Results 201 to 210 of about 200,083 (222)
Some of the next articles are maybe not open access.
Food & Function
Lacticaseibacillus paracasei JM053 has a significant ability to convert soy isoflavones and can be used as a fermentation strain to ferment soymilk, thereby increasing the content of free aglycones in soymilk and thus providing an effective method to ...
Yaping Zheng +8 more
semanticscholar +1 more source
Lacticaseibacillus paracasei JM053 has a significant ability to convert soy isoflavones and can be used as a fermentation strain to ferment soymilk, thereby increasing the content of free aglycones in soymilk and thus providing an effective method to ...
Yaping Zheng +8 more
semanticscholar +1 more source
Prospects of Fermented Soymilk as an Expected Plant-based Food
MedScienFermented soymilk is receiving more concern worldwide as consumers have pursued a healthy and low-carbon lifestyle in recent decades. Fermented soymilk has not only an inexpensive cost and plentiful nutrition including high content of proteins, low in ...
Shu Wang
semanticscholar +1 more source
Bioactive property of soymilk fermented by agrowastes‐immobilized lactobacilli
British Food Journal, 2012PurposeThis study aims to evaluate the effect of cell immobilization on bioactive property of lactobacilli‐fermented soymilk.Design/methodology/approachAgrowastes from durian (Durio zibethinus), cempedak (Artocarpus champeden), and mangosteen (Garcinia mangostana) were used as immobilizers for lactobacilli (Lactobacillus acidophilus FTDC 1331, L ...
Huey‐Shi Lye +6 more
openaire +1 more source
Ensaios e Ciência: Ciências Biológicas, Agrárias e da Saúde
This work aimed to use soy germ in soymilk supplementation and to verify the impact on the development of a fermented product. During the fermentation process, the L. reuteri growth, the bioactive compounds and antioxidant activity were determined.
Suzana Tiemi Matsubara +6 more
semanticscholar +1 more source
This work aimed to use soy germ in soymilk supplementation and to verify the impact on the development of a fermented product. During the fermentation process, the L. reuteri growth, the bioactive compounds and antioxidant activity were determined.
Suzana Tiemi Matsubara +6 more
semanticscholar +1 more source
Lactic acid fermentation in soymilk
2020ABSTRACT LACTIC ACID FERMENTATION IN SOYMILK BALCI, Ömer Faruk M.Sc. in Food Engineering Supervisor : Assoc. Prof. Dr. Mehmet Durdu Oner September 1990, 74 pages Soymilk lactic -Fermentation was studied. Three different strains, M003, M0003, and Joghurt 709 of mixed culture of Lactobaci 1 lus bulqaricus and Streptococcus thermophilus were cultivated on
openaire +1 more source
Antiradical and tea polyphenol-stabilizing ability of functional fermented soymilk–tea beverage
Food Chemistry, 2014This study examined the potential of two-step fermentation to preserve TPs in functional soy-tea beverage. Fermented soymilk-tea (FST) was produced by culturing Streptococcus thermophilus, Lactobacillus delbrueckii ssp. bulgaricus and Bifidobacterium longum in soymilk supplemented with tea extract (TE).
ZHAO, D, Shah, N
openaire +3 more sources
β‐Glucosidase activity and bioconversion of isoflavones during fermentation of soymilk
Journal of the Science of Food and Agriculture, 2014AbstractBACKGROUNDLactobacillus rhamnosus C6 strain showed higher β‐glucosidase activity as well as biotransformation of isoflavones from glycones (daidzin and genistin) to aglycones (daidzein and genistein) in soymilk. However, L. rhamnosus C2 and Lactobacillus casei NCDC297 also exhibited similar activity during soymilk fermentation.
Subrota, Hati +3 more
openaire +2 more sources
EFFECT OF SOYMILK AND FERMENTED SOYMILK POWDERS ON OSTEOPOROSIS IN OVARIECTOMIZED RATS
Veterinary Medical Journal (Giza), 2007ZEINAB SHABIB +4 more
openaire +1 more source