Results 91 to 100 of about 4,908 (208)
Microbial utilization of stachyose in soymilk yogurt production [PDF]
, 2011 Conventional dairy yogurt starter cultures Lactobacillus bulgaricus and Streptococcus thermophilus were studied for their ability to reduce stachyose in soymilk after 8 h fermentation at 44°C.
Ikenebomeh, MJ +2 more
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Enzymes assisted soymilk production and its nutritional survey
, 2017 M.Tech Biotechnology ThesisStandardization of mechanical soymilk extraction method vs enzyme assisted soymilk extraction (cellulase of Trichoderma viride source and pectinase enzyme of source Rhizopus spp.
Bedi, Simran
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Physicochemical and sensory properties of soymilk-incorporated bulgur
, 2003 Bulgur cooked in soymilk of 6% and 9% solid content had significantly (P 0.05). Soymilk incorporation improved color and sensory properties of pilav and fine bulgur.
Cakmakli, U +5 more
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Preliminary study on the development of soymilk yoghurt
, 1977 학위논문(석사) - 한국과학기술원 : 생물공학과, 1977.2, [ iv, 62 p. ]유산균 발효를 이용하여 Soymilk 로 부터 요구르트를 개발하기 위한 연구를 수행하였다. 우선 Soymilk 를 상법으로 만든 후 5종의 유산균 즉, Lactobacillus bulgaricus, Streptococcus thermophilus, Streprococcus lactis, Streptococcus diacetilactis, 그리고 ...
Park, Yong-Ho, 박용호
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Nutritional and physicochemical characterization of soymilk
International Journal of Biosciences (IJB), 2020 Soybean (Glycine max) is a multifarious functional food due to the presence of various bioactive molecules i.e.isoflavones and phytosterols. The current rsearch work has been designed to explore nutritional significance of soy milk. Soy milk was prepared by soaking and grinding of soybeans and analyzed for pH, acidity specific gravity, total soluble ...
openaire +1 more source
Studies on the Aggregation of Mixture of Milk and Soymilk [PDF]
, 1997 P(論文)For the development of new food materials, the aggreffation of mixture of milk and soymilk by acid, salt and enzyme were studied. Regarding the aggregation by δ-gluconolacton, protein recoveries of the aggregates were more than 90% on all mixing ...
牛澤, 良美 +11 more
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Production and consumer acceptability of soymilk-based yoghurt
, 2004 Although milk products are very nutritious, they are expensive and thus hardly affordable by many people in developing countries, such as Ghana. This study, therefore, attempted to substitute soymilk for cow milk in the production of yoghurt that could ...
Wayo, T., Amamoo, R., Danquah, A.O.
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Optimising fermentation of soymilk with probiotic bacteria
Czech journal of food sciences, 2008 Soymilk with probiotic culture ABT5 and yoghurt culture with the addition of bifidobacteria at different temperatures (37°C and 42°C) with the aim of shortening the fermentation time and producing a probiotic fermented soymilk was fermented. During the fermentation and storage of the fermented soymilk (28°C days at +4°C), the changes in pH-value and ...
Božanić, Rajka +1 more
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Shipin yu jixieObjective: Determine the appropriate soymilk concentration and slurry depth to provide a theoretical reference for the efficient and high-quality production of yuba.
ZHANG Yan +4 more
doaj +1 more source
Protecting soymilk flavor and nutrients from photodegradation
, 2015 Five different packaging treatments were studied over a 36-day period to determine if they protected soymilk from photo-oxidation. Soymilk was packaged in high-density polyethylene (HDPE) bottles with and without light protective additives (LPA).
Laurie M. Bianchi +13 more
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