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Author : William Shurtleff,Akiko Aoyagi
Publisher : Soyinfo Center
Page : 656 pages
File Size : 54,5 Mb
Release : 2012
Category : Fermented soyfoods
ISBN : 9781928914426
Author : William Shurtleff; Akiko Aoyagi
Publisher : Soyinfo Center
Page : 1978 pages
File Size : 51,7 Mb
Release : 2019-07-01
Category : Reference
ISBN : 9781948436090
The world's most comprehensive, well documented and well illustrated book on this subject. With extensive subject and geographical index. 615 photographs and illustrations - mostly color. Free of charge in digital PDF format on Google Books.
Author : William Shurtleff; Akiko Aoyagi
Publisher : Soyinfo Center
Page : 978 pages
File Size : 55,5 Mb
Release : 2021-05-31
Category : History
ISBN : 9781948436397
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 144 photographs and illustrations. Free of charge in digital PDF format.
Author : William Shurtleff; Akiko Aoyagi
Publisher : Soyinfo Center
Page : 3583 pages
File Size : 48,6 Mb
Release : 2017-04-24
Category : Electronic
ISBN : 9781928914914
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographical index. 362 photographs and illustrations. Free of charge in digital PDF format on Google Books
Author : William Shurtleff,Akiko Aoyagi
Publisher : Soyinfo Center
Page : 3377 pages
File Size : 44,5 Mb
Release : 2014-02-19
Category : Soybean
ISBN : 9781928914655
The world's most comprehensive, well documented, and well illustrated book on this subject, with 445 photographs and illustrations. Plus an extensive index.
Author : Dr. Kiran D. Jagtap
Publisher : Ashok Yakkaldevi
Page : 168 pages
File Size : 49,5 Mb
Release : 2020-06-10
Category : Art
ISBN : 9781794848214
The present research work was related to few problems; those were related to near about all sectors. As per the quote “Need is the Mother of Invention”, we partially solved the problem of above mention sectors through our research. Selection of this research work was initiated from patients those have DVT (Deep Vein Thrombosis), Heart Disease, Arteriosclerosis etc. Nattokinase (subtilisin NAT, NK), a potent fibrinolytic enzyme, was primarily isolated from a traditional fermented food “natto” in Japan. The enzyme is a subtilisin-like serine protease composed of 275 amino acid residues and has a molecular weight of 27.7 kDa. Fermented cheese-like food, Natto has been formed by fermentation by inoculating the bacterium Bacillus natto in the boiled soybeans. The resulting nattokinase enzyme is produced when the bacterium acts on the soybeans (Sumi et al., 1987). Nattokinase is a serine end peptidase with a molecular weight of 20,000 Daltons and having isoelectric point (pI) is 8.6. Nattokinase potentiates fibrinolytic activity. In other words, it could dissolve fibrin. Fibrin is a protein involved in the clotting of blood that is polymerized to form a "mesh" that forms a haemostatic plug or clot (in conjunction with platelets). Fibrin is made from fibrinogen and it is a soluble plasma glycoprotein synthesized by the liver. Nattokinase prevents aggregation of red blood cells. Specifically, Nattokinase supports the fibrinolytic clearing system in the body which is responsible for healthy circulation, by helping to break down fibrin protein deposits in the bloodstream to promote and enhance healthy blood flow. Nattokinase facilitates blood flow contributing to healthy circulation and balance to maintain normal blood pressure.
Author : Kiranmayi Bhushi
Publisher : Cambridge University Press
Page : 295 pages
File Size : 53,6 Mb
Release : 2018-03-09
Category : Business & Economics
ISBN : 9781108416290
"Enquires into the ways in which food and its production and consumption are enmeshed in aspects of human existence and society, taking India and its interaction with food as its focal point"--
Author : Yang Li,Baokun Qi
Publisher : CRC Press
Page : 539 pages
File Size : 55,9 Mb
Release : 2022-05-29
Category : Technology & Engineering
ISBN : 9781000533514
Soybeans represent an excellent source of high-quality protein with a low content in saturated fat. They can be made into various foods, such as tofu, miso, breakfast cereals, energy bars, and soy cakes. Much research has been carried out on the positive health effects of soybeans, and increasing evidence shows that consumption of soybeans may reduce the risk of osteoporosis, have a beneficial role in chronic renal disease, lower plasma cholesterol, and decrease the risk of coronary heart disease. Phytochemicals in Soybeans: Bioactivity and Health Benefits describes in detail the chemical characteristics of health-promoting components of soybeans and soybean products, their impacts on human health, and emerging technologies about soybean processing and new products. With 22 chapters containing the most recent information associated with soybean products, topics of the chapters include soybeans’ role in human nutrition and health, their composition and physicochemical properties, action mechanism of their physiologic function, processing engineering technology, food safety, and quality control. Key Features: Promotes soybean products as functional food with advanced processing technology Presents the basic research containing the experimental design, methods used, and a detailed description of the results. Provides a systematic approach to the subject to facilitate a better comprehension of the subjects with illustrations and diagrams Includes a comprehensive and up-to-date list of references With contributions from authors around the world who are experts in their field, this book contains new information on the health impacts of soybean consumption, new product development, and alternative technologies of soybean processing, and will be useful for professors and researchers, as well as graduate and undergraduate students alike.
Author : William Shurtleff,Akiko Aoyagi
Publisher : Soyinfo Center
Page : 1283 pages
File Size : 42,8 Mb
Release : 2014-11-04
Category : Soybean
ISBN : 9781928914693
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive index. 351 color photos or illustrations, Free of charge in digital format on Google Books,
Author : William Shurtleff,Akiko Aoyagi
Publisher : Soyinfo Center
Page : 709 pages
File Size : 48,8 Mb
Release : 2012-11
Category : Electronic
ISBN : 9781928914525
Author : William Shurtleff; Akiko Aoyagi
Publisher : Soyinfo Center
Page : 410 pages
File Size : 55,5 Mb
Release : 2021-11-26
Category : Reference
ISBN : 9781948436601
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 58 photographs and illustrations - many color. Free of charge in digital PDF format.
Author : William Shurtleff,Akiko Aoyagi
Publisher : Soyinfo Center
Page : 2523 pages
File Size : 46,6 Mb
Release : 2012
Category : Fermented soyfoods
ISBN : 9781928914440
Author : William Shurtleff; Akiko Aoyagi
Publisher : Soyinfo Center
Page : 2373 pages
File Size : 45,6 Mb
Release : 2021-05-05
Category : Reference
ISBN : 9781948436373
The world's most comprehensive, well documented and well illustrated book on this subject. With extensive subject and geographical index. 363 photographs and illustrations - many in color. Free of charge in digital PDF format.
Author : William Shurtleff; Akiko Aoyagi;
Publisher : Soyinfo Center
Page : 1237 pages
File Size : 43,7 Mb
Release : 2020-04-09
Category : Natural foods
ISBN : 9781948436151
The world's most comprehensive, well documented and well illustrated book on this subject. With extensive subject and geographical index. 66 photographs and illustrations - mostly color. Free of charge in digital PDF format on Google Books.
Author : William Shurtleff; Akiko Aoyagi
Publisher : Soyinfo Center
Page : 1023 pages
File Size : 48,7 Mb
Release : 2022-02-16
Category : Reference
ISBN : 9781948436717
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 28 photographs and illustrations - mostly color. Free of charge in digital PDF format.