Food Science News | Food Science News – Food Science Information

soybean

03/28/2018 / By David Williams

Germination conditions such as pH, temperature, time effect accumulation of peptides in soybean (Glycine max L. Merr.)

Recent studies have revealed that soybean can be a good source of natural peptides, which can offer a number of surprising health benefits. Now, a new study shows that the accumulation of peptides in soybean can be affected directly by a number of different factors, namely, soil temperature and pH, as shown by a group […]

02/17/2018 / By Michelle Simmons

Traditional fermented soybean dish from Japan can clean out your arteries and clear your sinuses

An enzyme found in the traditional fermented soybean dish from Japan called natto can help unclog arteries as well as sinuses, according to a study. Natto contains nattokinase, which is an enzyme that is produced by fermenting the boiled soybeans with a bacterium called Bacillus natto. Nattokinase is well known for its strong fibrinolytic or […]

1 of 1