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Incorporation of High-Speed Shearing in the Fabrication of Whole Soybean Curd: Effects on Aggregation Behaviors and Microstructures
High-speed shearing (HSS) technology was used to mill the okara fibers in raw whole soybean flour (rWSF) suspension for fabrication of whole soybean...
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Shelf life prediction and food safety risk assessment of an innovative whole soybean curd based on predictive models
The aim of the present study is to predict the shelf life and evaluate the risk profile of an innovative whole soybean curd (WSC). Two main spoilage...
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Microbial-derived salt-tolerant proteases and their applications in high-salt traditional soybean fermented foods: a review
Different microorganisms can produce different proteases, which can adapt to different industrial requirements such as pH, temperature, and pressure....
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Soybean (Glycine max)
Soybean (Glycine max), also called as soja bean or soya bean, holds tremendous economic importance owing to its high amount of oil content (18%),...
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Food Culture of the Han Korean Ethnic Group During Northeast Asian State Formation
The period of early state formation in Northeast Asia (3000–1000 BCE) has proved to be a topic of intense debate in Korean historical circles....
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Application of transglutaminase for quality improvement of whole soybean curd
To improve the quality of whole soybean curd (WSC), effects of compound coagulants consisting of calcium chloride (CaCl 2 ) and transglutaminase...
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Development of an Efficient Dye-Based qPCR System Still Functional for Low Levels of Transgenic DNA in Food Products
Soybean is the most common genetically modified (GM) crop globally and is mainly processed into oil. GM soybean approval and product labeling require...
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Whole fresh fruit intake and risk of incident diabetes in different glycemic stages: a nationwide prospective cohort investigation
PurposeFruit intake is beneficial to several chronic diseases, but controversial in diabetes. We aimed to investigate prospectively the associations...
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Enzymes from Fish Processing Waste Materials and Their Commercial Applications
Worldwide population growth as well as the accompanying fast development in urbanization and industrialization, have spurred a massive increase in...
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Improving Gelling Properties of Tofu: Study on ApnA Aspartic Protease Enzyme Impact on the Resulting Chemical and Microstructure Properties
This study investigated the prospective effect of ApnA enzyme under different concentrations (µL/100 mL soymilk) compared to chemical (pH, MgCl 2 , and...
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Probiotic Plant-Based Cheese
Due to several factors, the demand for plant-based cheese has increased. However, formulating products with characteristics similar to cheese made...
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Plant-Based Milk Alternatives: Nutritional Potential and Challenges
Beverage industry has significantly evolved in formulating diverse products to meet the requirements of nutraceutical or functional food category. In...
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Bioavailability
The bioavailability of iron in food depends on the iron species present, the other accompanying substances and the iron status of the organism, which...
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Functional Fermented Foods
In the last few years, functional foods have been in the limelight especially among the healthiness and wellness groups. They are also referred to as...
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Hemp (Cannabis sativa subsp. sativa) Chemical Composition and the Application of Hempseeds in Food Formulations
Owing to its nutritional and medicinal value, hemp has been cultivated to provide since ancient times. This review aims to map the scientific...
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Traditional Foods and Ageing
With increase in lifespan, aged population is on the rise across the globe. This underscores the need to explore avenues for healthy ageing and...
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The importance and mitigation of mycotoxins and plant toxins in Southeast Asian fermented foods
Fermented foods (ffs) and beverages are widely consumed in Southeast Asia (SEA) for their nutritional balance, flavor, and food security. They serve...
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Small-Millet-Based Traditional and Unconventional Food Products
Small millets have been a part of staple diet especially in Asian and African continents. Despite the limitations in processing, small millets are...
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Daidzin: Advances on Resources, Biosynthesis Pathway, Bioavailability, Bioactivity, and Pharmacology
Daidzin is widely existed in leguminous plants and is an important plant secondary metabolite and natural active ingredient. It is a kind of...
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Fermented Soybean Dregs by Neurospora crassa: a Traditional Prebiotic Food
Soybean dregs fermented by Neurospora crassa is a typical traditional food in Gannan district of China. In this study, in vitro imitated gut...
