Antioxidative activities of soymilk fermented with lactic acid bacteria and bifidobacteria
Food Microbiology, 2006 To further the goal of developing a probiotic dietary adjunct using soymilk, soymilk is fermented with lactic acid bacteria (Lactobacillus acidophilus CCRC 14079 or Streptococcus thermophilus CCRC 14085) and bifidobacteria (Bifidobacterium infantis CCRC 14633 or Bifidobacterium longum B6) individually, and in conjunction.
Wang, Yi-Chieh +2 more
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Jurnal Teknologi dan Industri Pangan, 2012 Aflatoxins are carcinogenic mycotoxins that commonly contaminate foods and feed. There are many different forms of aflatoxin and its metabolites. Of these, aflatoxin B1 (AFB1) is the most prevalent and toxic.
Tyas Utami1)* +4 more
doaj
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
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Heat Treatment of Soy Flour and Its Effects on β-glucosidase Activity [PDF]
, 2012 College of Food, Agricultural, and Environmental Sciences Undergraduate Research Forum, Second Place in Food Science CategoryIsoflavones, phytochemicals readily found in soy beans and soy products, have been associated with reduced risk of prostate ...
Teegarden, Matthew
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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.
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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
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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
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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
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
Unravelling the effect of extraction on anthocyanin functionality and prebiotic potential
HeliyonAnthocyanins, 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 +11 more
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