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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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Nutraceuticals in Soybean: Biosynthesis, Advanced Genetic Research, and Usage in Food
Soybean is a major protein feed and vegetable oil worldwide. Historically, soybean has been consumed in East and Southeast Asia, either as processed...
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Nutraceuticals in Soybean: Biosynthesis, Advanced Genetic Research, and Usage in Food
Soybean is a major protein feed and vegetable oil worldwide. Historically, soybean has been consumed in East and Southeast Asia, either as processed...
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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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Soybean genetic resources contributing to sustainable protein production
Key messageGenetic resources contributes to the sustainable protein production in soybean.
AbstractSoybean is an important crop for food, oil, and...
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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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Spoilage Bacteria Identification and Food Safety Risk Assessment of Whole Soybean Curd
As a highly hydrated gel-type food, soybean curd is perishable and the development of spoilage bacteria has been described. Whole soybean curd (WSC),...
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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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Nutritional evaluation and transcriptome analyses of short-time germinated seeds in soybean (Glycine max L. Merri.)
Germination is a common practice for nutrition improvement in many crops. In soybean, the nutrient value and genome-wide gene expression pattern of...
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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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Feeding okara, a soybean by-product, to dairy cows as partial protein source enhances economic indexes and preserves milk quality, intake, and digestibility of nutrients
This study was carried out to evaluate the potential of dietary inclusion of okara (a soybean by-product) on feed intake, apparent in vitro...
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Evaluation of the relationship between DNA methylation status and heterosis in soybean with MethylRAD technique
Heterosis plays an important role in the breeding of commercial crops, but the molecular mechanism behind this phenomenon is still unclear. To better...
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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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Functional foods in the northwestern Himalayan Region of India and their significance: a healthy dietary tradition of Uttarakhand and Himachal Pradesh
The Himalayan mountain range in India is home to some of the most diverse ethnic communities and tribes, especially in the northwestern Himalayan...
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Preparation of Soy Milk Zabady and Assessment of Its Quality
Soymilk is a drink extracted from soybeans, prepared by soaking soybeans in water, and then grinding them. It can be used as a substitute for dairy...
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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...