Results 91 to 100 of about 4,144 (213)

Antioxidant capacity of small black soymilk fermented with ROS-resistant probiotics. [PDF]

Food Sci Biotechnol
The purpose of this study was to assess the resistance to reactive oxygen species (ROS) and probiotic properties of lactic acid bacteria (LAB) isolated from naturally fermented sliced radish kimchi, and to evaluate the fermentation characteristics and antioxidant activity of small black soymilk using ROS-resistant probiotic.
Lim ES.
europepmc   +3 more sources

Risks for human health related to the presence of plant lectins in food

EFSA Journal, Volume 24, Issue 1, January 2026.
Abstract The European Commission asked the European Food Safety Authority (EFSA) to assess the risk related to the presence of plant lectins in food. Based on the available evidence, the CONTAM Panel considered only phytohaemagglutinin (PHA), a legume lectin from beans (Phaseolus sp.), for the risk characterisation.
EFSA Panel on Contaminants in the Food Chain (CONTAM), Helle Katrine Knutsen, Agneta Åkesson, Vasileios Bampidis, Margherita Bignami, Laurent Bodin, James Kevin Chipman, Gisela Degen, Antonio Hernández‐Jerez, Tim Hofer, Christer Hogstrand, Stefano Landi, Jean‐Charles Leblanc, Kyriaki Machera, Isabelle P. Oswald, Guido Rychen, Salomon Sand, Katharina Vejdovszky, Barbara Viviani, Hanne Frøkiær, Bettina Grasl‐Kraupp, Patrick Mulder, Pierre Rougé, Heather Wallace, Marios Georgiadis, José Ángel Gómez Ruiz, Eirini Kouloura, Olaf Mosbach‐Schulz, Lydia Alarcón Asensio, Eleni Gkimprixi, Evangelia Ntzani   +30 more
wiley   +1 more source

Activity of beta-glucosidase and levels of isoflavone glucosides in soybean cultivars affected by the environment. [PDF]

, 2011
The enzyme B-glucosidade hydrolyses the isoflavone glucosides developing aglycones, which are compounds with anticancer effects, that are also related with the astringency observed in soybean flavor.
BORDINGNON, J. R., CARRAO-PANIZZI, M.C.
core  

Physicochemical and microbial stability in probiotic Raabadi (a dairy‐plant‐based beverage) powder under varied storage temperatures

Food Biomacromolecules, Volume 2, Issue 4, Page 488-502, December 2025.
Storage temperature influences the physicochemical integrity and probiotic viability of Raabadi powder (DCBPRP), with refrigeration maintaining optimal quality and microbial stability. Abstract Spray‐dried dairy cereal‐based probiotic beverages offer an innovative approach to delivering functional nutrition by combining dairy‐derived nutrients and ...
Kamalesh Kumar Meena, Neetu Kumra Taneja, Ankur Ojha, Deepak Mudgil   +3 more
wiley   +1 more source

Characterisation of Volatile Compounds Associated With the Flavour of Flatbreads: Effect of Sorghum, Cassava and Whole or Dehulled Red and White Cowpea Flours

Legume Science, Volume 7, Issue 4, December 2025.
ABSTRACT This study characterised the volatile compounds in flatbreads prepared from red non‐tannin sorghum flour, cassava starch, whole and dehulled red and white cowpea flours and composite flours (30% cowpea flour and varying combinations of cassava starch and sorghum flour).
Rita Dankwa, Sefater Gbashi, Oluwafemi Ayodeji Adebo, Heikki Aisala, Eugenie Kayitesi, Henriette L. de Kock   +5 more
wiley   +1 more source

Benefits of Nutrients and Phytonutrients in Nuts and Legumes on Platelet Aggregation Through DNA Methylation

Molecular Nutrition &Food Research, Volume 69, Issue 24, December 2025.
Nuts and legumes contain both nutrients and bioactive compounds supporting cardiovascular health related to influencing DNA methylation. These foods are related to reducing oxidative stress, supplying methyl donors, and modulating genes involved in platelet function, such as PEAR1 and mitochondrial genes, in association with helping reduce inflammation
Siwaphorn Chaimati, Jintana Sirivarasai, Nareerat Sutjarit   +2 more
wiley   +1 more source

Impact of prebiotics on equol production from soymilk isoflavones by two Bifidobacterium species

Heliyon, 2020
The influence of commercial prebiotics (fructo-oligosaccharides and inulin) and sugars (glucose and sucrose) on enhancing equol production from soymilk isoflavones by Bifidobacterium longum BB536 and Bifidobacterium breve ATCC 15700 was evaluated in ...
Salma Elghali Mustafa, Shuhaimi Mustafa, Amin Ismail, Faridah Abas, Mohd Yaizd Abd Manap, Omer Abdalla Ahmed Hamdi, Salma Elzen, Lutfun Nahar, Satyajit D. Sarker   +8 more
doaj   +1 more source

Comparison the nutrients in soybean products between primary analysis and NIR analysis [PDF]

, 2010
The objective on this research is to determine the nutrients contents in soybean products using 2 method analysis which are primary analysis and NIR analysis.The scope of study are focus on small scale production of soybean products.Small scale industry ...
Maskhairiah, Ismail
core  

Effect of Filamentous Mycoprotein on the Texture and Liquid Retention Characteristics of Hybrid Burger Patties

Sustainable Food Proteins, Volume 3, Issue 4, December 2025.
Mycoprotein blended with meat modifies textural and liquid retention properties. ABSTRACT The reduction of meat consumption is important for maintaining the food system within its planetary boundaries and improving public health. Hybrid foods, combining animal‐based ingredients with more sustainable ingredients, offer a promising solution.
Hanshu Ding, Moran Farhi, Kirsten Kehlet, Ramona Cheriaparambil, Lutz Grossmann   +4 more
wiley   +1 more source

Pengaruh Pemberian Yoghurt Koro Pedang (Canavalia Ensiformis) Terhadap Kadar Kolesterol Ldl Dan Hdl Serum Tikus Sprague Dawley Dislipidemia [PDF]

, 2014
Latar Belakang: Penyakit kardiovaskuler merupakan penyebab utama kematian di dunia. Koro pedang merupakan polong-polongan yang berpotensi menurunkan kadar kolesterol darah.
Rustanti, N. (Ninik), Sayekti, N. A. (Nurul)   +1 more
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