The Meal Information For The Food Products

The Meal Information For The Food Products
This is an in–depth look at the meal information for the written part of the Unit 6 Assignment. It
covers where the food products chosen from the local chain grocery store are sourced, what farming
methods were likely used, were the items grown and shipped in from another country and what
types of processing and packaging must took place. The first food product on my list is apples. The
story starts at Rainier's orchards this is a place full hearty branches spreading from a thick trunk,
with trees ' arms slender and delicate, sustained by an arrangement of trellises. The Branches full of
apple is in an area made for permitting the plants to become full–grown. It is set up to provide result
's for lot of economical distribution of plant resources, the design of the overall plan and engineering
was very selective, and ultimately, produces a bigger output of fruit per acre. The whole region's
wealthy volcanic soil, snow–fed irrigation, and long season area are key factors that create an
appropriate atmosphere for producing vivacious apple crops. Interestingly enough, daytime
temperatures within the summer are generally between eighty five and a hundred degrees, while at
night, the temperatures drop to between fifty and sixty degrees. These dramatic fluctuations are a
necessary part to the apples' success and facilitate to develop the fruit 's wonderful, sweetness.
Additionally, every apple variety prefers a particular microclimate so as to thrive, and as a
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Monsanto Research Paper
MON87705, commercially "Vistive Gold", also known as Improved Fatty Acid Profile Soybean
MON 87705, is one of Monsanto's "Round–up ready" type GMOs. In the soybean, three genes were
modified in three different areas. Glyphosate, a competitive inhibitor for phosphoenolpyruvate, is a
commonly used herbicide that increases a farmer's yield. However, this herbicide is fatal to plants if
too much is used. Glyphosate interferes with the biosynthesis of the aromatic amino acids
phenylalanine, tyrosine, and tryptophan, which are only synthesized in plants and microorganisms.
In Monsanto's genetically modified soybean, the CP4 EPSPS Agrobacterium gene (5–
enolpyruvylshikimate–3– phosphate synthase) is incorporated. The CP4 ESPS gene is used as a
selectable marker to identify transgenic plants during the transformation process. The insertion of
this gene ... Show more content on Helpwriting.net ...
Indoor growing has virtually no risk of having any weeds growing in the first place, so herbicides
would not be needed in that situation. Also, recently, there is a new invention called the Harrington
Seed Destructor. In Australia, resistant weeds have taken most of Western Australia. Since
Australian farmers turned to using herbicides, the weeds have quickly become multiresistant– to at
least four classes of herbicides in a matter of years. The only herbicide classes, called Photosystem
II and long–chain fatty acid inhibitors remain effective everywhere. However, non–chemical ways
of disposing with weeds, such as ryegrass, have been effectively destroying 95% of the ryegrass
population, also returning the nutrients from the chaff of the weed back into the soil. Using these
two solutions, farmers can grow Genetically Modified Seeds without trouble, and retain the benefits
of the GMOs without receiving the bad

Soy Sauces In East Asian And Southeast Asian Cultures
Soy sauce is widely used as an important flavouring and has been integrated into the traditional
cuisines of many East Asian and Southeast Asian cultures. Despite their rather similar appearance,
soy sauces made in different cultures and regions are different in taste, consistency, fragrance and
saltiness.
Soy sauce is a salty, brown liquid made from fermented soy beans mixed with some type of roasted
grain such as wheat, barley and rice, injected with a special yeast mold, Aspergillus oryzae and
liberally flavoured with salt. The sauce's consistency can range from very thin to very thick.
Flavours too, vary by type and have very subtle differences. There are many types of soy sauce, all
are salty and earthy–tasting brownish liquids used to ... Show more content on Helpwriting.net ...
Dark or old Chinese soy sauce is a dark, thick soy sauce, aged longer and added with molasses to
give it its distinctive look. This variety is mainly used as a table top seasoning, but is also used in
cooking. It has a richer flavour than light soy sauce, but is less salty.
Chinese soy sauce is made with a lower proportion of wheat than the lighter Japanese soy sauce.
Besides, Japanese–style soy sauces tend to be clearer and thinner than Chinese soy sauces. Light soy
sauce from Japan has a thinner consistency and a saltier flavour than the darker varieties. It is
preferred when a darker sauce will ruin the appearance of a dish, or when a lighter flavour is sought,
especially when serving seafood.
Tamari is a deeply coloured Japanese soy sauce which has a rich texture and intense flavour. It
contains little or no wheat. Wheat–free tamari can be used by people with gluten intolerance. It is
the "original" Japanese soy sauce, as its recipe is closest to the soy sauce originally introduced to
Japan from China. With a higher soybean content, tamari has a stronger flavour and is ideally used
as a dipping

Pre-lab: Identifying Carbohydrates
Analysis: Lab 1 Identifying Carbohydrates There were many ranges of color changes in the
Benedicts test and Iodine stain. For the Benedicts test, this oxidation/reduction response changes the
arrangement of the reducing sugar creating a colored precipitate. The change in color is correlated to
the first concentration of the reducing sugar. For the iodine test, the three dimensional structure of
various polysaccharides permits them to react with the iodine stain to produce a certain color. As far
as the molecular level, there is an OIL – RIG method. Oxidation occurs when a substance gains
oxygen or loses electrons or hydrogen (OIL – oxidation is loss) and reduction occurs when a
substance loses oxygen or gains electrons or hydrogen (RIG ... Show more content on
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Therefore, this is where all solutions are extracted in ethyl alcohol or as the control in the
experiment. The following tested for low concentration (pale color) of lipids: wheat flour, white
flour, soy flour, egg yolk and the unknown A3. This is because these certain breads with flour have a
high content of protein which lowers the content of carbohydrates, therefore has a low lipid value.
Soy flour and egg yolk, especially, have the highest protein. Solutions such as cream, honey,
margarine, salad oil, skim milk, coconut milk, 2% milk, whole milk, soy milk and butter varied from
medium to high (strong) amounts of lipids present. Ethyl alcohol and egg white had none present.
The hypothesis made for the outcome of the problem was mostly correct. The assumption taken was
that whole milk would have a strong volume of protein. Instead, there was a low concentration that
was resulted for the Biurets test. For the Sudan III test, the hypothesis was all guessed correctly due
to the common sense of variations of how protein holds for each solution. It is more like a general
way of finding because most of these substances can be eaten daily and at least seen on nutritional
facts which came to understanding of the hypothesis.
Analysis: Lab 3 Identifying Unknown As a result of using the unknown (labeled A3) solution in all
of the conducted experiments, it has come to

Protein Thermal Stability Essay
Proteins are a series of connected amino acids, and in food products, proteins provide both
nutritional and functional properties that contribute to the quality of a food system (Christen and
Smith 2000). Protein in the diet is essential to the maintenance of life and health. Proteins are
compounds with a function that do work in the body such as facilitate reactions; however, proteins
are also functional in food systems. Proteins are used for a variety of reasons such as: to create an
emulsion, join pieces of meat together, form a skin on the surface of a product, and form a stable
foam matrix. Milk proteins such as whey and casein are isolated for many different functions in food
systems such as: foaming, whipping, gelation, ... Show more content on Helpwriting.net ...
There are multiple methodologies implemented by scientists to determine protein concentration.
One of the oldest and most commonly used methods is the Biuret method (Okutucu and others
2007). The Biuret method is a colormetric assay that utilizes a spectrophotometric change
accomplished by reactions containing peptide bonds in conjunction with copper (Okutucu and others
2007; Gornall and others 1949) to determine protein concentration based on a standard reference.
Thermal stability of a protein is an important factor in food systems. Heat is commonly used to cook
and/or sterilize a food product for a number of reasons. Heat is used in cooking to denature the
proteins present in bacteria to destroy them; however, if certain food proteins are denatured, the food
product could lose its functionality. Heating can also have beneficial effects on proteins such as
flavor, tenderness and digestibility (Christen and Smith 2000).
Protein thermal stability is not fully understood and can be due to a host of factors such as internal
folding, hydrogen bonding, electrostatic forces, and calcium affinity (Vogt and Argos 1997). There
are many types of proteins that convey thermally stable properties such as malate dehydrogenase,
lactate dehydrogenase, ferrodoxin, hydrolase, phosphofructokinase, and others (Vogt and Argos
1997). Argos and others (1997) explain that protein thermal stability is a result of the amino acid
sequence and the

