How the Foodline Databases Can Help You Cater to Particular Food Markets

Support : Dialog Search Aids : Foodline

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Flavor trends in the world table sauces market show that more and more people look for ways to enhance the flavor of food. A search in Foodline^®: MARKET (File 54) yielded an article from Retail World, April 13, 2009, which stated that in the UK, consumer research found that 43% of those surveyed used sauces to improve the flavor of food, while 38% thought that 'some foods just aren't right without sauce'. In addition, 40% of participants used healthier variants when possible. The top ten flavor blends for global table sauce launches in 2008 are led by soy sauce at 10.2%, mustard and tomato at 8.1% each, chili pepper at 5.5%, barbecue and spicy at 2.5% each, salsa at 2.3%, Worcestershire sauce at 1.9% and oyster at 1.7%.

In the search example below, we'll show you how valuable the Leatherhead Food Research databases on Dialog (Files 53, 54) can be if you need comprehensive information on soy, mustard, tomato, or any food and beverage issue, scientific, technical or market.

Searching Foodline

Foodline databases provide information about non-governmental food requirements. Search Foodline^®: SCIENCE (Dialog File 53) for information on isoflavones found in soybeans as antioxidants.

S SOY? AND ANTIOXIDANT?(S)ISOFLAVONE?

This retrieves nearly 200 records, including:

DIALOG(R)File 53: FOODLINE(R): Science
(c) 2009 LFRA. All rights reserved.

01147165   Foodline Accession Number: 775349 

Functional attributes of soybean seeds and products, with 
reference to isoflavone content and antioxidant activity. 

Akitha M K; Gondi M; Sakthivelu G; Giridhar P; Rajasekaran 
T; Ravishankar G A 
Food Chemistry (June 1), 114 (3), 771-776 (28 ref.) 
2009 

ISSN Number: 0308-8146 
Language: English 
Document Type: Journal article 
Foodline Update Code: 20090605 
Abstract: It has been proposed that soya products, which 
are high in isoflavones, may provide protection against 
hormone-dependent cancers, such as breast and prostate 
cancers, and against cardiovascular diseases and 
osteoporosis. The aim of this study was to obtain 
information on the isoflavone levels and potential 
antioxidant activity of soya beans. Four soya-bean 
varieties and 26 soya products were analysed, and the 
total isoflavone content of the beans was 525-986 mg/kg. 
Isoflavone levels in soya products ranged from 32.9 to 
795 mg/kg, with highest levels observed in soya sprouts 
and the lowest concentration in soy sauce. There were 
significant differences between concentrations of 
daidzein and genistein in the soya-bean varieties, and 
there was a strong correlation between isoflavone level 
and antioxidant activity. Tables show the flavonoid 
contents of soya seeds, soya flour, soya milk, soy sauce 
and soya meal. 
Section Heading: FRUIT AND VEGETABLE PRODUCTS 
Descriptors: ANTIOXIDANT ACTIVITY; AROMATIC COMPOUNDS; 
BEANS; CONTENT; FLAVONOIDS; ISOFLAVONES; SAUCES; SOY 
SAUCE; SOYA BEANS; SOYA FLOUR; SOYA MEAL; SOYA MILK; 
SOYA PRODUCTS; VEGETABLE MILKS; VEGETABLE PRODUCTS

For more information about searching Foodline databases on Dialog, please call the Knowledge Center at 1-800-3DIALOG in North America, and 00 800 33DIALOG rest of world, or consult the Dialog Bluesheets (http://library.dialog.com/bluesheets/).

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