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Soy protein
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Nghiên cứu "Đánh giá ảnh hưởng của tỉ lệ Textured Soy Protein đến tính chất của nhân burger chay" được thực hiện để đánh giá ảnh hưởng Textured Soy Protein với các tỉ lệ 25%, 30%, 35%, 40% và 50% đến màu sắc và mức độ ưa thích của nhân burger chay. Kết quả cho thấy sản phẩm với tỉ lệ Textured Soy Protein 35% cho màu sắc đẹp và được người tiêu dùng yêu thích. Mời các bạn cùng tham khảo!
6p
modungvanthu
13-12-2023
5
2
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Tensoactive species obtained by papain hydrolysis of soy protein were characterized structurally and physicochemically, and their foam-forming and -stabilizing capacity studied. Protein structural changes upon reaction ending were correlated with functional and interfacial properties and with the behaviour thereof with varying hydrolysis degree.
9p
viisac
23-09-2023
5
1
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Freeze-dried soybean snack foods are innovative and engage the nutritious whole soybean seeds in human diet. The freeze-dried soybeans provide high quality protein, cholesterol-free low percentage of saturated fats, minerals, and vitamins.
7p
viisac
23-09-2023
6
1
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The aim of this study was to evaluate different ELISA kits for the detection of soy proteins in raw and cooked model systems (MS) added with soy protein concentrate 63% protein (SPC), and in commercial meat products. Nine bovine meat MS with 0-2000 ppm SPC, nine boneless ham cooked MS with 0-2000 ppm SPC and eight commercial meat products were analyzed.
5p
viisac
23-09-2023
2
1
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The aim of this work was to develop a competitive enzyme immunoassay technique, to detect the presence of traces of soy in meat products. Specific rabbit polyclonal antiserum against soy protein was used as primary antibody.
6p
viisac
23-09-2023
3
1
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Natural polymer-based nanofibers with functions of loading and releasing bioactive cues or drugs have recently gained interest for biomedical applications. Nanotopography and large surface area to volume ratio of hydrophilic polymer fibers promote their use as carriers of hydrophilic drugs.
8p
viberbers
09-08-2023
7
4
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Presence of Kunitz trypsin inhibitor (KTI) in soybean seeds necessitates pre-heat treatment of the soy-flour for its inactivation before using it in food and feed products. The heat treatment not only enhances processing costs of the soy-based foods and feeds but also affects seed-protein quality and solubility.
9p
vinarcissa
21-03-2023
4
1
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Nghiên cứu giá trị tiệt trùng của sản phẩm xúc xích chay dựa trên protein đậu nành kết tủa bằng GDL phối trộn với các thành phần gluten, soy-protein, nước. Sản phẩm sau khi phối chế được vô bao bì và tiệt trùng ở các mức nhiệt độ từ 115oC đến 120oC tương ứng với thời gian chết nhiệt (F-value) từ 6 đến 12 phút.
4p
vikissinger
03-03-2022
16
3
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Khóa luận tốt nghiệp đại học này được thực hiện với mục tiêu nhằm nghiên cứu xây dựng quy trình sản xuất bột protein đậu tương cô đặc và bột đậu tương thủy phân với hàm lượng protein trên 85% để cung cấp cho người cần bổ sung dinh dưỡng như người bệnh, người tập thể hình, người ăn kiêng, ăn chay... Mời các bạn cùng tham khảo.
48p
zhangyan
13-07-2021
39
10
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The production of soy-based food products requires specific physical and chemical characteristics of the soybean seed. Identification of quantitative trait loci (QTL) associated with value-added traits, such as seed weight, seed protein and sucrose concentration, could accelerate the development of competitive high-protein soybean cultivars for the food-grade market through marker-assisted selection (MAS).
14p
vijichea2711
28-05-2021
37
1
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Mango (Mangifera indica L.) is important commercial fruits of India. It is liked by people due to its high palatability, excellent taste and exemplary nutritive value. Mango pulp is rich is carbohydrates, minerals, vitamin C, starch, pectin, carotenoids, but lacks in protein, fat and some essential amino acids. But pulses are good sources of important dietary nutrients, proteins, minerals and vitamins. The present study was carried out to develop soy flour incorporated mango bars from two mango varieties namely Neelum and Totapuri (Bangalora) with pretreated soy flour.
