Journal articles: 'Soy bean'

1

ENARI, Tatsuo. "State of World Soy Bean." JOURNAL OF THE BREWING SOCIETY OF JAPAN 91, no. 10 (1996): 705–9. http://dx.doi.org/10.6013/jbrewsocjapan1988.91.705.

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SANO, Yoshihito, Naruki ITO, Shunsuke MURAMATSU, and Yasuyuki UZUKA. "Short-term Soy Sauce Making using Whole Soy Bean." JOURNAL OF THE BREWING SOCIETY OF JAPAN 93, no. 5 (1998): 344–50. http://dx.doi.org/10.6013/jbrewsocjapan1988.93.344.

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Wan, Shoupeng, Yanxiang Wu, Cong Wang, Chunling Wang, and Lihua Hou. "The development of soy sauce from organic soy bean." Agricultural Sciences 04, no. 05 (2013): 116–21. http://dx.doi.org/10.4236/as.2013.45b022.

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Statsenko, E. S., M. A. Shtarberg, and E. A. Borodin. "FUNCTIONAL SOY BEAN AND PUMPKIN PRODUCTS." Amur Medical Journal, no. 3 (2019): 49–52. http://dx.doi.org/10.22448/amj.2019.3.49-52.

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OHNISHI, Shigehiko. "Soy Sauce-like Seasoning Made without Wheat and/or Soy Bean." JOURNAL OF THE BREWING SOCIETY OF JAPAN 101, no. 2 (2006): 88–93. http://dx.doi.org/10.6013/jbrewsocjapan1988.101.88.

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Deharo, E., M. Krugliak, D. Baccam, and H. Ginsburg. "Antimalarial properties of soy-bean fat emulsions." International Journal for Parasitology 25, no. 12 (December 1995): 1457–62. http://dx.doi.org/10.1016/0020-7519(95)00084-4.

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Nagakura, Ken-ichi, and Sakura Sato. "Peanut, tree nuts, soy bean, sesame, buckwheat." Nihon Shoni Arerugi Gakkaishi. The Japanese Journal of Pediatric Allergy and Clinical Immunology 36, no. 5 (December 20, 2022): 562–67. http://dx.doi.org/10.3388/jspaci.36.562.

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AF, Ogori. "Effect of Analogue Milk Enrichment with Whole Soy Bean Flour." Food Science & Nutrition Technology 4, no. 6 (November 5, 2022): 1–7. http://dx.doi.org/10.23880/fsnt-16000201.

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The potential of milk enrichment with soybean flour was studied .Yoghourt control Sample A: 100% Milk powder (Dano)and o% wholes soyabean flour, Sample B: 90% fermented milk powder (Dano) and 10% whole soybean flour, Sample C: 80% fermented milk powder (Dano) and 20% whole soybean flour, Sample D: 70% fermented milk powder (Dano) and 30% whole soybean flour, Sample E: 60% fermented milk powder (Dano) and 40% whole soy bean flour were produced respectively. The proximate composition, physio-chemical properties and sensory evaluation were determined using standard methods .The results on proximate obtained showed increase in values for moisture (77.79- 89.34) %, protein (3.06-9.23) % , fat content (1.57-3.97)% and fibre content (0.18-2.45)%. However, reversed trend was observed for ash and carbohydrate values respectively. The physiochemical analysis results obtained showed decrease in total solids (22.21-10.66)%, total solid non-fat (201.64-6.70)%, TTA (1.34-0.78)%, viscosity (10.54-0.86)Pa.s and PHwith had increased values from (4.5-5.13). The sensory evaluation result revealed that there were no significant difference p>0.05 between the control and sample B in appearance but there were significance difference p<0.05 between the control and the enriched sample in terms of aroma, taste, mouthful and overall acceptability. It was observed that substituting 10% whole soybean flour with powdered milk gave a symbiotic yoghurt ranked physico –chemical and sensory characteristics values as the control yoghurts sample.

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Ozben, T. "Biliary lipid composition and gallstone formation in rabbits fed on soy protein, cholesterol, casein and modified casein." Biochemical Journal 263, no. 1 (October 1, 1989): 293–96. http://dx.doi.org/10.1042/bj2630293.

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In four experimental groups, rabbits were fed on diets containing soy beans, soy beans plus cholesterol (1%, w/w), casein and modified casein for 8 weeks. Biliary lipid levels, lithogenic-index values and the rate of gallstone formation were determined. The highest mean relative concentrations (mol%) of cholesterol and phospholipid were found in the soy bean + cholesterol group, and the highest mean relative bile acid concentration was in the soy bean group. The lowest mean relative cholesterol and phospholipid values were found in the soy bean and modified casein groups respectively. The lowest mean relative bile acid level was in the soy bean + cholesterol group. The highest lithogenic index and rate of gallstone formation were in the soy bean + cholesterol group, and the lowest values were in the soy bean group. The modification of casein used was effective in decreasing the lithogenic effect of casein on gallstone formation.

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Wang, Zi Qiang, Emery Fabrice Bimbou Senga, and Dan Ying Wang. "Vegetable Soy Bean (Glycine Max (L.) Merrill) from Production to Processing." Outlook on Agriculture 34, no. 3 (September 2005): 167–72. http://dx.doi.org/10.5367/000000005774378766.

