Probiotic soy milk and anthropometric measures: Is probiotic soy milk beyond soy milk? [PDF]
ARYA Atherosclerosis, 2015 -
Fahimeh Haghighatdoost, Leila Azadbakht
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Beneficial Effects of Bacillus amyloliquefaciens D1 Soy Milk Supplementation on Serum Biochemical Indexes and Intestinal Health of Bearded Chickens [PDF]
Microorganisms, 2023 This study investigated the effects of dietary supplementation with Bacillus amyloliquefaciens D1 (B. amyloliquefaciens D1) on growth performance, serum anti-inflammatory cytokines, and intestinal microbiota composition and diversity in bearded chickens.
Liyu Du +13 more
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Antioxidant Effect of Lactobacillus fermentum CQPC04-Fermented Soy Milk on D-Galactose-Induced Oxidative Aging Mice [PDF]
Frontiers in Nutrition, 2021 The aim of this study is to evaluate the changes in soy isoflavones and peptides in soy milk after lactic acid bacterial fermentation, and explore the positive effects of fermented soy milk on an oxidative aging mouse model induced with D-galactose.
Xianrong Zhou +7 more
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Effects of Milk or Soy Milk Combined with Mild Resistance Exercise on the Muscle Mass and Muscle Strength in Very Old Nursing Home Residents with Sarcopenia [PDF]
Foods, 2021 Background and aims: Sarcopenia is recognized as a major public health issue, because it is prevalent in the elderly, especially those who live in long-term care facilities.
Feng-YI Chiang +3 more
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EDIS, 2021 Soy milk is a plant-based milk made from the legume soybean. Unlike some of the recently marketed plant-based milks, soy milk has a long history as a beverage around the world and has been marketed in the United States for more than a century.
Jessica Goldberg +2 more
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Exploring prebiotic properties and its probiotic potential of new formulations of soy milk-derived beverages [PDF]
Frontiers in MicrobiologyIntroductionThe food and beverage industry has shown a growing interest in plant-based beverages as alternatives to traditional milk consumption. Soy milk is derived from soy beans and contains proteins, isoflavones, soy bean oligosaccharides, and ...
Ananya Rana +7 more
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Effects of papain enzymolysis on the functional properties, stability and sensory quality of soy milk after thermal steam treatment [PDF]
Food Chemistry: XThis study investigated the effects of different levels of papain addition (0.5 %, 0.75 %, 1.0 % and 1.25 %) on the functional properties, stability, and sensory quality of soy milk derived from thermally steamed soybeans. Compared with untreated samples,
Fuwei Sun +8 more
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Journal of Pharmacy and Bioallied Sciences, 2023 Objectives: This research was done to assess the periodontal ligament cells viability using propolis, coconut water, aloe vera, and soy milk storage media.
Sandeep Sharma +6 more
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Chemical, Microbiological, and Functional Characterization of Kefir Produced from Cow’s Milk and Soy Milk [PDF]
International Journal of Microbiology, 2020 Kefir is a functional beverage that contains lactic and acetic acid bacteria (LAB, AAB) and yeasts. This work’s aim was to study the chemical, microbial, and functional characteristics of kefir produced from cow’s milk and soy milk.
Raúl Ricardo Gamba +6 more
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Effects of ruminal administration of soy sauce oil on functional fatty acids in the rumen, blood and milk of dairy cows [PDF]
Animal Bioscience, 2021 Objective Soy sauce oil, a byproduct of whole soybean processing by the soy sauce industry, was evaluated as a source of linoleic acid for dairy cows for the purpose of manipulating the composition of milk.
Daiji Konno +7 more
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