Results 191 to 200 of about 200,083 (222)
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Food Research International, 2022
Spoiled odors are a problem in thermally sterilized fermented soymilk. This study aims to clarify production conditions and key odorants of spoiled odors. The sensory evaluation showed that thermal sterilization caused a decrease in the sensory intensity
Zhengqi Hao +5 more
semanticscholar +1 more source
Spoiled odors are a problem in thermally sterilized fermented soymilk. This study aims to clarify production conditions and key odorants of spoiled odors. The sensory evaluation showed that thermal sterilization caused a decrease in the sensory intensity
Zhengqi Hao +5 more
semanticscholar +1 more source
Food & Function
Lactic acid bacteria (LAB) possess immunomodulatory, antioxidant, and antimicrobial properties, making them promising for oral health applications. This study investigated the antibacterial and anti-biofilm activities of TWK10-fermented soymilk extract ...
Te-hua Liu +5 more
semanticscholar +1 more source
Lactic acid bacteria (LAB) possess immunomodulatory, antioxidant, and antimicrobial properties, making them promising for oral health applications. This study investigated the antibacterial and anti-biofilm activities of TWK10-fermented soymilk extract ...
Te-hua Liu +5 more
semanticscholar +1 more source
2010
Health benefits of soymilk increase significantly after fermentation with bacteria such as lactobacilli and bifidobacteria. The antioxidative activity of fermented soymilk is remarkably stronger and glucoside isoflavones are hydrolyzed to active aglycones that have greater capabilities of absorption and bioavailability.
openaire +2 more sources
Health benefits of soymilk increase significantly after fermentation with bacteria such as lactobacilli and bifidobacteria. The antioxidative activity of fermented soymilk is remarkably stronger and glucoside isoflavones are hydrolyzed to active aglycones that have greater capabilities of absorption and bioavailability.
openaire +2 more sources
Enhancement of Biological Properties of Soymilk by Fermentation
Food Biotechnology, 2010Soymilk has attracted much interest in the food industry because of its health- promoting properties. Fermentation with lactic acid bacteria is known to provide value addition to soymilk by reducing the beany flavor and content of indigestible oligosaccharides and by enhancing the bioavailability of isoflavones, resulting in a nutritious probiotic food
A. M. Telang +3 more
openaire +1 more source
Food & Function
Fermented soymilk (FSM4) has attracted much attention due to its nutritional and health characteristics. Exploring FSM4 products to alleviate diarrhea can ensure their effectiveness as a therapeutic food for alleviating gastrointestinal disorders ...
Philippe Madjirebaye +9 more
semanticscholar +1 more source
Fermented soymilk (FSM4) has attracted much attention due to its nutritional and health characteristics. Exploring FSM4 products to alleviate diarrhea can ensure their effectiveness as a therapeutic food for alleviating gastrointestinal disorders ...
Philippe Madjirebaye +9 more
semanticscholar +1 more source
Molecular Nutrition & Food Research
SCOPE Lactic acid bacteria with probiotic functions and their fermentation products play a role in regulating ulcerative colitis (UC). This study investigates the potential role of fermented soymilk (FSM4) rich in isoflavones on DSS-induced UC. METHODS
Philippe Madjirebaye +14 more
semanticscholar +1 more source
SCOPE Lactic acid bacteria with probiotic functions and their fermentation products play a role in regulating ulcerative colitis (UC). This study investigates the potential role of fermented soymilk (FSM4) rich in isoflavones on DSS-induced UC. METHODS
Philippe Madjirebaye +14 more
semanticscholar +1 more source
International Journal of Biological Macromolecules
This study investigated the effect of in situ produced water-soluble α-glucan (LcWSG) and water-insoluble α-glucan (LcWIG) from Leuconostoc citreum SH12 on the physicochemical properties of fermented soymilk. α-Glucans produced by Leuc.
Yiqiang Dai +7 more
semanticscholar +1 more source
This study investigated the effect of in situ produced water-soluble α-glucan (LcWSG) and water-insoluble α-glucan (LcWIG) from Leuconostoc citreum SH12 on the physicochemical properties of fermented soymilk. α-Glucans produced by Leuc.
Yiqiang Dai +7 more
semanticscholar +1 more source
Allergenicity reduction and rheology property of Lactobacillus‐fermented soymilk
Journal of the Science of Food and Agriculture, 2019AbstractBACKGROUNDThis study aimed to investigate the reduction in the potential allergenicity of soymilk, and its rheological properties, after fermentation with Lactobacillus. Soymilk (SM) was fermented with Lactobacillus brevis and Lactobacillus sp.
Jiaheng Xia +9 more
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Food Chemistry
The selection of appropriate starter cultures is a crucial factor in determining the quality of fermented soymilk products. This study evaluated the effects of a combined starter culture of Enterococcus faecium CGMCC 29309 and Lactiplantibacillus ...
Chang-Cheng Li +6 more
semanticscholar +1 more source
The selection of appropriate starter cultures is a crucial factor in determining the quality of fermented soymilk products. This study evaluated the effects of a combined starter culture of Enterococcus faecium CGMCC 29309 and Lactiplantibacillus ...
Chang-Cheng Li +6 more
semanticscholar +1 more source
Influence of tea extract supplementation on bifidobacteria during soymilk fermentation
International Journal of Food Microbiology, 2014In this study, the influence of tea extract (TE) supplementation on the viability and membrane lipid compositions of Bifidobacterium was investigated. Fermented soymilk-tea (SMT) was produced by culturing selected bifidobacteria in soymilk supplemented with green or black TE.
Shah, NP, Zhao, D
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