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For centuries soy bean has been an appreciated legume in most Asian countries. There are two types of cropped soy bean, the vegetable type and the grain type. The difference between them is defined by the time of harvest. Vegetable soy bean is harvested between R6 and R7 growth stages, when the pod is still green and full at about 80% of the total weight. It is a nutritious plant with an appreciable content of protein, minerals and vitamins. Although it is best known in East Asia, vegetable soy bean is being increasingly incorporated in diets in North American countries and there is growing interest in some African countries. Many breeding programmes are being conducted to develop plants that mature early and produce larger and greener pods with good appearance and taste. Cooking usually consists of plunging the fresh pods into boiling salted/seasoned water and simmering them until tender. Different forcing and processing methods are employed to maintain production and availability throughout the year. Vegetable soy bean is transported either attached to or detached from the plant. The price of imported fresh vegetable soy bean has usually been low because the crop suffers in transport and there are few facilities for proper storage.

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HENG, XINYU, HUAYOU CHEN, JIBIN LI, KANGTAO CAI, and CHENXI LU. "Optimization of Fermentation Process for Improving Soy Isoflavones Aglycone Content in Bean Dregs by Lactobacillus plantarum PL70a." Romanian Biotechnological Letters 26, no. 5 (September 20, 2021): 2942–52. http://dx.doi.org/10.25083/rbl/26.5/2942.2952.

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Aglycone-type soy isoflavones have higher biological activity than glycoside-type soy isoflavones. Bean dregs are rich in glycoside-type soy isoflavones. In order to improve the biological activity of soy isoflavones in bean dregs, the Lactobacillus plantarum PL70a was screened and the fermentation process of converting glycoside-type soy isoflavones into aglycone-type in bean dregs was optimized by single-factor experiments and the response surface methodology. The optimal fermentation process was as follows: (NH4)2SO4 was added in an amount of 0.17%, glucoamylase was added in an amount of 0.87%, inoculation amount was 17%, sucrose was added in an amount of 1.3%, and fermentation time was 3 days. Under this process, the content of aglycone-type soy isoflavones in bean dregs significantly increased. Trypsin inhibitors and antigen proteins were almost removed. The fermentation process provides a good reference for the low-cost processing of high-quality soy isoflavone aglycone food.

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KIMURA, Isao, Yasuhito MATSUBARA, and Hiroyuki SHIBASAKI. "Utilization of Waste Water from Soy-bean Cooking." JOURNAL OF THE BREWING SOCIETY OF JAPAN 92, no. 7 (1997): 478–85. http://dx.doi.org/10.6013/jbrewsocjapan1988.92.478.

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Okie, William Thomas. "Magic Bean: The Rise of Soy in America." Journal of American History 107, no. 1 (June 1, 2020): 233. http://dx.doi.org/10.1093/jahist/jaaa114.

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Zhumaboev, Zukhriddin, Feruza Atakhazhieva, and Jahongir Mamadaliev. "YIELD AND QUALITATIVE COMPOSITION OF SOY BEAN GRAIN." JOURNAL OF AGRO PROCESSING 6, no. 1 (June 30, 2019): 67–71. http://dx.doi.org/10.26739/2181-9904-2019-6-12.

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Zuskin, Eugenija, Bozica Kanceljak, E. Neil Schachter, Theodore J. Witek, Zvi Marom, Satindra Goswami, and Saul Maayani. "Immunological and respiratory changes in soy bean workers." International Archives of Occupational and Environmental Health 63, no. 1 (May 1991): 15–20. http://dx.doi.org/10.1007/bf00406192.

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Pauer, Viktor, Edit Csefalvay, and Peter Mizsey. "Treatment of soy bean process water using hybrid processes." Open Chemistry 11, no. 1 (January 1, 2013): 46–56. http://dx.doi.org/10.2478/s11532-012-0128-9.

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AbstractThe soy bean process water that is a by-product of soy processing technology can be utilized with a hybrid separation system recommended and investigated in this work. The aims of the soy bean water processing are to i.) concentrate the valuable components of the soy process water and ii.) reuse its water content. Two hybrid separation systems are considered and investigated: ultrafiltration followed by nanofiltration and centrifugal separation followed by nanofiltration. These hybrid separation systems are new in the area of their current application. Experiments verify that centrifugal separation is a more appropriate pre-treatment method for the removal of suspended solids and for the preservation of the sucrose content of the soy bean process water than ultrafiltration. Total sucrose can be rejected by nanofiltration membrane forming a sugar-rich retentate that contains other valuable components, too. Both tested hybrid processes result in clear and reusable permeates with low chemical oxygen demand that can be recycled to the production process reducing its water consumption and improving its sustainability. The recommended new hybrid separation system, centrifugal separation followed by nanofiltration, proves to be successful in this area of the biochemical industry.

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KULIGOWSKI, MACIEJ, IWONA JASIŃSKA-KULIGOWSKA, and JACEK NOWAK. "Evaluation of Bean and Soy Tempeh Influence on Intestinal Bacteria and Estimation of Antibacterial Properties of Bean Tempeh." Polish Journal of Microbiology 62, no. 2 (2013): 189–94. http://dx.doi.org/10.33073/pjm-2013-024.

