Three experiments were conducted using 486 weanling pigs (216 in Experiment 1; 210 in Experiment 2; 60 in Experiment 3) to determine the effects of different soy protein concentrate (SPC) sources on growth performance. Soy protein concentrate source 1 is dried with a torus disk following the concentration of soy proteins. This drying procedure will generate some degree of heat and possibly mech...

rheological properties of chocolate are important in manufacturing process for obtaining high-quality products with well-defined texture and are directly influenced by composition and their refining time. soy protein benefits from nutritional and functional properties to be used in different foods. effects of different replacement levels of skim milk powder by soy flour, (from 0 to 100%) and ba...

BACKGROUND The relatively high dietary intake of soy in Asian countries has been hypothesized to, at least partly, explain the lower breast cancer incidence patterns in these countries compared with the Western world. The aim of the present study was to determine the effect of daily soy supplementation on mammographic density, one of the strongest known risk factors for breast cancer. METHODS...

Fortified blended foods (FBF), especially corn soy blend, are used as food aid for millions of people worldwide, especially malnourished individuals and vulnerable groups. There are only a few studies evaluating the effect of FBF on health outcomes, and the potential negative effect of antinutrients has not been examined. Different lines of evidence suggest that dairy proteins have beneficial e...

Soy milk (SM) is widely consumed worldwide as a substitute for cow milk. It is a source of vitamins, carbohydrates and sugars, but its capacity to preserve cell viability has not been evaluated. The purpose of the present study was to investigate the efficacy of SM to maintain the viability of human fibroblasts at short periods compared with different cow milks. Human mouth fibroblasts were cul...

Biogenic amines (BAs) are known as toxic substances and formed in foods as a result of microbial action during fermentation and storage (Shalaby, 1996; Santos, 1996). BAs could cause diseases with food poisoning symptoms such as stimulating the nerves and blood vessels in man and animals (Joosten, 1988). The most important BAs found in foods are putrescine, cadaverine, β-phenylethylamine, tyram...