Also found in: Dictionary, Thesaurus, Medical, Financial, Encyclopedia, Wikipedia.
SOYShame on You
SOYStuck on You
SOYSailor of the Year
SOYSupporting Our Youth (Canada)
SOYSounds of Yesteryear (music label)
SOYServe Our Youth Network (Pella, IA)
SOYSorority of the Year
SOYStraight Outta York
Copyright 1988-2018, All rights reserved.
References in periodicals archive ?
The global South America Soy Beverages Market is likely to exhibit steady growth over the forecast period, according to the latest report on Wise Guy Research (WGR).
food products that have high nutrient content and fat & water absorption properties is supporting the consumption of soy protein hydrolysate globally.
The Cleveland Clinic says substituting soy foods for animal-based proteins a few times per week can reduce a person's risk for cardiovascular disease.
At recruitment into the study, participants completed a validated semi-quantitative food-frequency questionnaire that included individual listings for 9 common soy food items including natto.
Functional soy proteins can form strong gels and have high water-binding capacity.
Read Full Report on Global Dairy and Soy Foods Market:
"Although isoflavones are like estrogen, soy foods do not actually contain estrogen.
The benefits and versatility of soy far outweigh health concerns.
"Soy is a good source of plant-based protein, which provides all your essential amino acids, plus a variety of vitamins and minerals like potassium, folate, and calcium that support health," says dietitian Toby Smithson, a spokesperson for the Academy of Nutrition and Dietetics.
For example, researchers didn't look at soy consumption after cancer diagnosis and treatment, and it's possible that the women who survived longer may have made other dietary changes after their diagnosis than were not made by the other women.
However, all the mice in the control group-no soy, no tomato-developed the disease, he said.
Soy proteins are globular due to their hydrophobicity; thus, it was expected that adding modifiers to open the protein structure should improve protein-protein and protein-wood interactions to help withstand both internal and external forces applied to the bond.