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
openaire +6 more sources
IS SOY MILK? THE ECONOMICS OF THE SOY MILK MARKET [PDF]
, 2004 This study uses revealed preferences of consumers to study the consumer benefits from soy milk. The study specifies and estimates structural demand and reduced form models of competition for different milk types using US supermarket scanner data.
Dhar, Tirtha Pratim, Foltz, Jeremy D.
core +2 more sources
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
doaj +2 more sources
Cecum microbiota in rats fed soy, milk, meat, fish, and egg proteins with prebiotic oligosaccharides. [PDF]
AIMS Microbiol, 2021 Sivixay S, Bai G, Tsuruta T, Nishino N.
europepmc +2 more sources
Journal of Nutritional Science and Vitaminology, 2000 The effects of soy milk and fermented soy milk on lipid metabolism were studied in ovariectomized Syrian hamsters. Five mo-old Syrian hamsters were randomly assigned to four treatment groups: ovariectomized (OVX)+control diet (OVX-C); OVX+soy milk diet (OVX-SM); OVX+fermented soy milk diet (OVX-FSM); and sham-operated+control diet (Sham-C).
Hiroko KIKUCHI-HAYAKAWA +5 more
openalex +4 more sources
Functional Characterization of Fermented Beverages Based on Soy Milk and Sea Buckthorn Powder. [PDF]
Microorganisms, 2023 Maftei NM +5 more
europepmc +3 more sources
New Cheese-Like Food Production from Soy Milk — Utility of Soy Milk Curdling Yeast
, 2015 Soybeans are a traditional food in eastern Asia, particularly in Japan and China. They were eaten in 100 BC in China. The beans can be processed into Tofu, soy milk, fermented seasonings, soy sauce or Miso paste, and Natto and green beans. Soybeans have rich nutrition, protein lipid, and other functional substances such as isoflavones.
Makoto Kanauchi +2 more
openalex +4 more sources
Development of Nano Soy Milk through Sensory Attributes and Consumer Acceptability. [PDF]
Foods, 2021 Ju S +6 more
europepmc +3 more sources
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
doaj +1 more source
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
doaj +1 more source