ライフサイエンスコーパス: soy

1 and alder) and foods (eg, apple, peach, and soy).

2 ct of the genetically modified Roundup Ready soy.

3 and less fibre than both conventional and GM-soy.

4 for rice, 4 years for oat, and 6.7 years for soy.

5 ity to those encoding the lunasin peptide in soy.

6 -6 fatty acids than both conventional and GM-soy.

7 ypersensitivity usually due to cow's milk or soy.

8 er daily serving (95% CI -0.35, -0.14), tofu/soy -2.47 lb (95% CI, -3.09 to -1.85 lb) and cauliflower

9 The most common foods were cow's milk (44%), soy (41%), rice (22.5%), and oat (16%).

10 sected, homogenized, and cultured in tryptic soy agar medium.

11 rceived disease severity, having a peanut or soy allergy, and country of origin.

12 Our results suggest that dietary soy ameliorates adiposity, insulin sensitivity, adipose

13 of 39 nm for the highest percentage (10% RR soy) analysed.

14 s are choosing noncow milk beverages such as soy and almond milk because of perceived health benefits

15 contains less phosphorus and potassium than soy and casein proteins, as a supplemental protein sourc

16 s with important nutritional values as milk, soy and egg proteins.

17 Both soy and meat proteins changed plasma amino acid patterns

18 a comprehensive comparison of the effects of soy and meat proteins given at the recommended level on

19 These results suggest that soy and meat proteins induce distinct physiological and

20 ssion of 1571 and 1369 genes were altered by soy and meat proteins respectively.

21 aling pathways were regulated differently by soy and meat proteins.

22 igens that was most pronounced for wheat and soy and occurred under specific pathogen-free as well as

23 In contrast to soy and other legumes, LOX from lupin only converted fre

24 Allergy to most foods, except soy and peanut, appeared to be more common in Northern E

25 on with glucono-delta-lactone (GDL), bovine, soy and quinoa milks formed structured gels with maximum

26 wines were aromas of cooked vegetal, earthy, soy and volatile acidity, as well as acidic taste and as

27 nsufficient data to compare the estimates of soy and wheat allergy between the age groups.

28 fish, and oil dietary pattern and the nuts, soy, and high-fiber cereals dietary pattern with lower b

29 Vegetable, fish, and oil; nuts, soy, and high-fiber cereals; and margarine, snacks, and

30 The insulin resistance index was improved by soy, and to a lesser extent by meat proteins.

31 tests of typical foods, including egg, milk, soy, and wheat, in combination with exercise, were all n

32 ge, 2.41 and 2.27 kg with consumption of the Soy- and Meat-HPWL diets, respectively [P = 0.352; SE of

33 utine determination of phenolic compounds in soy based foods.

34 rating on ultra-low sulfur diesel (ULSD) and soy-based B10, B20, and B40 biodiesel blends.

35 ycles on ultralow sulfur diesel (ULSD) and a soy-based biodiesel blend to investigate the aerosol hyg

36 lso contained phytoestrogens indicative of a soy-based diet, particularly, daidzein, genistein, and e

37 In the last years, the consumption of soy-based foods has increased due to the health benefits

38 Soy-based foods investigated in this study presented var

39 ted intake of these bioactive compounds from soy-based formulas and the paucity of data regarding the

40 Soy-based formulas contained polyglutamates of 5-formyl-

41 timated intake of isoflavones by infants fed soy-based formulas was 0.8mg/day/kg of body weight, whic

42 Soy-based infant formula feeding and ultrasound-detected

43 nts of isoflavones and soyasaponins in seven soy-based infant formulas available in the Brazilian mar

44 either 455 g CSB++ or 350 g locally produced soy-based RUSF.

45 period in which they consumed 150 mL control soy-based yogurt without added plant stanol esters/d.

46 participants received plant stanol enriched soy-based yogurts (4.0 g plant stanols/d), whereas the o

47 rate and quantitatively characterize PE in a soy bean asolectin extract.

48 f asparagine and glutamine in palm olein and soy bean oils was heated up in modelling system at diffe

49 amyloid-like fibrils from whey, kidney bean, soy bean, and egg white to partially address this concer

50 n oil with vegetable oils such as sunflower, soy bean, and olive oil up to the level of 5%.

51 ms including chicken egg, cow's milk, wheat, soy bean, rice, buckwheat, peanut, sesame and shrimp.

52 r macromineral (148-941 mg/L), especially in soy beverages.

53 reased due to the health benefits related to soy bioactives like phenolic compounds.

