Results 31 to 40 of about 4,144 (213)
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 +4 more
core +1 more source
Fermentation of soymilk by yoghurt and bifidobacteria strains [PDF]
Czech Journal of Food Sciences, 2015 Soy and milk based products fermented by yoghurt culture YC-381 alone or in combination with two probiotic cultures (Bifidobacterium animalis subsp. lactis BB 12 and Bifidobacterium bifidum CCDM 94) were prepared. Bacteria growth, the amounts of lactic acid, acetic acid, and acetaldehyde were compared after 16 h of fermentation at 37°C.
Šárka HORÁČKOVÁ +4 more
openaire +2 more sources
Jurnal Teknologi dan Industri Pangan, 2013 Processed soybean products especially the fermented ones have beneficial health effects since they are capable of reducing the level of plasmacholesterol (hypocholesterolemic effect). One of the mechanisms is by increasing the binding of bile salt. This
Yusmarini1)* +3 more
doaj +1 more source
Starter Culture Activity in Refrigerated Fermented Soymilk
Journal of Food Protection, 1999 The refrigerated shelf life of soymilk fermented with single cultures of Lactobacillus fermentum, L. casei, Streptococcus salivarius subsp. thermophilus, and Bifidobacterium longum was evaluated. During storage at 4 degrees C for 28 days, the stability of the microflora differed markedly among the starter cultures. After 28 days, the average numbers of
M S, Garro +3 more
openaire +2 more sources
Bioactivity of Organic Fermented Soymilk as Next-Generation Prebiotic/Probiotics Mixture
Fermentation, 2022 Fermented soymilk (soymilk yogurt) was made by fermenting soymilk with five probiotic bacterial strains (Lactobacillus plantarum ATCC 14917, Lactobacillus casei DSM 20011, Lactobacillus acidophilus ATCC 20552, Lactococcus thermophilus DSM 20259, and ...
Dina Y. Abdelghani +9 more
doaj +1 more source
Analysis on the difference of fermented soymilk flavor with different lactic acid bacteria [PDF]
Zhongguo niangzaoIn this study, soymilk was fermented using Bacillus coagulans (BC), Lactobacillus royale (LRL), Lactobacillus rhamnosus (LRS) and Lactiplantibacillus plantarum (LP), the physicochemical properties, volatile flavor substances and color parameter of ...
WANG Qi, WU Xue, DUAN Cuicui, MA Fumin, LI Dan, LI Xiaolei
doaj +1 more source
Microorganisms, 2021 Background: There are several potential healthy or nutritional benefits from the use of lactic acid bacteria (LAB) in foods. This study aimed to characterize the LAB isolates from kimchi, yogurt, and baby feces in the Hong Kong area and evaluate their ...
Haicui Wu, Tim-Fat Shum, Jiachi Chiou
doaj +1 more source
Kefir: a New Role as Nutraceuticals [PDF]
, 2016 Nutraceutical is the fusion of “nutrition” and pharmaceutical”. This products, in broad, are food or part of food that provides medical or health benefits including the prevention and or treatment of a disease.
setyani, W. (Wahyuning) +1 more
core +2 more sources
Applied Sciences, 2021 Soymilk has received a lot of attention due to its nutritional value, especially its high protein and isoflavone contents. The objective of this study was to develop a beverage fermented with kefir biomass from soymilk supplemented with 3.5 or 7.0% of ...
Juliane Cristina de Melo Silva +4 more
doaj +1 more source
Optimum Condition of Ecologic Feed Fermentation by Pleurotus ostreatus Using Soybean Curd Residue as Raw Materials [PDF]
, 2011 A novel approach by utilizing soybean curd residue, to produce polysaccharide from the edible mushroom Pleurotus ostreatus in solid-state culture, was developed. Firstly, the significant effect of fermented conditions on P.
Li Yiting +7 more
core +1 more source