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Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
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Showing 1 to 20 of 435 for “"Soy"”.
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Quality characteristics of soy and soy-wheat tempeh
Call number: LD2668 .R4 FN 1988 S25
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Nutritional Evaluation of Soy-Banana, Whole Soy Flour and Microwave-Processed Whole Soybeans
Made available in DSpace on 2015-05-13T15:26:59Z (GMT). No. of bitstreams: 2 license.txt: 4848 bytes, checksum: 96035ab3f5e1c23cc7138a224ce498bd (MD5) 8004189.PDF: 6755714 bytes, checksum: 73b2cbb4f0a5380d284bc827cde00e0f (MD5) Previous issue date: 1979
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The nutritive value of soy flour and soy protein isolate for human adults
… to determine the protein nutritive value of soy flour and soy protein isolate in human adults. By equalizing the essential amino acid patterns of the flour and the isolate, it was considered possible to measure any difference in nutritive value of the two protein sources. The subjects were 18 …
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Anticancer Potential of Soy Peptides
… Epidemiological studies have associated soy consumption with lowering cancer risk. However, the anticancer potential and mechanism of soy peptides have not been fully understood. The objective of this research was to evaluate the anticancer potential of soy peptides and to elucidate the …
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Soy isoflavones and swine health
… performed better when fed greater amounts of soybean meal in the diet though it was unclear which component of this soy protein source was conferring these benefits. Among potential components, soy-derived isoflavones show promise as a nutritional intervention against a pathogenic challenge …
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Enhancing the transformation level of bioactive soy isoflavones in soy-based foods by probiotic organisms
… forms of the isoflavones, aglycones (IA), in soy are reported to have many health benefits and could be considered as a “natural component” to replenish the estrogens in woman at menopausal and post-menopausal age. However, the isoflavones in soy exist principally in isoflavone glycoside (IG) …
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Producing soy to save the planet? : Challenging sustainable soy governance in the Brazilian Amazon and Cerrado.
… research examines two such initiatives from the soy industry, the Roundtable for Responsible Soy (RTRS) and the Soy Moratorium. Previous literature has assessed both in terms of their success in reducing land use change in the Brazilian Amazon. This thesis takes a different stance, analysing how …
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Capillary rheometry of soy isolate dough
Viscosity of 30 and 48% soy isolate (Promine-D) dough is determined using an Instron capillary rheometer at 298K, 333K and 363K. Thermal transitions of 10 to 100% soy isolate dough are measured using a Perkin-Elmer Differential Scanning Calorimeter (DSC-2) over 310 to 350K. The observed behavior of …
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The Effects of Soy and Soy Derived Components on the Growth of Estrogen -Dependent Breast Cancer Tumors
… study was to evaluate the ability of various soy products containing genistin, but differing in their content of other biologically active components of soy, to affect the growth of MCF-7 tumors. Soy products investigated included whole soy flour, soy molasses, NovasoyRTM, a mixture of …
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Enzymatic hydrolysis and fermentation of soy flour to produce ethanol and soy protein concentrate with increased polyphenols
Submission published under a 24 month embargo labeled 'U of I Access', the embargo will last until 2023-12-01
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Enhanced β-galctosidase activity in probiotics for improved bioconversion of soy isoflavones in dairy and soy-based yoghurt
The main aims of this project were to evaluate the suitability of whey as a medium for the production of β- galactosidase (β-gal) from Lactobacillus delbrueckii ssp. bulgaricus ATCC 11842 (LB) and Bifidobacterium animalis Bb12 (BB12). The study was undertaken to examine and compare the influence of …
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Determination of L- and D-methionine and L- and D-valine in soy isolate and soy flour samples
… commercially prepared alkali-treated food-grade soy isolate was investigated. A soy flour product was also investigated as a control which had not been alkali treated. Methionine and valine collected from two soy flour and two soy isolate samples were coupled with L-leucine-N-carboxyanhydride. If …
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Soy protein-xanthan gum interaction:stability and rheology
… protein - xanthan gum interactions. Commercial soy sauce and tamari sauce as well as model systems of soy protein isolate and whey protein concentrate were the sources of protein used for evaluation with xanthan gum. Preliminary research indicated that when either soy sauce or tamari sauce were …
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Ground soy bean hay for milk production
no abstract provided by author
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Utilization of Soy Protein by the Young Pig
… conducted to evaluate the limitations of a corn-soy protein diet for providing nutrients to young pigs weaned at three to four weeks of age. Soy protein sources were shown to limit feed efficiency when compared to a milk protein, i.e., casein. Cornstarch reduces feed intake and gain in comparison …
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Bioavailability of Calcium and Zinc in Soy Products
Soy products were manufactured in a pilot plant using precise control and monitoring of the processing conditions. Bioavailability studies involved feeding soy product-based diets to weanling or young rats for 3 (zinc studies) or 4 weeks (calcium studies). Calcium (Ca) availability was determi
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Texturization of soy protein via twin-screw extrusion
… Model ZSK-30 was used to texturize defatted soy flour and soy protein concentrate. A cooled sheeting die was designed to enhance the texture integrity of the finished product. Rheological properties of extrudates were measured by using an Instron. Scanning electron microscopy and light …
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The hypolipidemic and antioxidant effects of soy constituents
… were designed to investigate the effects of soy constituents on risk factors of cardiovascular disease in humans. The first two studies were human studies investigating the effect of soy protein on hyperlipidemia. The third study was an in vitro study investigating the effect of soy …
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Chemical and molecular properties of processed soy proteins
Selected chemical and molecular properties of two soy flours, two soy isolates, three textured soy products, one soy concentrate and raw and autoclaved soy meal were determined. Product protein content ranged from 33.1% to 86.7% and reported PER's ranged from 1.1 to 2.3. Hydrophobic and disulfide …
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Knowledge of General Nutrition, Soy Nutrition, and Consumption of Soy Products: Assessment of a Sample Adult Population in Montgomery County, Virginia
… Investigators continue to demonstrate that soy consumption plays a role in decreasing chronic diseases such as cardiovascular disease, cancer, osteoporosis and problems regarding menopause. Although research focuses on soy benefits regarding chronic disease, to date, no program exists …
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