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In this study the effect of bean tempeh on the growth of Bacillus subtilis, Escherichia coli, Lactobacillus acidophilus and Lactobacillus paracasei bacteria was investigated. Antibacterial activity was observed only in relation to the bacteria Bacillus subtilis. The effect of tempeh products on human intestinal microflora was also assessed. Bean and soy tempeh were culinarily processed and next digested in conditions simulating the human digestive tract (one of the digestive tracts was equipped with a mechanism simulating absorption). Soy tempeh stimulated most the growth of bacteria of the genus Bifidobacterium, while bean tempeh that of Escherichia coli. Using simulation of absorption for the digestion of fried soy tempeh resulted in a higher rise in the bacteria count of the genus Lactobacillus, while after digestion of fried bean tempeh the highest increase was recorded for Bifidobacterium and E. coli.

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Kenawi, M. A., R. R. Abdelsalam, and S. A. El-Sherif. "The effect of mung bean powder, and/or low fat soy flour as meat extender on the chemical, physical, and sensory quality of buffalo meat product." Biotehnologija u stocarstvu 25, no. 5-6-1 (2009): 327–37. http://dx.doi.org/10.2298/bah0906327k.

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The chemical, physical, and sensory evaluation of buffalo meat patties was evaluated in order to study the effect of adding low fat soy flour and/or mung bean powder as meat extenders. The results indicated that using low fat soy flour or mung bean powder as meat extenders at a level of 10% reduced the moisture and fat content, whereas increased the fiber and protein contents in the cooked samples. The reduction was greatest in the control (100% buffalo meat), and lowest in the sample containing 5% of both low fat soy flour and mung bean powder. The cooking treatment increased the expressible water for the control and 10% low fat soy flour samples, and increased the protein water coefficient for all samples. The Feder value for sample containing 5% of both low fat soy flour and mung bean powder was similar to the control one. The addition of mung bean powder increased the water holding capacity, whereas the addition of low fat soy flour and mung bean powder as meat extenders decreased the cooking loss in the formulated patties. The lowest value was in the sample containing 5% of both extenders. Samples containing 5% of both low fat soy flour and mung bean powder had the highest water retention value, whereas the sample with 10% low fat soy flour had the highest fat retention value. Samples containing 5% of both low fat soy flour and mung bean powder had the highest values for color, taste, odor, juiciness, and overall acceptability among the other samples.

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Nikolaus, Serman, and Tomycho Olviana. "The Influence of Socio-Economic Factors toward the Farmer’s Adoption Rate on Soy Bean Crop Farming in the Semi Arid Area of South Amanatun Sub District, the South-Midle Timor District." World Journal of Education and Humanities 5, no. 1 (February 18, 2023): p15. http://dx.doi.org/10.22158/wjeh.v5n1p15.

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It is neccery to realize that soy bean has certain important benefits for people, either for food or for fulfiling the row materials needed by such industries as: animal feed, medicine, liquid paint, and printed ink industries. For food, people should consum the soybean, primarily by people who are living in the areas placed far from the source of fish and meat, because the soy bean contains nabati protein in a high level of percentege, around 40-41%, and nine kinds of important matters functioning to prevent women from breast canccer infection. People can consume soybean in the type of: fermented soy bean cake (tempeh), tofu, soy bean milk, et cetera. Although the soy bean is categorized as an important food, but the number of farmers cultivating this crop in Indonesia, as well as in the Pronvince of Nusa Tenggara Timur (NTT), included in the Sub District of South Amanatun as a semi arid area, are still very limited, while the availability of natural resources supporting the growth of this crop is very potensial, and then the soy bean needed by industries operated near by this Sub District dominantly are supplied by outside of the NTT, such as from: Java, Bali, and Lombok, even from U. S. A. Farmers in the Sub District of South Amanatun, only a few who have cultivated soy bean crops, while the majority of them have not cultivated yet. These facts indicate that among farmers probably because of their having different level of socio-nomic factors which inluence them to adopt or not to the soy bean crop farming. To examine whether or not these different level of socio-economic factors have signicant influence to the farmer’s adoption on the soy bean farming, then a study had been done in 2018. On the basis of results of the data analysis by applying the Linear Probablity Modle demonstrated that: the socio-economic factors which have the significant influence to the farmer’s adoption on the soy bean crop farming in the study area were: (1) the level of farmer’s knowledge related to soy bean cultivation and soy bean processing, (2) the level of farmer’s perception on the soy bean cultivation, (3) the level of farmer’s interest on the soy bean crop farming, and (4) farmer’s family income. The other soci-economic factors such as the level of farmer’s formal and non formal education, the level of farmer’s cosmopolitan, the farmer’s orientation on soybean crop farming, and the farmer’s size of land operated for soyben crop farming have no significant infuence to the farmer’s adoption on soybean cropp farming.

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Sozer, Nesli, Leena Melama, Selim Silbir, Carlo G. Rizzello, Laura Flander, and Kaisa Poutanen. "Lactic Acid Fermentation as a Pre-Treatment Process for Faba Bean Flour and Its Effect on Textural, Structural and Nutritional Properties of Protein-Enriched Gluten-Free Faba Bean Breads." Foods 8, no. 10 (September 21, 2019): 431. http://dx.doi.org/10.3390/foods8100431.