Arguments Against Vegetarianism
To most people vegetarianism means the refraining of meat, primarily red meat, from personal
consumption. Although the traditional vegetarian abstinence of red meat has grown into a group of
varied lifestyles, little is known about them. To some people vegetarians are considered to be a drop
out of the hippy era, or are labelled as "weird" or "feral". Because of the
misinterpretations surrounding vegetarianism in society I am going to outline the various diets
which are recognized as vegetarianism. I hope by writing this I can change some attitudes and
misunderstandings, of the motivations behind the vegetarian lifestyles.
Plain vegetarianism; the first and most recognized is the general abstinence of red meat, some ...
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Well there is actually a growing market for vegan foods in super markets, as the benefits of soya and
gluten become more recognized. From soy milk to vegan sausage rolls to vegan pizza made with
vegan cheese, its all there; and it all tastes, smells and looks just like the original, yet these
alternatives are free of cholesterol and any animal products.
The most disciplined vegetarian choice is the whole food vegetarian, which is based on the vegan
diet, but which takes it to the extreme of abstaining from all highly processed foods: i.e. white
bread, white sugar, white rice etc. They rely almost solely on nutrients from whole foods; fruit and
vegetables, nuts and seeds, wholemeal and wholegrain foods, soy produce and sometimes gluten
based foods, such as vegan burgers. Some vegans tend to lean towards this diet, but usually still use
some foods which include processed flours or sugars. Although for health reasons it is always good
to make use of wholemeal or wholegrain alternatives rather then more processed types of food. Most
people don't actually base their entire diet around it due to the high discipline required.
Of course these are just a handful of recognized vegetarian diets, there are no strict guidelines for
being a vegetarian. The discipline involved in the diet is really up to the person, there are many
motivations for vegetarianism, everyone finds their own, and depending on your personal reasons
the extent of your diet will be reflected. Some people may

The Zone Diet And Protein Analysis
Earlier we learned that water is the main chemical in our bodies. Coming in number two is protein.
The word protein actually means "first substance" due to the fact that the first food fuel we ever
consumed was our mother's milk. Milk is the only food specifically designed to sustain mammalian
life and therefore human life. Milk has two protein groups:
Whey – which is the complete protein that makes milk so essential to life and;
Casein – which is used for manufacturing cheese and other milk by–products.
One of the problems you can have in understanding protein is that there is so much information out
there on protein, most of it contradictory, most of it wrong. It's time that you had the truth about
protein; just the facts and nothing but ... Show more content on Helpwriting.net ...
2. Single Free Form Amino Acids
Single free form amino acids are manufactured through fermentation by microorganisms in large
biological chambers. These can be manufactured as pharmaceutical grade pure injectables or as food
grade products. As food products, amino acids they are very costly, taste terrible, have poor
mixability, high digestive irritability and are absorbed relatively slowly.
3. Soy Protein
As scientists we find it particularly vexing that there is so much information being peddled by
marketing companies regarding soy protein being the best source of protein for women. This is due
to the fact that soy is a BIG business in the US. And soy manufacturers actually have lobbyists on
the payroll helping to create the big lie. There is no other way to state the facts other than to say that
calling soy the best, most complete protein for women is totally inaccurate as it is missing a highly
critical amino acid, methionine. Facts are facts and there is no way to dispute this

Week 2 CaseStudyEx Essay
Week 2: Case Study Exercise
Read Rush Johnson Farms Inc. v. Missouri Farms Association, 555 S.W.2d 61 and post a draft case
study to the discussion board. Identify the Facts, Issue, Holding, Reasoning and Disposition. Case
study #1 will be due week 3. This exercise will help you work through the reading a case prior to
receiving a grade. Use the LEXIS NEXIS database through the Webster library to access the case.
Rush Johnson Farms Inc. v. Missouri Farms Association, 555 S.W.2d 61
Procedural history
Rush Johnson Farms Inc., brought suit against Missouri Farmers Association Inc., (MFA) for
$4,094.60 which Johnson claimed to be the balance due for soybeans sold to MFA. This case
presents for the first time in Missouri the question of ... Show more content on Helpwriting.net ...
In addition, he argued that the contract involved was oral and could not be proven under the
Uniform Commercial Code (UCC) 400.2–201 since it entailed the involvement of above $ 500 and
was not in writing confirmed by him. On the other hand, the Missouri Farmers Association
countered the arguments of Johnson by stating that Johnson was involved as a merchant according
to the code definition and the oral contract became admissible under the subsection 2 of 400.2–201.
Issues in the Case
In this case, there are two issues that emerge; the first entails as to whether Johnson, who is a farmer
should be treated as a merchant according to the definition of the Universal Commercial Code. The
other issue that emerges in the case concerns as to whether the oral contract made between the two
parties of selling 600 bushels at the price of $ 4.02 should constitute a binding contract.
Holding
Johnson had testified that he was under the ownership of farms in two counties of Missouri.
Furthermore, the proof indicated that Johnson owned a farm under a partnership agreement with
Baer Andrew, who was actually responsible for the real farming operations carried out on the land
belonging to Johnson and the partnership land. Johnson further testified that he had made soya bean
sales to elevators for several years, although it emerged that this was the first time he had made bean
sales to the Missouri Farmers

Reasons For Becoming Vegan Lifestyle
Reasons to Become Vegan
Introduction
Veganism is a growing lifestyle for thousands of people all over the world(Rinkunas, 2015). This
paper is a look at life as a vegan, benefits of being a vegan, and reasons someone should become
vegan. The aim of this research paper is to inform the audience of all the false information any
person might have heard or read somewhere and instead correctly introduce the audience into the
real vegan world. Veganism is a way of life, it 's the practice of minimizing harm to all animals and
the world. Through a cited investigation, this paper will appease any person wanting a deeper
understanding of the vegan lifestyle. Starting off, Veganism and vegetarianism are not the same
thing. The difference between ... Show more content on Helpwriting.net ...
Animals rights are also a huge reason why so many people go vegan. Meat industries have many
secrets that have been captured and documented on cameras, which are then posted online for the
whole world to see. Many of these videos contain cruel inhuman content that any person with a
heart would consider a horrendous violation of an animal 's rights. The findings of this investigation
will continue to extensively inform you about the vegan lifestyle, vegan benefits, and reasons why
someone would want to become vegan.
Literature Review
In the informational article, "Veganism in a Nutshell" from vrg.org, the author explains what a vegan
is, why people choose to be vegan, and how to receive proper nutrients while being vegan. The
author specifically states foods with all of the necessary supplements and how much it is vegans are
required to eat to reach the daily requirements. "More Reasons to go Vegan" on peta.org, is an
informational article in which the author informs us on how going vegan can end world hunger,
improve the environment, and stop the exploitation of workers. The meat industries use up lots of
land for "grazing land", if only this grazing land could be used to raise food crops, the amount of
food produced would increase. Vast amounts of grain/plant crops and water are used to feed the
animals in this industry, instead of

