BACKGROUND To determine the average intake of soy products and its association with socio-demographic, general and health characteristics, and dietary quality indices among the population of Isfahan, Iran. METHODS In this descriptive cross-sectional study conducted on 491 subjects in 2013-2014, grocery stores, nuts stores, chain stores, and supermarkets from different areas of Isfahan Municip...

PURPOSE To determine if a commonly used soy protein supplement exhibits biological activity in vivo and in vitro, we evaluated an over-the-counter soy protein powder supplement using blood from healthy male volunteers and in an estrogen receptor in vitro assay. SUBJECTS AND METHODS We recruited healthy male volunteers 18 years of age or older that were in good health. Treatment consisted of c...

introduction : soybean is an excellent plant protein source with diverse applications in food systems. despite numerous commercial applications and rich nutritional properties of soybeans, soy proteins are sensitive to heat and other damaging agents during food processing which can limit their applications in food industries. maillard reaction includes a series of chemical reactions between the...

background and objectives: the effect of the different proteins and polysaccharides on the characteristics of low-fat cheese has been a topic of recent study. the release of aromatic compounds from the cheese is affected by the addition of texture improvers. the present study investigated the addition of polysaccharides and proteins on the hardness, microstructure and ester release of low-fat b...

An experiment was carried out to evaluate how interactions between forage to concentrate ratio and dietary crude protein level may alter nitrogen efficiency and UT-B expression in growing Baluchi male lambs. Four Baluchi male lambs [30 ± 2 kg BW] were used in a 4 × 4 latin square design with 28-d periods and a 2 × 2 factorial arrangement of dietary treatments. The treatments fed forage: concent...

Meat, as an important source of protein, is one of the main parts of many people’s diet. Due toeconomic interests and thereupon adulteration, there are special concerns on its accurate labeling.In this study Fourier transform infrared (ATR-FTIR) spectroscopy combined with chemometrictechniques (principal component analysis (PCA), artificial neural networks (ANNs), and partial<...

BACKGROUND Although soy protein may have many health benefits derived from its associated antioxidants, many male exercisers avoid soy protein. This is due partly to a popular, but untested notion that in males, soy is inferior to whey in promoting muscle weight gain. This study provided a direct comparison between a soy product and a whey product. METHODS Lean body mass gain was examined in ...

This comment by the European Society for Paediatric Gastroenterology Hepatology and Nutrition (ESPGHAN) Committee on Nutrition summarizes available information on the composition and use of soy protein formulae as substitutes for breastfeeding and cows' milk protein formulae as well as on their suitability and safety for supporting adequate growth and development in infants. Soy is a source of ...

Intrinsically water-stable electrospun threedimensional ultrafine fibrous soy protein scaffolds for soft tissue engineering using adipose derived mesenchymal stem cells" (2014). Faculty Publications-Textiles, Merchandising and Fashion Design. Paper 35. Soy protein, the plant protein from soybean, was electrospun into intrinsically water-stable scaffolds with large volume and ultrafine fibers or...