Results 141 to 150 of about 4,144 (213)

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  

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

Effect of key flavor compounds in fermented soymilk on sensory attributes: Integrating electronic sensory technology with GC-MS analysis. [PDF]

Food Chem X
Zong L, Qu H, Wang W, Chen D, Wa Y, Huang Y, Gu R.   +6 more
europepmc   +1 more source

Fermented Soymilk with Probiotic Lactobacilli and Bifidobacterium Strains Ameliorates Dextran-Sulfate-Sodium-Induced Colitis in Rats. [PDF]

Nutrients
Al Zahrani AJ, Shori AB, Al-Judaibi E.
europepmc   +1 more source

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

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

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

Effects of Lactobacillus plantarum TWK10-Fermented Soymilk on Deoxycorticosterone Acetate-Salt-Induced Hypertension and Associated Dementia in Rats. [PDF]

Nutrients, 2016
Liu TH, Chiou J, Tsai TY.
europepmc   +1 more source

Probiotic Lactic Acid Bacteria-Fermented Beverages from Bambara Groundnut and Cowpea Sprouts Modulate Gut Microbiota and Short-Chain Fatty Acids. [PDF]

Foods
Cele NP, Kewuyemi YO, Adiamo O, Bobasa EM, Zhang J, Seididamyeh M, Sultanbawa YF, Sivakumar D.   +7 more
europepmc   +1 more source