Betekenis van:
soy

soy
Zelfstandig naamwoord
  • spruiten v.e. erwt als groente
  • the most highly proteinaceous vegetable known; the fruit of the soybean plant is used in a variety of foods and as fodder (especially as a replacement for animal protein)

Synoniemen

Hyperoniemen

Hyponiemen

soy
Zelfstandig naamwoord
  • boon v.d. sojaplant
  • the most highly proteinaceous vegetable known; the fruit of the soybean plant is used in a variety of foods and as fodder (especially as a replacement for animal protein)

Synoniemen

Hyperoniemen

Hyponiemen

soy
Zelfstandig naamwoord
  • bepaalde subtropische plant
  • the most highly proteinaceous vegetable known; the fruit of the soybean plant is used in a variety of foods and as fodder (especially as a replacement for animal protein)

Synoniemen

Hyperoniemen

Hyponiemen

soy
Zelfstandig naamwoord
  • saus van gegiste sojabonen; saus van gegiste sojabonen
  • thin sauce made of fermented soy beans

Synoniemen

Hyperoniemen

soy
Zelfstandig naamwoord
  • donkerbruine vloeistof van sojabonen
  • a source of oil; used for forage and soil improvement and as food

Synoniemen

Hyperoniemen

soy
Zelfstandig naamwoord
    • erect bushy hairy annual herb having trifoliate leaves and purple to pink flowers; extensively cultivated for food and forage and soil improvement but especially for its nutritious oil-rich seeds; native to Asia

    Synoniemen

    Hyperoniemen


    Voorbeeldzinnen

    1. Cow's milk is tastier than soy milk.
    2. Add plain yogurt and soy milk.
    3. What are some foods you usually eat with soy sauce?
    4. The company produces soy sauce and other food products.
    5. Is there any nutritional difference between soy and regular milk?
    6. See our fine linens, Egyptian cotton, aromatherapy items, buckwheat pillows, soy candles and more at the linen closet.
    7. Soy sauce [30]
    8. Soy seed, Glycine soja, hydrolyzed
    9. POTASSIUM LAUROYL HYDROLYZED SOY PROTEIN
    10. Soy starch, Glycine soja, hydrolyzed
    11. HYDROLYZED SOY PROTEIN/DIMETHICONE COPOLYOL ACETATE
    12. Product obtained by the fermentation of soy protein by Saccharomyces
    13. The main contributors of 3-MCPD to dietary intake were soy sauce and soy-sauce based products.
    14. Citrobacter/Soy Protein Ferment is the product obtained by fermentation of soy protein by the microorganism Citrobacter
    15. The clear yellow arachidonic acid-rich oil is obtained by fermentation of the fungus Mortierella alpina using soy flour and soy oil as substrates.