Results 121 to 130 of about 4,144 (213)

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

Influência dos atributos sensoriais na aceitação de tofus de cultivares brasileiras de soja. [PDF]

, 2014
: Tofu is a non-fermented food product obtained by soybean extract coagulation and the soybean cultivar influences tofu characteristics. This study aims to assess the influence of sensory descriptive attributes of tofu on consumer acceptance.
BENASSI, V. T., PRUDENCIO, S. H.
core  

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

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

Fermentation and Bioactivity Properties in Small Black Soybean (Seomoktae)-Enriched Fermented Soymilk

Fermentation
Small black soybeans (Seomoktae, SBS), traditionally regarded as medicinal beans in East Asia, contain abundant bioactive compounds with antioxidant and anti-inflammatory potential. This study aimed to develop a functional plant-based milk substitute by fermenting soymilk (yellow soybean, YS) supplemented with SBS (25% or 50%) using Streptococcus ...
Eun Ah Sim, Hyeonbin Kim, Seon-Young Kim, Eun-Gyung Mun   +3 more
openaire   +1 more source

ANALISIS TINGKAT AKSEPTASI PENGEMBANGAN PRODUK BARU: STUDI PERSEPSI KONSUMEN PADA PRODUK SARI FERMENTASI KEDELAI [PDF]

, 2014
New product development is needed to meet the nutritional needs of the people of Indonesia. “Sari fermentasi kedelai” is an innovative product that contains nutrients and health benefits which more optimal than soymilk.
Paramitha, Yunda Bella
core  

Akseptabilitas Es Krim dengan Fortifikasi Mesocarp Lontar (Borassus Flabeliffer L.) sebagai Antioksidan dan Serat Pangan Alami [PDF]

, 2018
Lontar palm (Borassus flabeliffer L.) fruit is one of the specific tropical fruits from East Nusa Tenggara province (NTT)-Indonesia that is rich in functional compounds such as beta-carotene as an antioxidant and food fiber.
Bele, A. A. (Agrippina), Idayati, E. (Eny), Sir, R. W. (Rikka)   +2 more
core  

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