Results 161 to 170 of about 200,083 (222)

AROMA STABILITY OF FERMENTED SOYMILK DURING COLD STORAGE

Zywnosc.Nauka.Technologia.Jakosc/Food.Science.Technology.Quality, 2010
openaire   +1 more source

Fermented Plant-Based Milks Based on Chestnut and Soybean: Comprehensive Evaluation of Fermentation Characteristics and Aroma Profiles Using Four Lactic Acid Bacteria Strains. [PDF]

Foods
Sun Q, Shi X, Zhao Y, Cui R, Yao Y, Liu X, Wang H, Zhang L, Song L.   +8 more
europepmc   +1 more source

Relationship between the chemical composition, textural attributes, and sensory acceptability of <i>Tofu</i> as influenced by different coagulants. [PDF]

Front Nutr
Awoyale W, Williams-Ngegba MSE, Laoye CI, Sanni LO, Maziya-Dixon B.   +4 more
europepmc   +1 more source

Microbial fermentation of soybeans: synergistic enhancement of bioactivity and sensory properties. [PDF]

Food Chem X
Gong R, Zalán Z, Song J, Suo H.
europepmc   +1 more source

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

Fermented Plant-Based Foods and Postbiotics for Glycemic Control-Microbial Biotransformation of Phytochemicals. [PDF]

Molecules
Cevallos-Fernández E, Beltrán-Sinchiguano E, Jácome B, Quintana T, Rivera N.   +4 more
europepmc   +1 more source

Hypocholesterolemic effects of lactic acid-fermented soymilk on rats fed a high cholesterol diet. [PDF]

Nutrients, 2012
Kobayashi M, Hirahata R, Egusa S, Fukuda M.   +3 more
europepmc   +1 more source

Non-fermented Soy Consumption and Obesity-Contextual Evidence to Inform Culturally Tailored Dietary Advice in Korean Adults. [PDF]

J Obes Metab Syndr
Song Y.
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