Potential of non-thermal processing for food preservation in Southeast Asian countries [PDF]
, 2007 The application of non-thermal processing technology (NTP) is increasing within the food industry. The absence of heat in this technology offer some advantages such as the sensory and nutritional attributes of the product remaining unaffected, thus ...
Mohd Adzahan, Noranizan +1 more
core
Effect of High Fructose Syrup (HFS) Addition on Chemical and Organoleptic Properies of Green Coconut Water Kefir [PDF]
, 2019 This research aims to determine the effect of High Fructose Syrup (HFS) addition to carbon dioxide (CO2) content, ethanol content and organoleptic properties of green coconut water kefir, and to determine the ideal HFS concentration for green coconut ...
Dwiloka, B. (Bambang) +2 more
core +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
Czech Journal of Food Sciences, 2012 The influence of the honey addition on the fermentative activity of Bifidobacterium lactis Bb-12 and Bifidobacterium longum Bb-46 in soymilk was determined.
Vedran SLAČANAC +4 more
doaj +1 more source
Munkoyo : des racines comme sources potentielles en enzymes amylolytiques et une boisson fermentée traditionnelle (synthèse bibliographique) [PDF]
, 2013 Munkoyo: roots as potential sources of amylolytic enzymes and a traditional fermented beverage. A review. Munkoyo is a fermented cereal-based beverage. The special feature of this beverage is the use of munkoyo roots as the source of amylolytic enzymes ...
Destain, J. +3 more
core
Effect of Natural Fermentation on the Chemical and Nutritional Composition of Fermented Soymilk Nono
Nigerian Food Journal, 2013 Changes in the chemical and nutritional composition of naturally fermented soy nono were studied at ambient temperature (27 ± 2oC) for 72 h. The differently fermented soy nono samples were collected at 6 h intervals and analysed for chemical, proximate and mineral composition using standard laboratory procedures.
Obadina, A.O. +3 more
openaire +2 more sources
Probiotiques, aliments fonctionnels et kéfir : le point sur la situation règlementaire en Belgique et sur les avancées scientifiques en matière d'évaluation des effets santé du kéfir [PDF]
, 2009 Probiotics, functional foods and kefir: a review of the Belgian regulation and the scientific progress in evaluating the beneficial health effects of kefir. In Belgium and more widely in Europe, conditions for putting probiotics on the market are defined
Berben G., Mukandayambaje R., Ninane V.
core
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
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