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Bibliografias temáticas / Soyfoods research

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Literatura científica selecionada sobre o tema "Soyfoods research"

Autor: Grafiati

Publicado: 4 de junho de 2021

Última modificação: 21 de fevereiro de 2023

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Artigos de revistas sobre o assunto "Soyfoods research"

1

Messina, M. "Soyfoods and soybean phyto-oestrogens (isoflavones) as possible alternatives to hormone replacement therapy (HRT)". European Journal of Cancer 36 (setembro de 2000): 71–72. http://dx.doi.org/10.1016/s0959-8049(00)00233-1.

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2

Boyapati, Sonia M., Xiao-ou Shu, Zhi Xian Ruan, Qi Dai, Qiuyin Cai, Yu-tang Gao e Wei Zheng. "Soyfood intake and breast cancer survival: a followup of the Shanghai Breast Cancer Study". Breast Cancer Research and Treatment 92, n.º 1 (julho de 2005): 11–17. http://dx.doi.org/10.1007/s10549-004-6019-9.

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3

Avellaneda-Cevallos, Juan, Edwin Tapia-Moreno, Denisse Arana-Sánchez, Rocío Herrera-Herrera, Edgar Pinargote-Mendoza e Juan Avellaneda-Vázquez. "CARACTERÍSTICAS FERMENTATIVAS DE SILAJES DE FORRAJE DE MAÍZ CON LA INCLUSIÓN DE GALLINAZA Y FORRAJE DE SOYA". REVISTA ESPAMCIENCIA 13, n.º 1 (30 de junho de 2022): 10–15. http://dx.doi.org/10.51260/revista_espamciencia.v13i1.308.

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The objective of this research was to quantify the fermentation capacity and nutritional quality of corn silage with the inclusion of nitrogen sources such as chicken manure and soybean forage (Glicine max (L.) Merr.). The treatments were: corn forage alone or control (FM); Corn with inclusion of 10% soybean forage (FS10); Corn with 20% soybean forage (FS20); T4, Corn with 30% soybean forage (FS30); T5, Corn with 5% chicken manure (G5); T6, Corn with 10% chicken manure (G10) and T7, Corn with 15% chicken manure (G15). It was evidenced that the addition of poultry manure significantly increased the content of dry matter (DM), while the soybean forage (FS) presented similarity with the control. The total protein content (TP), due to the effect of the addition of FS, was higher than the other treatments studied. The nitrogen sources used did not affect the total fiber content (TF). The ash concentration value (C) was strongly affected by the addition of chicken manure. The content of ammoniacal nitrogen (N-NH3) increased with the inclusion of chicken manure in the silage process. The pH value, the concentration of lactic and butyric acid was significantly higher with the addition of chicken manure. In conclusion, it can be indicated that the addition of both chicken manure and soybean forage improve the nutritional content of corn silage, however, the inclusion of soybean forage is much more favorable in terms of fermentative variables.

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4

Mullie, Patrick, Philippe Autier e Peter Boyle. "Overview of meta-analyses and pooled analyses of nutrition and breast cancer risk." Journal of Clinical Oncology 31, n.º 15_suppl (20 de maio de 2013): 1519. http://dx.doi.org/10.1200/jco.2013.31.15_suppl.1519.

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1519 Background: Twenty years ago, recommendations for prevention of breast cancer by dietary modification were based on decreased fat consumption, and increased consumption of dietary fibre, fruits, vegetables and vitamins. Subsequent literature is replete with reports of studies of diet and nutrition often containing widely varying advice for women regarding reducing their breast cancer risk. Methods: A systematic search in PubMed of the published literature was conducted to identify meta-analyses and pooled analyses relating breast cancer risk to a wide variety of nutritional components including intake of coffee, dairy, dietary fibre, eggs, fat components, fruits and vegetables, glycaemic index and load, meat components, minerals, seafood, soy, tea, and a variety of vitamins. Inclusion criteria were: published in English, time period 2000-2011, and restricted to studies with a prospective design. All published relative risks and confidence intervals were abstracted. Results: The search retrieved 2 pooled analyses and22 meta-analyses concerning alcohol (1), coffee (2), dairy (3), dietary fibre (2), eggs (1), fat components (3), fruits and vegetables (2), glycaemic index and load (3), meat (3), minerals (1), seafood (1), soyfood (1), tea (3), and vitamins (5). In total 256 relative risks were computed by meta- and pooled analyses, with 195 (76%) statistically not significant, 16 (6%) showing an increased risk and 45 (18%) showing a decreased risk of breast cancer. 18 relative risks were less than 0.90 and 5 were greater than 1.25. Of the 5 estimates for alcohol, 2 (40%) showed statistically significant increased risk for breast cancer. For other food items, proportions associated with non-significant risk were for dairy (85%), total fat consumption (83%), dietary fibre (56%), fruits and vegetables (96%), glycaemic index/load (77%), meat (95%) and vitamins (78%). Conclusions: Other than accepted dietary risk factors alcohol, obesity and physical activity, no individual nutritional item has been consistently related to breast cancer risk. Energy balance seems to be an essential element in breast cancer prevention.

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5

Messina, Mark, Alison Duncan, Virginia Messina, Heidi Lynch, Jessica Kiel e John W. Erdman. "The health effects of soy: A reference guide for health professionals". Frontiers in Nutrition 9 (11 de agosto de 2022). http://dx.doi.org/10.3389/fnut.2022.970364.

