Results 201 to 210 of about 4,144 (213)

Effects of fermentation conditions on bioactive substances in lactic acid bacteria-fermented soymilk and its storage stability assessment

Food Bioscience, 2022
Philippe Madjirebaye, Abdul Mueed, Tao Xiong   +2 more
exaly  

Characterization of the protein structure of soymilk fermented by Lactobacillus and evaluation of its potential allergenicity based on the sensitized-cell model

Food Chemistry, 2022
Zhihua Wu, Ping Tong, Yong Wu
exaly  

Microbiological, physicochemical and rheological properties of fermented soymilk produced with exopolysaccharide (EPS) producing lactic acid bacteria strains

LWT - Food Science and Technology, 2014
Wei Li, Xin Rui
exaly  

α-Galactosidase Assay in Fermented Soymilk Products

2009
Marisa S. Garro, Graciela Font de Valdez, Graciela Savoy de Giori   +2 more
openaire   +1 more source

Viability of lactic acid bacteria and bifidobacteria in fermented soymilk after drying, subsequent rehydration and storage

International Journal of Food Microbiology, 2004
Roch-Chui Yu
exaly  

A potential flavor culture: Lactobacillus harbinensis M1 improves the organoleptic quality of fermented soymilk by high production of 2,3-butanedione and acetoin

Food Microbiology, 2020
Yin Zheng, Yongtao Fei, Yue Yang
exaly  

Physicochemical characteristics and production of whole soymilk from Monascus fermented soybeans

Food Chemistry, 2010
Jee-Young Imm
exaly  

Functional Components and Health Benefits of Fermented Soymilk

2017
Mitsuru Fukuda, Maki Kobayashi, Yoshitaka Honda   +2 more
openaire   +1 more source

Atherosclerosis-Preventing Activity of Lactic Acid Bacteria-Fermented Milk−Soymilk Supplemented with Momordica charantia

Journal of Agricultural and Food Chemistry, 2009
Tsung-Yu Tsai, Tzu-Ming Pan
exaly  

α-Galactosidase and proteolytic activities of selected probiotic and dairy cultures in fermented soymilk

Food Chemistry, 2007
exaly