Comparison of extruded and non-extruded soy meals in the diet of genetically improved mudfish Heterobranchus longifilis juveniles

Raw soybeans were subjected to three different processing methods viz Parboiling, Toasting and Extrusion with an Intra Pro Extruder. The processed soybean meals were thereafter incorporated at equal levels into the diets of genetically improved mudfish Heterobranchus longifilis juveniles. The fish were fed the experimental diets in triplicate at 5% of their body weight for eight weeks. The growth performance and food utilization indices, namely Mean Weight Gain (MWG), Food Conversion Ratio (FCR), Specific Growth Rate (SGR%) and Protein Efficient Ratio (PER), were monitored bi-weekly. The results show that fish fed the control fishmeal diets were highest in growth performance, which was significantly different (P>0.05) from others. Among the fish fed the test diets, those fed toasted soybean had higher MWG, SGR, FCR and PER than juveniles fed the parboiled soybean diet. The juveniles fed the extruded soybean diet recorded the least growth performance. The implication of these results in diet formulation is discussed

Soy mayor y dependiente. ¿Quién me cuida ahora?

Nivel educativo: Grado. Duración (en horas): De 41 a 50 horas

Development of soy protein fortified fish sticks from Tilapia

The objective of this study was to develop soy protein fortified fish sticks from Tilapia. Two preliminary studies were conducted to select the best fish-soy protein-spice mixture combination with four treatments to develop breaded fish sticks. Developed products were organoleptically assessed using 30 untrained panellists with 7-point hedonic scale. The product developed with new combination was compared with market product. Sixty percent of Tilapia fish mince, 12% of Defatted Textured Soy protein (DTSP), 1.6% of salt and 26.4% of ice water (<5°C) and Spice mixture containing 3g of garlic, 2g of pepper 2g of onion and 1.6g of cinnamon were selected as the best formula to manufacture the product. There was no significant difference when compared with market samples in relation to the organoleptic attributes. Proximate composition of the product was 25.76% of crude protein, 2.38% of crude fat, 60.35% of moisture and2.75% of ash. Products were packaged in Poly Vinyl Chloride clear package (12 gauge) and were stored at -1°C and changes in moisture content, peroxide value, pH value and microbiological parameters were assessed during five weeks of storage. Organoleptic acceptability was not changed significantly in all parameters tested (p>0.05). Total aerobic count and yeast and mould count were in acceptable ranges in frozen storage for 5 weeks. Data were analyzed using AN OVA and Friedman non-parametric test.

Early-life soy exposure and age at menarche.

This study examines the timing of menarche in relation to infant-feeding methods, specifically addressing the potential effects of soy isoflavone exposure through soy-based infant feeding. Subjects were participants in the Avon Longitudinal Study of Parents and Children (ALSPAC). Mothers were enrolled during pregnancy and their children have been followed prospectively. Early-life feeding regimes, categorised as primarily breast, early formula, early soy and late soy, were defined using infant-feeding questionnaires administered during infancy. For this analysis, age at menarche was assessed using questionnaires administered approximately annually between ages 8 and 14.5. Eligible subjects were limited to term, singleton, White females. We used Kaplan-Meier survival curves and Cox proportional hazards models to assess age at menarche and risk of menarche over the study period. The present analysis included 2920 girls. Approximately 2% of mothers reported that soy products were introduced into the infant diet at or before 4 months of age (early soy). The median age at menarche [interquartile range (IQR)] in the study sample was 153 months [144-163], approximately 12.8 years. The median age at menarche among early soy-fed girls was 149 months (12.4 years) [IQR, 140-159]. Compared with girls fed non-soy-based infant formula or milk (early formula), early soy-fed girls were at 25% higher risk of menarche throughout the course of follow-up (hazard ratio 1.25 [95% confidence interval 0.92, 1.71]). Our results also suggest that girls fed soy products in early infancy may have an increased risk of menarche specifically in early adolescence. These findings may be the observable manifestation of mild endocrine-disrupting effects of soy isoflavone exposure. However, our study is limited by few soy-exposed subjects and is not designed to assess biological mechanisms. Because soy formula use is common in some populations, this subtle association with menarche warrants more in-depth evaluation in future studies.

Hola, soy la esfera

Parece mentira que viviendo los terrícolas en una esfera (bueno, casi), sin embargo, me conozcan tan poco. Aquí se realiza un estudio a la esfera.

