search for novel antimicrobial agents from microorganisms, an actinomycete strain Streptomyces sp. isolated from a soil sample collected in Taejon, Korea, was found to produce a new antibacterial 16-methyloxazolomycin (1). In this paper, we describe the production, isolation, structural elucidation and biological activities of 1. The strain was cultured in the seed mediumconsisting of glucose 2...

A weaning food based on malted foxtail millet flour (30%), malted barnyard millet flour (30%), roasted soybean flour (25%) and skim milk powder (15%) was prepared. The mix contained 18.37 g protein and 398 kcal energy per 100g. The nutrient composition of this unfortified weaning (UW) mix met the Prevention of Food Adulteration (PFA) standards, except in total ash. In order to meet the minor co...

Lunasin is a peptide derived from the soybean 2S albumin seed protein that has both anticancer and anti-inflammatory activities. Large-scale animal studies and human clinical trials to determine the efficacy of lunasin in vivo have been hampered by the cost of synthetic lunasin and the lack of a method for obtaining gram quantities of highly purified lunasin from plant sources. The goal of this...

ABSTRACT
 This study aims to determine the effect of adding soybean flour (Glicine max) chemical, physical, and organoleptic characteristics flakes from a combination corn (Zea mays) pumpkin (Cucurbita moshcata) best treatment for produced based on physical characteristics, it's organoleptic. The research method used is an experimental with descriptive data analysis. 5 treatments 3 replica...

Soy protein products such as flour, concentrates and isolates are used in food formulation because of their functionality, nutritional value and low cost. To obtain their optimal nutritive and functional properties as well as desirable flavor different treatments are used. Soybean proteins can be modified by physical, chemical and enzymatic treatments. Different thermal treatments are most comm...

Kidney beans and soybeans have the potential to be developed because they contain good nutrient. are sources of vegetable protein. One form development legume products is composite flour. The aim this study was analyze physical chemical characteristics flour made kidney soybeans. experiment designed using Completely Randomized Design with nine treatments each treatment replicated three times. f...