The impact of jet cooking on shear strength soy-and-water adhesives was investigated to understand the higher commercial soy protein isolates compared flours. Soy flour-based wood are appealing because their bio-based content, low formaldehyde emission, and cost, but application is limited by wet cohesive strength. Previous researchers proposed that process (steam injection with high turbulence...

This study focused on improving and diversifying the food and nutrition status of soy milk prepared by germinating the soyabeans prior to soy milk preparation and evaluating its quality and potential for acceptance. The pH, moisture, fat, protein, ash and total solid content of raw material soyabean were 6.76, 12,17.67,39.6, 5.3, 88 %. Non-Germinated and Germinated Soy milk (from shorttime Soya...

Acute elevations of plasma free fatty acid (FFA) levels augment glucose-stimulated insulin secretion (GSIS). Prolonged elevations of FFA levels reportedly impair GSIS, but no one has previously compared GSIS after prolonged exposure to saturated or unsaturated fat. Rats received a low-fat diet (Low-Fat) or one enriched with either saturated (Lard) or unsaturated fat (Soy) for 4 weeks. Insulin r...

HRČKOVÁ M., RUSŇÁKOVÁ M., ZEMANOVIČ J. (2002): Enzymatic hydrolysis of defatted soy flour by three different proteases and their effect on the functional properties of resulting protein hydrolysates. Czech J. Food Sci., 20: 7–14. Commercial defatted soy flour (DSF) was dispersed in distilled water at pH 7 to prepare 5% aqueous dispersion. Soy protein hydrolysates (SPH) were obtained by enzymati...

The nutritional benefits of grain legumes such as cowpea and soybean in sub-Saharan Africa have not been fully utilized to alleviate problem of protein-malnutrition in this region. This study aimed to evaluate and compare the nutritional properties and sensory evaluation of snack food made from high-quality cassava flour (HQCF) and soybeans (50:50), and HQCF and cowpea (50:50). Sensory evaluati...

A case of anaphylaxis is reported in the course of a prick by prick with Lupinus albus and roasted peanut in a 20-year-old woman. We focused on some main topics. First of all it seems important to underscore the potential risks connected to the practice of the prick-by-prick with fresh foods in allergic patients, especially when testing cross-reactive substances, such as White Lupine, peanuts, ...

Cardiovascular disease (CVD) is the leading cause of death in the United States.1 Diet has a major impact on several modifiable risk factors for heart disease: hypercholesterolemia, hypertriglyceridemia, elevated LDL cholesterol, low HDL cholesterol, hypertension, obesity, and diabetes. The recommended low-saturated-fat, lowcholesterol diet1 does help lower risk of CVD.2,3 However, other dietar...

Cardiovascular disease (CVD) is the leading cause of death in the United States.1 Diet has a major impact on several modifiable risk factors for heart disease: hypercholesterolemia, hypertriglyceridemia, elevated LDL cholesterol, low HDL cholesterol, hypertension, obesity, and diabetes. The recommended low-saturated-fat, lowcholesterol diet1 does help lower risk of CVD.2,3 However, other dietar...

Article history: Received on: 07/04/2015 Revised on: 22/04/2015 Accepted on: 11/05/2015 Available online: 20/06/2015 Genetically modified organisms (GMOs) and their raw materials used in processed foods should be analyzed and labeled. The aim of our study was to evaluate the present situation of the food products and to determine appropriate DNA isolation method in processed food products. Keep...

The main objective of this study was to eliminate the hemagglutination activity of an antinutritional factor in soybeans, soybean agglutinin (SBA). A series of experiments was designed to enzymatically modify SBA structure and to use other physical treatments to reduce activity. SBA extract was prepared from soy flour and used as the substrate for all treatments. Deglycosylation by enzyme decre...