54 n two fuels (ultra low sulfur diesel and 20% soy biodiesel blend) over three driving cycles: cold sta

55 ipid-based nutrient supplement (LNS) or corn-soy blend (CSB).

56 e supplemental food (RUSF), a fortified corn-soy blend (CSB+) with a daily multiple micronutrient ant

57 d supplementary food (RUSF); 2) special corn-soy blend (CSB++); 3) locally processed, fortified flour

58 he effectiveness of new formulations of corn-soy blend and lipid-based nutrient supplements.

59 aiti comparing an RUSF with less costly corn-soy blend plus (CSB+) as a monthly supplement to patient

60 mall fish, against 2 existing fortified corn-soy blend products, CSB+ (purely plant based) and CSB++

61 ared with the control group receiving a corn-soy blend.A prospective, double-blind, randomized contro

62 cts [WinFood (WF), WinFood-Lite (WF-L), Corn-Soy-Blend Plus (CSB+), and Corn-Soy-Blend Plus Plus (CSB

63 (WF-L), Corn-Soy-Blend Plus (CSB+), and Corn-Soy-Blend Plus Plus (CSB++)], which were added to the di

64 ouble-distilled water (ddH2O) versus tryptic soy broth (TSB) to incubate disks, and incubation of pla

65 45-min exposures per 24-h period in tryptic soy broth followed by immersion in a remineralizing solu

66 To detect the VRE subpopulation, tryptic soy broth was inoculated from positive blood cultures an

67 inactivation method (mCIM), in which tryptic soy broth was substituted for water during the inactivat

68 tivities of nanoemulsions and LAE in tryptic soy broth.

69 se tissue mass were significantly reduced by soy but not meat proteins.

70 rupt ewe reproduction and were identified in soy-consumers' urine in 1982.

71 a major component of the Western diet, since soy consumption, considered as the main dietary source o

72 In this study, soy consumption, without affecting energy intake or phys

73 GM-soy contained high residues of glyphosate and AMPA (mean

74 CLA-rich eggs and soy control eggs were produced by adding 10% CLA-rich so

75 to mayonnaise prepared with control yolks or soy control yolks.

76 e randomized to 2,000 mg of DHA or identical soy/corn oil capsules.

77 osate-tolerant soy (GM-soy); (ii) unmodified soy cultivated using a conventional "chemical" cultivati

78 al" cultivation regime; and (iii) unmodified soy cultivated using an organic cultivation regime.

79 The low concentration of sodium in soy drinks is a healthy characteristic.

80 quality, i.e., soy isolate (SI) or dehulled soy (DS), and (c) percentage of total protein from dry s

81 llel study of 200 men with T2DM treated with soy, either with or without isoflavones.

82 ilogram of body weight per day or a control (soy) emulsion without DHA until 36 weeks of postmenstrua

83 the fiber channels (0%, 0.1%, 1% and 10% RR-Soy), enabling to achieve statistically significant, lab

84 Our goal was to determine whether soy exposure is associated with differential DNA methyla

85 omposition of soybean based edible products (soy extract, textured soy protein, transgenic soybeans,

86 Fluorescent-labeled peanut and soy extracts were used to test protein binding to human

87 ential DNA methylation in vaginal cells from soy-fed infant girls.

88 casein (control), and proteins isolated from soy, fish, chicken, pork and beef.

89 wt) and 0.5:0.3:0.2 (wt/wt/wt) from defatted soy flour fermented with M. purpureus or A. oryzae, resp

90 ics and antioxidant activities from defatted soy flour fermented with Monascus purpureus or Aspergill

91 soy protein, transgenic soybeans, and whole soy flour) was developed to essential (Co, Cr, Cu, Fe, M

92 okies incurred with whole egg, skimmed milk, soy flour, ground hazelnut and ground peanut were prepar

93 reserve the protein content of the processed soy flour.

94 Although concerns have been raised that soy food consumption may be harmful to breast cancer pat

95 Whether adult soy food intake reduces breast cancer risk is unclear.

96 can be used to modulate aglycone content in soy food products.

97 ted in selecting soybeans to further improve soy food quality.

