addressed foliar fertilization of soybeans at reproductive stages during the 70s and 80s. The soybean plant has been characterized by markedly reduced root activity during late seed development and increased translocation of nutrients and metabolites from other tissue into the seed. This depletion of nutrients from leaves could result in decreased photosynthesis, leaf senesce...

Powdery mildew of soybeans.

Magnesium uptake by soybeans.

Magnesium contents of soybean (Glycine max) roots increase and the K and Ca contents decrease with increased MgCl(2) concentrations in ambient solutions. The Mg uptake is inhibited when both Ca and K are present in the solution, but not by K or Ca alone. Chloride uptake, which is very low from the MgCl(2) solution, is greatly enhanced by the presence of K. The selectivity against Mg imparted by...