Results 61 to 70 of about 4,144 (213)

Screening of lactic acid bacteria with immune modulating property, and the production of lactic acid bacteria mediated fermented soymilk

National Journal of Physiology, Pharmacy and Pharmacology, 2017
Background: Lactic acid bacteria (LAB) are reported to have immune activating property. The genetically modified LAB strains producing interleukin (IL) -10 were under consideration for the treatment of inflammatory bowel diseases (IBD).
Sasithorn Sirilun, Chaiyavat Chaiyasut, Periyanaina Kesika, Sartjin Peerajan, Bhagavathi Sundaram Sivamaruthi   +4 more
doaj   +1 more source

Engineered Biopolymer Architectures for Selective Metal Ions Extraction

Advanced Sustainable Systems, Volume 10, Issue 4, April 2026.
This review establishes a mechanism‐oriented framework that connects biopolymer chemistry, structural engineering, ligand design, and hydrometallurgical process variables for selective metal‐ion extraction. It analyzes how functional groups, hierarchical architectures, and solution speciation govern adsorption capacity and selectivity in acidic ...
Amir Nobahar, Helena Passos, Nicolas Schaeffer, Filipe H. B. Sosa, João A. P. Coutinho   +4 more
wiley   +1 more source

Fermentation of Blanched-Bean Soymilk with Lactic Cultures

Journal of Food Protection, 1982
Soymilk obtained through blanching and grinding of soaked beans was examined for its suitability for fermentation with certain lactic cultures. Acid production as well as flavor and texture characteristics of the fermented soymilk were substantially improved by lactose fortification.
A.A. Patel, S.K. Gupta
openaire   +1 more source

Effect of Kefir on Soybean Isoflavone Aglycone Content in Soymilk Kefir

Frontiers in Nutrition, 2020
Kefir is a traditional fermented milk originating in the Caucasus area and parts of Eastern Europe. In this study, the kefir culture, which is modified upon the addition of lactic acid bacteria (LAB) cells, specifically for soymilk kefir fermentation ...
Minke Yang, Xiaojuan Yang, Xiaoqu Chen, Jie Wang, Zhenlin Liao, Li Wang, Qingping Zhong, Xiang Fang   +7 more
doaj   +1 more source

Bioengineered Isoflavone–Probiotic Functional Foods for Sustainable Modulation of Metabolic and Reproductive Health in PCOS

Food Bioengineering, Volume 5, Issue 1, Page 45-72, March 2026.
Synergistic isoflavone‐probiotic action modulated metabolic, microbial and ovarian pathway ABSTRACT Polycystic ovary syndrome (PCOS) is a prevalent metabolic–endocrine disorder characterized by insulin resistance, hyperandrogenism, chronic inflammation, oxidative stress, and ovarian dysfunction, with growing evidence implicating gut microbiota ...
Jeyavelkumaran Renukadevi, Panneerselvam Sneha, Dhanapal Saravanan Mridula, Keerthivasan Nimithasree, Valliappan Sanjay   +4 more
wiley   +1 more source

Preparation of fermented soymilk curd with commercial proteinases.

NIPPON SHOKUHIN KOGYO GAKKAISHI, 1989
Soymilk curd was prepared by using three kinds of proteinases having soymilk-clotting activity (subtilisin, thermolysin and bromelain) as a coagulant followed by lactic acid fermentation. Among these fermented soymilk curds, the curd made with thermolysin showed a little higher moisture content than the others.
Katsumi MURATA, Hideyuki KOBAYASHI, Isao KUSAKABE, Hiroko TERAMOTO, Kazuo MURAKAMI   +4 more
openaire   +2 more sources

Lactic fermentation as a strategy to improve the nutritional and functional values of pseudocereals [PDF]

, 2019
One of the greatest challenges is to reduce malnutrition worldwide while promoting sustainable agricultural and food systems. This is a daunting task due to the constant growth of the population and the increasing demands by consumers for functional ...
Gerez, Carla Luciana, Leblanc, Jean Guy Joseph, Rollan, Graciela Celestina   +2 more
core   +1 more source

Water‐Holding Capacity Regulation of Dietary Fibers in Soybean Residue: From Modification Strategies, to Function Improvement and Food Texture Optimization

Food Frontiers, Volume 7, Issue 2, March 2026.
Soybean residue exhibits poor water holding capacity (WHC) due to high insoluble dietary fiber (>95%). Modification strategies (physical, biological, and chemical) enhance WHC by altering fiber structure/function, enabling optimized food texture and functional food development in meat, bakery, dairy, and other food systems.
Zhengyang Cheng, Caili Zhang, Shuying Li, Yayuan Xu, Yaqiong Wan, Hansong Yu, Fengzhong Wang, Jianghua Cheng   +7 more
wiley   +1 more source

Understanding protein–flavor interactions: Factors, characterization techniques, and the effect of processing

Food Biomacromolecules, Volume 3, Issue 1, Page 47-70, March 2026.
Abstract The perception of flavor in a food system depends on its release from the protein matrix. Apart from hydrogen bonding, hydrophobic interactions and van der Waal's forces, the formation of covalent adducts between the flavor and protein highly impacts the release of flavor from the protein matrix.
Arshita Verma, Somnath Basak, Rekha S. Singhal   +2 more
wiley   +1 more source

Anti-inflammatory activity of soymilk and fermented soymilk prepared with lactic acid bacterium and bifidobacterium

Journal of Food and Drug Analysis, 2020
In the present study, anti-inflammatory activity of the methanol extracts of soymilk and soymilk fermented with Streptococcus salivarius subsp. thermophilus CCRC 14805 alone or in conjunction with Bificobacterium infantis CCRC 14603 was evaluated. It was found that extracts of soymilk and the prepared fermented soymilk dose-dependently suppress nitric ...
C.-L. Liao, H.-Y. Huang, L.-Y. Sheen, C.-C. Chou   +3 more
openaire   +1 more source