Protein Supplement Powders: Major Components Of The Human...
Protein Supplement Powders
What are protein supplement powders?
Protein is one of the major components of the human diet. It helps the body build tissue, muscle, red
blood cells, enzymes, antibodies, and hormones.
Athletes need to include more protein in their diets than nonathletes. Athletes place more stress on
their muscles, and extra protein helps repair these muscles. In female athletes, it also helps maintain
regular menstrual cycles.
The majority of an athlete's daily protein needs can be met through food. However, protein
supplement powders are a safe and effective way to increase daily protein intake, particularly if you:
Eat a vegan diet.
Are actively trying to build muscle mass.
Are growing.
Are recovering from injury. ... Show more content on Helpwriting.net ...
For example, a 150 pound adult should consume approximately 54 grams of protein daily.
Athletes should consume 0.45 to 0.73 grams of protein per pound bodyweight per day. For example,
a 150 pound athlete should consume between 67.5 and 109.5 grams of protein daily.
What are the risks of taking protein powders?
The risks of taking a protein supplement powder may vary depending on the type of protein in the
supplement. Risks may include:
Allergies. If you have a:
Cow's milk allergy, avoid milk, whey, and casein–containing protein supplements.
Soy allergy, avoid soy and lecithin–containing protein supplements.
Extra stress on your kidneys, if you have kidney disease or diabetes.
If you eat too much protein or if your protein intake is not balanced with carbohydrates and other
nutrients, you may have:
Gastrointestinal discomfort.
Constipation.
Diarrhea.
Tissue dehydration.
Nausea.
Headache.

Fatigue.
WHAT ARE SOME TIPS FOR using protein supplement powders?
Always talk to a sports nutritionist before starting protein supplement

Components Of A Food ( Glanz Et Al
Flavour is the most important attribute that determines the acceptance and desirability of a food
(Glanz et al., 1998). Flavours are generally added to foods to enhance palatability, replace flavour
loss during processing and/or storage, and to impart added flavour to analogue foods. Hydrolysates
of proteins generated by acid, enzymes or fermentation have a long history of use as taste–
enhancing and savoury flavouring materials in the food industry. Besides being important precursors
in thermal process flavourings, protein hydrolysates are widely used in food products as flavouring
ingredients in their own right. Traditional European cuisine often incorporates hydrolysates of soy,
wheat, meat and fish for the preparation of soups and gravies, while fermented seasonings such as
soy sauce, soybean paste and fish sauce are prevalent in East Asian cuisine (Neklyudov et al., 2000).
Hydrolysed vegetable protein (HVP) is a savoury flavouring agent used to impart authentic
bouillon–like characteristics and round off the taste of culinary preparations and ready–to–cook
products (Aaslyng et al., 1999). Unlike fermented seasonings, HVP is produced by acid and
enzymatic hydrolyses. The raw material, nature of hydrolysis and subsequent refinement determine
individual flavour characteristics of hydrolysates. Degradation products may also function as flavour
precursors in the Maillard reaction occurring during hydrolysis. Common plant protein sources
include wheat, soy, maize, rice and

Classification Of Samples For Tds
Classification of samples for TDS
Prior to the sample analysis, 841 samples were collected from selling agricultural, animal, and
aquatic products, and their processed form in markets of nine major cities were classified with
nonfat liquid, nonfat solid, fat liquid, fat solid, lipoprotein liquid and alcoholic liquid following the
matrix and figuration using food and nutrient data system of the ministry food and drug safety. The
classified results are listed in table 1.
Method validation
The analytical method of 3–MCPD and 1,3–DCP was validated using linearity, limit of detection
(LOD), and limit of quantification (LOQ). The LOD and LOQ was determined by the Equations
LOD = 3.14 * σ and LOQ = 10 * σ, where σ is the standard deviation of the specific sample spiked
standard solution. Moreover, the accuracy and precision (inter, intra–day) for the samples were
determined.
The method validation results for the 3–MCPD analytical method were evaluated as follow. The
LODs of 3–MCPD in various matrices ranged from 4.18 to 10.56 ng g–1. Moreover, the accuracy
and precision were found to be ~90.38–122.46%, ~1.89–25.22% relative standard deviation (RSD),
respectively. In contrast, the LODs of 1,3–DCP following matrices were found to be the ~1.06–3.15
ng g–1. The accuracy and precision were determined as ~91.24–113.40 and ~1.42–10.58% RSD.
Meanwhile, all the3–MCPD and 1,3–DCP calibration curves in diverse matrices have higher
linearity than 0.99.
Determination of 3–MCPD and

A Research Study On Breast Cancer
Introduction
Breast Cancer accounts for more than 20 percent of cancer in women, and is the primary cause of
cancer death among women globally.1 Despite extensive scientific research on the disease, the
outlook on a cure arguably remains poor. While some breast cancer survivors and women at high
risk remain hopeful that soy intake will reduce the risk or even cure cancer, the recommendations
are conflicting. For decades, the relationship between soy foods, supplements, phytoestrogen intake
and cancer has prompted considerable debate for scientists and clinicians. Patients with breast
cancer are frequently advised to avoid soy foods.2 And, the American Cancer Society recommends
"breast cancer survivors consume only moderate amounts of ... Show more content on
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9,10 (See Table 1.1)
Table 1.1: Isoflavones (mg) in Soy Foods
Food #mg
60 g textured vegetable (soy) protein 45 mg
½ cup miso 59 mg
½ cup soybeans, boiled 47 mg
3 oz tempeh 37 mg
1 cup soy milk 30 mg
3 oz tofu 20 mg
Source: USDA Nutrient Data Laboratory
There are many proposed mechanisms that attempt to explain how the phytochemicals in soybeans
exhibit anti–carcinogenic activity. We do know that genistein affects microRNA expression –
targeted translation inhibitors for multiple proteins implicated in the regulation of various
pathobiological processes in cancer.11
Lignans include matairesinol and secoisolariciresinol, which are transformed by intestinal bacteria
into estrogenic compounds. Lignans are found in flax seeds, whole–wheat flour, tea, some fruits and
other cereal grains.4 They are found in the woody portions of fruits and vegetable, in seed coats and
in grain bran of fiber–rich cereals.5 Phytoestrogens are ingested in their natural beta– glycosidic
forms. The beta glycosidic forms are hydrolyzed to their aglycones in the intestine, absorbed, and
then linked in the intestinal wall and live with glucuronic acid to make them more water–
soluble.12,13 These metabolites of isoflavones preodominate in blood and urine.4 Isoflavones are
excreted from the body within 24 hours after ingestion. On the

The Food Products We Consume On A Daily Basis
The food products we consume on a daily basis are made up of at least one ingredient. In the case of
processed foods, individual ingredients are often quite numerous. In the interest of understanding
the origins of just one of these ingredient I pondered my favorite foods that also contained a great
number of ingredients. I am personally very fond of physical activity and, subsequently, I have
always valued protein in my diet. Protein is vital for maintaining the body's metabolic functions and
it also aids in muscle repair and growth. Because its nutritional properties I regularly seek large
quantities of Protein in the foods that I consume. Additionally, supplements are one reliable and
affordable way to maximize protein intake and my favorite of these has to be protein bars. While I
have tried countless protein bars, Clif Builders stood out for me because of their great taste and the
Cliff Bar company's commitment to sustainability, which I initially perceived to be uncompromising
and ethically sound. Going beyond the label, the number one ingredient in Clif Builders is soy
protein isolate. In order to fully grasp the impact of my Clif Bar habit I have researched and
analyzed all stages of soy protein isolate production. In this paper, I will examine the common
locations of both non–gmo soy farming, as such pertains to the specific soy protein isolate found in
cliff builder bars, and soy protein isolate processing, as well as the total time it takes to produce soy