98 effects of isoflavones have led some to view soy foods and isoflavone supplements as alternatives to

99 For example, data suggest that soy foods can potentially reduce ischemic heart disease

100 Over the past 2 decades, soy foods have been the subject of a vast amount of rese

101 and epidemiologic data indicate that adding soy foods to the diet can contribute to the health of po

102 Soy formula and epigenetic modifications: analysis of va

103 Our observation that women fed soy formula as infants have larger fibroids than unexpos

104 We did not observe an association between soy formula feeding and fibroid prevalence [adjusted pre

105 We estimated the association between soy formula feeding and fibroid prevalence and tumor num

106 We evaluated the relationship between infant soy formula feeding and ultrasound-detected fibroids.

107 Questionnaire data on soy formula feeding during infancy was ascertained for 1

108 pport for increased fibroid risk with infant soy formula feeding in women, but both cohorts relied on

109 On average, soy formula feeding was associated with a 32% increase i

110 Girls fed soy formula have altered DNA methylation in vaginal cell

111 n, are one source of exposure in infants fed soy formula, and they result in high serum concentration

112 The children were classified into exclusive soy formula, cow milk formula or breast milk regimens.

113 h fibroids, we compared fibroid size between soy formula-exposed and unexposed women using multivaria

114 birth and 9 months of age from 50 girls (28 soy formula-fed and 22 cow formula-fed).

115 suggested differences in methylation between soy formula-fed and cow formula-fed infants at three CpG

116 e DNA methylation in vaginal cells from four soy formula-fed and six cow formula-fed girls from the I

117 ls were found in urine and saliva samples of soy formula-fed boys compared to cow formula-fed boys.

118 igher LH level was found in urine samples of soy formula-fed girls compared to cow formula-fed girls.

119 Compared to a soy-free control diet, soy significantly shifted the cec

120 m risk of bias compared omega-3 fatty acids, soy, ginkgo biloba, B vitamins, vitamin D plus calcium,

121 idence about effects of omega-3 fatty acids, soy, ginkgo biloba, folic acid alone or with other B vit

122 ition of lysozyme, no co-protein effect with soy glycinin or egg yolk and positive co-protein effects

123 rium (TyrBm) was previously used to modulate soy glycinin-based emulsions and gels.

124 an recipes of soy were tested while assaying soy glycosilated isoflavones.

125 i) genetically modified, glyphosate-tolerant soy (GM-soy); (ii) unmodified soy cultivated using a con

126 ssover design with either a vegetarian HPWL (Soy-HPWL) or a meat-based HPWL (Meat-HPWL) diet for 2 wk

127 o obtain for the first time with Corolase PP soy hydrolysates with potential antioxidant and ACE inhi

128 ically modified, glyphosate-tolerant soy (GM-soy); (ii) unmodified soy cultivated using a conventiona

129 all most common allergens are cow's milk and soy; in patients with FPIES, rice and oat are also commo

130 the role of beta-glycosidase from processed soy-ingredient mixture (SIM) or almonds, and examined th

131 Acute soy intake improved cfPWV in EPs, equating to an 11-12%

132 ich is produced in the large intestine after soy intake in 30% of Western populations.

133 ed for 7.4 y found that higher postdiagnosis soy intake was associated with a significant 25% reducti

134 taking a controller medicine and low dietary soy intake were randomized, and 345 (89%) completed spir

135 After soy intake, cfPWV significantly improved in EPs at 24 h

136 The most-effective soy intervention delivered 105.23 mg total isoflavones/d

137 Widely used soy is a source of poorly absorbed isoflavones glycoside

138 Phytoestrogen-rich soy is known to ameliorate menopause-associated obesity

139 ic compounds and eleven bound phenolics in a soy isoflavone concentrate.

140 sly reported that equol, a metabolite of the soy isoflavone daidzein, may advance breast cancer poten

141 and 0.01 L (95% CI, -0.07 to 0.07 L) in the soy isoflavone group, which were not significantly diffe

142 Some data suggest that supplementation with soy isoflavone may be an effective treatment for patient

143 Interventions were 5 soy isoflavone oral supplements (2 doses of a genistein-

144 rticipants were randomly assigned to receive soy isoflavone supplement containing 100 mg of total iso

145 did not significantly improve more with the soy isoflavone supplement than with placebo.

