Results 181 to 190 of about 200,083 (222)

Fermented Foods and Food Microorganisms: Antioxidant Benefits and Biotechnological Advancements. [PDF]

Antioxidants (Basel)
Seo MJ.
europepmc   +1 more source

Effect of different strains on quality characteristics of soy yogurt: Physicochemical, nutritional, safety features, sensory, and formation mechanism. [PDF]

Food Chem X
Li S, Hu M, Wen W, Zhang P, Yu W, Fan B, Wang F.   +6 more
europepmc   +1 more source

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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.
Garro, Marisa Selva, Savoy, Graciela
openaire   +3 more sources

The attenuating effect of fermented soymilk on DSS-induced colitis in mice by suppressing immune response and modulating gut microbiota.

Food Research International, 2023
Fermented soymilk (FSM) as a new plant-based yoghurt has attracted attention for its nutritional and health benefits. The aim of this research is to explore the effect of consuming FSM before and during inflammatory bowel disease (IBD) on intestinal ...
Yijiao Sun, Ruican Wang, Yuyang Sun, Xiong Zhang, Zhengqi Hao, Jingting Xu, Baichong Yang, Shuntang Guo   +7 more
semanticscholar   +1 more source

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

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

Sensory quality and Metabolomic fingerprinting of Lacticaseibacillus paracasei-derived fermented soymilk beverages: Impact of starter strain and storage.

Food Chemistry
Few previous studies have concurrently evaluated the effects of different fermentation bacterial strains and storage durations on the characteristics of fermented soymilk beverages (FSBs).
Linbo Shi, Jicheng Wang, Guohua Chen, Lai-Yu Kwok, Wenyi Zhang   +4 more
semanticscholar   +1 more source

Controlled release mechanism of off-flavor compounds in Bacillus subtilis BSNK-5 fermented soymilk and flavor improvement by phenolic compounds.

Food Research International
Bacillus subtilis is the primary strain used in fermented soy products. The applicant fermented soymilk with the laboratory strain B. subtilis BSNK-5 to enhance nutrient density.
Miao Hu, Yaxin Gao, Weimin Meng, Pengfei Zhang, Jiao Wang, Zifan Yuan, Bei Fan, Fengzhong Wang, Shuying Li   +8 more
semanticscholar   +1 more source

Characterization of Bifidobacterium strains for use in soymilk fermentation

International Journal of Food Microbiology, 1998
Soybean milk, which serves as a base for a variety of beverages, contains raffinose, stachyose, pentanal and n-hexanal; the former two may be responsible for flatulence after fermentation, whilst the latter two for a beany flavour. Twenty-seven strains of Bifidobacterium were analyzed for their alpha-galactosidase activity and the production of lactic ...
P. SCALABRINI, ROSSI, Maddalena, P. SPETTOLI, D. MATTEUZZI   +3 more
openaire   +3 more sources

Mechanism for improving fermented soymilk gel through high-pressure homogenization: Regulating the structure of heat-induced protein aggregate.

Food Research International
Heat-induced aggregation of soybean protein (HIAP) during the preparation of soymilk results in poor texture, diminishes water-holding capacity and decreases the structural homogeneity of the fermented soymilk gel.
Siyuan Chen, Yan Li, Hang Yu, Penghao Zhao, Xiangchen Meng, Weining Wang   +5 more
semanticscholar   +1 more source