The risks and benefits of diets and supplements containing the estrogenic soy isoflavone genistein are not well established. We report that 10 nm genistein potently induces the granzyme B inhibitor, proteinase inhibitor 9 (PI-9) in MCF-7 human breast cancer cells. By inducing PI-9, genistein inhibits the ability of human natural killer (NK) cells to lyse the target breast cancer cells. In ERalp...

The research study was conducted to develop a healthy vegetables soup powder supplemented with soy flour, mushroom, moringa leaf and compare its nutritional facts with locally available soup powders. Proximate analysis and sensory evaluation were done by standard method. In this study, moisture, ash, protein, fat, fiber, carbohydrate, and energy content were ranged from 2.83% to 5.46%, 9.39% to...

Response surface methodology was employed to determine the effects of enzymatic pretreatment temperature, time, and pH on the reducing sugar content and bonding strength of soy-based adhesives (SBAs). Plywood specimens bonded by the SBAs with Pinus massoniana veneer were then produced. A significant positive correlation was observed between reducing sugar content and the bonding strength of SBA...

Abstract There is a need to effectively concentrate soy protein from defatted flour (DSF) while simultaneously valorizing the carbohydrate‐rich byproduct, which would otherwise be waste. This study aims evaluate process developed produce concentrates (SPC) by substantially hydrolyzing carbohydrates DSF with help of enzymes into water‐soluble saccharides and monomeric sugars, were utilized Sacch...

Pempek is one of the traditional foods South Sumatra which a processed food made from fish and tapioca flour. The chewy texture pempek very popular among consumers, but addition too much flour can make has hard texture. One alternative to improve using isolate soy protein (ISP). This study aims obtain optimum formulation added with based on consumer preferences identify ideal attributes sensory...

Currently, it is possible to ensure the protein balance in food only when combining plant and animal proteins. The functional technological properties methods of introducing non-meat ingredients (meal grain raw materials) production meat vegetable pates are investigated. influence degree grinding cereals on viscosity flour that has undergone hydrothermal treatment studied. А direct dependence m...