Texturized vegetable protein (TVP) is one of the meat analogue products made by modifying structure come to be meat-like texture. Several advantages could obtained consuming analogue. It reduce risk disease and consumed someone who not consume meat, either because health problems or beliefs consumption will increase continually inline with increasing population, economic level, public awareness...

Soybean hulls contain peroxidase (SBP) and Bowman–Birk type protease inhibitor (BBI). SBP is used in the European bread-baking industry, and BBI isolated from dehulled, defatted soy flour possesses cancer-preventive and anticarcinogenic properties. Because hulls possess a low percentage of nitrogen, with fibre and other carbohydrates being the major components, our objective was to determine wh...

Celiac Disease is a chronic entheropathy produced by gluten intolerance, more precisely to certain proteins called prolamines, which causes atrophy of intestinal villi, malabsorption and clinical symptoms that can appear in both childhood and adulthood. This pathogeny, results from the interaction of genetic, immunologic and environmental factors, which produce the lesions on the mucosa of the ...

Sodium metabisulfite (Na2S20S) was used to inactivate trypsin inhibitors in whole and cracked soybeans. Soybeans (400 g) steeped with 1600 ml aqueous O.IM Na2S20S at 30°C and 65°C for 2and 3-h were dehulled, dried, flaked and then defatted with either 6 batch extractions of hexane at ambient temperature or with supercritical CO2 for 15 min at 12,000 PSI and 84°C. The 2-h steep treatment at 65°C...

Low-salt solid-state fermentation soy sauce was prepared with defatted soy bean and wheat bran. Biochemical changes during the aging of the soy sauce mash were investigated. Results showed that after a 15-day aging period, the contents of total nitrogen, formol titration nitrogen, free amino acids, reducing sugar, total sugar and the brown color were increased. However, pH was decreased during ...

Methods Our pirmary outcome was the increase in the amount of ingested peanut protein tolerated in DBPCFC by peanut OIT. Secondarily we investigated safety of OIT. Since September 2011, peanut-sensitized patients with moderate to severe allergic reaction (1) in DBPCFC were included. Bronchial hyperreactivity, exhaled nitric oxide, and food allergy related quality of life (2, 3) were evaluated p...

Abstract There is a need to effectively concentrate soy protein from defatted flour (DSF) while simultaneously valorizing the carbohydrate‐rich byproduct, which would otherwise be waste. This study aims evaluate process developed produce concentrates (SPC) by substantially hydrolyzing carbohydrates DSF with help of enzymes into water‐soluble saccharides and monomeric sugars, were utilized Sacch...

Methods We investigated 3 groups of patients for identifying the food hypersensitivity. 1. Group 60 patients with symptoms of irritable bowel syndrome (IBS) without a diagnosis of organic gastrointestinal disease. 2. Group 19 patients with atopic dermatitis, polysenzitization to inhalant, not to food allergens. 3. Group 6 infants (3-12 months old) with intestinal symptoms (bloody stool and abdo...

Conophor nut (Tetracarpidium conophorum) was processed using different heat treatments to explore its full potential as food ingredients. The raw, boiled, and toasted nuts were defatted and the proteins isolated by alkaline solubilization and isoelectric precipitation. The variously processed nuts were analyzed for the proximate and amino acid compositions, and functional properties. The protei...