Development of Fermentation-induced Soymilk Gel: Effects of Different Lactic Acid Bacteria on the Physicochemical Characteristics [PDF]
مجله پژوهشهای علوم و صنایع غذایی ایرانNowadays, plant-based dairy alternatives have gained considerable attention. However, the textural and sensorial characteristics of plant-based products limit their acceptance.
Fatemeh Rahmani +3 more
doaj +1 more source
Journal of Tropical Biodiversity and BiotechnologyThe separation phase of soy-product manufacturing, especially of soymilk production, involves using the liquid portion of soy while disposing primarily of the solid portion, known as soymilk by-product (SMB). The improper disposal of SMB can contribute to environmental concerns.
Faizah Diah Retnowati +2 more
openaire +2 more sources
Journal of Food Innovation, Nutrition, and Environmental SciencesThis study investigated the effect of fermentation of soymilk with starter-culture on the physicochemical, microbiological, proximate and sensory properties of derived indigenous soy curd.
Yetunde Olorunleke +4 more
doaj +1 more source
Functional and technological application of probiotic L. casei PLA5 in fermented soymilk
, 2018 This study was designed with an objective to develop a probiotic dietary adjunct using soymilk (Harit soya variety). Soymilk is fermented with probiotic strain Lactobacillus casei PLA5 (Accession no KJ726650) which have been isolated from Churpe -a ...
Muhammad Nizammul Hayad Bin Yahya
core
Influence of temperature and sugar addition on soymilk fermentation by probiotic bacteria
Mljekarstvo, 2008 Fermented soymilk beverages were produced by fermentation withmonocultures of probiotic bacteria: Bifidobacterium lactis Bb12, Lactobacillus acidophilus La5 and Lactobacillus casei Lc01 (Chr.
Silvija Brletić +2 more
doaj
Efficient Degradation for Raffinose and Stachyose of a β-D-Fructofuranosidase and Its New Function to Improve Gel Properties of Coagulated Fermented-Soymilk. [PDF]
Gels, 2023 Chen Z, Shen Y, Xu J.
europepmc +1 more source
Production, characteristics and fermentation of soymilk
Mljekarstvo, 2006 Interest for soybean increases because of its extraordinary nutritive and health characteristics. In West countries soymilk is intended for population that cannot consume cow’s milk, due to lactose intolerance, allergies to cow’s milk proteins or non consumption of animal foodstuffs from belief.
openaire +1 more source
Anti-food allergic activity of soymilk fermented by Lactobacillus in vitro
Journal of Food Science and TechnologyFood allergies (FA) are a major concern for health. Currently, strictly avoidance of specific allergic foods is the main approach, which will affect nutrient intake. The aim of this study was to prepare a special diet (fermented soymilk, FSM) with anti-food allergy effects. Lactobacillus acidophilus and Lactobacillus plantarum subsp.
Xinlei Xia +9 more
openaire +3 more sources
Isolamento, caracterização e viabilidade tecnológica de bifidobactérias de origem humana com atividade potencialmente probiótica [PDF]
, 2012 Tese(doutorado) - Universidade Federal de Santa Catarina, Centro de Ciências Agrárias, Programa de Pós-Graduação em Ciência dos Alimentos, Florianópolis, 2009.Probióticos são suplementos alimentares microbianos vivos que, quando ingeridos, apresentam ...
Mazo, Jaciara Zarpellon
core
Elucidation of Anti-Hypertensive Mechanism by a Novel Lactobacillus rhamnosus AC1 Fermented Soymilk in the Deoxycorticosterone Acetate-Salt Hypertensive Rats. [PDF]
Nutrients, 2022 Wu H, Jiang L, Shum TF, Chiou J.
europepmc +1 more source