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The Potential of Plant Phenolics in Prevention and Therapy of Skin DisordersNutritional composition and protein quality of the edible beetle Holotrichia parallelaBeyond the Cholesterol-Lowering Effect of Soy Protein: A Review of the Effects of Dietary Soy and Its Constituents on Risk Factors for Cardiovascular DiseaseApplication of Response Surface Methodology to Study the Effects of Brisket Fat, Soy Protein Isolate, and Cornstarch on Nutritional and Textural Properties of Rabbit Sausages.Enzymatic hydrolysis and simultaneous saccharification and fermentation of soybean processing intermediates for the production of ethanol and concentration of protein and lipids.Nutraceuticals and Functional Foods: The Foods for the Future World.Biomedical applications of soy protein: A brief overview.Identification of quantitative trait loci underlying seed protein content of soybean including main, epistatic, and QTL × environment effects in different regions of Northeast China.Optimization of mold wheat bread fortified with soy flour, pea flour and whey protein concentrate.Processing and characteristics of canola protein-based biodegradable packaging: A review.Research progress in tofu processing: From raw materials to processing conditions.Effects of synthetic and natural extraction chemicals on yield, composition and protein quality of soy protein isolates extracted from full-fat and defatted flours.Use of single nucleotide polymorphisms and haplotypes to identify genomic regions associated with protein content and water-soluble protein content in soybean.Bowman v. Monsanto and the protection of patented replicative biologic technologies.Soybean bio-refinery platform: enzymatic process for production of soy protein concentrate, soy protein isolate and fermentable sugar syrup.Risk assessment for peri- and post-menopausal women taking food supplements containing isolated isoflavonesAnti-obesity molecular mechanism of soy isoflavones: weaving the way to new therapeutic routes.Comparative study of the quality characteristics of defatted soy flour treated by supercritical carbon dioxide and organic solvent.Properties of cellulose–soy protein blend biofibers regenerated from an amine/salt solvent systemProtein-based materials: from sources to innovative sustainable materials for biomedical applications
P2860
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P2860
description
wetenschappelijk artikel
@nl
наукова стаття, опублікована в січні 2008
@uk
name
Functional and Edible Uses of Soy Protein Products
@en
Functional and Edible Uses of Soy Protein Products
@nl
type
label
Functional and Edible Uses of Soy Protein Products
@en
Functional and Edible Uses of Soy Protein Products
@nl
prefLabel
Functional and Edible Uses of Soy Protein Products
@en
Functional and Edible Uses of Soy Protein Products
@nl
P2093
P2860
P1476
Functional and Edible Uses of Soy Protein Products
@en
P2093
A. S. Bawa
Preeti Singh
S. N. Sabapathy
P2860
P356
10.1111/J.1541-4337.2007.00025.X
P577
2008-01-01T00:00:00Z