Soy Milk
A beverage prepared from SOYBEANS.
Soy Foods
Foods made from SOYBEANS. Health benefits are ascribed to the high levels of DIETARY PROTEINS and ISOFLAVONES.
Cultured Milk Products
Milk modified with controlled FERMENTATION. This should not be confused with KAFFIR LIME or with KAFFIR CORN.
Soybeans
An annual legume. The SEEDS of this plant are edible and used to produce a variety of SOY FOODS.
Milk, Human
Soybean Proteins
Proteins which are present in or isolated from SOYBEANS.
Isoflavones
Powders
Milk
Milk Proteins
The major protein constituents of milk are CASEINS and whey proteins such as LACTALBUMIN and LACTOGLOBULINS. IMMUNOGLOBULINS occur in high concentrations in COLOSTRUM and in relatively lower concentrations in milk. (Singleton and Sainsbury, Dictionary of Microbiology and Molecular Biology, 2d ed, p554)
Beverages
Bifidobacterium
Fermentation
Anaerobic degradation of GLUCOSE or other organic nutrients to gain energy in the form of ATP. End products vary depending on organisms, substrates, and enzymatic pathways. Common fermentation products include ETHANOL and LACTIC ACID.
Cross-Over Studies
Studies comparing two or more treatments or interventions in which the subjects or patients, upon completion of the course of one treatment, are switched to another. In the case of two treatments, A and B, half the subjects are randomly allocated to receive these in the order A, B and half to receive them in the order B, A. A criticism of this design is that effects of the first treatment may carry over into the period when the second is given. (Last, A Dictionary of Epidemiology, 2d ed)