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 +6 more
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Efek hipokolesterolemik susu kedelai fermentasi steril pada model hewan coba=Hipocholesterolemic Effect of Sterilized Fermented Soymilk in Animal Model [PDF]
, 2006 A study of the effect of sterilized fermented soymilk consumption on the serum profil lipid in animal model had been conducted. The objective of this research was to evaluate the effect of sterilized fermented soymilk consumption on cholesterol reduction
F.Z. Nisa, Y. Marsono dan E. Harmayani
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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
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Production of Yoghurt Analogue from Soy Milk and Different Fermented Cereal Based Water Filtrates (Omi ogi) [PDF]
, 2016 Yoghurt analogue was produced by fermenting soy milk with different selected fermented cereal based filtrates. The water filtrate was obtained from fermented 100% Zea mays (yellow variety) 100% Quality Protein Maize (yellow variety), 100% Sorghum (red ...
E. A., Ejigbo, +2 more
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PENGARUH KONSENTRASI TEPUNG MODIFIED CASSAVA FLOUR (MOCAF) DAN LAMA FERMENTASI TERHADAP KUALITAS SOYGHURT [PDF]
, 2018 Soyghurt merupakan susu kedelai hasil fermentasi bakteri asam laktat Lactobacillus bulgaricus dan Streptococcus thermophillus. Soyghurt memiliki kekurangan karena tidak mengandung laktosa seperti susu sapi, serta memiliki tingkat kestabilan yang ...
Wina Yesica Lestari, 13.302.0089
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The growth of different probiotic microorganisms in soymilk from different soybean varieties and their effects on antioxidant activity and oligosaccharide content [PDF]
, 2019 De Boevre, Marthe +9 more
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Kajian Kualitas Fisik. Kimia dan Sensoris Susu Pasteurisasi pada Pasteurizer Berbeda. [PDF]
, 2011 The research was conducted to know the chemical, physical and sensorical Quality of the pasteurized milk using two different tools in the refrigerator storage.The milktakenfrom cows which milched in the morningthenpasteurizedusing ...
murti, T. W. (tridjoko)
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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)* +3 more
doaj
Breeding specialty soybean cultivars for processing and value-added utilization at Embrapa in Brazil. [PDF]
, 2011 Through traditional genetic breeding, specialty characters are introduced into soybean, to make it more suitable for differents uses. To attend this special market, Embrapa Soybean released for commercial cultivation the cultivars BRS 213, BRS 257, BRS ...
ARANTES, N. E. +12 more
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YOGJA SOLO: YOGHURT JAMU “SELERA ELO-ELO” [PDF]
, 2016 Jamu sebagai salah satu minuman khas Indonesia nampaknya kurang diminati oleh generasi muda di zaman modern ini, alasannya tidak lain karena jamu dianggap kuno dan mempunyai rasa yang kurang enak apabila dibandingkan dengan ...
ARIESTA, DINDA +4 more
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