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Lactic acid fermentation could be used as a potential modification tool for faba bean flour to enable its incorporation in boosting the nutritional profile of gluten-free breads. Gluten-free breads made with fermented or unfermented faba bean flours were compared with commercial soy flour. The amounts of faba- and soy-bean flours were adjusted to obtain the same protein content in bread (16%). Both fermented and unfermented faba bean flour resulted in larger bread volume (2.1 mL/g and 2.4 mL/g, respectively) compared to bread made with soybean flour (1.5 mL/g). Breads made with unfermented and fermented faba flour had higher porosity (82% and 72%, respectively) than bread with soy flour (61%). The faba breads also were softer than the soy bread. Fermentation of faba flour prior to bread making significantly increased crumb hardness (584 vs. 817 g). Fermentation increased in vitro protein digestibility (72.3% vs. 64.8%). Essential Amino Acid and Biological Value indexes were significantly higher for breads containing fermented faba flour compared to breads made with unfermented faba and soy flour. The Protein Efficiency Ratio and Nutritional Index increased by fermentation from 33 to 36 and 1.6 to 2.7, respectively. Pre-fermentation of faba bean flour improved the nutritional properties of high-protein, gluten-free faba bread. A sensory panel indicated that fermentation did not affect the crumbliness, evenness of pore size and springiness of breadcrumb.

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El-Keiy, Mai M., Aliaa M. Radwan, and Tarek M. Mohamed. "Cytotoxic Effect of Soy Bean Saponin against Colon Cancer." Journal of Biosciences and Medicines 07, no. 07 (2019): 70–86. http://dx.doi.org/10.4236/jbm.2019.77006.

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Pinto, Vinicius Duarte, Lucas Mingotti Dias, Renata Henrique Hoscher, Fabiano Rodrigo Gomes, Marcelo Alvares de Oliveira, and Vanderleia Schoeninger. "Quality of soy bean grain stored in bag silo." Revista Engenharia na Agricultura - Reveng 29 (March 3, 2021): 1–10. http://dx.doi.org/10.13083/reveng.v29i1.9939.

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Because of the rise in the use of bag silo in the last harvests due to the lack of static capacity in Brazil, the storage of grain in type of structure is currently seen as a solution to our storage deficit. Thus, the importance of maintaining the quality of grains for commercialization in these systems is considered. The objective of this experiment was to evaluate the quality of soybean grain stored in a silo bag, in the region of Dourados, State of Mato Grosso do Sul, Brazilian Central-West. The experiment was carried out in a cooperative, where soybean grain stored in silo bag are collected. The product had been received, processed at the end of the summer harvest and previously stored in metallic silos, and then transferred to the silo bags upon reception of the winter harvest. Thus, soybeans with an average water content of 11% w.b. were packed in bags composed of high-density polyethylene and hermetically sealed over a total period of 125 days, with collections of data on temperature and air relative humidity and grain sampling every 40 days. The collected samples were subjected to plant classification and analyses of water content, water activity, protein, lipids and color parameters were also performed. Na average rise of 5° C was observed in the temperature and 14% for air relative humidity which resulted in the of moldy and fermented grains after 125 days in the bags. The storage period factor was significant (p <0.05) in the variables of water content, color and oil. It was concluded that for soybeans the storage period in hermetic bags influences the quality of the grains and the internal environmental conditions in these structures are influenced by the convective microcurrents observed in the different positions inside the silo bag.

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Lysenko, N. N., E. G. Prudnikova, and P. N. Matveychuk. "EFFECTIVE COMBINATION OF HERBICIDES IN CROPS OF SOY BEAN." Bulletin of Agrarian Science 5, no. 74 (December 2018): 10–18. http://dx.doi.org/10.15217/issn2587-666x.2018.5.10.

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Bailosky, Linda C., Lynn M. Bender, Daniel Bode, Riaz A. Choudhery, Gary P. Craun, Kenneth J. Gardner, Candice R. Michalski, Jude T. Rademacher, Guy J. Stella, and David J. Telford. "Synthesis of polyether polyols with epoxidized soy bean oil." Progress in Organic Coatings 76, no. 12 (December 2013): 1712–19. http://dx.doi.org/10.1016/j.porgcoat.2013.05.005.

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Cho, J., S. Ahn, J. Lee, W. Lee, and K. Park. "219 THE EFFECT OF SOY BEAN ON DIABETIC NEUROPATHY." European Journal of Pain 10, S1 (September 2006): S60. http://dx.doi.org/10.1016/s1090-3801(06)60222-x.

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Zuskin, Eugenija, Zdenka Skuric, Bozica Kanceljak, Duska Pokrajac, E. Neil Schachter, and Theodore J. Witek. "Respiratory Symptoms and Ventilatory Capacity in Soy Bean Workers." American Journal of Industrial Medicine 14, no. 2 (1988): 157–65. http://dx.doi.org/10.1002/ajim.4700140206.

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Bühler, Jan M., Birgit L. Dekkers, Marieke E. Bruins, and Atze Jan van der Goot. "Modifying Faba Bean Protein Concentrate Using Dry Heat to Increase Water Holding Capacity." Foods 9, no. 8 (August 7, 2020): 1077. http://dx.doi.org/10.3390/foods9081077.