Cancer and Soy Protein Essay example
Soy has been greatly exaggerated as the answer to all our problems for years. Soy, in and of itself, is
toxic to the human body unless cooked thoroughly and properly. There are several side affects of
soy consumption, but the one I will be discussing is cancer. The 'miracle cure' for cancer is said to
be soy protein and isoflavone supplements. Cancer rates are at an all–time high, and the disease is
the second leading cause of mortality in the United States. The idea that soy could save lives sounds
amazing but, unfortunately, that is not the case.
Lots of studies prove that soy protein (or isoflavones) is conflicting or unproductive, but only a few
show that it might prevent cancer. Even some affirm that it can contribute to or ... Show more
content on Helpwriting.net ...
This puts consumers at a greater risk for many health problems, including cancer. The soy industry
says that soy has a long list of evidence in the prevention and healing of gastrointestinal cancers.
The fact that soy protein is linked with a lowered risk of stomach cancer but a higher risk of death
from colorectal cancer was made known by the most remarkable study to come along in recent
years. Little or no association is shown by most epidemiological studies. Those from the allium
family like onions and garlic and yellow and green vegetables seem to be the most hopeful foods for
cancer defense. Other foods have been found protective like eggplant, tomatoes, poultry, celery, tea,
milk, fish, and snap beans. Soy is not the only dietary savior. The studies fail to sustain Solae
Company's petition for a health claim for soy protein, but give good support for the FDA's
endorsement of fruits and veggies as a way to prevent cancer. Foods that are pickled, smoked and
fried, vegetable cooking oils, processed meats, high–salt dishes, and fermented beans mainly labeled
soy miso are often associated with stomach and colon cancers. Things that have also been
implicated are smoking, alcohol, noodles, bread and other starchy carbohydrates, 'speed eating,' and
binge eating. It is not shocking that miso and other fermented soybean products are associated to
gastrointestinal cancers

Effect of Different Types of Coagulant on the Yield,...
Introduction: The soybean is a species of legume native to East Asia, widely grown for its edible
bean which has numerous uses. Soybeans are an important source of vegetable oil and protein
worldwide. The beans contain significant amounts of alpha–linolenic acid, omega–6 fatty acid, and
the isoflavones genistein and daidzein which claim able to fight against breast cancer, prostate
cancer, menopausal symptoms and heart disease (Ruiz– Larrea et al., 1997). In daily life, we take
soya bean drink and Tau Fu Fah, and we use tofu, tow–kua, fu–chok and tofu–pok in our cooking.
Tau Fu Fah is a Chinese dessert made with an extra soft form of tofu. It is also referred to as tofu
pudding. It is usually served either with a clear sweet syrup ... Show more content on
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Soymilk is basically produced from the aqueous extraction of whole soybeans

Company Experience Of Restaurant Washoku Don
1.0 An Introduction To The Company
The company which I had gone through the industry experience for these 2 months is Restaurant
Washoku Don. Restaurant Washoku Don located in Muar, Johor. It was established since 2015 and is
a sole company. Restaurant Washoku Don start to do business from 11a.m. to 11p.m. Restaurant
Washoku Don is a Japanese food restaurant which sells sushi, appetizer, salad, sashimi, tempura,
teppanyaki, donburi and many more. Restaurant Washoku Don is a restaurant which serve variety
food but with reasonable price.
In this restaurant, we work as a team. We lead by a floor manager who arranges our duty roster
every day. She is the one who in charge to teach and supervise all waiter and waitress in this
restaurant. She also has to check the restaurant to make sure everything is in well condition before
we start to do business.
As a restaurant, hygiene and cleanliness are very important. We will swipe, mop and wash the toilet
every day to make sure the restaurant environment is clean. We also help to clean and dry the
tableware and cups before and after the customer having their lunch and dinner. It is a must to
prevent the customer from taking in food that is not clean and prevent them from food poisoning.
All food in our restaurant was "Halal".
The ingredients were fresh prepared and were all important from Japan and other ... Show more
This is to be done by the waiter and waitress outside. Next, the computer will send our order in and
the kitchen worker will receive it. They will start to prepare and make the food for the customer.
While the kitchen preparing the food, we will start to make the drinks which order by customers
while the sushi counter will start to prepare the appetizer and sushi. After they were done preparing
the food for customer, they will ring the table bell to notify us. We will go to the window where they
send the food out to take and deliver to the

A Summary: Cinnamon And Coconut Pancakes
Contents
Snacks Recipes 3
1. Cinnamon and Coconut Pancakes 3
2. Crispy Tofu Fingers 4
3. Guacamole 5
4. Raw Brownie Bites 6
5. Broccoli pizza with green & groovy topping 7
6. Homemade Cinnamon Apple Chips 9
7. Pumpkin Pie Smoothie 10
8. Kale Chips 11
9. Grilled Peaches with Coconut Cream 12
10. Walnut Cookies 13
Breakfast Recipes 14
1. Instant Cinnamon "Oatmeal 14
2. Oat less Chocolate Hazelnut Granola 15
3. Strawberry Nut Bars 16
4. Back on Track Green Monster 17
5. Avocado Green Tea Power Shake 18
6. Chickpea Pancake 19
7. Fantastic fruit medley 20
8. Mixed Berry Smoothie 21
9. Blueberry Drop Biscuits 22
10. Vegetable Pancakes With Roasted Plum Sauce 23
Lunch Recipes 24
1. Cucumber–Mint Berry Salad 24
2. Three–Bean Salad with Honey–Mustard Vinaigrette 25
3. Salad ... Show more content on Helpwriting.net ...
In a large, non–stick, 1 tablespoon oil and skillet over medium heat.
7. Press the potato mixture into a clean, dry kitchen towel to remove moisture. Divide the mixture
into 4 portions; 2 servings sprinkle evenly over bottom of the pan, with 2 forks distributed to form
two thin pancakes.
8. Cook until golden, about 5 minutes. Turn and cook other side until golden, about 3 minutes.
Repeat with the remaining dough, add oil if necessary. Pancakes drain well on paper towels after
cooking.
Lunch Recipes

1. Cucumber–Mint Berry Salad
Cooking Time: 00 minutes
Servings: 4
Preparation Time: 0–5 minutes
Ingredients
 2 cups Plain soy yogurt
 1/2 cup Fresh lime juice
 1/2 cup Fresh mint, chopped
 4 cloves Garlic, minced
 4 Cucumbers peeled, halved lengthwise, and sliced crosswise 1/8–inch thick
 Salt – to taste
 Freshly ground pepper– to taste
 1/ 2 cup Raspberries
Directions
1. In a bowl, mix the soy yogurt, lemon juice, mint and garlic.
2. In a bowl Fuck with cucumber yogurt mixture. Salt and pepper.
3. Cool for 15 minutes. Garnish with raspberries.
Tip :– You can use greek yogurt in place of soy yogurt
2. Three–Bean Salad with Honey–Mustard Vinaigrette
Cooking Time: 00 minutes
Servings:

Essay on Origin and Story of Soy Sauce
Imagine you are at you favorite Asian inspired restaurant with your friends. You just finished
ordering your food, when u look over and see that bottle of dark syrupy liquid off to the side.
Known around the world, Soy sauce is an international condiment that is used as a sauce, a
condiment, as well as an ingredient in plenty of dishes and recipes. Although this condiment is seen
a lot in most Asian style restaurants or even in packets from your Chinese take–out place but it is
used all over the world But have you ever wanted to know exactly is soy sauce, or how its made and
what gives it that dark color? In this paper I will discuss and explain the origin of soy sauce, how its
made and the different types of soy sauce there are, ... Show more content on Helpwriting.net ...
These merchants gave their new sauce a name which they hoped would catch on in their own
language and also help it to sell. Then they started to distribute it widely. By December 1750 it had
reached the North America, arriving first in New York Harbor bearing the name "India Soy."
(Shurtleff & Aoyagi,2012)
Now, I will explain the process of making soy sauce. Now we all know that soy sauce comes from
soy beans, but how is it turned into the dark syrupy liquid? These use a process called fermentation,
which a way of cooking a food using bacteria. There are two distinct ways to making soy sauce,
there is the traditional brewing fermentation and refining process, and then there is a chemical non
brewing process called chemical–hydrolyzation. The fermentation method takes up to six months to
complete and results in a transparent, delicately colored broth with balanced flavor and aroma but
the non–brewing method is done in two days and has a harsher flavor and is opaque in color with a
strong chemical aroma. The basic raw ingredients are soy beans, wheat, and salt. There is also the
introduction of bacteria called Aspergillus oryzae or Aspergillus soyae,which breaks down the
proteins in the soybeans.
So, in a nutshell, this is how the process works. First they blend or mash the soybeans and wheat,
adding it to water and boiling it till the seeds are softened. Then they add a seed mold to

Pros And Cons Of Veganism
Diets are usually a fad that celebrities promote. People often tend to go on a diet because of weight
loss, religious convictions, health benefits, reversing disease, or even to save money. Many people
go on these diets either because celebrities promote a certain diet, they saw in on the latest episode
of Dr. Oz, or that's what is currently popular these days. Veganism has been gaining popularity
recently in the United States as now 6% of Americans identify as vegan. "But what is veganism?",
you may ask. According to the official PETA website, people who practice veganism, or vegans,
refrain from consuming anything that comes from animals, such as meat, dairy products, and eggs.
Vegans often refuse to buy anything that comes from or was previously tested on an animal. People
choose to be vegan for a variety of reasons: some because of the unethical treatment of animals,
others for the environment or the health benefits from a plant–based diet. There are many famous
vegans, such as Jhene Aiko, Erykah Badu, Alec Baldwin, Colin Kaepernick, Angela Davis, Coretta
Scott King, Ellen DeGeneres, Cesar Chavez, and many more. Opponents of the diet often express
many questions about veganism. The main assumptions are the following: "There isn't a variety of
food. All vegans can eat are salads", "It is impossible for a plant–based diet to provide all the
necessary supplements of a well–balance diet", "Veganism is discriminatory and only appeals to
white, middle class women?", "An

Case Study Of Masan Consumer In Vietnam
Masan Consumer is one of Vietnam's largest local diversified FMCG companies. They manufacture
and distribute a range of food and beverage products, including soya sauce, fish sauce, chili sauce,
instant noodles, instant coffee, instant cereals and bottled beverages.
Industry growth rate
With the third largest population in Southeast Asia, nearly 70 % of the population of working age
(16– 60 years old), Vietnam is a big market of FMCG sector. Food and beverage is strong
competitively market for 'big bosses' such as Asia foods, Masan consumer, Unilever...
According to the General Statistics Office, Vietnam consumes more than 200 million liters of fish
sauce and soya sauce each year. The market size has generated sales of about 7200–7500 billion. ...
Show more content on Helpwriting.net ...
Each type has special flavor to meet customer's interest and eating style. Acecook Vietnam focuses
on the average segment, Masan Consumer focuses on the premium segment with higher price
products like Omachi, Kokomi. Masan is concentrating on unique to make it different. Omachi
resolves customer's worries when they eat instant noodle that it make hot inside. Omachi is made by
Potato fiber, really delicious but hot unfear. Or "Oh! Ngon' creates a special flavor to the consumer,
experience with 'genuine

Fast Growing Salmon: Modified Organisms
Fast Growing Salmon
In this paper I am going to talk about the process by which some foods have been produced using a
"Modified organism". Specifically we will see the treatments done on salmon. This type of fish has
been significantly altered through genetic engineering.
But what exactly is Genetic Modification? It is the process of artificially transferring specific
information from one organism to another. For example: from a fish to a tomato, or from an animal
to a plant. And what is the purpose of such exchange? Well, scientists wanted to transfer "desirable
qualities" of one organism to another. This way "improved products" are obtained. For example: the
carotene crunchiness has been prolonged in carrots and celery, chicory now has ... Show more
To begin with let´s read the FDA´s review of the GE salmon.
The FDA scientists rigorously evaluated extensive data submitted by the manufacturer, AquaBounty
Technologies, and other peer–reviewed data, to assess whether AquAdvantage salmon met the
criteria for approval established by law; namely, safety and effectiveness. The data demonstrated
that the inserted genes remained stable over several generations of fish, that food from the GE
salmon is safe to eat by humans and animals, that the genetic engineering is safe for the fish, and the
salmon meets the sponsor's claim about faster growth.
In addition, FDA assessed the environmental impacts of approving this application and found that
the approval would not have a significant impact on the environment of the United States. That's
because the multiple containment measures the company will use in the land–based facilities in
Panama and Canada make it extremely unlikely that the fish could escape and establish themselves
in the

The Weight Restriction For Muscle Mass During Resistance...
Introduction Over the last few years, there has been an increasing weight lifting culture. Adepts of
the weight lifting community have developed all sorts of theories and training regimens in order to
optimise the gains in muscle mass during resistance training. Unfortunately, many methods
developed by these adepts have not yet been proved to be efficient by any scientific studies. Luckily,
some researchers have studied the responses of muscle protein metabolism to nutrition and exercise
and have enlightened us with knowledge regarding the function and importance of certain nutrients
in protein synthesis (K. Tipton & Wolfe, 2001)
When performing resistance training over a period of time, muscular mass can increase
(hypertrophy) in response to the specific stimulus induced on the muscle fibers during the exercise.
In order for the skeletal muscle to grow, net protein synthesis must occur (protein synthesis must
exceed protein breakdown). Net protein synthesis is non–achievable if resistance training is
performed alone without the intake of certain dietary nutrients (K. Tipton & Wolfe, 2001). Recent
evidence has shown that an increase in circulating amino acids induced by the consumption of
certain nutrients following exercise can increase the net protein balance due to stimulation of muscle
protein synthesis (Tang et al., 2007). Amino acids are the basic unit of protein structure and peptide
bonds link amino acids in chains that take on diverse forms and chemical

Functional Properties Of The Soy Protein
Abstract: Functional properties of the soy protein need to improve to have better applications in
food industry. Alkali extracted and acid precipitated soy protein isolate (SPI) was glycosylated using
D–glucose (G) and Xanthan gum (X) via Maillard reaction to improve solubility. The effects of SPI
to G and SPI to X ratios (SPI:G = 2:1, 1:1, and 1:2; SPI:X = 100:1 and 10:1) and incubation time (0,
6, 12, and 24 h) on the solubility and functional properties of glycosylated SPI were evaluated. The
SPI:G ratio of 1:2 yielded a maximum degree of glycosylation of 71.1%. The solubility of SPI after
glycosylation significantly increased (P<0.05) at pH 4.0–8.0 compared to SPI alone. Although the
emulsion stability of glycosylated SPIs was not ... Show more content on Helpwriting.net ...
In the food industry, soybean protein has wide range of applications especially in the processed
foods (meat, milk, beverage, and bakery products), due to its nutritional and functional benefits (Liu
1999). The functional properties of proteins such as solubility, gelation, emulsification, foaming, and
viscosity are playing a major role in the food systems. It is a common practice to modify those
functional properties for effective application to improve food flavor, texture, color, and storage
stability (Zhang et al 2007). The improved functionalities of soy protein isolate will expand its usage
in food processing since most of commercially available soy protein isolates have undesirable
functionalities due to poor solubility (Zhang et al 2007). Chemical and enzymatic methods are
commonly used for proteins modifications because of its cost effective procedures. The chemical
modifications (glycosylation, acetylation, alkylation, esterification, amidination, and deamination)
have been extensively studied for protein functionality improvements (Aminlari et al 2005).
Among the various chemical modifications, glycosylation describes the covalent coupling reactions
between the ε– or N–terminal amino group of proteins and the carbonyl group of polysaccharide
chains (Aminlari et al 2005). Various proteins such as ovalbumin, soy protein isolate, whey protein
isolate, and peanut protein isolate have been evaluated for glycosylation process and shown to