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Soy is a hotly debated and widely discussed topic in the field of nutrition. However, health practitioners may be ill-equipped to counsel clients and patients about the use of soyfoods because of the enormous, and often contradictory, amount of research that has been published over the past 30 years. As interest in plant-based diets increases, there will be increased pressure for practitioners to gain a working knowledge of this area. The purpose of this review is to provide concise literature summaries (400–500 words) along with a short perspective on the current state of knowledge of a wide range of topics related to soy, from the cholesterol-lowering effects of soy protein to the impact of isoflavones on breast cancer risk. In addition to the literature summaries, general background information on soyfoods, soy protein, and isoflavones is provided. This analysis can serve as a tool for health professionals to be used when discussing soyfoods with their clients and patients.

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Teses / dissertações sobre o assunto "Soyfoods research"

1

Solina, Marica, University of Western Sydney, of Science Technology and Environment College e Centre for Advanced Food Research. "Investigations on aroma development in wheat and soy extrudates". THESIS_CSTE_CAFR_Solina_M.xml, 2001. http://handle.uws.edu.au:8081/1959.7/525.

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The factors determining the generation of aroma in starch extrudates containing added ingredients with aroma precursors were elucidated. Analyses were performed using headspace analysis of raw materials and extrudates and subsequent analysis by Gas Chromatography-Mass Spectrometry (GC-MS) and Gas Chromatography-Olfactometry (GC-O. Study I described the volatile, amino acid and fatty acid profiles of Hydrolised vegetable protein (HVP)and Soy protein isolate (SPI). Studies II, III and IV descibed the volatiles developed from extrusion of different feedstocks under mild and extreme processing conditions. Wheat starch was chosen as the carrier.A comparison of the influence of the three different ingredients HVP, SPI and glucose, added to the starch feed, showed the formation of Strecker aldehydes and Maillard-type compounds were significantly affected by the addition of these ingredients. The work in this thesis demonstrated that the addition of ingredients such as HVP, SPI, glucose, cysteine, cysteine-HCI, modifies the aroma of wheat starch extrudates. Furthermore, it showed the changes in conditions of extrusion and pH will greatly influence the aroma profile of the products.
Doctor of Philosophy (PhD)

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2

Solina, Marica. "Investigations on aroma development in wheat and soy extrudates". Thesis, View thesis, 2001. http://handle.uws.edu.au:8081/1959.7/525.

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The factors determining the generation of aroma in starch extrudates containing added ingredients with aroma precursors were elucidated. Analyses were performed using headspace analysis of raw materials and extrudates and subsequent analysis by Gas Chromatography-Mass Spectrometry (GC-MS) and Gas Chromatography-Olfactometry (GC-O. Study I described the volatile, amino acid and fatty acid profiles of Hydrolised vegetable protein (HVP)and Soy protein isolate (SPI). Studies II, III and IV descibed the volatiles developed from extrusion of different feedstocks under mild and extreme processing conditions. Wheat starch was chosen as the carrier.A comparison of the influence of the three different ingredients HVP, SPI and glucose, added to the starch feed, showed the formation of Strecker aldehydes and Maillard-type compounds were significantly affected by the addition of these ingredients. The work in this thesis demonstrated that the addition of ingredients such as HVP, SPI, glucose, cysteine, cysteine-HCI, modifies the aroma of wheat starch extrudates. Furthermore, it showed the changes in conditions of extrusion and pH will greatly influence the aroma profile of the products.

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3

Ashayeri, Diane L. "Soy protein-xanthan gum interaction:stability and rheology". Thesis, Virginia Polytechnic Institute and State University, 1987. http://hdl.handle.net/10919/91074.

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This study investigated the effects of ionic strength, pH, gum concentration, and protein type on 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 mixed with xanthan gum, stable solutions with notable viscosity synergisms resulted. The soy protein and whey protein systems were subsequently prepared with a range of 0 to 5% added sodium chloride. Results indicated that an equilibrium existed between proteins and xanthan gum such that increased sodium chloride initially increased solution stability; but when in excess, the sodium chloride led to a loss of protein - xanthan gum solution solubility and in some cases to precipitation. Precipitation was also noted at the pH extremes of 2,3, and 9 and when xanthan gum was present in excess, or at 0.25%. The effects of sodium chloride, protein type, and pH on the rheological parameters of model solutions were also examined. Higher sodium chloride levels yielded greater viscosity synergisms. Those solutions made.with intact protein were generally higher in apparent viscosity than similar solutions made with hydrolyzed protein. Solutions at pH 5 were generally higher in viscosity than were similar solutions at pH 7. Several factors that appeared to affect the stability, solubility, and the rheological parameters of protein - xanthan gum solutions were sodium chloride concentration, gum concentration, pH, and protein type.
M.S.

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Livros sobre o assunto "Soyfoods research"

1

Wynstra, Robert J. The soybean solution: Meeting world food needs. Urbana, Illinois: INTSOY, College of Agriculture, University of Illinois at Urbana-Champaign, 1986.

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2

Shurtleff, William. Henry Ford and his researchers' work with soybeans, soyfoods, and chemurgy: Bibliography and sourcebook, 1931 to 1996. Lafayette, CA: Soyfoods Center, 1997.

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3

World Soybean Research Conference (5th 1994 Chiang Mai, Thailand). World Soybean Research Conference V: 21-27 February 1994, Chiang Mai, Thailand : proceedings : soybean feeds the world. Bangkok, Thailand: Kasetsart University Press, 1997.

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4

Parker, Philip M., e James N. Parker. Soy: A medical dictionary, bibliography, and annotated research guide to Internet references. San Diego, CA: ICON Health, 2004.

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