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Impact of dıfferent processıng of full-fat soybeans on broiler performance
soybean treatment expanding pancreatic hypertrophy heat treatment
2016/2/23
The response of broilers to various conditions of expander processing of full-fat soybeans (FFSB) was studied in an experiment involving 5040 birds allocated to 10 dietary treatments with six replicat...
Fatty acid composition of oil obtained from soybeans by extraction with supercritical carbon dioxide
supercritical carbon dioxide extraction fractions soybean oil triacylglycerols
2014/2/24
Soybean oil fractions were obtained by collecting the extract at different time intervals during supercritical carbon dioxide extraction. The extraction was performed at the following temperatures: 31...
Recent Progress in Research and Technology on Soybeans
soybean b-conglycinin glycinin physiological function
2009/6/18
For a long time, it had been considered that soybean storage proteins play only a role as traditional nutrients and other soybean minor constituents such as isoflavones, saponins, trypsin inhibitors, ...
Preparation of Low Salt Miso-Like Fermented Seasonings Using Soy-Oncom and Okara-Oncom （Fermented Soybeans and Okara with Neurospora intermedia）and Their Antioxidant Activity and Antimutagenicity
low salt miso-like seasoning antimutagenicity superoxide scavenging
2009/6/17
To develop a new type of Miso, low salt miso-like fermented seasonings were prepared with soybean Oncom(S-Oncom) and Okara Oncom (O-Oncom): those were fermented soybeans and fermented Okara with Neuro...
Apoptosis Induction by Vinegar Produced from Boiled Extract of Black Soybeans in Human Monoblastic Leukemia U937 Cells : Difference in Sensitivity to Cell Toxicity Compared to Normal Lymphocytes
boiled extract of black soybeans vinegar EBV
2009/6/10
The effect of vinegar produced from the boiled extract of black soybeans on apoptosis induction in human monoblastic leukemia U937 cells was investigated. The boiled extract of black soybeans obtained...
Comparison of Volatile Flavour Profiles of Kidney Beans and Soybeans by GC-MS and PTR-MS
Aroma flavour kidney beans
2009/6/10
The volatile compounds of kidney beans and soybeans were analysed by gas chromatography mass spectrometry (GC-MS) and proton transfer reaction mass spectrometry (PTR-MS). Fingerprint PTR-MS spectra of...