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Kokumi Substances in Soybean Seeds
Certain soy-based foods such as soymilk and the roasted beans improve the taste of other food products by enhancing the sensation of thickness,...
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Soybean Meal: The Reservoir of High-Quality Protein
Demand for plant protein as an alternative to animal protein has increased greatly. Soybean meal is an agro-industrial byproduct generated from the...
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Soybean Spouts: A Healthier Alternative
Soybean sprouts have emerged as a healthy and nutritious food alternative to be used in different forms. Soybean sprouts are rich sources of calcium,...
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Bitter Peptides in Fermented Soybean Foods - A Review
Fermented soybean foods with a long history are popular worldwide because of rich nutrition. However, many traditional fermented soybean foods have...
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Bioactive Phytochemicals from Soybean (Glycine max) Oil Processing By-products
Soybean is of great importance among all harvested oil crops worldwide due to its high protein and oil contents. Also, soybeans are good sources for...
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Protein digestibility of soybean: how processing affects seed structure, protein and non-protein components
Protein digestibility is a key indicator of dietary protein quality because the amino acids present in a protein food may not be available to an...
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Identification of Soybean Origin via TAGs Profile Analysis Using MALDI-TOF/MS
Soybeans have the characteristics of balanced amino acid species and high nutritional value and served as the main oil crop in the world. In order to...
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Comparative analysis of lipid and flavonoid biosynthesis between Pongamia and soybean seeds: genomic, transcriptional, and metabolic perspectives
BackgroundSoybean ( Glycine max ) is a vital oil-producing crop. Augmenting oleic acid (OA) levels in soybean oil enhances its oxidative stability and...
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The quality of beef-soybean paste and the relationship between microbial composition and flavor changes during fermentation
Compound fermented seasonings were increasingly favored by consumers. This study using Aspergillus oryzae and soybeans as raw materials to make koji . L...
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Exploring Omics Approaches to Enhance Stress Tolerance in Soybean for Sustainable Bioenergy Production
Soybean is a widely grown crop that is utilized for food, animal feed, and biofuel production. However, the yield of soybean crops is often limited...
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The Anhydride-Amic Acid-Imide Forms of Maleinized Soybean Oil
Vegetable oil is one of the most promising renewable feedstocks as an alternative to fossil resources, but there are few studies aiming to transform...
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Antibacterial properties of functionalized cellulose extracted from deproteinized soybean hulls
Soybean hulls (SBHs) are one of the main by-products of soybean crushing, usually destined for animal feeding or to become a putrescible waste. In...
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Enrichment of soybean oil with carotenoids from chili paste by-product: enhancement of quality, oxidative stability, and thermo-resistance
Soybean is one of the most important crops worldwide, providing vegetable oil that is usually used in domestic and industrial food preparations....
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Rapid DNA extraction and colorimetric amplicon visualisation speed up LAMP-based detection of soybean allergen in foods
Detection of allergens in foods, including soybean, is relevant for food labelling requirements. Moreover, allergen-specific methods may allow...
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Effect of pH Shifting on Different Properties of Microwave-Extracted Soybean Meal Protein Isolate
Extraction and improvement of plant-based protein isolate by microwave and pH shifting treatment have received increasing attention to widening its...
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Sporopollenin microencapsulation as a strategy to improve soybean peptide acceptance
This study investigated the potential of using sunflower pollen grains (SPGs) as a carrier for soybean peptides (SoyP) to improve their palatability...
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Technological characteristics of tofu from soybean coagulated with cardoon flower extract
The objective of the present study was to develop tofu with soybean-water soluble extract coagulated with cardoon flower (F1) and magnesium chloride...
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Natural variation in tocopherols, B vitamins, and isoflavones in seeds of 13 Korean conventional soybean varieties
Soybean seeds are excellent sources of tocopherols, B vitamins, and isoflavones, which are well known for their health benefits. This study...
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Soybean Sauce Culture on the Korean Peninsula
As nomads from Northeast Asia moved south and settled into a tribal agrarian lifestyle with indigenous peninsular peoples, food culture slowly began...
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Enhancement of Soybean Oil Antioxidant Activity by Enrichment with Olive Leaves Extracts from Tunisian “Jéli and Octobry” Varieties
The main purpose of this work was to enrich the refined soybean oil with olive leaves extracts from two Tunisian varieties not explored yet (Octobry...
