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Assessment of side effects in human studies; Determination of antibiotic resistance patterns; Epidemiological surveillance of adverse incidents in consumers (aftermarket) If the strain under evaluation belongs to a species known to produce toxins in mammals, it must be tested for toxin production.
Seaweed and dairy consumption can enhance the production of equol. [10] [25] The ability of a person to produce (S)-equol is determined by testing people who have not taken any antibiotics for at least a month. For this standardized test, the individual drinks two 240 milliliter glasses of soy milk or eats a soy food equivalent for three days.
Tofu (Japanese: 豆腐, Hepburn: Tōfu, Korean: 두부; RR: dubu, Chinese: 豆腐; pinyin: dòufu) is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness: silken, soft, firm, and extra (or super) firm.
Tofu pudding made from agarwood, edible gum, and seaweed extracts is more like soy milk-flavored jelly pudding. Because it melts into liquid soy milk when heated, it can only be eaten at room temperature, but the success rate of making it is extremely high. It is high and easy, so it is widely used.
Fermented tofu (also called fermented bean curd, white bean-curd cheese, tofu cheese, soy cheese, preserved tofu or sufu) is a Chinese condiment consisting of a form of processed, preserved tofu used in East Asian cuisine. The ingredients typically are soybeans, salt, rice wine and sesame oil or vinegar. In mainland China the product is often ...
Organs often affected in children with kwashiorkor include the kidneys, pancreas, heart, and nervous system. [3] Other findings that may be encountered on physical exam include a distended abdomen, hair thinning, loss of teeth, skin or hair depigmentation, and dermatitis. Children with kwashiorkor often develop irritability and anorexia ...
The word “onigiri” became part of the Oxford English Dictionary this year, proof that the humble sticky-rice ball and mainstay of Japanese food has entered the global lexicon. The rice balls ...
Like tofu, tempeh is made from soybeans, but it is a whole-soybean product with different nutritional characteristics and textural qualities. Tempeh's fermentation process and its retention of the whole bean give it a higher content of protein , dietary fiber , and vitamins .