Results 141 to 150 of about 200,083 (222)

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

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

Influence of temperature and glucose addition on growth and survival of bacteria from BCT culture in soymilk

Mljekarstvo, 2008
Soymilk was fermented using culture composed of Lactobacillus casei, Bifidobacterium spp. and Streptococcus thermophilus (BCT culture, Chr. Hansen’s, Denmark) at two temperatures 37 °C and 41 °C with and without 5 % of glucose addition.
Galja Pletikapić, Rajka Božanić, Sandy Lovković   +2 more
doaj  

Research trends and approaches for the nutritional and bio-functionality enhancement of fermented soymilk

Journal of Functional Foods, 2023
M. Hasan, S. Arpitha, C. Das, Rosalin Laishram, M. Sasi, Surinder Kumar, Chirag Maheshwari, V. Krishnan, S. Kumari, J. Lorenzo, Manoj Kumar, A. Sachdev, A. Dahuja   +12 more
semanticscholar   +1 more source

Changes occurring during refrigeration of fermented soymilk.

journal of the japanese society for cold preservation of food, 1993
Jun MATSUYAMA, Manabu WATANABE, Kenichiro HAYASHI, Makoto EZAWA, Isao KIYOSAWA, Taro NAGASAWA   +5 more
openaire   +2 more sources

Effect of starter culture and fermentation time on anti-inflammatory properties of fermented soymilk

, 2011
Peer ...
Martínez-Villaluenga, Cristina, Torino, Maria Ines, Frías, Juana, Vidal-Valverde, Concepción   +3 more
openaire   +2 more sources

Fermentation of Blanched-Bean Soymilk with Lactic Cultures 1.

Journal of food protection
Soymilk obtained through blanching and grinding of soaked beans was examined for its suitability for fermentation with certain lactic cultures. Acid production as well as flavor and texture characteristics of the fermented soymilk were substantially improved by lactose fortification.
A A, Patel, S K, Gupta
openaire   +1 more source

Effect of New Lactic Acid Fermentation on Sensory Taste of Fermented Soymilk.

NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 2002
Katsutoshi Ara, Tadashi Yoshimatsu, Miyuki Ojima, Shuji Kawai, Kazuyoshi Okubo   +4 more
openaire   +2 more sources

Oral Administration of Fermented Soymilk Products Protects the Skin of Hairless Mice against Ultraviolet Damage. [PDF]

Nutrients, 2016
Kano M, Kubota N, Masuoka N, Hori T, Miyazaki K, Ishikawa F.   +5 more
europepmc   +1 more source