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Soya, maize, and sorghum–based ready-to-use therapeutic food with amino acid is as efficacious as the standard milk and peanut paste–based formulation for the treatment of severe acute malnutrition in children: a noninferiority individually randomized controlled efficacy clinical trial in Malawi
severe acute malnutrition anemia iron deficiency anemia efficacy ready-to-use therapeutic food amino acid sorghum soya cow milk
2018/11/16
Background: Development of more cost-effective ready-to-use therapeutic food (RUTF) is a global public health priority. To date, previous lower-cost recipes have been less effective than the standard ...
Soya, maize, and sorghum–based ready-to-use therapeutic food with amino acid is as efficacious as the standard milk and peanut paste–based formulation for the treatment of severe acute malnutrition in children: a noninferiority individually randomized controlled efficacy clinical trial in Malawi
severe acute malnutrition anemia iron deficiency anemia efficacy ready-to-use therapeutic food amino acid sorghum soya cow milk
2018/11/20
Background: Development of more cost-effective ready-to-use therapeutic food (RUTF) is a global public health priority. To date, previous lower-cost recipes have been less effective than the standard ...
Yield stress and sensorial evaluation of soya yoghurts prepared from germinated soybeans
yoghurt from soya milk germination yield point sensorial parameters
2014/10/11
We used the germinated soybeans to prepare and evaluate soya yoghurts, with substantially reduced α-galactosides (AG) contents. The lower AG content allows the production of final products that do not...
Detection of genetically modified soya, maize, and rice in vegetarian and healthy food products in Serbia
GMO PCR real time PCR vegetarian food
2014/2/24
The presence of genetic modifications was analysed in a total of 100 samples of non-labelled vegetarian and healthy food products. The basic raw materials in the samples tested comprised maize, soya, ...
The Effects of Cooking Time on the Nutritional Parameters of Soya Milk
Soya Milk Nutritional Parameters
2016/5/31
In this study, the effect of cooking time on the nutritional quality of soya milk was determined with a view of obtaining the approximate time at which soya milk should be cooked to have its optimum b...
Determination of soya protein in model meat products using image analysis
soya protein image analysis quantification immunohistochemistry
2014/2/25
The addition of plant proteins into meat products is nowadays a commonly used practice especially for the technological and economical reasons. Their properties have been known and used in meat produc...
Comparison of the results of the ELISA, histochemical, and immunohistochemical detection of soya proteins in meat products
ELISA allergen immunochemistry immunohistochemistry histochemistry
2014/2/25
This work compares the commonly used immunochemical methods for soya protein detection and alternative microscopic methods. Immunochemical methods were represented by the competitive ELISA method. His...
There is a growing need for the use of alternative and renewable energy sources, in terms of sustainable energy development. One of the potentially biggest renewable energy sources in Serbia is agricu...
Immunohistochemical detection of soya protein – optimisation and verification of the method
plant proteins identification model samples
2014/3/10
A functional immunohistochemical method for soya proteins detection was developed. The procedure is based on the avidin-biotin complex (ABC) method that attains sufficient sensitivity. The method was ...