Factors Influencing Food Choices Of Consumers And Food...
commonly described as 'bitter', 'rough' and 'dry mouth feel'. Such characteristics minimises
consumers and food companies from using soybeans in food materials. Multiple test methods are
required in order to investigate what consumers desire. A consumer preference testing allow
researchers to identify which sample are most preferred or least preferred. However, a descriptive
testing is require to investigate what flavours are present in the sample in order evaluate those that
are disliked or liked. Various studies has been conducted to see which samples of soy products are
preferred by consumers, as well as an descriptive tests to identify those sensory flavour and aroma
that are undesirable. These combination of methods informs effectively to manufactures what
flavours of soy products would be most accepted to consumers. Understanding factors influencing
food choices of consumers from various cultures is a profound aspect in product development.
Individuals' preferences for sensory characteristics in food; such as texture, taste and odour are
suggested to be a very complex aspect. Other non–sensory factors can also affect consumers food
choices, such as the individuals past exposure to the food, price, their expectation and attitudes,
ethical concerns and health claims of the food. These factors may largely affect consumers
evaluation of products and should be considered when analysing the data. Literature review
Lipoxygenase enzyme Various properties of soybeans

Protein And The Athlete Analysis
Protein are more likely define according to their amino acid properties also essential nutrients
needed by the human body. They aid as one of the building block on our body tissue and as fuel
source. Protein are also believed to increase the performance among athletes whether running
sprints, long–distance swimming or lifting weights. Protein plays an important role in an athlete's
diet to help them repair and regain their muscle strength from involving on a long strenuous activity.
However, how much protein is really needed?
According to the article, "Protein and the Athlete–How Much Do You Need?" athletes who consume
a huge amount of lean protein will not equate their feature with a toned body. It is mention also in
the article that it

Vitasoy – Sparkling Soy Milk
VITASOY – Sparkling soy milk
Executive summary Background of Studies Environmental scanning Advertising and Promotion
strategies/ tactics Conclusion Reference Appendices Executive summary
Background of Studies
In 1940, Vitasoy was established by Dr K.S. Lo in Hong Kong. Soya bean is the main source of
protein for Chinese people for 4,000 years. Mr. Lo brought this big idea to Hong Kong market, he
began to sell his Soya bean milk from delivery in fresh to customers' homes on bicycle, expanded
his business to retail outlets after the World War. Nowadays, VITASOY group's products sell in over
40 markets around the world and become the international organization which is standards in quality
and innovative ... Show more content on Helpwriting.net ...
Apart from Vitasoy's existing customer, we have to explore more potient customers to increase the
market share. Further to the information from the Census and Statistics Department in Hong Kong
2008, there are more females (52.7%) than males (47.3%). In the demographic characteristics, the
largest age group is 35–64 year old (64.6%) The second large age group is 0–14 year old (12.2%).
We will base on these statistics for product development.
3.) Conduct a product analysis
Vitasoy is a kind of well–known soymilk in Hong Kong. Despite it is a traditional product among
people, new product is required to release in order to sustain the market share.
The new product is called "Sparkling soy milk" which will be one of the beverages in line with
Vitasoy series that will be released in mid–November 2009. This exclusive product is limited to be
sold during this Christmas season.
Overview the product: ➢ Using soymilk as basis ➢ Nutrient healthy product that is featured with
the most low saturated fat and abundant protein ➢ Using a plastic bottle as a container ➢ Selling it
for both cool and hot option ➢ Adding "Konjac" inside the soymilk ➢ Shake it at least 10 times
before drinking ➢ Not only can drink it, even can chew it ➢ Printed with dark in glow snow pattern
that will glow white at night ➢ A heat sensitive feature. After holding it for a while, it will then
change into other color. It is created by using thermal color ink

Swot Analysis Of Banesia Soya Bean Milk
INTRODUCTION Banesia Soya Sdn Bhd is a headquartered manufacturer in Bandung, Indonesia.
Founded in 1990 by Monavella Lina, started with the acquirement of rural plant and oilseed refining
as well. Banesia Soya Sdn Bhd earned the reputation as the "rich–protein beverage" from Asian
Beverage Award. It is famous, trusted, supported and was the largest supplier of soya drink beverage
in Indonesia. The manufacturer is primarily known with their only one supported product which is
the "Banesia Soya Bean Milk", the only product being produced. The product had fulfilled and
satisfied the common needs of customers.
Unfortunately, the company need to adapt new market strategy in this fast moving consumer goods
industry.
TARGET SEGMENT PROFILES
Demographic Segmentation In common, product needs to be classified either age, life–cyle and
gender. Different category of age and life–cycle ... Show more content on Helpwriting.net ...
It is good to have a usage rate of a regular user customer so the orgnization can reach the sales
target. Soya bean organization is included as market that have so many substitutions. In addition,
Banesia Sdn Bhd should make the products unusual. For example, all the products have an
acknowledgement as a healthy nutrition beverage from Asian Beverage Award, it'll convinced
customers. As it clearly seen on Figure 1.1, rewarding customers by giving them something tangible
like vouchers and special bonus such get one free products for every two product purchases. Lastly,
build relationship with customers is very essential, the organization can use media power for doing
promotion. "Keeping customers glad ought to imply that activities talk louder than words. A
demonstrated instead of guaranteed responsibility will put organization path in front of the
competition." (The Marketing

Food Is A Fundamental Competent
Food is a fundamental competent to all life. A balanced diet provides proper human development.
Living a healthy lifestyle has become a trend in the United States since the election of Obama. The
First Lady has challenged America; specially the youth, to get out, exercise, and stay healthy. Since
healthy has become a trend many people look for all sorts of new ways to live a healthy lifestyle.
For some picking up a vegetarian diet is a way of being healthy. According to the Vegetarianism in
America study, published by Vegetarian Times, research shows that more than 7.3 million people in
America follow a vegetarian–based diet. With more and more people choosing not to consume meat,
the vegetarian market has grown a lot. Since vegetarianism and veganism have gone mainstream so
has vegetarian food. As a vegetarian, it is important that one attains the proper nutrients that one
misses from not consuming meat–based foods. One of the key components to a vegetarian diet is a
vegetable named soybean, also known as the miracle bean. Soy products provide calcium, protein,
iron, and many more nutrients. Since soybeans can be easily manipulated, they are used formed to
be meat textured and flavored to imamate meat. Some of the main vegetarian brands and products
like tofu, Boca products, and Morningstar products contain soybeans. Soybeans have become very
mainstream and transformed the world of cropping.
Soybeans originated in Asia were they are important part to their diets,