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We investigated the effect of dry-heat treatment on the properties of faba bean protein concentrate using soy protein concentrate as a benchmark. While soy protein—widely used as an ingredient in meat replacers—is recovered through a wet fractionation, protein recovery from starch bearing pulses like faba bean can be done via dry fractionation. This process does not require drying or heating steps and therefore, keeps the original protein functionality intact. This results in differences in properties such as water binding capacity of the protein fraction. Faba bean protein concentrate was dry-heated at temperatures from 75–175 °C, which resulted in higher water-holding capacity and less soluble protein, approaching values of soy protein concentrate. These changes were due to partial denaturation of protein, changing the structure of the protein, and exposing hydrophobic sites. This led to protein aggregation, as observed by light microscopy. Only noncovalent bonds caused the decrease of solubility of dry-heated faba bean protein concentrate. We conclude that dry-heating of dry fractionated faba bean protein can change the functional properties of the protein fraction to desired properties for certain applications. The effect is similar to that on soy, but the underlying mechanisms differ.

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Martineau-Côté, Delphine, Allaoua Achouri, Janitha Wanasundara, Salwa Karboune, and Lamia L’Hocine. "Health Beneficial Bioactivities of Faba Bean Gastrointestinal (In Vitro) Digestate in Comparison to Soybean and Pea." International Journal of Molecular Sciences 23, no. 16 (August 16, 2022): 9210. http://dx.doi.org/10.3390/ijms23169210.

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Faba beans are a promising emerging plant-based protein source to be used as a quality alternative to peas and soy. In this study, the potential health beneficial activities of three Canadian faba bean varieties (Fabelle, Malik and Snowbird) were investigated after in vitro gastrointestinal digestion and compared to two commonly used legumes (peas and soy). The results revealed that the faba beans had a higher antioxidant activity than peas when assessed with the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and the 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) assays, except for the Fabelle variety. In the oxygen radical absorbance capacity (ORAC) and the iron chelating assays, the faba beans had a lower antioxidant activity than soy. Interestingly, Fabelle and Snowbird showed a higher antioxidant effect than the peas and soy at the cellular level. The antihypertensive properties of Fabelle and Malik varieties were significantly higher than peas but lower than soy. The in vitro antidiabetic activity was higher for soy, but no differences were found at the cellular level. The faba bean peptides were further fractionated and sequenced by mass spectrometry. Eleven peptides with in silico predicted bioactivities were successfully identified in the faba bean digestate and support validating the health-promoting properties of peptides. The results demonstrate the bioactive potential of faba beans as a health-promoting food ingredient against non-communicable diseases.

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Carolin, Bunga Tiara, Retno Widowati, and Dewi Rahmawati. "The Differences in The Consumption of Soy Milk and Green Bean Juice on Breast Milk Production Among Postpartum Women at The Health Center of Tangerang Regency." Healthy-Mu Journal 5, no. 2 (May 10, 2022): 76–82. http://dx.doi.org/10.35747/hmj.v5i2.216.

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Based on data from a preliminary study conducted at the Sukadiri health centre, from 10 postpartum women for 4-7 days who were interviewed, it was found that 7 postpartum women experienced non-smooth production of breast milk caused by nutritional factors where the mother did not know what foods could facilitate breastfeeding. Meanwhile, 3 postpartum women produced breast milk smoothly. This tudy to determine the differences in the consumption of soy milk and green bean juice on breast milk production among postpartum women at the Sukadiri Health Center, Tangerang Regency. This study was a Quasi Experiment study with a pretest-post test control group design. The research sample was 30 people, with a purposive sampling technique. The research instrument used a questionnaire. Data analysis used univariate and bivariate analysis, with dependent t test and independent t test. The results of the dependent t test on postpartum women who consumed soy milk with a p value of 0.000 and postpartum women who consumed green bean juice p value was 0.000. Meanwhile, the results of the independent t test between groups found that there was no difference between the consumption of soy milk and green bean juice on breast milk production in postpartum women with a p value of 0.162. There is an increase in milk production in women who consume soy milk and consume who consume green bean juice. Whereas in the two intervention groups there was no difference, which means that if the women is bored with soy milk, she can consume green bean juice, because both soy milk and green bean juice can increase the milk production of postpartum women. Therefore, it is hoped that the Health Centre will be able to provide non-pharmacological therapies that are useful in increasing breast milk production in post-partum women who are breastfeeding with soy milk or green bean juice programs.

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CHANYONGVORAKUL, YUPORN, YASUKI MATSUMURA, MASAHIKO NONAKA, MASAO MOTOKI, and TOMOHIKO MORI. "Physical Properties of Soy Bean and Broad Bean 11S Globulin Gels Formed by Transglutaminase Reaction." Journal of Food Science 60, no. 3 (May 1995): 483–88. http://dx.doi.org/10.1111/j.1365-2621.1995.tb09808.x.

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Abdel Latif,, Mona, A. Moustafa, and S. Hafez. "CHOLESTEROL-LOWERING EFFECT OF SOY BEAN PRODUCTS ON HYPERCHOLESTEROLEMIC RATS." Journal of Food and Dairy Sciences 31, no. 12 (December 1, 2006): 7743–52. http://dx.doi.org/10.21608/jfds.2006.236896.

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Anizar, Anizar, and Zainul Bahri Torong. "Mechanical soy bean washing improves the performance of tempe crafters." ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat 5, no. 1 (May 30, 2020): 26–32. http://dx.doi.org/10.32734/abdimastalenta.v5i1.4021.