146 ile taking a controller medication, use of a soy isoflavone supplement, compared with placebo, did no

147 Soy isoflavone supplements are used to treat several chr

148 recovery, we discovered that an FDA-approved soy isoflavone, daidzein, improved stroke-induced behavi

149 Daidzein, a soy isoflavone, is a clinically approved agent that has

150 Epidemiological studies implicate dietary soy isoflavones as breast cancer preventives, especially

151 Soy isoflavones have variable effects on the prevention

152 However, soy isoflavones may also have a role in promoting breast

153 terventions such as dietary and supplemental soy isoflavones were associated with improvement in dail

154 o, -3.48 ppb [95% CI, -5.99 to -0.97 ppb] vs soy isoflavones, 1.39 ppb [95% CI, -1.73 to 4.51 ppb]) d

155 l Test (placebo, 1.98 [95% CI, 1.42-2.54] vs soy isoflavones, 2.20 [95% CI, 1.53-2.87]; positive valu

156 a control (placebo, 3.3 [95% CI, 2.7-4.1] vs soy isoflavones, 3.0 [95% CI, 2.4-3.7]), and changes in

157 Soy isoflavones, although not as potent as risedronate,

158 ticals such as retinoids, botanicals such as soy isoflavones, and even moisturizers and sunscreen.

159 ms was evaluated as potential tool to purify soy isoflavones.

160 calcium, vitamin D, protein, potassium, and soy isoflavones.

161 ix, i.e., LNS or CSB, (b) soy quality, i.e., soy isolate (SI) or dehulled soy (DS), and (c) percentag

162 Cooking soy-juice for 15 or 60min decreases the isoflavone:prote

163 Soy-juice isoflavones were reduced by ultra-filtration (

164 Using a multifactorial design, the effect of soy lecithin (L) and carboxymethylcellulose (CMC) used a

165 echin and epigallocatechin gallate (EGCG) in soy lecithin liposomes was examined at four concentratio

166 rt, at a low rate (1.22%), in the absence of soy lecithin phospholipids and Valencia orange terpenes,

167 roduction, sucrose octanoate ester (SOE) and soy lecithin that were mixed at various mass ratios befo

168 By assessing different lipid emulsions (soy lecithin, milkfat globule membrane (MFGM) and olive

169 whey peptides on their encapsulation within soy lecithin-derived nanoliposomes.

170 ble compared to the emulsion stabilized with soy lecithin.

171 ater emulsion and compared to the native and soy lecithin.

172 e activity have been isolated from a complex soy matrix, and that the implication of AMPK in it is de

173 new added value functional ingredients from soy meal.

174 The role of milk relative to soy merits further research.

175 Soy milk and delaying the introduction of solid foods be

176 alpha-T) with nonfat, reduced-fat, whole, or soy milk.

177 Soy molasses treatment with the free enzyme and the immo

178 rocess to hydrolyse isoflavone glycosides in soy molasses.

179 of nut consumption (tree nuts, peanuts, and soy nuts) on blood pressure (BP), the results are confli

180 elnuts, macadamia nuts, pecans, peanuts, and soy nuts) on systolic BP (SBP) or diastolic BP (DBP) as

181 ied to analyse plant-based beverages such as soy, oat and rice.

182 elation properties of UHT-treated commercial soy, oat, quinoa, rice and lactose-free bovine milks wer

183 key differences with previously established soy oil extraction mechanisms.

184 ol eggs were produced by adding 10% CLA-rich soy oil or 10% of control unmodified soy oil to the hen'

185 LA-rich soy oil or 10% of control unmodified soy oil to the hen's diet.

186 lard and 211ng/g in ghee versus 2447ng/g in soy oil, followed by palm olein with 1442ng/g.

187 We aimed to determine the impact of soy on cardiometabolic health, adipose tissue inflammati

188 from either whey with or without calcium or soy on WM success after WL compared with that of a contr

189 fluenced by diet, 2-day old piglets were fed soy or milk formula (n = 6/group/gender) until day 21 an

190 Egg, soy or whey protein co-exists with wheat gluten in diffe

191 (45-48 g/d): whey and calcium (whey+), whey, soy, or maltodextrin (control).

192 atients (86%) were sensitized to either egg, soy, or peanut.

193 d detection approach, we observed that milk, soy, or rice-responsive T cells, and TNF-alpha-producing

194 Enzymatic hydrolysis of proteins from rice, soy, pea and wheat, with both chymotrypsin and thermolys

195 ific serum IgE and skin prick tests for egg, soy, peanut, and cross-reactant foods were performed in

196 f adult EoE patients multisensitized to egg, soy, peanut, showing one-third clinical allergy to these

197 Allergy to cow's milk, egg, wheat, soy, peanut, tree nuts, fish, and shellfish constitutes

198 e-defined allergy to cow's milk, egg, wheat, soy, peanut, tree nuts, fish, and shellfish was 0.6% (0.