Soybean Vs Roasted Essay
As seen in Figure 1, birds fed roasted soy beans had a significantly larger weight than birds fed raw
soybeans for the first 3 weeks of the trial, however, by the 4th week, both treatments produced
similar sized birds. In terms of growth rate, as seen in Figure 2, the birds in both treatments showed
exponential growth between the 3rd and 4th week of treatments. This was slightly more noticeable
in he raw soybean treatment. The percent fat of the bird's body composition, depicted in Figure 3,
was highest on days 14 and 21 of the treatments, however, more so in the roasted soybean treatment.
The bars for the roasted treatment of the aforementioned days had a high standard error range,
therefore the graph may not be completely accurate. The percent meat on the bird carcasses, shown
in Figure 4, fluctuated between both treatments over the course of the experiment, however both
treatments levelled out by day 28.
The goal of this ... Show more content on Helpwriting.net ...
However, it was assumed muscle growth would be lower in treatment 1, but would increase during
compensatory growth in birds from both trials. The reasoning for this prediction was that raw
soybeans contain less usable nutrients than roasted ones, therefore, the birds in treatment 1 were
more deficient than treatment 2. Feed restriction between birth and 2 weeks of age will result in
lower muscle growth, but if switched to proper feed soon after, birds will experience nearly full
compensatory growth (Vellemen et al. 2010).
In terms of data, most potential errors seemed to have occurred in fat and muscle composition
analysis, as standard error ranges were large in terms of the roasted treatment and neither Figure 3
nor 4 had a distinct linear pattern. This may be due to the fact many students dissected the bird
carcasses, and my have incorrectly measured fat or muscle weight during

Resistance Training Enhance Strength Gains
Journal Article Summary
Question: Does the increase of dairy or soy protein intake combined with resistance training
enhance strength gains in older adults?
Hypothesis: The quality of protein may affect the strength gain differently.
Objective: To determent whether, when protein intake was at least 20 g at each meal, the
consumption of a isocaloric high protein diet rich in dairy protein would provide greater increases in
muscle strength, lean mass and physical function compared with either an isocaloric diet
representative of the typical Australian dietary protein intake (i.e. ~1.1 g/kg/d) or an isocaloric diet
high in non–dairy (i.e. soy) protein in older adults undertaking a program of resistance training.
Results:
1– Baseline characteristics were similar ... Show more content on Helpwriting.net ...
7– Urinary urea: creatinine ratio changed significantly between diets, with HP–D and HP–S
increasing compared with UP.
8– Change in urinary urea: creatinine ratio was positively associated with the average daily intake of
total protein, dairy protein in grams, and non–dairy protein in grams.
9– No serious injuries or adverse events were associated with the diet or exercise program.
Conclusion: Increased soy protein intake attenuated gains in muscle strength during resistance
training in older adults compared with increased intake of dairy protein or usual protein intake.
Strengths: It is a controlled, randomized human study included males and females. Different ways of
monitoring were used.
Weaknesses: Blood samples were not collected post–exercise to measure the serum testosterone. 12
weeks could be short period to see muscle mass & strength improvement. They did not measure
amino acid composition in diets. They did not consider the differences in participant's BMI and age.
The highest values achieved for handgrip & isometric strength were used for

Soy Protein: Can It Really Prevent Cancer? Essay
Soy Protein: Can It Really Prevent Cancer?
Society possesses a natural fear of the disease cancer. Even though this term is common, uncertainty
surrounds its meaning. What exactly is cancer? A simple definition for a complicated disease is this:
abnormal cell growth. Cancer can develop in just about any part of the body, and as abnormal cells
grow, they crowd and destroy healthy tissue. This disease is not infectious, for if it were, a
vaccination would have probably been developed by now. However, extensive research is
continuously being conducted to find a cure or more effective treatments for this mysterious disease.
"Evidence shows that lifestyles and diet are mostly responsible for the different cancer rates ... Show
more content on Helpwriting.net ...
This term simply refers to chemicals involved in plants, plant processes, and plant products. One
chemical in soybeans is phytate. Phytate is an organic acid present in the hulls of plant seeds. It is
the storage form of the mineral phosphorous. This chemical binds iron and calcium in the intestines.
Chemicals called saponins protect DNA from damage and thus from cancer. Protease inhibitors are
also found in soy, which is important because the chemical protease inhibits the digestion of protein.
Other chemicals are phytosterols, which are derived from plants and inhibit colon cancer growth by
shielding against liver–secreted bile acids. Claims have linked phytosterols to both colon and skin
cancer. The final group of chemicals to be discussed are collectively called isoflavones. These
natural chemicals are unique to soybeans, and one in particular has been extensively studied:
genistein. Genistein is believed to be a dietary source that enacts direct tumor cell differentiation, or
it simply slows cancer cell and tumor growth. Perhaps this chemical will emerge as an anticancer
drug.
A "Top 10" list of benefits of soy has been published. Five of the ten benefits are a direct correlation
to cancer and are summarized as follows: 1. Antioxidant: protects against cell damage that may be
linked to various

Whey Protein Research Paper
In the world of protein you will find that there are 4 primary types available with each having its
own unique set of benefits and problems. Below, I am going to discuss the different types and how
they should and shouldn't be used.
Whey Protein
Whey protein is by and large the most popular and arguably the best type of protein and/or
supplement on the market today. Often called the gold standard of protein, whey is a total protein
meaning it contains all of the necessary amino acids due to its Branched–chain amino acids structure
(BCAA's). BCAA's are naturally occurring molecules (leucine, isoleucine, and valine) that the body
uses to build proteins. The term "branched chain" refers to the molecular structure of these particular
amino ... Show more content on Helpwriting.net ...
Studies have demonstrated that casein protein can sustain the body with a regular supply of amino
acids for at least seven hours, making casein the most anabolic protein, even more than whey. The
rationale behind this is really because casein forms a "gel" in acidic environments like the stomach,
and so releases a steady supply of amino acids into the bloodstream, permitting your body to remain
anabolic.
Since casein is kind of a slow digesting protein, consuming 30–50 grams before bed will stop
catabolism while you're asleep. You may also consume casein protein across the day, just never after
a workout. Post–workout protein should be soaked up fast into the bloodstream, making casein a
particularly bad choice. Casein protein can be taken pre–workout as well, but this would not be the
best use. A better pre–workout shake would be to mix together a blend of casein and whey protein,
thus permitting you to drink it inside thirty minutes of your workout.
Milk contains over 80% casein protein, so mixing whey protein with milk will not only make your
shake taste better but it will give you a make shift time–release formula, effective straight away and
sustaining for hours to come. Also, mixing your casein with milk before bed will ensure you stay
anti–catabolic across the

Homemade Spaghetti Sauce Is Cheaper From Scratch Or From A...
As a frugal cook, I often make things from scratch rather than buying a mix or packaged food item.
This works well in many cases, but in others, it 's actually cheaper to buy the pre–packaged item.
Recently, I decided to look at whether spaghetti sauce is cheaper from scratch or from a can. Canned
vs. Homemade Spaghetti Sauce: Price Looking at price alone, it 's actually an easy call. At Winco
Foods, I bought 26.5–ounce can of Del Monte Mushroom Spaghetti Sauce for 78 cents. At most
stores, in fact, I can find canned spaghetti sauce for one dollar or less per can. For comparison
purposes, I also purchased one 14–ounce can and one 8–ounce can of tomato sauce, and one four–
ounce can of mushrooms (stems and pieces). This came to over a dollar – and that doesn 't even
include the onions, herbs and spices that I already had at home. In terms of price alone, the canned
spaghetti sauce is obviously the better buy. But for me, there 's more to it than that. Canned vs.
Homemade Spaghetti Sauce: Taste and appearance Do my family and I actually prefer the canned
sauce or the homemade sauce? Based on taste and appearance, I would favor the homemade sauce.
The canned sauce is overly sweet, and the mushrooms in the mushroom sauce are nearly invisible –
they must be finely minced (probably leftover bits from something else). Homemade sauce has tasty
chunks and pieces of mushrooms, and I control the herbs and spices, adjusting them to my family 's
taste. Canned vs. Homemade

