BACKGROUND Clove oil, derived from the plant Syzygium aromaticum (L.) Merr. & Perry, is active against various organisms, and was prepared in a soy lecithin/detergent formulation to determine concentrations active against the root-knot nematode Meloidogyne incognita (Kofoid and White) Chitwood. RESULTS In microwell assays, the mean effective clove oil concentration that reduced egg hatch by 5...

soy flour is the least processed form of soy protein products which has become increasingly popular in food technology for its nutritional benefits, low cost and good functional properties. the aim of this study was to investigate functional properties of soy flours produced by four different industrial processes: defatted, defatted and toasted, low fat, and full fat soy flours. because of diff...

This study was conducted to determine the effect of dietary soy isoflavone (ISF, 0 and 20 mg/kg) on performance, meat quality and antioxidative property in male broilers. Six replicates of 45 birds (42 d old) were used for each treatment. The birds were fed soybean meal-free diets containing 3% oxidized fish oil (acid value, 6.76 mg potassium hydroxide/g; and peroxide value, 6.18 meq/kg) for 3 ...

BACKGROUND Maternal diet during pregnancy may affect body composition of the offspring later in life, but evidence is still scarce. OBJECTIVE We aimed to examine whether maternal dietary patterns during pregnancy are associated with body composition of the child at age 6 y. METHODS This study was performed among 2695 Dutch mother-child pairs from a population-based prospective cohort study ...

Meat induces large environmental impact while supplying important nutrients, and meat substitutes are increasingly adopted as direct replacers of products. This study assessed the a pork schnitzel two soy-based schnitzels in terms three different functional units to reflect products’ functions meal components suppliers high quality proteins. For unit 1 kg product, largest for most indicators. c...

The objectives of this study were to determine the frying stability of soybean oil (SBO) treated with a natural citric acid-based antioxidant, EPT-OILShield able to withstand high temperatures and to establish the oxidative stability of food fried in the treated oil. Soybean oil with 0.05% and 0.5% EPT-OILShield and an untreated control SBO were used for intermittent batch frying of tortilla ch...

Japan’s oilseed sector is divided into two main components: 1) a large oilseed-crushing industry that produces vegetable oil and oilseed meal, and 2) industries using oilseeds for food, without crushing them for oil. In general, the oilseed-crushing industry is protected by tariffs on vegetable oil at the border, but receives no domestic subsidies. Oilseed production for food, in contrast, gene...

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...