The labeling of foods containing ingredients derived from soybean is recommended in Japan because of an increasing number of patients who are allergic to soybeans. To ensure proper labeling, a novel sandwich ELISA kit for the determination of soybean protein in processed foods (FASTKIT Ver. II, "Soybean", Nippon Meat Packers, Inc.; "soy kit") has been developed. Five types of incurred samples (...

A new plant milk was discovered from the seed of Adenanthera pavonina. The physicochemical and nutritional properties of the new pro-milk extract were assessed, and their biochemical effects were compared with those of soy bean extracts. Eleven groups of three albino rats each were used to assess the health benefits of the pro-milk. Groups were separately administered 3.1, 6.1, and 9.2 µl/g ani...

phytosterols have been used for reduction of cholesterol since 1950. the high melting temperature and chalky taste are the major problems related to the enrichment of foodstuffs with phytosterols. the cristal construct of these compounds could not reduce remarkably the blood cholesterol in comparison with the fatty soluble forms. presence of free and alcoholic forms of phytosterols and also the...

PURPOSE Botulism type E intoxication is a rare condition among human botulism. We aim to describe a first case of botulism type E intoxication in Taiwan. CASE REPORT We report a 36-year-old young man with foodborne botulism type E associated with commercially vacuum packaged dried bean curd. He developed bilateral ptosis, diplopia and dysphagia 4 days after taking the dried bean curd. Electro...

RESEARCH ON SO'{BEAN naVOt has heen extensive. ·and many patents for tmproving or reducing flavor of soybean products haVe heen granted. Still. this factor adversely affects the acceptance. and In many ways limns the use. of soy produc·ts tn foods. I\.albrener et al. t 1971 1 reported that the predominant heany and bitter flavors of mature soybeans are still present in commercial soy flours. co...

In the current research work an attempt was made to develop "Melt in mouth pellets" (Meltlets(®)) containing 40% herbal extract of soy isoflavones that served to provide antioxidants activity in menopausal women. The process of extrusion-spheronization was optimized for extruder speed, extruder screen size, spheronization speed, and time. While doing so the herbal extract incorporated in the pe...

Phenolic acids have been identified in a variety of legumes including lima bean, broad bean, common bean, pea, jack bean, goa bean, adzuki bean, hyacinth bean, chicking vetch, garbanzo bean, dral, cow bean, rice bean, mung bean and soybean. The present study was carried out with the following aims: (1) to identify and quantify the individual phenolic acid and determine the total phenolic conten...

introduction: proteins are food ingredients with critical functional properties and participation in developing food products. so far, functional properties of several plant proteins such as pea, chickpea and lentil, groundnut, beach pea and bayberry have been investigated. nowadays, there is an increasing demand for plant proteins because they are available and inexpensive. legume proteins are...

Biogenic amines (BAs) are known as toxic substances and formed in foods as a result of microbial action during fermentation and storage (Shalaby, 1996; Santos, 1996). BAs could cause diseases with food poisoning symptoms such as stimulating the nerves and blood vessels in man and animals (Joosten, 1988). The most important BAs found in foods are putrescine, cadaverine, β-phenylethylamine, tyram...