Results 301 to 310 of about 120,576 (343)

Feeding value of soy milks for premature infants

The Journal of Pediatrics, 1963
Three soy milk formulas, including an Indonesian preparation, were compared to cow's milk in their ability to promote the growth of premature infants. Two of the soy milk preparations produced significantly less gain in weight than did cow's milk, but growth was generally adequate when these formulas were fed as the sole source of nourishment with ...
W B, OMANS, W, LEUTERER, P, GYORGY
openaire   +2 more sources

Acidogenic potential of soy and bovine milk beverages

Journal of Dentistry, 2012
Soy beverages are water extracts of whole soybeans and are often promoted as a healthy alternative to bovine milk. Little analysis has been carried out to determine the effects of soy beverages on oral health, especially their potential acidogenicity.The aim of this study was to determine the potential acidogenicity of a range of soy and bovine milk ...
S G, Dashper, B N, Saion, M A, Stacey, D J, Manton, N J, Cochrane, D P, Stanton, Y, Yuan, E C, Reynolds   +7 more
openaire   +2 more sources

Optimizing Conditions for Thermal Processes of Soy Milk

Journal of Agricultural and Food Chemistry, 2002
Mathematical and kinetic models were set up for heat-induced quality changes in soy milk, including inactivation of trypsin inhibitor activity (TIA) and degradation of thiamin, riboflavin, color, and flavor over a wide range of time-temperature combinations with particular interest in the ultrahigh-temperature (UHT) range. On the basis of these models,
Kin-Chor, Kwok, Han-Hua, Liang, Keshavan, Niranjan   +2 more
openaire   +2 more sources

SOY MILK FERMENTATION

The present invention relates to a method for preparing a soy-based fermented food product using L. delbrueckii and a strain capable of stimulating growth of L. delbrueckii, and a food product obtainable by such method. The invention also provides for a culture comprising said strains, and the use thereof for preparing said fermented food product.
De Bok Franciscus Adrianus, Maria, Janssen Patrick Wilhelmus, Maria, Sikkema, Jan, Smid Eilt, Johannes   +3 more
openaire  

HARD CHEESE SUBSTITUTE FROM SOY MILK

Journal of Food Science, 1980
ABSTRACT A substitute for “Ras,” a hard cheese, was made successfully from soy milk. The product gained a cheesy flavor during 3‐months of ripening. Body and texture and color of cheese made with soy milk were compared to cheese made with a mixture of soy milk and cow's milk.
openaire   +1 more source

Prospects of future pulse milk variants from other healthier pulses - As an alternative to soy milk

Trends in Food Science and Technology, 2022
Aarcha Vallath, Akalya Shanmugam, Ashish Rawson   +2 more
exaly  

In vitro phenolic bioaccessibility of coffee beverages with milk and soy subjected to thermal treatment and protein–phenolic interactions

Food Chemistry, 2022
Xuejiao Qie, Mao-Mao Zeng, Zhaojun Wang
exaly  

Soy Milk By-product: Its Composition and Utilisation

Food Reviews International, 2022
Philip Davy, Quan Van Vuong
exaly  

Soy Bean Milk

Scientific American, 1919
openaire   +1 more source

Soy Milk Formulas

AJN, American Journal of Nursing, 1963
openaire   +1 more source