199 alence of allergy to cow's milk, egg, wheat, soy, peanut, tree nuts, fish, and shellfish were 6.0% (9

200 Soy peptides consumption has been associated with benefi

201 Unsaturated soy phosphatidyl choline (PC) liposomes were systematica

202 Using a binary mixture of citrem and soy phosphatidylcholine (SPC) at different weight ratios

203 , shrimp lipid extract) were encapsulated in soy phosphatidylcholine liposomes with the addition of g

204 Soy phosphatidylcholine was used to synthesize liposome-

205 -1.3) composed of polymer-lipid/hydrogenated soy phosphatidylcholine/cholesterol/diD: 5.0/54.5/40/0.5

206 Early-life soy phytoestrogen exposure has been shown in Eker rats t

207 For soy, pooled sensitivities were 55% (95% CI 33-75) and 83

208 In addition to soy products currently on the market, quinoa may have po

209 Soy products, which contain phytoestrogens such as genis

210 d after 3 months of storage in green tea and soy products, while 6 months were necessary to observe t

211 Different soy protein (S) or whey protein (W) blends with maltodex

212 ontaining 66 mg of isoflavones (SPI) or 15 g soy protein alone without isoflavones (SP) daily for thr

213 ined and compared with that of beef protein, soy protein and cow whey protein.

214 The data was compared to adsorption of soy protein and glutamic acid as common ingredients.

215 okies (67-90%, 66-95% and 66-88% for casein, soy protein and gluten, respectively).

216 of 91-108%, 88-127% and 85-108% for casein, soy protein and gluten, respectively.

217 lar proteins, ovalbumin, beta-lactoglobulin, soy protein and human serum albumin.

218 uld physically modify secondary structure of soy protein and lead to about 23.6% and 43.3% improvemen

219 ready-to-use supplementary food (RUSF) with soy protein compared with a novel RUSF containing dairy

220 ctional properties and isoflavone profile of soy protein concentrate.

221 tosterone <12 nmol/L, were treated with 15 g soy protein containing 66 mg of isoflavones (SPI) or 15

222 g agents from triethanolamine (TEA) modified soy protein could substitute poly(vinyl alcohol)(PVA) si

223 Compared with the casein diet, the soy protein diet had a similar oxidation level, but high

224 Soy protein directly lowers blood low-density lipoprotei

225 Industrial weaving results showed TEA-soy protein had relative weaving efficiency 3% and 10% h

226 Casein and soy protein HPDs did not induce inflammation, but differ

227 to characterize the antioxidant capacity of soy protein hydrolysates (SPH) during sequential ultrafi

228 The intake of whey, compared with casein and soy protein intakes, stimulates a greater acute response

229 nteers consumed PJ alone or PJ premixed with soy protein isolate (PJSP).

230 nked polymers of whey protein isolate (WPI), soy protein isolate (SPI) and casein (CN) and their bina

231 Soy protein isolate (SPI) may be one such dietary factor

232 een suggested that the beneficial effects of soy protein isolate (SPI) on bone quality are due to eit

233 y, physicochemical and sensory properties of soy protein isolate (SPI) was studied.

234 ith either whey protein concentrate (WPC) or soy protein isolate (SPI), as the carrier agents.

235 Edible films prepared from soy protein isolate (SPI), with and without the phenolic

236 hey protein isolate (WPI), gelatin (Gel) and soy protein isolate (SPI).

237 In conclusion, premixing soy protein isolate and PJ did not affect the bioavailab

238 We investigated the effect of mixing soy protein isolate and pomegranate juice (PJ) on the bi

239 in-water emulsions prepared with 4% (w/v) of soy protein isolate and soybean oil (10 and 20%, v/v) we

240 and its oil-in-water emulsion stabilized by soy protein isolate at 55 degrees C were investigated.

241 Soy protein isolate down-regulates caveolin-1 expression

242 Spray dried matrices produced with soy protein isolate had the highest concentration of pol

243 Soy protein isolate more efficiently captured and stabil

244 The effect of the presence of ovalbumin and soy protein isolate on lipolysis and oxidation taking pl

245 eat flour, chickpea flour, coconut flour and soy protein isolate with aqueous wild blueberry pomace e

246 vity than either whey protein concentrate or soy protein isolate, at each of the pH values tested.

247 SPH was obtained by enzymatic hydrolysis of soy protein isolate.

248 However, soy protein sizes lacked film flexibility and adhesion f

249 Soy protein was hydrolyzed by Alcalase following respons

250 Soy protein with good biodegradability showed potential

251 ked cookies were as follows: casein, 84-90%; soy protein, 80-88%, and gluten, 80-90%.

