Results 81 to 90 of about 74,883 (188)
The Rise of Plant‐Based Proteins: Consumer Perception and Challenges
Food Science &Nutrition, Volume 14, Issue 5, May 2026.The health, economic, and environmental impacts of plant proteins, research, R&D investments, and regulations have driven the plant‐based food market to rise. Considering these developments and the challenges related to plant‐based foods, we have compiled research on plant‐based proteins from the perspective of consumers in various countries.
Batuhan Inanlar, Esra Capanoglu
wiley +1 more source
Aglycone production by Lactobacillus rhamnosus CRL981 during soymilk fermentation
Food Microbiology, 2009 Lactobacillus rhamnosus CRL981 showed the highest levels of beta-glucosidase and was selected to characterize this enzyme system, among 63 strains of different Lactobacillus species. The maximum activity was obtained at pH 6.4 and 42 degrees C. The enzyme showed weak resistance to thermal inactivation maintaining only 20% of the initial activity when ...
Marazza, José Antonio +2 more
openaire +3 more sources
Probiotic fermented soymilk as a dietary antioxidant source and antiproliferative agent / Ezza Fareesa Mohamad Fakri [PDF]
, 2013 There is accumulating evidence ascribing the health potential of biologically active aglycone isoflavones in soy. The isoflavones in soy however exist predominantly in the inactive glucoside form.
Mohamad Fakri, Ezza Fareesa
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Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.ABSTRACT The aging population presents an increasing need for protein‐rich food that supports health, functionality, and quality of life in senior adults. Plant proteins, with their sustainability and nutritional potentials, are emerging as promising yet complex alternatives to animal proteins in this context.
Kinza Mukhtar +3 more
wiley +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 +4 more
wiley +1 more source
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 +4 more
wiley +1 more source
The effect of various acidic solutions on the concentration of genistein in tempeh [PDF]
, 2000 Plan BTempeh is a fermented soyfood that contains a higher level of genistein in comparison to nonfermented soyfoods, such as tofu and soymilk. Control tempehs prepared in this research contained concentrations of genistein seven times greater (49.70 ...
Garlock, Lori A.
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, 2017 Distribution of isoflavones and fatty acids in soymilk fermented with 7 Lactobacilli (L-type), 7 Bifidobacteria (Btype), or 5 Streptococci (S-type) were monitored.
김영석
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Efek hipokolesterolemik susu kedelai fermentasi steril pada model hewan coba=Hipocholesterolemic Effect of Sterilized Fermented Soymilk in Animal Model [PDF]
, 2006 A study of the effect of sterilized fermented soymilk consumption on the serum profil lipid in animal model had been conducted. The objective of this research was to evaluate the effect of sterilized fermented soymilk consumption on cholesterol reduction
Perpustakaan UGM, i-lib
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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