A survey on composition and microbiota of fresh and fermented yak milk at different Tibetan altitudes [PDF]
, 2009 Yak milk is a type of milk that people are less familiar with due to its remote geographical location, the particular geographical environment and climatic conditions in Tibet, which may have significant effects on composition, microbiota and ...
Li Yu +17 more
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Functional properties of fermented soymilk by Lactobacillus fermentum BM-325 [PDF]
, 2018 Soy products have attracted much attention recently as carriers for probiotics. Fermentation of soymilk with lactic acid bacteria (LAB) was found to improve the nutritional and bioactivity values of consumed foods.
Purev, Munkh-Erdene +2 more
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A 90-DAY SUBCHRONIC TOXICOLOGICAL ASSESSMENT of DEINOCOCCUS GRANDIS FERMENTED SOYMILK IN SPRAGUE-DAWLEY RATS [PDF]
, 2016 Objective: Despite the fact that there was no adverse effect observed in previous animal safety studies of Deinococcus grandis (D. grandis) fermented soymilk, including acute oral toxicity assay, 3 different test systems of genotoxicity test and ...
Tsai, Yueh-ting +4 more
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Enhancement of the antioxidant capacity of soymilk by fermentation with Lactobacillus rhamnosus
Journal of Functional Foods, 2012 In order to enhance the bioactivity of soy beverages, fermentation of soymilk was assayed using Lactobacillus rhamnosus CRL981 as a β-glucosidase producer. The biological activity of the fermented soy beverage enriched in isoflavone aglycones was determined by several methods to evaluate different antioxidant mechanisms.
José A. Marazza +3 more
openaire +2 more sources
Avaliação do emprego da crioconcentração e da nanofiltração nas propriedades de compostos funcionais do soro de tofu e aplicação do concentrado na obtenção de bebida láctea fermentada [PDF]
, 2014 Tese (doutorado) - Universidade Federal de Santa Catarina, Centro Tecnológico, Programa de Pós-Graduação em Engenharia de Alimentos, Florianópolis, 2014.Este trabalho teve como objetivo a caracterização e o aproveitamento do soro de tofu, visando à ...
Benedetti, Silvia
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Ability of fermented soymilk byLactobacillus plantarum 1 in bile acids binding [PDF]
, 2010 Some lactic acid bacteria (LAB) strains have been isolated from spontaneously fermented soymilk which showing proteolytic activity. These isolated were expected could producing bioactive peptides that could lowering cholesterol ...
R., Indrati; faculty of Agriculture Technology, Universitas Gadjah Mada. Yogyakarta, Indonesia +3 more
core +1 more source
, 2016 This study examined lactic acid bacteria (LAB)-fermented soymilk for their ability in hydrolyzing glucosides to aglycones and corresponding antioxidant capacity and memory enhancing effect.
Anis Amalina
core
Effect of starter culture and fermentation time on anti-inflammatory properties of fermented soymilk
, 2011 Resumen del póster presentado al EuroFoodChem XVI, celebrado en Gdansk (Polonia) del 6 al 8 de julio de 2011.Fermentation with highly proteolytic strains of lactic acid bacteria (LAB) is considered a successful strategy to produce bioactive peptides from
Vidal-Valverde, Concepción +3 more
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Journal of Agriculture, Food and EnvironmentThis study investigated the effect of fermentation of soymilk with starter-culture on the physicochemical, proximate and sensory properties of derived indigenous soy curd.
Ogunremi OR
doaj +1 more source
Changes in some components of soymilk during fermentation with bifidobacteria
Food Research International, 2000 Abstract Bifidobacterium longum B6 and B. infantis CCRC 14633 were grown in soymilk for a period of 48 h. During various fermentation periods, changes in the contents of crude protein, sugars, B-vitamins, acetic and lactic acids in soymilk were examined. Crude protein and titratable acidity were increased during fermentation. Soymilk fermented with B.
Hou, Jen-Wan +2 more
openaire +2 more sources