4p
chauchaungayxua11
23-03-2021
16
2
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Soy protein concentrate (SPC) là sản phẩm protein đã được xử lý loại bỏ hầu hết các chất kháng dưỡng từ bột đậu nành (Soy bean meal, SBM) nên được xem là nguồn protein thay thế tiềm năng cho bột cá (Fish meal, FM) trong thức ăn nuôi cá. Nghiên cứu thực hiện nhằm đánh giá ảnh hưởng của SPC tới hoạt tính enzyme tiêu hóa của cá cam Nhật Bản (Seriola quinqueradiata) khi thay thế một phần protein bột cá trong thức ăn.
10p
vimississippi2711
04-12-2020
13
3
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This study was aimed to utilize the soy flour and dehulled blackgram flour as a protein source along with gluten free cereals in the development of gluten free products; to carry out their sensory and nutritional evaluation along with shelf life study.
8p
angicungduoc8
07-11-2020
8
1
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An experiment was conducted to determine whether the undigested high molecular fraction (HMF) of soybean protein restricts the growth of yellowtail through impairment of lipid digestion and absorption. Soybean meal (SBM), soy protein isolate (SPI), digested SPI (DSPI) and digested and purified SPI (DPSPI) were used as experimental diets.
11p
tamynhan8
04-11-2020
11
1
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The food and nutrition security of the population has been the matter of concern world over. Problem in attaining food and nutrition security is prominent particularly in developing world. Protein calories malnutrition is major nutritional problem of the world. To treat malnutrition among the pre-school children the formulation of locally based protein rich product is must hence attempt was made to formulate soy based food product such as soy-poha ladoo.
4p
quenchua6
15-06-2020
9
0
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Soybean (Glycine max), otherwise known as a ‘miracle crop’ with over 40 per cent protein and 20 per cent oil, minerals and vitamins for human food originated in China. Soy foods are nutritious, economical and provide many health benefits. A number of processed soya products are available in the market. They include Soya milk, Soya flour, Soya curd and Tofu (Soya Paneer). Besides its nutritive quality, functional properties of Soy Protein have opened avenues for producing new products and improving the quality of existing standard food products.
5p
angicungduoc5
14-06-2020
15
0
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Ready to eat snack food (sattu) was enriched with soy and pearlmillet flour. Sattu were evaluated for nutrient and sensory characteristics. In nutrient estimation of sattu, moisture content was found maximum in treatment C, while protein, fat, ash, calorie content and iron content was maximum in treatment D. The carbohydrate was found maximum in treatment C and calcium content was maximum in treatment E. Best treatment was D among C, D and E.
6p
caygaocaolon5
27-05-2020
9
1
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Actinobacillus pleuropneumoniae, a Gram-negative bacterium, is the causative agent of porcine pleuropneumonia, a highly contagious and often fatal disease. Because current vaccines confer limited protection against A. pleuropneumoniae infection, the development of more effective vaccines is urgently required.
11p
viuchiha2711
21-04-2020
14
1
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A microgranule fertilizer was designed for localized fertilization of soil with controlled release of nutrients. The microgranule matrix was fortified with proteins, which were obtained from food industry byproducts or waste, i.e., whey protein from milk serum, soy protein from soy isolate and egg white protein from chicken egg white powder.
12p
viuchiha2711
21-04-2020
7
0
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The Soybean (Glycine max L.) variety JS-97 52 used for preparation of soy milk & tofu (Soy paneer). Tofu and soy milk producers prefer the higher protein cultivars. The shelf life of tofu is very less therefore to extend it, effect of different doses of gamma radiation on physical & hunter colour of tofu using packaging material as BOPP, HDPE and LDPE at 0, 5, 10, 15, 20 days have been studied. The Hunter colour L, a and b value of tofu shows that the colour of tofu varies from light creamy with fine yellow colour.
11p
quenchua4
06-04-2020
11
0
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