نتایج جستجو برای: soy protein

تعداد نتایج: 1241175  

آزادبخت, لیلا , اسماعیل زاده, احمد , محرابی, یدا... , کیمیاگر, مسعود ,

Background: Little evidence exists regarding the effects of soy consumption on the metabolic syndrome in humans. We aimed to determine the effects of soy consumption on components of the metabolic syndrome, plasma lipids, lipoproteins, insulin resistance and glycemic control in postmenopausal women with the metabolic syndrome.Methods: This randomized cross-over clinical trial was undertaken on ...

Journal: :پژوهش های علوم دامی ایران 0
امیر موسائی رضا ولی زاده عباسعلی ناصریان مرتضی بهنام رسولی

the purpose of this study was to investigate the effect of feeding dietary soy protein and soy protein supplemented with methionine on lipids and lipoproteins content of blood in wistar rats. sixteen male and 16 female wistar rats with the initial live weight of 116 ± 6.3 and 115.8 ± 6.8 grams respectively, were fed by the isocaloric and isonitrogenous diets containing casein (20%), soy protein...

آزادبخت, لیلا, اسماعیل زاده, احمد , محرابی, یدا... , کیمیاگر, مسعود ,

Background: Recently on the metabolic syndrome is considered as an inflammatory disease. So factors affecting inflammation are important in this condition.Methods: This randomized cross-over clinical trial was undertaken on 42 postmenopausal women with metabolic syndrome. Participants were randomly assigned to consume a control diet (Dietary Approaches to Stop Hypertension= DASH), soy protein d...

Journal: :iranian journal of public health 0
a haghighian roudsari zh maghbouli f tahbaz b larijani m kimiagar

bone mass loss is one of the commonest menopause symptoms, resulting from cessation of estrogen production. compounds which have estrogen – like biological activity similar to “isoflavones” present in plants especially soy, may reduce bone loss in postmenopausal women, because as they are similar in structure to estrogens. this study, therefore, was undertaken to assess the effect of soy protei...

A.R. Vakili, E. Parand M. Danesh Mesgaran

DVE2010 system was used for model prediction of nutrient supply to ruminants from soy bean meal (SBM), extruded soy bean meal (SBE) and full-fat soybean meal (FSBM). Extruded soy bean meal had the highest truly absorbed rumen undegraded protein in the small intestine (ARUP) followed by SBM and FSBM. There was no significant difference between SBE and FSBM in the case of truly absorbed rumen syn...

Journal: :فرآوری و نگهداری مواد غذایی 0
محبوبه حیدری دانشجو/دانشگاه علوم کشاورزی و منابع طبیعی گرگان مهران اعلمی هیئت علمی/دانشگاه علوم کشاورزی و منابع طبیعی گرگان مهدی کاشانی نژاد هیئت علمی/دانشگاه علوم کشاورزی ومنابع طبیعی گرگان سهیل امیری عقدائی مربی/دانشگاه غیرانتفاعی بهاران گرگان

the aim of this research was to survey of using soy protein isolates and tragacanth gum as egg substitutes in mayonnaise formulation. the mayonnaise prepared with difierent compositions of soy protein isolate, egg, and tragacanth by applying the optimal mixture design method and effect of this substitution on its stability, heat stability, viscosity, texture, physicochemical and sensory charact...

Journal: :پژوهش های علوم و صنایع غذایی ایران 0
m. ravaghi m. mazaheri tehrani a. asoodeh

soy protein concentrate (spc) is a functional and nutritional product which is produced under conditions where soy proteins are immobilized in soy flour and soluble carbohydrates are removed. in this study, four different soy flours including defatted soy flour (fat content 3.67, pdi 55.10), defatted and toasted soy flour (fat content 3.78, pdi 10.72), low fat soy flour (fat content 14.34, pdi ...

Journal: :پژوهش های علوم و صنایع غذایی ایران 0
m. ravaghi m. mazaheri tehrani a. asoodeh

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...

Journal: :پژوهش های علوم و صنایع غذایی ایران 0
m. mazaheri tehrani t. yasamini farimani

the consumer demand for formulated foods containing soy proteins has resulted in an increase in the number of new products processed with soy ingredient. in this study acidified soy-cow milk blend drinks were manufactured by fermentation of mixtures of milk/soy milk in ratio of 100/0, 70/30 and 50/50 and dilution was done after fermentation to 4.5- 6.5 total solid (ts). high methoxyl pectin was...

ریحانی , شقایق, عارف حسینی , سیدرفیع, مهتدی نیا , جواد,

Background and Purpose: Cardiovascular (CVD) disease is the leading cause of death all over the world. Although, most CVD deaths occur from age 65 years and older, it should be noted that one third of deaths occur prematurely. Hypercholesterolemia, oxidized LDL and lipid per oxidation, play a significant role in the pathogenesis of atherosclerosis. It appears that some food additives may dec...

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