252 s based on soluble protein: casein, 95-107%; soy protein, 92-97%, and gluten, 96-99%.

253 p to concentrations of 10 ppm for casein and soy protein, and 100 ppm for gluten.

254 single and multiple allergens (i.e., casein, soy protein, and gluten) in an incurred food matrix befo

255 3-wk isocaloric supplementation with casein, soy protein, or maltodextrin as a control.

256 based edible products (soy extract, textured soy protein, transgenic soybeans, and whole soy flour) w

257 vestigated to reduce the immunoreactivity of soy protein.

258 ity of hair coverage comparing to unmodified soy protein.

259 adlayers in the same thickness range as pure soy protein.

260 Soy-protein and isoflavones are dissociated by water rin

261 re susceptible to protein carbonylation than soy proteins and globular were more susceptible than fib

262 st bean gums, potato fiber, milk, potato and soy proteins) were added to tomato sauce to investigate

263 from cherry pomace, encapsulated in whey and soy proteins, have been incorporated in cookies, replaci

264 Although allergies to cow's milk, egg, or soy proteins, in contrast to peanut and tree nut allerge

265 iveness of (a) matrix, i.e., LNS or CSB, (b) soy quality, i.e., soy isolate (SI) or dehulled soy (DS)

266 Soy, rice and quinoa milks formed both cream and sedimen

267 mponents analysis: a vegetable-, fruit-, and soy-rich (VFS) pattern and a dim sum- and meat-rich (DSM

268 oducts based on natural extracts (green tea, soy, royal jelly and grapes) observing the appearance of

269 1144; 83.9%) than in the group that received soy RUSF (874 of 1086; 80.5%; P < 0.04; risk difference

270 recovery rates and improved growth than did soy RUSF, although the whey RUSF supplement provided les

271 vided less total protein and energy than the soy RUSF.

272 and elemental variables to characterise each soy sample, we were able to discriminate GM, conventiona

273 The soy samples were grouped into three different categories

274 decompose during manufacturing non-fermented soy sauce by acid-hydrolysis procedure, the method was u

275 Soy sauce fermentation was simulated in a laboratory and

276 volatiles production during moromi stage of soy sauce fermentation.

277 ere used to harvest conditioning layers from soy sauce products with varying amounts of additives.

278 re found only in barley, and 3,4-DGE only in soy sauce with molasses.

279 ed (coffee, barley coffee) and in fermented (soy sauce) food matrices.

280 uced (coffee) or strongly increased (barley, soy sauce) free alpha-DC content.

281 inate pure fermented soy sauces, adulterated soy sauces and chemical soy sauces in less than 5 min.

282 sauces, adulterated soy sauces and chemical soy sauces in less than 5 min.

283 In this work, the interaction of soy sauces with hydrophobic surfaces has been analyzed.

284 thod was used to discriminate pure fermented soy sauces, adulterated soy sauces and chemical soy sauc

285 is using mouse monoclonal mAbs and sera from soy sensitive individuals.

286 Furthermore, soy significantly improved blood lipid profile, adipose

287 Compared to a soy-free control diet, soy significantly shifted the cecal microbial community

288 In addition, TEA-soy sizes had a BOD5/COD ratio of 0.44, much higher than

289 igher than 0.03 for PVA, indicating that TEA-soy sizes were easily biodegradable in activated sludge.

290 d only when using serum that had the highest soy-specific IgE.

291 roteins from egg white (EWP), whey (WPC) and soy (SPI), depending on pH and temperature.

292 ral supplements (2 doses of a genistein-rich soy supplement and 3 doses of mixed isoflavones in vario

293 e effects of the content of isoflavones in a soy supplement and the equol-producing ability of the in

294 Soy supplementation has been shown to have a beneficial

295 However, the effect of soy supplementation on BTM in T2DM and particularly in m

296 p fermentation to preserve TPs in functional soy-tea beverage.

297 mean diameters (d4.3), ranged from 0.55mum (soy) to 2.08mum (quinoa) while the average size in bovin

298 s in common allergenic foods such as peanut, soy, tree nuts, egg, and milk.

299 iated with food allergies (milk, wheat, egg, soy, tree nuts/peanuts, and fish/shellfish).

300 Traditional Asian recipes of soy were tested while assaying soy glycosilated isoflavo

301 , sensitization to foods (milk, egg, peanut, soy, wheat, walnut) was assessed.

302 ocessing alters the physicochemical state of soy which can enhance chemical and enzymatic conversion