Results 71 to 80 of about 200,083 (222)
Linoleic and linolenic acids analysis of soybean tofu with Rhizopus oryzae and Rhizopus oligosporus as coagulant [PDF]
, 2009 SudaryatiningsihC, Supyani. 2009. Linoleic and linolenic acids analysis of soybean tofu with Rhizopus oryzae and Rhizopus oligosporus as coagulant. Nusantara Bioscience 1: 110-116.
SUDARYATININGSIH, CICIK, SUPYANI,
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Production of Fermented Soymilk Drink Containing Probiotic Bacillus coagulans
European Journal of Nutrition & Food Safety, 2021 The aim of this study is to produce a fermented soymilk drink using Bacillus coagulans. This was performed in the Microbiology laboratory of Nnamdi Azikiwe, University. 20ml aliquots of soymilk containing Bacillus coagulans was fermented at 28°C, 37°C, 42°C and 50°C for period of 9 h.
Soludo Obumneme Christian +5 more
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Dietary and biomarker‐guided strategies as supportive measures in the fragile X syndrome
Food Biomacromolecules, EarlyView.Abstract The fragile X syndrome (FXS) is an inherited neurodevelopmental disorder that primarily affects males, often resulting in an IQ below 55, while about two‐thirds of females also experience intellectual disability. Physical features may include an elongated face, prominent ears, finger joint laxity, and enlarged testes in males.
Jailan E. El Halawani, Reem R. AlOlaby
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
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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 +7 more
wiley +1 more source
Bioactivity Of Soymilk Fermented By Lactic Acid Bacteria Immobalized On Agrowastes [PDF]
, 2010 Objektif kajian ini adalah untuk mengkaji kesan sisa pertanian daripada durian (Durio zibethinus), cempedak (Artocarpus champeden) dan manggis (Garcinia mangostana) sebagai agen penyekat-gerak untuk laktobasilus yang ditumbuhkan di dalam susu ...
Teh, Sue Siang
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Fermented foods, microbiota, and mental health: ancient practice meets nutritional psychiatry [PDF]
, 2014 The purposeful application of fermentation in food and beverage preparation, as a means to provide palatability, nutritional value, preservative, and medicinal properties, is an ancient practice.
Bested, Alison C +2 more
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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 +4 more
openaire +2 more sources
Nutritional enhancement of soymilk via bioconversion and bioprocessing [PDF]
, 2014 Soy Processing & Utilization Division - Health Benefits of Soybean and Processing Technology to Enhance the Nutritional Values and Bioactive Compounds of Soybean: no. D7-1Meeting Theme: Creative food Science for the FutureThis presentation will highlight
Shah, N
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Legume Science, Volume 8, Issue 1, March 2026.ABSTRACT Sequential processing, germination‐dehulling‐extrusion, improves technofunctional and chemical properties of black bean cotyledons. This work aims to evaluate the effect of germinated, dehulled and extruded black bean cotyledon on Lactobacillus and Bifidobacterium growth using the Automated and Robotic Intestinal System (ARIS).
Arlette Santacruz +6 more
wiley +1 more source