Case Study Of Biscuit
Chapter–1 Introduction Biscuit is the one of the oldest bakery snack item, consumed by all age
groups. It is a product with better shelf life and one of the most liked bakery product by the urban as
well as rural consumers. In India biscuit industries are pegged at 3,000 crores of which the
unorganized sector accounts as much as 35 %. India is the one of the largest biscuit producer
country in the world and last few years have witnessed substantial ... Show more content on
Helpwriting.net ...
Kinsella (1976) defined protein functionality as those physical and chemical properties which affect
the behavior of proteins in food systems during processing, storage, prepration and consumption.
Proteins are linked to functional properties such as solubility, water binding, gelation, foaming and
color, whereas starch is associated with solubility, swelling, water absorption, viscosity, and
gelatinize (Bressani, 1985). Functional properties are physicochemical properties that give
information on how a food ingredient will behave in food system. The functionality of plantain and
okara flours can logically be attributed to its chemical components as determined by raw materials
processing and storage conditions. Properties such as solubility, viscosity, water and fat binding,
emulsification, foaming and gelation are of general interest (Hermansson, 1979). The method of
Okaka and Potter (1977) with some modifications was used for determining the swelling capacity of
okara and plantain flours. Foaming capacity and foaming stability were determined as described by
Narayana and Narasinga Rao, (1982) with slight modifications. Fracture strength of biscuits was
measured with the help of Texture Analyzer (model TA–XT2i, Stable Micro systems, Haslemere,
U.K) using a 3–point Bending Rig and 5 kg load cell. Biscuit samples were analyzed for

Post Puberty Estrogen
Estrogen
Estrogen is a steroid hormone which plays a crucial role in growth and maturation of both sexes. In
the female reproductive system, estrogen targets tissues such as mammary glands, uterus, and
ovaries. Bone formation has a significant positive relationship with estrogen from puberty to
maturation and beyond (Clark et al., 1992). Post puberty estrogen is mainly synthesized and released
from the ovaries in females. Through binding proteins or estrogen receptors (ER) found within the
nucleus, estrogen is retained and affects specific target tissues throughout the body. Binding of
estrogen to its receptor causes conformational change which in turn allows binding to chromatin and
proceed with transcription of specific target genes (Murdoch ... Show more content on
Helpwriting.net ...
1993). Soybeans have the highest amount of isoflavones across food found in a vegetarian diet;
isoflavones are considered phytoestrogens. Phyotestrogens are plant derived non–steroidal
compounds with structure similar to estrogen and cause an estrogenic effect (Xu et al., 1998).
Isoflavones have shown to have an antagonistic effect on endogenous estrogen while also being able
to cause biological action (Morito et al., 2002). Soybean isoflavones have shown to have the same
affinity to receptors ERa and ERB as estrogen (Morito et al., 2001). The binding of exogenous
phytoestrogens in the form of isoflavones cause a reduction in endogenous estrogen synthesized.
Studies have shown the diminishing effects of isoflavones on estrogen. In an earlier study it was
concluded that endogenous estrogen levels were 15% lower amongst subjects with the highest
amount of soy protein intake compared to those with low soy protein intake (Wu et al., 2002). This
negative effect of soybean isoflavones on endogenous estrogen may lead to a disruption in growth of
the long bone at the epiphyseal plate. In order to find the correlation and relationship of soybean
isoflavones (a soy–vegetarian diet) on pre–pubertal epiphyseal plate growth on humans, a mouse
model will be used. Bone formation has been mediated by isoflavones with precipitous
mineralization of long bone at the epiphyseal growth plate (Morris et al., 2006). This study aims to
find whether isoflavones from a high soybean vegetarian diet plays a role in prepubescent human
females at the epiphyseal growth plate by using mice as models. Estrogen receptors will be
quantitatively assessed in order to find whether isoflavones have an upregulation of those receptors.
Lastly, an evaluation of the epiphyseal growth plate will be performed by hematoxylin and eosin
staining and immunohistochemical

Argumentative Essay On Animal Food
Vegan is defined as not consuming or using any animal products. The lifestyle is discussed and
disputed worldwide becoming a common controversy for centuries now. There are many benefits by
a switch to becoming vegan; the morality of it, an empowering change in your body, and all the lives
that are saved. The basic needs of the body are: carbohydrates, amino acids, fats, vitamins, minerals,
and calories, all of which can be found in a meatless diet despite what some may say. Little people
realize the effects of animal agriculture and its industries on the environment overall, however it can
be changed. While it may be difficult to alter to this lifestyle, it could potentially change your life
for the better all while saving millions. Just one vegan saves around two–hundred animals a year.
The life of a raised pig, chicken, cow consists of a confined space in poor conditions. Animal
welfare is overlooked similar to the effects of smoking, everybody knows it is a poor choice to
smoke, yet do not make a change in lifestyle. The animal industry is based primarily on supply and
demand, hence the more vegan people there are, the less need for animals there are. This way the
economy for the animal industries will falter, saving thousands of their lives one person at a time. A
main argument regarding the change is the basic needs of the human body. Calcium, iron, and
protein. Calcium is commonly found in milk however can be replaced by supplements or natural
foods being kale,

Soybean Essay
Chapter 1 Introduction
The soybean (US) or soya bean (UK) (Glycine max) is a species of legume inherited to East Asia,
widely grown for its edible bean which has numerous uses. It is economically the most important
bean in the world, providing vegetable protein for millions of people and ingredients for hundreds of
chemical products and a potential source of bioactive peptides. Fat–free soybean meal is a
significant and cheap source of protein. However, the recent knowledge of soy nutritional and
functional properties has considerably increased the interest and consumption of soy products also
in Western World. The associated advantages of the use of soy products in preventing heart disease,
obesity, cancer, blood cholesterol, diabetes, ... Show more content on Helpwriting.net ...
Desmethoxycurcumin and bis–desmethoxycurcumin are the other two curcuminoids of turmeric.
The curcuminoids are natural phenols that are responsible for the yellow color of turmeric which
may be used as a food colouring. Curcumin can exist in several tautomeric forms, including a 1, 3–
diketo form and two equivalent enol forms. The enol form is energetically more stable in the solid
phase and in solution. As a food additive, its E number is E100
Whey addition to soymilk increases its therapeutic as well as nutritional value. It also helps in
fermentation as it contains lactose which is a good substrate for lactic acid bacteria during
fermentation. Addition of whey also increases mineral and vitamin content of soymilk which are
retains in whey. Whey disposal problem is also reduced which is utilized for human nutrition.
While curcumin is not used in regular medicine, it is widely prescribed in Indian medicine as a
potent remedy for liver disorders, runny nose, diabetic wounds, rheumatism, digestive aids, cough,
and sinusitis. Curcumin has both antioxidant and anti–microbial properties, and it may help lower
cholesterol by stopping the oxidation of cholesterol to promote vascular

Double Cost Of Protein
Their reasoning behind this is that due to the fact that muscle is made of protein, that a higher intake
of protein will increase muscle mass growth due to the fact that muscles are made of protein and a
larger amount of protein intake will result in larger muscles if you are working out. Which seems
pretty logical, but there is not sufficient evidence to prove protein works.
Most protein extract is obtained from milk, eggs, soy, wheat and rice: a range of processed milk
proteins are used for different purposes such as increasing aerobic fitness, increasing muscle mass
and strength, even changing metabolic health and optimizing results of athletes, along with this
protein is claimed to "prevent cancer" and "prevent muscle wastage". This website even claims that
there are no negative effects with taking a double dose of protein ... Show more content on
Helpwriting.net ...
When people make claims like this it can be harmful to the public because this may lead them to
believe that there is no limit to how much protein one person can intake, which is not true. Most
people who exercise fairly regularly use at least one protein supplement to complement their
workout. The evidence supporting the claim that there is no limit to the amount of protein someone
can take is unfortunately not true. The most commercial brands of protein will include numerous
different free amino acids. P.J. Garlick collected a list of negative effects linked with an overload of
amino acids in the blood. These effects consist of various kinds of brain damage, nausea, depression
and decrease of intake of

The Meal Information For The Food Products

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