Results 131 to 140 of about 4,144 (213)

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)
core  

A Question That Is Not a Question [PDF]

, 2013
King Hu wrote this introduction for his book Lao She and His Works (Lao She Hetade Zuopin). Originally published in Chinese by Culture-Life Press (Wenhua Shenghuo Chubanshe) in Lao She and His Works, Hong Kong, 1977.King Hu lays out the "prerequisites ...
Hu, King
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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., ARIAS, C. A. A., BENASSI, V. de T., CARNEIRO, G. E. de S., CARRÃO-PANIZZI, M. C., GARCIA, A., KASTER, M., MANDARINO, J. M. G., MOREIRA, J. U. V., OLIVEIRA, M. A. de, OLIVEIRA, M. F. de, PIPOLO, A. E., TOLEDO, J. F. F. de   +12 more
core  

Evaluasi in Vitro Terhadap Kemampuan Isolat Lactobacillus Plantarum 1 Dalam Mengasimilasi Kolesterol Dan Mendekonjugasi Garam Empedu [PDF]

, 2016
Several studies have shown that lactid acid bacteria can reduce cholesterol. The aim of the study was to evaluate the ability of Lactobacillus plantarum 1 that isolated from spontaneous fermented soymilk in reducing cholesterol by assimilation and by ...
', Y. (Yusmarini), Herawati, N. '. (Netti), Pranata, A. '. (Andre)   +2 more
core  

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  

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, De Saeger, Sarah, Gaidashova, Svetlana, Imathiu, Samuel, Leenknecht, Diederik, Neyrinck, Ellen, Niyibituronasa, Marguerite, Onyango, Arnold, Raes, Katleen, Vermeir, Pieter   +9 more
core   +1 more source

Production of synbiotic fermented soymilk from vegetable soybea

, 2015
Vegetable soybeans [Glycine Max (L.) Merril] are harvested while seeds are immature which have some advantages over mature soybean, such as sweeter flavor and less content of indigestible oligosaccharides, stachyose and raffinose. Considering those beneficial characteristics the aim of this work was to study the fermentation process of soymilk from ...
Battistini, Carolina, Gullón, Beatriz, Ribeiro, Eliana Paula, Kunigk, Leo, Gomes, Ana M. P., Jurkiewicz, Cynthia   +5 more
openaire   +1 more source

In vitro study of the antioxidative and antiproliferative capabilities of Lactobacillus casei 16-fermented soymilk. [PDF]

Food Sci Nutr, 2020
Qian F, Zhang J, Hou K, Zhang Y, Wang Z, Luo P, Tuo Y.   +6 more
europepmc   +1 more source

IMPROVING THE NUTRITIONAL AND FUNCTIONAL QUALITIES OF FERMENTED SOYMILK BY LACTOBACILLUS RHAMNOSUS

The Bioscientist
Fermentation is widely used to enhance the nutritional and functional qualities of soy products. This study evaluated the improvements in soymilk fermented by Lactobacillus rhamnosus Yoba.
T.M.C Ajogwu, C. Osilo, J. C. Ohuche, C. N. Ozoh, Ikechukwu Uzodimma, I. U. Nwiyi, O. C. Soludo, O. I. Okafor, A. E. Amalunweze, I. A. Ekwealor   +9 more
doaj   +1 more source

Characterization of Lactic Acid Bacteria Isolated from Soymilk and Its Growth in Soymilk By-product Medium for the Application in Soymilk Fermentation

Journal of Tropical Biodiversity and Biotechnology
The separation phase of soy-product manufacturing, especially of soymilk production, involves using the liquid portion of soy while disposing primarily of the solid portion, known as soymilk by-product (SMB). The improper disposal of SMB can contribute to environmental concerns.
Faizah Diah Retnowati, Yekti Asih Purwestri, Yuni Sine   +2 more
openaire   +2 more sources