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Chemical processing of soy protein results in the formation of toxic lysinoalanine and highly carcinogenic nitrosamines.
During typical processing of soy into food fractions, temperatures of 95 100 °C for several minutes are commonly encountered (Kilara & Sharkasi, 1986), and even higher temperatures and longer times are possible depending on the processing method.
Processing of soy protein to SPC with alcohol-extraction removes the majority of ANFs facilitating use of these products in fish feeds at a high inclusion level without causing enteritis or other gross morphological changes [ 15].
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The molecular weight change of PBAT in blends and influence of processing on soy protein solubility were also examined.
It is also engaged in processing and distribution of soy, almond and coconut milks, and other plant-based food products through out North America and Europe.
During the processing of maize and soy into food fractions, heating, extrusion under high pressure, mechanical shearing, changes in pH, and the use of reducing agents are all employed.
The potential for a protein to be denatured by heat treatment can be assessed in vitro by heating it in aqueous solution at temperatures ranging from 25 to 100 °C for 15 30 minutes, conditions commonly found in the kitchen and in the processing of maize and soy into human food products (Hammond & Jez, 2011).
Protein denaturation during processing of crops such as maize and soy into foods also creates technical challenges for the detection of proteins introduced into GM crops.
> -wrap-foot> > -wrap-foot> Protein denaturation during processing of crops such as maize and soy into foods also creates technical challenges for the detection of proteins introduced into GM crops.
In this study population, few subjects (<5%) reported intake of any soy foods (tofu, soybeans, soy milk and soy powder drinks) and the most likely sources of soy isoflavones were pancakes (mix), canned tuna and processed meats.
A drizzle of soy sauce helped immeasurably.
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