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杨晓泉 《广州市财贸管理干部学院学报》2008,(3):37-44
系统阐述了大豆蛋白的功能特性及其物理改性、化学改性及酶法改性技术研究进展,并探讨了蛋白质改性技术在大豆蛋白加工业中的应用前景。 相似文献
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王子今 《重庆师范大学学报(哲学社会科学版)》2012,(3):5-11
“酱”“豉”是汉代社会饮食生活中的主要调味品。简牍资料反映的汉代河西军民饮食生活中“酱”“豉”的使用,使得我们对当时边地社会生活有了更全面的了解。基层军人消费的“酱…‘豉”,获取方式或仰赖配给,或直接购买。河西地方盐产资源的充备,以及榆树的生长和豆类作物的栽植,成为当地“酱”“豉”的条件。 相似文献
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There are contradictory reports regarding the effect of soy protein isolate on bone health in menopause. The main objective of this study was to assess the influence of soy isolate protein intake and resistance exercises on isokinetic muscle strength, endurance, power, and bone health parameters in osteopenic/osteoporotic postmenopausal women. Sixty osteoporotic sedentary women (mean age 54.55 years) were randomly assigned to three groups: soy isolate protein (Group A), soy?+?exercise group (Group B), and control group (Group C). Group B performed supervised progressive resistance exercises 4 times/week for 12 weeks. Muscle performance was measured by isokinetic dynamometry, and bone health was measured by ultrasound densitometry. Analysis of variance showed significant bone and muscle strength gains (p < .05) both in Group A and B, with the improvements more pronounced in Group B. Significant muscle performance changes, after intervention, were evident and bone strength increases may parallel changes in muscle strength. 相似文献
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