Results 11 to 20 of about 34,272 (251)
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
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
doaj +5 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
Chemical Composition, Microbial Properties and Sensory Evaluation of Yoghurt Made from Admixture of Buffalo, Cow and Soy Milk [PDF]
Journal of Food and Dairy Sciences, 2016 The impact of using soy milk on various yoghurt properties was investigated. Five treatments of yoghurt were made from soy, buffalo or cow milk or from their mixtures.
Gehan Ghoniem +4 more
doaj +1 more source
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
openaire +3 more sources
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
doaj +1 more source
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
doaj +1 more source
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
doaj +3 more sources
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
doaj +1 more source