History of Natto and Its Relatives (1405-2012) PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download History of Natto and Its Relatives (1405-2012) PDF full book. Access full book title History of Natto and Its Relatives (1405-2012) by William Shurtleff. Download full books in PDF and EPUB format.
Author: William Shurtleff
Publisher: Soyinfo Center
ISBN: 192891442X
Category : Fermented soyfoods
Languages : en
Pages : 656
Get Book Here
Book Description
Author: William Shurtleff
Publisher: Soyinfo Center
ISBN: 192891442X
Category : Fermented soyfoods
Languages : en
Pages : 656
Get Book Here
Book Description
Author: William Shurtleff; Akiko Aoyagi
Publisher: Soyinfo Center
ISBN: 1948436094
Category : Reference
Languages : en
Pages : 1978
Get Book Here
Book Description
The world's most comprehensive, well documented and well illustrated book on this subject. With extensive subject and geographical index. 615 photographs and illustrations - mostly color. Free of charge in digital PDF format on Google Books.
Author: William Shurtleff; Akiko Aoyagi
Publisher: Soyinfo Center
ISBN: 1948436396
Category : History
Languages : en
Pages : 978
Get Book Here
Book Description
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 144 photographs and illustrations. Free of charge in digital PDF format.
Author: William Shurtleff; Akiko Aoyagi
Publisher: Soyinfo Center
ISBN: 1928914918
Category :
Languages : en
Pages : 3583
Get Book Here
Book Description
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographical index. 362 photographs and illustrations. Free of charge in digital PDF format on Google Books
Author: William Shurtleff
Publisher: Soyinfo Center
ISBN: 1928914659
Category : Soybean
Languages : en
Pages : 3377
Get Book Here
Book Description
The world's most comprehensive, well documented, and well illustrated book on this subject, with 445 photographs and illustrations. Plus an extensive index.
Author: Dr. Kiran D. Jagtap
Publisher: Ashok Yakkaldevi
ISBN: 1794848215
Category : Art
Languages : en
Pages : 168
Get Book Here
Book Description
The present research work was related to few problems; those were related to near about all sectors. As per the quote “Need is the Mother of Invention”, we partially solved the problem of above mention sectors through our research. Selection of this research work was initiated from patients those have DVT (Deep Vein Thrombosis), Heart Disease, Arteriosclerosis etc. Nattokinase (subtilisin NAT, NK), a potent fibrinolytic enzyme, was primarily isolated from a traditional fermented food “natto” in Japan. The enzyme is a subtilisin-like serine protease composed of 275 amino acid residues and has a molecular weight of 27.7 kDa. Fermented cheese-like food, Natto has been formed by fermentation by inoculating the bacterium Bacillus natto in the boiled soybeans. The resulting nattokinase enzyme is produced when the bacterium acts on the soybeans (Sumi et al., 1987). Nattokinase is a serine end peptidase with a molecular weight of 20,000 Daltons and having isoelectric point (pI) is 8.6. Nattokinase potentiates fibrinolytic activity. In other words, it could dissolve fibrin. Fibrin is a protein involved in the clotting of blood that is polymerized to form a "mesh" that forms a haemostatic plug or clot (in conjunction with platelets). Fibrin is made from fibrinogen and it is a soluble plasma glycoprotein synthesized by the liver. Nattokinase prevents aggregation of red blood cells. Specifically, Nattokinase supports the fibrinolytic clearing system in the body which is responsible for healthy circulation, by helping to break down fibrin protein deposits in the bloodstream to promote and enhance healthy blood flow. Nattokinase facilitates blood flow contributing to healthy circulation and balance to maintain normal blood pressure.
Author: Kiranmayi Bhushi
Publisher: Cambridge University Press
ISBN: 1108416292
Category : Business & Economics
Languages : en
Pages : 295
Get Book Here
Book Description
"Enquires into the ways in which food and its production and consumption are enmeshed in aspects of human existence and society, taking India and its interaction with food as its focal point"--
Author: Yang Li
Publisher: CRC Press
ISBN: 1000533514
Category : Technology & Engineering
Languages : en
Pages : 539
Get Book Here
Book Description
Soybeans represent an excellent source of high-quality protein with a low content in saturated fat. They can be made into various foods, such as tofu, miso, breakfast cereals, energy bars, and soy cakes. Much research has been carried out on the positive health effects of soybeans, and increasing evidence shows that consumption of soybeans may reduce the risk of osteoporosis, have a beneficial role in chronic renal disease, lower plasma cholesterol, and decrease the risk of coronary heart disease. Phytochemicals in Soybeans: Bioactivity and Health Benefits describes in detail the chemical characteristics of health-promoting components of soybeans and soybean products, their impacts on human health, and emerging technologies about soybean processing and new products. With 22 chapters containing the most recent information associated with soybean products, topics of the chapters include soybeans’ role in human nutrition and health, their composition and physicochemical properties, action mechanism of their physiologic function, processing engineering technology, food safety, and quality control. Key Features: Promotes soybean products as functional food with advanced processing technology Presents the basic research containing the experimental design, methods used, and a detailed description of the results. Provides a systematic approach to the subject to facilitate a better comprehension of the subjects with illustrations and diagrams Includes a comprehensive and up-to-date list of references With contributions from authors around the world who are experts in their field, this book contains new information on the health impacts of soybean consumption, new product development, and alternative technologies of soybean processing, and will be useful for professors and researchers, as well as graduate and undergraduate students alike.
Author: William Shurtleff
Publisher: Soyinfo Center
ISBN: 1928914691
Category : Soybean
Languages : en
Pages : 1283
Get Book Here
Book Description
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive index. 351 color photos or illustrations, Free of charge in digital format on Google Books,
Author: William Shurtleff
Publisher: Soyinfo Center
ISBN: 1928914527
Category :
Languages : en
Pages : 709
Get Book Here
Book Description
