Results 61 to 70 of about 74,883 (188)

A Perspective of Soy Isoflavones on Analytical, Biological, and Chemical Attributes

Legume Science, Volume 8, Issue 3, September 2026.
ABSTRACT This review covers key aspects of soybean (Glycine max), with a particular focus on its isoflavone content and biological properties. Soybeans maintain their position as both a nutraceutical and a pharmaceutical crop, with a broad range of dietary items used worldwide, including soy milk, fermented soy products, and various dietary supplements.
Sristy Suman, Joydeep Chatterjee, Gaurav Joshi, Raj Kumar, Muhammad Wahajuddin   +4 more
wiley   +1 more source

Utilization of Weissella confusa isolated from soymilk for soymilk fermentation

BIO Web of Conferences
Soy milk is widely used as a substitute for dairy milk, mainly due to intolerances towards the lactose content in dairy milk. This type of intolerance is prevalent worldwide as over 65% of people are intolerant to lactose, which could cause effects such as bloating and diarrhea.
Retnowati Faizah Diah, Purwestri Yekti Asih   +1 more
openaire   +2 more sources

Estrogenic activity of fermented soymilk extracts and soy compounds

Applied Food Research, 2023
To understand the complex mechanism of estrogen action, multiple assays based on different biological principles are necessary. The estrogenic activity of soymilk extracts was evaluated for soymilk extracts before and after fermentation using Lactobacillus delbrueckii, and the data were compared with major isoflavone constituents.
Kentaro Nishi, Ikumi Imamura, Takuya Takemoto, Kazuhiro Iga, Ryoiti Kiyama   +4 more
openaire   +2 more sources

Recent Advances in Food Allergens and Emerging Biosensing Technologies

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.
ABSTRACT Food allergies have become a worldwide public health issue, highlighting the critical need for rapid, sensitive, and field‐deployable detection strategies. While traditional detection methods offer high accuracy, their high cost, operational complexity, and lengthy analysis time limit their applicability for rapid screening purposes.
Maojie Hu, Youfa Wang, Yuxin Wang, Liqiushi Deng, Geoffrey I. N. Waterhouse, Vijaya Raghavan, Jin Wang   +6 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

Soymilk Fermented with Lactic Acid Bacteria Reduces Plasma TNF-α and Visceral Fat Mass in Rats Fed a High Fat and High Cholesterol Diet [PDF]

, 2014
As the administration of lactic acid-fermented soymilk（ LFS） tends to reduce the adipose tissue mass of rats, LFS is assumed to suppress the inflammation in overweight rats.
KOBAYASHI, Maki, FUKUDA, Mitsuru, フクダ, ミツル, 福田, 満, 小林, 麻貴, コバヤシ, マキ   +5 more
core   +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

Metabolite Profile of Lactic Acid-Fermented Soymilk

Food and Nutrition Sciences, 2018
Isoflavone aglycone-rich soymilk fermented by Lactobacillus delbrueckii subsp. delbrueckii, strain TUA-4408L (F4408) has stronger lipid metabolism-modulating effects than isoflavone aglycone-poor soymilk fermented by Lactobacillus delbrueckii subsp. delbrueckii, strain TUA-4404L (F4404).
Maki Kobayashi, Tomoyo Shima, Mitsuru Fukuda   +2 more
openaire   +2 more sources

Riboflavin-overproducing lactobacilli for the enrichment of fermented soymilk: insights into improved nutritional and functional attributes

, 2020
The influence of riboflavin (B2)–overproducing lactobacilli on the antioxidant status, isoflavone conversion, off-flavor reduction, amino acid profile, and viscosity of B2-bio-enriched fermented soymilk was investigated.
Hu F, Spano G, Zhang JG, Cai JS, Wei ZJ., Zhu YY, Feng JY, Russo P, Thakur K   +8 more
core   +1 more source

Optimising fermentation of soymilk with probiotic bacteria

Czech journal of food sciences, 2008
Soymilk with probiotic culture ABT5 and yoghurt culture with the addition of bifidobacteria at different temperatures (37°C and 42°C) with the aim of shortening the fermentation time and producing a probiotic fermented soymilk was fermented. During the fermentation and storage of the fermented soymilk (28°C days at +4°C), the changes in pH-value and ...
Božanić, Rajka, Barukčić Jurina, Irena   +1 more
openaire   +1 more source