Results 31 to 40 of about 200,083 (222)

Recent Advances in Plant-Based Dairy Alternatives: Technological Innovations, Nutritional Enhancement, Sustainability, and Consumer Perspectives. [PDF]

Food Sci Nutr
Plant based beverages (PBBs) Raw materials (cereals, nuts, legume, seed and tuber) Market increase: 30 billion USD in 2023 to 160 billion USD by 2030 Protein: cow, quinoa, soy, and a chickpea > 3g Carbohydrate: ↑quinoa, coconut, chickpea, and rice milk Fat: ↑coconut and sesame milk Authentication technologies (For fraud prevention (almonds, pistachios,
Ashraf N, Arshad Z, Din A, Ul Ain HB, Alum EU, Tufail T.   +5 more
europepmc   +2 more sources

Evaluation of soymilk fermentation with a lactic culture

Revista Colombiana de Biotecnología, 2011
Soymilk, the protein slurry extracted in water from soybeans, obtained by means of a process tested previously at ICTA (the National University of Colombia's Institute of Food Science and Technology), was fermented by using a thermophyllic lactic culture
Martha Cecilia Quicazán, Angélica Sandoval, Germán Padilla   +2 more
doaj   +1 more source

Non-beany flavor soymilk fermented by lactic acid bacteria: Characterization, stability, antioxidant capacity and in vitro digestion

Food Chemistry: X, 2023
LAB fermentation could reduce the beany flavor, the sensitization of soymilk and improve the digestibility of soymilk, easy to be accepted by consumers. This study evaluated the characterization, stability, in vitro digestion and antioxidant capacity of ...
Chunyan Huo, Xiaoyu Yang, Liang Li
doaj   +1 more source

Sensory Characteristics and Nutritional Content of Soybean Honey-Based Fermented Milk

Jurnal Kesehatan Komunitas (Journal of Community Health), 2023
The study aimed to examine the effect of the types of bacteria and honey concentration on sensory characteristics and consumer preference levels on fermented soymilk and honey, as well as evaluate the nutritional content.
Sri Desfita, Wulan Sari, Yusmarini Yusmarini, Usman Pato   +3 more
doaj   +1 more source

Antioxidant Activity of Isoflavone Aglycone from Fermented Black Soymilk Supplemented with Sucrose and Skim Milk Using Indonesian Indigenous Lactic Acid Bacteria

Applied Food Biotechnology, 2021
Background and Objective: Black soybean (Glycine max (L.) Merr.) Detam-1 variety includes high quantities of isoflavone majorly in glucoside form; in which, the biochemical antioxidant activity was lower than that in isoflavone aglycone form ...
Benediktus Yudo Leksono, Muhammad Nur Cahyanto, Tyas Utami   +2 more
doaj   +1 more source

A review on the functional properties of fermented soymilk [PDF]

Food Science and Technology, 2022
Abstract Fermented soybean products have been used for several centuries. Fermented soymilk is one of the known soy products with several health benefits. The current literature review recapitulates the various health benefits of fermented soymilk.
Periyanaina KESIKA, Bhagavathi Sundaram SIVAMARUTHI, Chaiyavat CHAIYASUT   +2 more
openaire   +4 more sources

Fermentation of soymilk with Lactobacillus acidophilus enhances the functional attributes and health-promoting properties [PDF]

Emirates Journal of Food and Agriculture
Fermented soymilk is a traditional oriental food beverage that has various health benefits due to its bioactive compounds. However, the fermentation process and the probiotic strains used can affect the quality and functionality of fermented soymilk.
Syed Amir Ashraf, Abd Elmoneim O. Elkhalifa, Eyad Al-Shammari, Amir Mahgoub Awadelkareem, Mohammad Kuddus, Mitesh Kumar, Manojkumar Sachidanandan, Z. R. Azaz Ahmad Azad, Mohd Adnan   +8 more
doaj   +3 more sources

Pengaruh Lama Inkubasi Dan Variasi Jenis Starter Terhadap Kadar Gula, Asam Laktat, Total Asam Dan PH Yoghurt Susu Kedelai [PDF]

, 2007
Telah dilakukan penelitian tentang pembuatan yoghurt susu kedelai, untuk mengetahuipengaruh jenis starter terhadap Perubahan kadar gula, asam laktat, total asam dan pH padasusu hasil fermentasi.
Muawanah, A. (Anna)
core   +4 more sources

Riboflavin: The Health Benefits of a Forgotten Natural Vitamin [PDF]

, 2020
Riboflavin (RF) is a water-soluble member of the B-vitamin family. Sufficient dietary and supplemental RF intake appears to have a protective effect on various medical conditions such as sepsis, ischemia etc., while it also contributes to the reduction ...
Bäumler, Hans, Georgieva, Radostina, Kao, Ijad, Pruß, Axel, Suwannasom, Nittiya   +4 more
core   +1 more source

Performances of new isolates of Bifidobacterium on fermentation of soymilk [PDF]

Acta Microbiologica et Immunologica Hungarica, 2015
Growth and metabolic activity of several new, human origin isolates of Bifidobacterium strains were investigated. All tested bifidobacteria strains were grown well on the native soymilk medium without any additional nutrients. The fermentation processes cultured with initial cell concentrations in 105–107 cfu/ml resulted in 108 cfu/ml after 8–12 h of ...
Havas, Petra, Kun, Szilárd, Perger-Mészárosa, Izabell, Rezessy-Szabó, Judit M., Nguyen, Duc Quang   +4 more
openaire   +4 more sources