Results 21 to 30 of about 118,236 (299)
The effect of pasteurized milk and pure soy milk on enamel remineralization
Padjadjaran Journal of Dentistry, 2019 Introduction: Tooth remineralization agent can be found in pasteurized milk and soy milk. Ca2+ and PO43- ions concentration in both products inhibited hydroxyapatite dissolution and enhanced remineralization.
Annesha Metly +2 more
doaj +1 more source
Ultra High Pressure Homogenization of Soy Milk: Effect on Quality Attributes during Storage
Beverages, 2016 The present work analyzed soy milk prepared from whole dehulled soybeans. The traditional method of soy milk preparation leads to wastage of about 35% of soybean solids in the form of okara, which gets filtered out.
Jaideep S. Sidhu, Rakesh K. Singh
doaj +1 more source
Effects of Soy Milk and Bifidobacterium Fermented Soy Milk on Lipid Metabolism in Aged Ovariectomized Rats [PDF]
Bioscience, Biotechnology, and Biochemistry, 1998 The effects of soy milk and fermented soy milk on lipid metabolism were studied in aged ovariectomized rats. Twenty 8-mo-old Wistar rats were randomly assigned to four treatment groups: sham-operated + control diet (sham-C); ovariectomized (OVX) + control diet (OVX-C); OVX + soy milk diet (OVX-SM); and OVX + fermented soy milk diet (OVX-FSM).
H, Kikuchi-Hayakawa +6 more
openaire +5 more sources
Advanced Biomedical Research, 2017 Background: Due to the recent emerging information on the antioxidant properties of soy products, substitution of soy milk for milk in the diet has been proposed by some nutritionists.
Sahar Torki Baghbadorani +5 more
doaj +1 more source
The effect of soybean tempeh milk and soybean tempeh youghurt on fatigue after maximal excercise
AcTion: Aceh Nutrition Journal, 2023 Studies report skeletal muscle fatigue during repeated intense muscle contractions resulting from depletion of energy substrates, and accumulation of metabolic.
Misi Suci Wusono +4 more
doaj +1 more source
Biotechnology & Biotechnological Equipment, 2005 ABSTRACTThe influence of the initial dry substance of reconstituted soymilk and two types of starter cultures (single-strain and symbiotic) of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus on the fermentation process duration and the fermented milk quality was investigated. Witht 10% initial dry substance of the soymilk and 1%
Z.R. Denkova, I.D. Murgov
openaire +1 more source
Pengaruh Lama Penyimpanan Susu Kedelai dalam Lemari Es Terhadap Pertumbuhan Bakteri Psikrofilik
Journal of Health (JOH), 2015 Background: Soy milk is a drink with full of nutrients, especially contains high protein and vitamin. In room’s temperature, soy milk easy to be damage because of bacterial’s activity.
Bayu Nur Khotib +2 more
doaj +1 more source
Journal of Translational Medicine, 2023 Background The association of milk consumption with mortality and cardiovascular disease (CVD) outcomes was unclear. Objective The present study was performed to reveal the association of full cream, semi-skimmed, skimmed, soy, and other milk with all ...
Jian Zhou +5 more
doaj +1 more source
Chempublish Journal, 2022 Milk is one of the nutrients needed by the body. Milk can come from animal milk or vegetable milk. Soybean has a protein content equivalent to cow's milk which is about 3.5 g/100 g with a lower fat composition of 2.5 g/100 g.
Rais Nur Latifah
doaj
Protein Ingredients Control in Gluten Free Products Using SDS-PAGE, Developed Competitive Enzyme Immunoassays and Commercial ELISA Kits. [PDF]
, 2018 Some protein ingredients declared in the label of gluten free products are allergenic proteins (milk, soy and egg).The proper identification of these proteins in food products is important for consumers who have food allergies.
Cagnasso, Carolina Elisa +6 more
core +1 more source