Articles with "soy" as a keyword



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Enzymatic preparation of food‐grade l‐α‐glycerylphosphorylcholine from soy phosphatidylcholine or fractionated soy lecithin

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Published in 2019 at "Biotechnology Progress"

DOI: 10.1002/btpr.2910

Abstract: l‐α‐Glycerylphosphorylcholine (l‐α‐GPC) is a biosynthetic precursor for the neurotransmitter acetylcholine in humans, making it a useful as a cognitive enhancer for treating patients with stroke and dementia, including Alzheimer's disease. The aim of this study… read more here.

Keywords: soy phosphatidylcholine; soy; soy lecithin; fractionated soy ... See more keywords
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On‐line electroextraction in capillary electrophoresis: Application on the determination of glutamic acid in soy sauces

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Published in 2019 at "ELECTROPHORESIS"

DOI: 10.1002/elps.201800203

Abstract: We present an on‐line, single step coupling between liquid‐liquid extraction and capillary electrophoresis with capacitively coupled contactless conductivity detection, which allows an efficient analysis of complex food matrices with high sodium content. The sodium depletion… read more here.

Keywords: capillary electrophoresis; acid; glutamic acid; line ... See more keywords
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Fish oil encapsulated in soy protein particles by lyophilization. Effect of drying process.

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Published in 2021 at "Journal of the science of food and agriculture"

DOI: 10.1002/jsfa.11347

Abstract: Fish oil is an important source of healthy ω-3 fatty acids to be used in functional foods. However, its autoxidation susceptibility, aroma and solubility make it difficult to use. Its encapsulation could reduce these disadvantages.… read more here.

Keywords: soy; process; spray dried; fish oil ... See more keywords
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The preparation of soy glycinin/sugar beet pectin complex network gels catalyzed by laccase under weakly acidic conditions.

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Published in 2022 at "Journal of the science of food and agriculture"

DOI: 10.1002/jsfa.12408

Abstract: BACKGROUND Traditional soy protein gel products such as tofu, formed from calcium sulfate or magnesium chloride, have poor textural properties and water retention capacity. Soy glycinin (SG) is the main component affecting the gelation of… read more here.

Keywords: network; sbp; network gels; soy ... See more keywords
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Quantification of the allergen soy (Glycine max) in food using digital droplet PCR (ddPCR)

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Published in 2018 at "European Food Research and Technology"

DOI: 10.1007/s00217-018-3182-5

Abstract: To meet the increasing need for quantification of allergens and to have an alternative to commercially available ELISA and PCR systems, the Austrian Agency for Health and Food Safety started establishing in-house PCR systems. To… read more here.

Keywords: reference material; pcr; soy; quantification ... See more keywords
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Soy and isoflavones consumption and breast cancer survival and recurrence: a systematic review and meta-analysis

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Published in 2018 at "European Journal of Nutrition"

DOI: 10.1007/s00394-018-1853-4

Abstract: BackgroundSome studies have investigated the association between soy and isoflavones consumption and breast cancer survival, but the results are far from conclusive. Accordingly, we performed a systematic review and meta-analysis to explore this issue.MethodsWe performed… read more here.

Keywords: isoflavones consumption; soy; soy isoflavones; breast cancer ... See more keywords
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Dairy, soy, and calcium consumption and risk of cognitive impairment: the Singapore Chinese Health Study

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Published in 2019 at "European Journal of Nutrition"

DOI: 10.1007/s00394-019-02010-8

Abstract: Purpose It is unclear if midlife consumption of dairy and soy food intake, and their components of calcium and isoflavones (in soy), is related to cognitive impairment in elderly. Methods We used baseline data on… read more here.

Keywords: soy; cognitive impairment; impairment; calcium ... See more keywords
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Neuroprotective potency of a soy whey fermented by Cordyceps militaris SN-18 against hydrogen peroxide-induced oxidative injury in PC12 cells

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Published in 2021 at "European Journal of Nutrition"

DOI: 10.1007/s00394-021-02679-w

Abstract: Soy whey is a byproduct generated from the processing of several soybean products. Its valorization has continued to attract significant research interest in recent times due to the nutritional and bioactive potency of its chemical… read more here.

Keywords: soy whey; soy; oxidative injury; pc12 cells ... See more keywords
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Bio-enhancement of Soy Isoflavones (Genistein & Daidzein) Using Bacillus coagulans in Letrozole Induced Polycystic Ovarian Syndrome by Regulating Endocrine Hormones in Rats

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Published in 2022 at "Probiotics and Antimicrobial Proteins"

DOI: 10.1007/s12602-022-09932-6

Abstract: Soy isoflavone (SIF), a natural phytoestrogen, is used in the condition of hormonal imbalance. These isoflavones generally have low solubility resulting in low bioavailability and bioactivity. It is reported that trans-glycosylation by cyclodextrin glycosyltransferase (CGTase)… read more here.

Keywords: soy isoflavones; bacillus coagulans; letrozole induced; soy ... See more keywords
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Maternal exposure to soy diet reduces atheroma in hyperlipidemic F1 offspring mice by promoting macrophage and T cell anti-inflammatory responses.

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Published in 2020 at "Atherosclerosis"

DOI: 10.1016/j.atherosclerosis.2020.09.018

Abstract: BACKGROUND AND AIMS Maternal hypercholesterolemia has been implicated in earlier onset of atherosclerotic lesions in neonatal offspring. In this study, we investigated whether maternal exposure to soy protein isolate (SPI) diet attenuated the progression of… read more here.

Keywords: anti inflammatory; spi offspring; exposure; soy ... See more keywords
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Preparation, characterization and physicochemical properties of DOPE-PEG2000 stabilized oleic acid-soy lecithin liposomes (POLL)

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Published in 2017 at "Colloids and Surfaces A: Physicochemical and Engineering Aspects"

DOI: 10.1016/j.colsurfa.2016.10.053

Abstract: Abstract Fatty acid liposomes are normally used to represent membrane system due to the easier preparation and readily available compared to phospholipids. In this study, soy lecithin which contains mixed phospholipids was incorporated into the… read more here.

Keywords: lecithin liposomes; oleic acid; soy; soy lecithin ... See more keywords