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The business of making tempe every day processes 50 kg of soybeans into tempeh done manually with 4 craftsmen. But the washing of soybeans is one of the most tiring activities because the crafters have to lift buckets filled with soybeans and water so that the weight of the bucket is quite heavy. The process of washing soybeans starts from the step of pouring 10 kg of soybeans into a bucket, giving water, stirring, lifting the bucket to pouring the water in the bucket. Washing the soybeans until clean is done by the craftsman continuously up to 5 times. Processing 50 kg of soybeans causes the craftsman to carry out the process of washing soybeans 25 times each day. The craftsman complains of back pain and both arms and sometimes the craftsman does not come to work if the pain is unbearable. Utilization of soybean washing tools can reduce the washing time so that the process can be completed more quickly and the crafters do not experience pain complaints. Mechanical soybean washing causes shorter washing time for soybeans, faster work, cleaner soybeans and crafters free from complaints of back pain.

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Bradbury, Jane. "Breast implants containing soy-bean oil withdrawn in the UK." Lancet 353, no. 9156 (March 1999): 903. http://dx.doi.org/10.1016/s0140-6736(05)75008-x.

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Kraaij, H., and D. W. Connell. "Bioconcentration and uptake kinetics of chlorobenzenes in soy-bean roots." Chemosphere 34, no. 12 (June 1997): 2607–20. http://dx.doi.org/10.1016/s0045-6535(97)00104-5.

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Polizelli, Marcos Alexandre, Vânia Regina Nicoletti Telis, Lia Q. Amaral, and Eloi Feitosa. "Formation and characterization of soy bean oil/surfactant/water microemulsions." Colloids and Surfaces A: Physicochemical and Engineering Aspects 281, no. 1-3 (June 2006): 230–36. http://dx.doi.org/10.1016/j.colsurfa.2006.02.043.

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36

Wolff, D. "Bean There: Toward a Soy-Based History of Northeast Asia." South Atlantic Quarterly 99, no. 1 (January 1, 2000): 241–52. http://dx.doi.org/10.1215/00382876-99-1-241.

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Cannon, Brian Q. "Matthew Roth. Magic Bean: The Rise of Soy in America." American Historical Review 125, no. 1 (February 1, 2020): 221–22. http://dx.doi.org/10.1093/ahr/rhz1290.

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Lehrman, Sally. "Soy-bean patent comes under fire as threat to research." Nature 372, no. 6506 (December 1994): 488. http://dx.doi.org/10.1038/372488a0.

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Salari Moghaddam, Asma, Mohammad Hassan Entezari, Bijan Iraj, Gholamreza Askari, Elham Sharifi Zahabi, and Mohammad Reza Maracy. "The Effects of Soy Bean Flour Enriched Bread Intake on Anthropometric Indices and Blood Pressure in Type 2 Diabetic Women: A Crossover Randomized Controlled Clinical Trial." International Journal of Endocrinology 2014 (2014): 1–6. http://dx.doi.org/10.1155/2014/240760.

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Previous studies showed that soy bean has the potential to improve many aspects of diabetes state and provide metabolic benefits that aid in weight management. We aimed to determine the effects of soy bean flour enriched bread on anthropometric indices and blood pressure among type 2 diabetic patients. This randomized, crossover, clinical trial was performed in 30 type 2 diabetic women. There were two trial periods for 6 weeks and a wash-out period for 4 weeks. In the soy bread diet period, 120 g of soy bean flour enriched bread was consumed each day instead of the same amount of their usual bread or other cereal products. After a 4-week wash-out period, participants were crossed over for another 6 weeks. Mean (±SD) age of study participants was 45.7 ± 3.8 years. The results of our study showed no significant effects of soy bean flour enriched bread on anthropometric indices and blood pressure among diabetic patients. Despite the slight reduction in BMI, waist circumference, and percent of body fat, there were no significant differences in changes of these values between two groups. No significant changes in waist to hip ratio and blood pressure were seen.

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Ali, Abeer Salih, Nisreen Khazal Flayyih, and Hadeel Mohammed Qasim. "Effect of alcoholic extract of soy bean consumption by pregnant mice on the testis and epididymis of their male offspring's." Al Mustansiriyah Journal of Pharmaceutical Sciences 13, no. 2 (December 1, 2013): 109–15. http://dx.doi.org/10.32947/ajps.v13i2.216.

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Soy is flavones are phytoestrogens with potential hormonal activity due to their similar chemical structure to 17-B-estradiol. The increasing availability of Soyis flavones throughout the food supply and through use of supplements has prompted extensive research on biological benefits to humans in chronic diseaseprevention and health maintenance. The objective of this study was to assess the effect of consumption of soy bean by pregnant mice on histomorphology of testis, epididymis in the male offspring's. Twenty pregnant female mice at age of six weeks were used as a model for this study.After 40 days (around the puberty age) the animals were sacrificed to get their testes and epididymis each testis and epididymis was weighted, then preparedusing routine histological technique mouse born from mother treated with Soy bean extract (1.5mg daily), Note the absence of mature sperms and the appearance of immature sperms in the lumen seminiferous tubules and the appearance immature sperms connected to the germinal epithelium, and also we note in the epididymis of young male mouse from mother treated with soy bean extract absence of maturesperms in the lumen of the epididymis. Diameters of seminiferous tubules and epididymis together with the thickness of their germinal wall were calculated, these observation indicate that the perinatal exposure of male mice to is flavones affected in testies and epididymis, and they imply that Soy bean has potential implication for testis function.

