For the effective development of poultry farming in Kazakhstan, it is necessary to overcome a number constraining factors, one which insufficient modern safety control system throughout meat production chain. The article develops flowchart semi-finished product process based on meat-broiler with soy flour, examines possible risks (hazards) for management measures products, identifies three crit...

spaghetti samples were prepared by replacing wheat flour with defatted soy flour (dsf) at 0, 10, and 20% levels (w/w). each sample had 4% gluten. in addition, xanthan gum was added at three levels (0.0, 0.2, and 0.4%) to spaghetti dough containing 20% soy flour as a modifying agent. samples were extruded at 35 or 50oc and dried at, respectively, 52oc for 21h or 72oc for 6 hours. the color, prot...

Abstract Soy flour can be substituted in polymeric diphenylmethane diisocyanate (pMDI) resin for bonding plywood. Resin bleed-through is avoided by prepressing at 95°C. The boards have greater wet and dry strength than do those prepared from melamine-urea-formaldehyde (MUF) resin. also emulsion polymer isocyanates cold-press applications. soy increases but keeps the unchanged. optimal level of ...

The growing worldwide prevalence of food allergies is drawing attention to the risk of allergenic proteins found in intravenous medicinal products, particularly anaesthetics. Propofol induced anaphylaxis has been described. The presence of soybean oil and egg lecithins in the lipid emulsion highlights their suspected responsibility in certain cases. We report a case of anaphylaxis to propofol i...

BACKGROUND Immunologic development of soy-fed infants has not been extensively studied. Early studies of soy flour-based formulas showed decreased immunoglobulin production when soy protein intake was limited. However, there were no significant differences in rotavirus vaccine responses between breast-fed and soy protein isolate-based formula-fed infants. Nucleotides added to milk-based formula...

Functional breads constitute an interesting alternative as vehicle of new essential fatty acids sources. The aim of this study was to improve the fatty acids (FA) profile of bakery products, producing breads with low saturated fatty acid (SFA) content and with high polyunsaturated fatty acid (PUFA) content, through partial substitution of wheat flour by other ingredients (soy flour, flax flour,...

Further to case reports published on occupational illnesses due to contact dermatitis caused by the antioxidant ethoxyquin,1,2 we report a patient with delayed hypersensitivity to this product who experienced a flare-up after patch testing. Ethoxyquin is used to prevent the oxidation of feed and essential oils, and in some countries to preserve the color of spices and fruit.3 The patient was a ...

The research was aimed to observe the effect of malting and fermentation on antinutritional component and functional characteristics of sorghum flour. For whole sorghum flour, cleaned sorghum grain was milled to pass through 40 mesh sieve. For malting, cleaned sorghum grain was steeped in 0.2% calcium hydroxide solution for 24 hr and then germinated for 48 hr at 90% RH and 27 ± 2°C. Sprout was ...