Results 81 to 90 of about 200,083 (222)
Real-time detection of riboflavin production by Lactobacillus plantarum strains and tracking of their gastrointestinal survival and functionality in vitro and in vivo using mCherry labeling [PDF]
, 2019 Some strains of lactic acid bacteria (LAB) produce riboflavin, a water-soluble vitamin of the B complex, essential for human beings. Here, we have evaluated riboflavin (B2 vitamin) production by five Lactobacillus plantarum strains isolated from chicha ...
Aznar, Rosa +10 more
core +1 more source
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 +3 more
openaire +1 more source
Sustainable Food Proteins, Volume 4, Issue 1, March 2026.The lacking essential amino acids, low digestibility, bioavailability, bitterness, and presence of anti‐nutritional factors that limit the consumption of plant proteins and their use in food formulations are discussed comprehensively. The findings of recent studies on novel technologies and computer‐based applications used to cope with these challenges
Humeyra Cavdar Dincturk +3 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 +4 more
doaj +2 more sources
A Holistic Characterization of Soy Protein Isolates From Different Breeding Lines
Sustainable Food Proteins, Volume 4, Issue 1, March 2026.A roadmap illustrating how variability among soybean genotypes translates into structural and compositional differences that govern functionality, off‐flavor development, and protein quality. ABSTRACT Soy protein remains the leading plant protein in the growing alternative protein market.
Samira Feyzi, Baraem P. Ismail
wiley +1 more source
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 +3 more
doaj +1 more source
Designing Protein Gels for Nutrient Delivery: From Formulation to Digestion
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 2, March 2026.ABSTRACT Protein gels have diverse applications in food industry, with plant proteins as potential alternatives to animal‐derived products. The applications of protein gels mainly depend on gel properties while gel digestibility affects the delivery and release of nutrients. However, the relationship and synergistic influences among gelation mechanism,
Xue Dong +3 more
wiley +1 more source
Technological and Functional Assessment of Riboflavin Enriched Probiotic SoyCurd
Fermentation, 2021 Preparation of soymilk-based product with probiotics is reasonably a novel approach in the field of fermented functional foods. The aim of this study was to develop riboflavin enriched fermented soy curds with either or combination of the two riboflavin ...
Kapil Singh Narayan +5 more
doaj +1 more source
The Microbiota and Health Promoting Characteristics of the Fermented Beverage Kefir [PDF]
, 2016 peer-reviewedKefir is a complex fermented dairy product created through the symbiotic fermentation of milk by lactic acid bacteria and yeasts contained within an exopolysaccharide and protein complex called a kefir grain.
Bourrie, Benjamin C. T. +2 more
core +2 more sources
, 2021 After soymilk fermented by L. plantarum HFY09, the bound soybean isoflavones content was reduced, but free soybean isoflavones and peptides increased. In vivo results show that L.
Xianrong Zhou +7 more
semanticscholar +1 more source