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Rodríguez, M. P., C. Regue, A. Bonaldo, C. Carrara, and L. G. Santiago. "Influence of Thermal Treatment and Soy Bean Protein Characteristics on Muscle Protein Emulsion Stability." Food Science and Technology International 12, no. 3 (June 2006): 195–204. http://dx.doi.org/10.1177/1082013206065994.

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The effects of heat treatment on the interaction of salt soluble muscle protein and soy protein isolate in model emulsions were studied. Three soy protein isolates (SPI) were used: a commercial one (CSPI) and two pilot plant samples: a native soy protein isolate (NSPI) and an acid treated soy protein isolate (ASPI). Emulsions were prepared with muscle protein (MP), NSPI, ASPI, CSPI and mixtures of MP and the different SPIs, and then treated at 20, 55, 70, 80 and 90°C. Coalescence, soluble protein and electrophoresis of the aqueous phase of the emulsions were evaluated for each temperature. At 20°C the more native soy protein (NSPI) was compatible with MP, producing a stable emulsion that became more stable during heat treatment. CSPI alone could not form a stable interfacial film through the temperature range, however emulsion stabilisation was achieved at 55°C and 70°C when adding MP. Emulsions prepared with MP ASPI were highly unstable at 20°C, while as the emulsion temperature increased, coalescence decreased abruptly and maintained low values at every temperature. MP, NSPI, ASPI and MP NSPI produced stable emulsions both at 20°C and higher temperatures.

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Yamana, Tomoyuki, Moyu Taniguchi, Takeharu Nakahara, Yusuke Ito, Natsuki Okochi, Sastia Prama Putri, and Eiichiro Fukusaki. "Component Profiling of Soy-Sauce-Like Seasoning Produced from Different Raw Materials." Metabolites 10, no. 4 (April 1, 2020): 137. http://dx.doi.org/10.3390/metabo10040137.

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Soy sauce is a traditional Japanese umami seasoning commonly made from soybeans, wheat, and salt water. Soy-sauce-like seasoning, made from other raw materials, such as rice and peas, has recently been developed. However, differences in the taste of soy-sauce-like seasoning, depending on the raw materials, have not been evaluated. Component profiling based on GC/MS combined with a paired comparison test were used to investigate the effect of raw materials on seasoning components and umami taste in five grain-based and four bean-based soy-sauce-like seasonings. In a principal component (PC) analysis, grain-based samples and bean-based samples were separated along the PC1 axis (explaining 48.1% of the total variance). Grain-based samples had a higher saccharide content, and bean-based samples had a higher amino acid content. Furthermore, differences in the umami intensity were also observed among sample types. This is the first detailed metabolomics study of the characteristic compounds and umami of a variety of soy-sauce-like seasonings made from different raw materials.

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Sharmin, K., R. Ahmed, A. Momtaz, SA Chowdhury, NA Maya, R. Sharmin, S. Rahman, and H. Tabassum. "Effect of Ethanol Extract of Glycine Max (Soy Bean) on Serum Lipid Profile of Fat-Fed Hyperlipidemic Rats." Bangladesh Journal of Medical Biochemistry 10, no. 1 (May 17, 2018): 21–26. http://dx.doi.org/10.3329/bjmb.v10i1.36697.

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Hypercholesterolemia is one of the important causes of cardiovascular disease related mortality and morbidity and recently it has become a significant issue in public health problem of developing countries. The purpose of the study was to see the effect of glycine max (soy bean) on serum lipid profile of experimentally induced hyperlipidemic rats. Hypercholesterolemia was induced by high cholesterol diet containing 1% cholesterol in olive oil. This study was done on 24 long Norwegian rats (Rattus norvegicus) weighing about 200-210 gram. For convenience, the study was divided into Experiment I and Experiment II. In experiment I, 12 rats were divided into two groups- Group A (n = 6, control group) fed on laboratory diet and Group B (n=6) fed on laboratory diet and soy bean extract for 35 days. In experiment II, the remaining 12 rats were divided into 2 groups, Group C (n=6) were fed on laboratory diet and high cholesterol diet (HCD) for 35 days and Group D (n=6) were fed laboratory diet and high cholesterol diet on initial 10 days and soy bean extract was added along with high cholesterol diet for next 25 days. Serum TC, TG, LDL-C and HDL-C were measured after 35 days. HCD increased TG, TC and LDL-C significantly in group C. Glycine max (soy bean) treated group showed that it decreased plasma TC, TG and LDL-C in experimentally induced hyperlipidemic rats but Glycine max (soy bean) did not show any significant lipid lowering effect in normolipidemic rats. The results of this experimental study indicate that Glycine max can act as a cholesterol lowering agent and thereby can improve cardiovascular functions.Bangladesh J Med Biochem 2017; 10(1): 21-26

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Suwirya, Ketut, Nyoman Adiasmara Giri, and Muhamad Marzuqi. "REPLACEMENT OF FISH MEAL PROTEIN BY SOY BEAN AND CORN GLUTEN MEAL PROTEINS IN THE DIET OF MUD CRAB, Scylla paramamosain." Indonesian Aquaculture Journal 4, no. 1 (June 30, 2009): 75. http://dx.doi.org/10.15578/iaj.4.1.2009.75-78.

