Results 71 to 80 of about 74,883 (188)

Fermentation characteristics of six probiotic strains in soymilk

Annals of Microbiology, 2012
Fermented soymilk was produced with the single culture of the six probiotic strains, including Lactobacillus casei Zhang, Bifidobacterium animalis ssp. lactis V9, Lactobacillus acidophilus NCFM, Lactobacillus rhamnosus GG, Bifidobacterium animalis Bb12, and Lactobacillus casei Shirota, and their fermentation characteristics were evaluated.
Haiping Li, Liya Yan, Jicheng Wang, Qing Zhang, Qi Zhou, Tiansong Sun, Wei Chen, Heping Zhang   +7 more
openaire   +1 more source

Microbial responses to emerging technologies in fermented dairy processing: Implications for product development

International Journal of Dairy Technology, Volume 79, Issue 3, July‐September 2026.
Emerging processing technologies can do more than inactivate microorganisms; under controlled sublethal conditions, they reprogram microbial physiology and metabolism. This review highlights the underlying mechanisms, technological opportunities, and current challenges for designing next‐generation fermented dairy products with improved functionality ...
Sepehrdad Dehghani, Ramila Cristiane Rodrigues, Vitor Emanuel Máximo Santos, Pedro Henrique Campelo, Evandro Martins   +4 more
wiley   +1 more source

The Effects of Probiotic Soymilk Fortified with Omega-3 on Blood Glucose, Lipid Profile, Haematological and Oxidative Stress, and Inflammatory Parameters in Streptozotocin Nicotinamide-Induced Diabetic Rats

Journal of Diabetes Research, 2015
Objective. The aim of the present study was to evaluate the effects of probiotic soymilk fortified with omega-3 in diabetic rats. Methods. Soymilk (SM), fermented soymilk (FSM), and fermented soymilk fortified with omega-3 (FSM + omega-3) were prepared ...
Mohsen Mohammadi Sartang, Seyed Mohammad Mazloomi, Nader Tanideh, Abbas Rezaian Zadeh   +3 more
doaj   +1 more source

Effects of Ultrasound Pretreatment and Dehydration Temperature on the Quality of Dehydrated Soy Cheese (Beske)

AgriFood: Journal of Agricultural Products for Food, Volume 2, Issue 2, Page 197-206, June 2026.
Ultrasound pretreatment in combination with controlled dehydration at temperatures between 50°C and 60°C is appropriate for producing healthy, acceptable, and shelf‐stable beske (soybean cheese). ABSTRACT Soy cheese, locally known as beske is a protein‐rich product from soymilk but is highly perishable with limited shelf life.
Arise Abimbola Kemisola, Kolawole Hammed Olawale, Igbaro Janet, Nwosu Caesar   +3 more
wiley   +1 more source

Physicochemical Characteristics and Rheological Properties of Soymilk Fermented with Kefir

, 2023
The objective of this work was to evaluate the physicochemical characteristics and rheological behavior of soymilk fermented with kefir. The titratable acidity ranged from 0.25 to 1.47 %; the pH ranged from 5.06 to 5.89 %.
Santos, Daiane Costa Dos, Egea, Mariana Buranelo, Filho, Josemar Gonçalves de Oliveira [UNESP], Takeuchi, Katiuchia Pereira, Neves, Jordana Ferreira, Lamas, Isabelle Bueno   +5 more
core   +1 more source

Dietary and biomarker‐guided strategies as supportive measures in the fragile X syndrome

Food Biomacromolecules, Volume 3, Issue 2, Page 237-251, June 2026.
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

Effect of Natural Fermentation on the Chemical and Nutritional Composition of Fermented Soymilk Nono

Nigerian Food Journal, 2013
Changes in the chemical and nutritional composition of naturally fermented soy nono were studied at ambient temperature (27 ± 2oC) for 72 h. The differently fermented soy nono samples were collected at 6 h intervals and analysed for chemical, proximate and mineral composition using standard laboratory procedures.
Obadina, A.O., Akinola, O.J., Shittu, T.A., Bakare, H.A.   +3 more
openaire   +2 more sources

PENURUNAN KADAR AFLATOKSIN B1 PADA SARI KEDELAI OLEH SEL HIDUP DAN SEL MATI Lactobacillus acidophilus SNP-2 [Reduction of Aflatoxin B1 in Soymilk by Viable and Heat-killed Lactobacillus acidophilus SNP-2]

Jurnal Teknologi dan Industri Pangan, 2012
Aflatoxins are carcinogenic mycotoxins that commonly contaminate foods and feed. There are many different forms of aflatoxin and its metabolites. Of these, aflatoxin B1 (AFB1) is the most prevalent and toxic.
Tyas Utami, FX. Hartanta Adi Nugroho, Sri Usmiati, Sri Marwati, Endang S. Rahayu   +4 more
doaj   +2 more sources

Improving Meat Analogues With Pea Proteins: A Comprehensive Review of Applications, Allergenicity, and Safety

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT With the growing global population and change in consumers' lifestyles, there is a pressing need for sustainable, safe, and nutritious sources of protein. Alternative proteins, like plant‐based meat supplemented with pea protein, offer a promising source; however, knowledge of their application, allergenicity, and safety is limited, and the ...
Ahmadullah Zahir, Muhammad Junaid Anwar, Muhammad Hammad Anwar, Huma Arif, Abuzar, Priya Pravin Bora, Ghazaleh Ahmadi Partovi   +6 more
wiley   +1 more source

Soymilk residue (okara) as a natural immobilization carrier for Lactobacillus plantarum cells enhances soymilk fermentation, glucosidic isoflavone bioconversion, and cell survival under simulated gastric and intestinal conditions [PDF]

PeerJ, 2016
Cell immobilization is an alternative to microencapsulation for the maintenance of cells in a liquid medium. However, artificial immobilization carriers are expensive and pose a high safety risk.
Xia Xiudong, Wang Ying, Liu Xiaoli, Li Ying, Zhou Jianzhong   +4 more
doaj   +2 more sources