Results 111 to 120 of about 74,883 (188)

Differential anticancer effect of fermented squid jeotgal due to varying concentrations of soymilk additive

, 2017
Fermentation plays a vital role in the nutritional enrichment of food. Korea has a long tradition of adding fermented food to the daily diet and jeotgal is one of the common fermented and salted foods in Korean cuisine.
Cheng, Jinhua, Chung, Gyuhwa, Akther, Fahima, Yang, Seung Hwan   +3 more
core   +1 more source

The impact of a competitive event and the efficacy of a lactic acid bacteria-fermented soymilk extract on the gut microbiota and urinary metabolites of endurance athletes: An open-label pilot study. [PDF]

PLoS One, 2022
Fukuchi M, Sugita M, Banjo M, Yonekura K, Sasuga Y.   +4 more
europepmc   +1 more source

AKTIVITAS PROTEOLITIK BAKTERI ASAM LAKTAT DALAM FERMENTASI SUSU KEDELAI [Proteolytic Activities of Lactic Acid Bacteria in Fermentation of Soymilk]

Jurnal Teknologi dan Industri Pangan, 2010
Some lactic acid bacteria (LAB) strains had been isolated from spontaneously fermented soymilk which have proteolytic system. The purpose of this research was to study ability of isolates in fermentation of soymilk.
Yusmarini1,2)*, R. Indrati1), T. Utami1), Y. Marsono1)   +3 more
doaj   +2 more sources

Unravelling the effect of extraction on anthocyanin functionality and prebiotic potential

Heliyon
Anthocyanins, considered as prebiotic ingredients for functional foods, were extracted from black soybean (BS), black grape (BG), black carrot (BCPm), and black rice (BR) using conventional solvent extraction (CSE) and microwave-assisted extraction (MAE).
Muzaffar Hasan, Kailashpati Tripathi, Mohd Harun, Veda Krishnan, Rajeev Kaushik, Gautam Chawla, Najam A. Shakil, M.K. Verma, Anil Dahuja, Archana Sachdev, Jose M. Lorezo, Manoj Kumar   +11 more
doaj   +1 more source

Viability of L. casei during fermentation in soymilk and freeze-dried soymilk; effect of cryoprotectant, rehydration and storage temperature [PDF]

Makedonsko Farmacevtski Bilten, 2005
The aim of the work was to investigate the behaviour of L. casei and the effect of sorbitol on its viability during fermentation in soymilk drink. Values for pH, ranging from 6.82 to 3.42 in the soymilk drink without sorbitol and from 6.74 to 3.41 in ...
Kristina Mladenovska, Tanja Petreska Ivanovska, Maja Jurhar Pavlova, Milena Petrovska, Angela Delova, Lidija Petrusevska Tozi, Lela Acevska   +6 more
doaj  

Evaluation of Sensory Properties and Short-Chain Fatty Acid Production in Fermented Soymilk on Addition of Fructooligosaccharides and Raffinose Family of Oligosaccharides

Fermentation
High potential is attributed to the concomitant use of probiotics and prebiotics in a single food product, called “synbiotics”, where the prebiotic component distinctly favours the growth and activity of probiotic microbes.
Minnu Sasi, Sandeep Kumar, Om Prakash, Veda Krishnan, Vinayaka, Govind Singh Tomar, Jigni Mishra, Arpitha S R, Parshant Kaushik, Virendra Singh Rana, Anil Dahuja   +10 more
doaj   +1 more source

Lactocaseibacillus-deglycosylated isoflavones prevent Aβ 40-induced Alzheimer’s disease in a rat model

AMB Express
Alzheimer’s disease (AD) is the most common neurodegenerative disease, with symptoms appearing in the cerebral cortex and hippocampus. amyloid β peptide (Aβ) has been shown to deposit in the brain, causing oxidative stress and inflammation, leading to ...
Chin-Feng Liu, Zong-Yang Young, Tsung-Wei Shih, Tzu-Ming Pan, Chun-Lin Lee   +4 more
doaj   +1 more source

Variations of soymilk components during fermentation by Lactobacillus and Bifidobacterium strains

, 2014
Bifidobacterium breve 15700, Bifidobacterium infantis 15697, Bifidobacterium longum BB536, Bifidobacterium pseudocatenulatum G4, Lactobacillus casei 01 and Lactobacillus plantarum FTCC 0350 were used to study the changes on soymilk components during ...
Elghali, Salma, Abas, Faridah, Abd Manap, Mohd Yazid, Ismail, Amin, Amid, Mehrnoush, Mustafa, Shuhaimi   +5 more
core   +1 more source

Effect of barley malt on the antioxidative properties of black soymilk fermented by lactic acid bacteria

, 2017
本研究利用Streptococcus thermophilus BCRC 13869與Lactobacillus acidophilus BCRC 10695發酵黑豆奶並添加不同比例 [0.5%及1.0% (w/v)] 之大麥芽，探討乳酸菌在黑豆大麥芽發酵液中之生長情形，並進行黑豆大麥芽發酵液酚類化合物 (總酚、總類黃酮、花青素) 含量變化及抗氧化能力 (DPPH自由基清除能力、亞鐵離子螯合能力、還原力及總抗氧化能力) 之測定。結果顯示添加大麥芽之實驗組與未添加大麥芽之控制組相比，添加 [0.5%及1 ...
張相儀, Chang, Hsiang-Yi
core  

Development of phage-resistant <i>Lactiplantibacillus plantarum</i> IMAU10120-1 and study on the flavor of its fermented soymilk. [PDF]

Food Chem X
Liu R, Lei Y, Ma R, Lv R, Awad S, Yao G, Chen X.   +6 more
europepmc   +1 more source