Soy isoflavones and peptides may inhibit the growth of microbial pathogens that cause foodborne illnesses, according to a new study by researchers from the University of Guelph in Ontario.
The use of soy isoflavones and peptides to reduce microbial contamination could benefit the food industry, which currently uses synthetic additives to protect foods, Guelph engineering professor Suresh Neethirajan, director of the BioNano Laboratory, said.
The researchers used microfluidic
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