Savory peptides present in Moromi obtained from soy sauce fermentation of yellow soybean

The presence of savory peptides in moromi has been investigated. Moromi was prepared by fermenting yellow soybean using Aspergillus oryzae as the starter at the first step (mold fermentation) and 20% brine solution at the next step (brine fermentation). The moromi was then ultrafiltered stepwise using membranes with MW cut-offs of 10,000, 3,000, and 500 Da, respectively. The fraction with MW <500 Da was chromatographed using Sephadex G-25 SF to yield four fractions, 1-4. Analysis of soluble peptides, NaCl content, alpha-amino nitrogen, amino acid composition, peptide profile using CE coupled with DAD, taste profile and free glutamic acid content, were performed for each fraction. Fraction 2 contained a relatively high total glutamic acid content, but a relatively low free glutamic acid content and had the highest umami taste. This fraction also had more peptides containing non-aromatic amino acids than the other fractions. The peptides present in fraction 2 may play a role, at least in part, in its intense umami taste.

A marketing plan for an enter into a healthy category: The launch of Lactalis Nestlé bifidus yogurt

Marketing Directed Research

Land of the rising soy an internationalization plan for nutre to the Japanese Soy milk market

The present work project studies the next step in the internationalization process of Shoyce, the soy milk products brand of Nutre. In order to select the best target market in the Asia-Pacific for Nutre to export, a sequential screening process was developed using two complementary approaches: preliminary country screening and country ranking, followed by an in-depth analysis of the country ranking first. The analysis revealed Japan as the most attractive country for Shoyce’s international expansion. Potential entry modes in the Japanese soy milk market were then evaluated, whereby direct exporting via a local distributor was found to be the most appropriate.

LE || TIERS LIVRE || Des Faicts et Dicts || Heroïques du bon Pantagruel : || Composé par M. Fran. || Rabelais docteur || en Medi- || cine. || Reueu, & corrigé par l'Autheur, sus || la censure antique. || L'Autheur susdict || supplie les Lecteurs beneuoles, soy || reseruer a rire au soixante || & dixhuytiesme || Liure. || A Paris, || De l'imprimerie de Michel Fezandat, au mont || S. Hilaire, a l'hostel d'Albret. || 1552. Il Auec priuilege du Roy. In-8 de 160 f. inexactement chiffr. (le dernier coté 170), 3 f. non chiffr. et 1 f. blanc. — LE || QVART LIVRE || des faicts et || dicts Heroiques du bon || Pantagruel. || Composé par M. François Rabelais || docteur en Medicine. || A Paris, || De l'imprimerie de Michel Fezandat, au mont || S. Hilaire, a l'hostel d'Albret. || 1552. || Auec priuilege du Roy. — [A la fin de la Table :] Acheué d'imprimer le XXVIII. de || Ianuier M.D.LII [1552]. In-8 de 19 f. non chiffr., 144 f. chiffr. et 14 f. non chiffr. — Ensemble 2 vol. in-8, mar. citr., fil., dos ornés, tr. dor. (Anc. rel.). Rothschild 1514 (2)

Rabelais (François). Tiers Livre (1552)

Esta mujer que está aquí no soy yo: el mundo de una neurosis de histeria en el retorno de lo reprimido manifestado en una conversión.

Tesis (Maestría en Psicología Clínica con orientación Psicoanalítica) UANL, 2014.

Sí, señor, soy colombiana de pura cepa, et toi? : las formas de tratamiento del español colombiano en Montreal

Le présent travail décrit –pour la première fois– l’état actuel de la langue espagnole parlée par la communauté colombienne à Montréal sur les formes de s’adresser aux autres en langage pronominal ou nominal et la courtoisie verbale. Dans le but de réaliser cette étude, un travail de terrain a été effectué à l’aide d’un questionnaire et des entrevues orales semi-dirigées adressés à 30 informateurs. L’analyse des données, nous a permis d’établir quelques premières comparaisons entre la façon de parler des habitants de la Colombie et des Colombiens résidant à Montréal et d’identifier quelques-uns des changements linguistiques principaux dans cette communauté parlante, notamment, les variations reliées aux formes de s’adresser aux autres et aux actes de courtoisie affectés par l’influence du français et de l’anglais. L’analyse effectuée tient compte autant les aspects linguistiques, pragmatiques et sociaux que les attitudes linguistiques des interviewés. De cette façon, les résultats mettent en lumière une nouvelle description sur la dynamique de l’usage des formes de s’adresser aux autres de locuteurs originaires de trois zones dialectales représentatives de la Colombie : la région andine orientale, la région andine occidentale et la zone côtière du Caraïbe. Ensemble avec d’autres études précédentes sur la formes de s’adresser aux autres, ce travail constitue une meilleure compréhension de la réalité linguistique de l’espagnol des Colombiens unilingues, bilingues et trilingues.