Evaluasi in Vitro Terhadap Kemampuan Isolat Lactobacillus Plantarum 1 Dalam Mengasimilasi Kolesterol Dan Mendekonjugasi Garam Empedu [PDF]
, 2016 Several studies have shown that lactid acid bacteria can reduce cholesterol. The aim of the study was to evaluate the ability of Lactobacillus plantarum 1 that isolated from spontaneous fermented soymilk in reducing cholesterol by assimilation and by ...
', Y. (Yusmarini) +2 more
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Food Science &Nutrition, Volume 13, Issue 10, October 2025.Almost 18%–22% of soybean is comprised of tiny, stable oil bodies with a concentration of triacylglycerol, rich in bioactive substances. These oil bodies of soybean consist of oleosins, oleosins, and steroleosin as part of the monolayer of phospholipids.
Muhammad Rashid +8 more
wiley +1 more source
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
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) +1 more
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Vegetable protein isolates [PDF]
, 2009 This chapter discusses the importance of vegetable proteins as functional ingredients in food formulations. It provides an overview of the main chemical components, world production, history and food applications of the main vegetable protein sources ...
Arellano, Juan B. +1 more
core +1 more source
Okara as a novel prebiotic ingredient in the manufacture of a probiotic yogurt [PDF]
, 2004 only availableOkara is a by-product of tofu and soymilk manufactures. High in protein, vitamin B group and antioxidants, okara is very nutritious. Preliminary studies demonstrated okara to be a promising prebiotic, compounds that can benefit the host by ...
Mustapha, Azlin, Simoes, Isabella
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Comparison of DNA extraction efficiencies using various methods for the detection of genetically modified organisms (GMOs) [PDF]
, 2009 The ability to detect the presence of transgenes in crop-derived foods depends on the quantity and quality of DNA obtained from a product to be analyzed. The efficiency of DNA extraction protocols differs due to the nature of each food product.
Abdul Rahim, Raha +4 more
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Milk and dairy products: good or bad for human health? An assessment of the totality of scientific evidence [PDF]
, 2016 Background: There is scepticism about health effects of dairy products in the public, which is reflected in an increasing intake of plant-based drinks, for example, from soy, rice, almond, or oat.
Abargouei AS +102 more
core +3 more sources
Karakteristik Kimiawi dan Mikrobiologi Kefir Susu Sapi dengan Penambahan Susu Kedelai [PDF]
, 2016 The purpose of this research was to observe chemical and microbiology characteristic of three kind of kefir, made from cow milk with addition of soymilk. Observed kefirs were kefir whey (KW), kefir optima (KO), and kefir prima (KP).
Julianto, B. (Budi) +2 more
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Utilization of soybean curd residue for polysaccharides by Wolfiporia extensa (Peck) Ginns and the antioxidant activities in vitro [PDF]
, 2014 To reduce nutrient cost and improve the production of polysaccharides by Wolfiporia extensa (Peck) Ginns (F.A. Wolf), soybean curd residue (SCR), a food waste, was chosen as the nutrient source in this study.
Hu Xuansheng +11 more
core +1 more source