Results 11 to 20 of about 118,236 (299)
THE EFFECT OF COW AND SOY MILK CONSUMPTION ON CALCIUM LEVELS OF WISTAR RAT TEETH
ODONTO: Dental Journal, 2021 Background: Complementary food (MPASI) is the main food after the child weans from exclusive breastfeeding. One of the main sources of complementary food is milk. Most children are fed with cow’s milk, but since some children are lactose intolerant, they
Ulya Ahassa +2 more
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Pediatric Clinics of North America, 2011 Cow's milk allergy (CMA) affects 2% to 3% of young children and presents with a wide range of IgE and non-IgE-mediated clinical syndromes, which have a significant economic and lifestyle effect. It is logical that a review of CMA would be linked to a review of soy allergy because soy formula is often an alternative source of nutrition for infants who ...
Jacob D, Kattan +2 more
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Comprehensive oligosaccharide profiling of commercial almond milk, soy milk, and soy flour
Food Chemistry, 2023 Oligosaccharides are known for several bioactivities on health, however, in sensitive individuals, can cause intestinal discomfort. This study aimed to investigate the oligosaccharide profiles in selected plant-based food products. A quantification method based on high-performance anion-exchange chromatography-pulsed amperometric detection was ...
Huang, Yu-Ping +4 more
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SN Applied Sciences, 2023 This study assessed the impact of fermented cow and soy milk supplemented with curcumin on enhancement the health status of female Swiss mice under Ehrlich ascites carcinoma (EAC) condition.
Tay E. Abdelrazik +2 more
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Jornal de Pediatria (Versão em Português), 2015 Objective: To compare body growth, weight, and fecal moisture in recently weaned rats fed exclusively on infant soy formula and soy protein‐based beverage.
Maisa de Lima Correia Silva +5 more
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Variability of Isoflavone Content in Soy Milk Products Commercially Available in Thailand
Journal of Health Science and Medical Research (JHSMR), 2018 Objective: To determine the isoflavone content in soy milk products commercially available in Thailand. Material and Methods: Two flavors of each of 4 brands of soy milk were obtained from retail outlets in Chiang Mai, Thailand. The isoflavone content in
Ekkapon Hirattanapun +2 more
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Multifunctional Properties of Soy Milk Fermented by Enterococcus faecium Strains Isolated from Raw Soy Milk [PDF]
Journal of Agricultural and Food Chemistry, 2012 Lactic acid bacteria (LAB) isolated from soy milk were used to produce a multifunctional fermented food. Seven isolates were screened for their ability to produce peptides and free isoflavones in soy milk. The antihypertensive, antioxidant, and anti-inflammatory properties of the resulting fermented soy milks were evaluated in vitro using biochemical ...
Martínez Villaluenga, Cristina +8 more
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Pengaruh Waktu Pengukusan Jagung Kuning dan Pemanasan Susu Kedelai Jagung terhadap Sifat Fisikokimia dan Organoleptik Produk [PDF]
, 2013 The aim of this research is to study the effects of the time of steaming corn and heating treatment on physicochemical and sensory properties of soy-corn milk.
Purwanegara, G. (Grace) +2 more
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Food Production, Processing and Nutrition, 2021 This study was designed to evaluate the bioactivities such as β-glucosidase activity, α-galactosidase activity, and the growth behavior of the Lactobacillus cultures in soy milk medium. Ten Lactobacillus cultures were considered in this study.
J. Undhad Trupti +4 more
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Effect of ruminal administration of soy sauce oil on rumen fermentation, milk production and blood parameters in dairy cows [PDF]
Asian-Australasian Journal of Animal Sciences, 2020 Objective To evaluate soy sauce oil (a by-product of making whole soybean soy sauce) as a new dietary lipid source, a large amount of soy sauce oil was administered into the rumen of dairy cows. Methods Four Holstein dairy cows fitted with rumen cannulae
Daiji Konno +7 more
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