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Mud crab culture relies heavily on trash fish as the main source of feed ingredients. Artificial diets have been developed for mud crab and most of them have high content of fish meal. The increasing cost and demand of fish meal has encouraged feed manufacture to search for cheaper alternative protein sources such as plant protein. There is an urgent need to find suitable alternative protein sources to reduce the dependence of fish meal in mud crab diet. The objective of this study was to develop compounded feeds for juvenile of mud crab with reduced fish meal content, and as an alternative of trash fish feeding. For that reason, the experiment was done. Experimental diets were fish meal, 20% of soy bean (20% SBP), 40% of soy bean (40% SBP), 20% of corn gluten (20% CGP), and 40% of corn gluten meal protein (40% CGP). Average initial mud crab body weight of 0.65 ± 0.03 g was fed experimental diets for 56 days. The result showed that dietary fish meal protein can be replaced by 20% of soy bean and 20%–40% of corn gluten proteins for mud crab (Scylla paramamosain) diet. Thus, it can arguably be concluded that soy bean and corn gluten proteins are the alternative protein sources to partially replaced fish meal.

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Sjofjan, O., D. N. Adli, M. H. Natsir, Y. F. Nuningtyas, and A. D. Budianto. "Comparison predicted using nonlinear model and in vivo studies growth production of broiler after fed different levels of fermented tamarind flour as replacing soya bean meal." IOP Conference Series: Earth and Environmental Science 1041, no. 1 (June 1, 2022): 012010. http://dx.doi.org/10.1088/1755-1315/1041/1/012010.

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Abstract This study compared two nonlinear models for growth performance of broiler after fed different levels of fermented tamarind flour as replacing soya bean meal. Two experiments were designed for this purpose. In first experiment, 20 chickens (Lohmann MB202) that had been fed on the different level of tamarind flour and weighed to determine best model suitable. In second experiment the treatment of the study was basal feed (control): basal feed substitute soy bean meal with tamarind flour 25%: basal feed substitute soy bean meal with tamarind flour 50%: basal feed substitute soy bean meal with tamarind flour 100%. The results showed that the used of tamarind flour did not give a significant effect (p > 0.05) on the production performance. It concluded the comparison of growth models in terms of goodness revealed that gompertz is the most appropriate model for describing between age and body weight in this experiment.

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Dunphy, E. James (Jim). "Magic Bean: The Rise of Soy in America by Matthew Roth." Great Plains Research 31, no. 1 (2021): 116–17. http://dx.doi.org/10.1353/gpr.2021.0009.

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Miura, Takayuki, Miki Takaku, Tetsuya Aoki, and Ryozo Akuzawa. "Manufacture of a New Cheese Using Soy and Adzuki Bean Broths." Nippon Shokuhin Kagaku Kogaku Kaishi 64, no. 3 (2017): 157–61. http://dx.doi.org/10.3136/nskkk.64.157.

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Shin, Yong-Seop. "Characteristics of Transesterification Reaction of Soy Bean Oil by Acid Catalysts." Journal of the Environmental Sciences 18, no. 2 (February 28, 2009): 231–38. http://dx.doi.org/10.5322/jes.2009.18.2.231.

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Vail, David D. "Magic Bean: The Rise of Soy in America by Matthew Roth." Middle West Review 7, no. 2 (2021): 93–95. http://dx.doi.org/10.1353/mwr.2021.0011.

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Ridwan Olajide Jimoh, Funke Bosede Olotu, Sylvester Chukwujekwu Obiakor, Kingsley Chibuzor Eneh, Ridwan Adeniyi Alade, and Olaoluwa Boladele Asamo. "Development of an NCAM motorized GRAIN GRUEL (Soy Bean) sieving machine." Global Journal of Engineering and Technology Advances 9, no. 2 (November 30, 2021): 065–74. http://dx.doi.org/10.30574/gjeta.2021.9.2.0147.

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A survey carried out on conventional or traditional method of sieving wet grains showed that the method consumes time, energy, has low output and efficiency and is also hazardous to health due to low level of hygiene involved. A motorized grain gruel machine was developed at the National Centre for Agricultural Mechanization (NCAM), Ilorin Nigeria. The machine consists of four major units which are hopper, seiver, separator and the discharge unit. The machine’s performance was evaluated at different water volumes (16.5, 18.5 and 20.5 liters) and at three different operating speeds namely 65.3 rpm, 115.0 rpm and 126.0 rpm. The parameters evaluated are; sieving efficiency, through put and output capacity. The data were analyzed using the New Duncan multiple range test (Post Hoc Test) method and linear regression model was used to establish the relationship between the independent variables with the dependent variable, which was optimized using pulp in python version 2.9 frame work. Results show that the machine performed higher at 20.5litres and 126 rpm to a maximum sieving efficiency of 85.08% and 86.48% respectively, but was optimized to the range of 88.35-92.5% in sieving efficiency and 19.42-23.42kg/hr in output capacity. Also the analysis showed that water volume used had more significant effect on the efficiency and other variables such as the throughput and the output capacity respectively, than the operation speed. It was concluded from the results that the machine saved time and energy, reduced material wastage and hazards and therefore is more efficient than the conventional method. It is recommended that further evaluations should be carried out on the machine using a wider variety and species of grains samples.

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Journal articles on the topic 'Soy bean'

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