Results 151 to 160 of about 74,883 (188)

Soybean Fermentation Produced Equol and Improved Separation Soymilks

NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 2015
openaire   +2 more sources

Screening of Lactic Acid Bacteria and RSM-Based Optimization for Enhancing γ-Aminobutyric Acid (GABA) Accumulation in Orange Juice. [PDF]

Foods
Yin S, Wang Y, Zhao R, Zhao N, Liu H, Tang Y, Qin N, Dai Y, Lin X.   +8 more
europepmc   +1 more source

The Potential of Fermentation-Based Processing on Protein Modification: A Review. [PDF]

Foods
Yousefi N, Shokrollahi Yancheshmeh B, Gernaey KV.   +2 more
europepmc   +1 more source

Mannose-glycosylated BSA and metal-phenolic network nanocoatings enhance gastrointestinal transit survival and intestinal adhesion of <i>Lactobacillus plantarum</i> B2. [PDF]

Curr Res Food Sci
Zhang XX, Zhang WW, Song Y, Ma RH, Ni ZJ, Thakur K, Zhang JG, Wei ZJ.   +7 more
europepmc   +1 more source

Enhanced Quality in Bean Products Through Mixed Fermentation: A Comparative Analysis of Physicochemical, Structural, and Functional Properties of Soybean Products. [PDF]

Foods
Li Y, Zhang W, Chen Y, Liu L, Wu X, Luo Y, Zhang Y.   +6 more
europepmc   +1 more source

Antioxidative activities of soymilk fermented with lactic acid bacteria and bifidobacteria

Food Microbiology, 2006
To further the goal of developing a probiotic dietary adjunct using soymilk, soymilk is fermented with lactic acid bacteria (Lactobacillus acidophilus CCRC 14079 or Streptococcus thermophilus CCRC 14085) and bifidobacteria (Bifidobacterium infantis CCRC 14633 or Bifidobacterium longum B6) individually, and in conjunction.
Roch-Chui Yu, Cheng-Chun Chou
exaly   +3 more sources

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Fermented soymilk with a monoculture of Lactococcus lactis

International Journal of Food Microbiology, 2003
Lactococcus lactis strain (LL3) isolated from mothers' milk was used to produce fermented soymilk. The strain survived at levels of over 7 log cfu/ml for 3 weeks in the fermented soymilk. A consumer survey was carried out to compare the acceptability of the fermented product with a similar product made with L.
S, Beasley, H, Tuorila, P E J, Saris
openaire   +2 more sources

Soymilk Fermentation and Enzymes Production

2012
Fil: Savoy, Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán.
Marisa Garro, Graciela de Giori
openaire   +3 more sources

Fermented Soymilk as a Nutraceutical

2015
The increasing health awareness and public interest in nutraceuticals and functional foods are growing tremendously, driven along with the continuous efforts of scientific researches in proving and identifying the properties and potential applications of nutraceutical substances.
Joo-Ann Ewe, Siok-Koon Yeo
openaire   +1 more source

Hypocholesterolemic Effects of Lactic Acid-Fermented Soymilk on Rats Fed a High Cholesterol Diet

Nutrients, 2012
The effect of fermented soymilk on rats fed a high cholesterol diet was investigated to clarify the cholesterol-lowering function. Male Sprague-Dawley rats aged 7 weeks were fed a control diet (1% cholesterol, high cholesterol diet), high cholesterol ...
Mitsuru Fukuda, Maki Kobayashi
exaly   +2 more sources