Results 101 to 110 of about 13,975 (250)
Food Science &Nutrition, Volume 14, Issue 2, February 2026.Lactobacillus delbrueckii is a key lactic acid bacterium widely used in dairy fermentation, particularly in yogurt and cheese production. This graphical abstract highlights its technological roles in lactose metabolism, acidification, proteolysis, and exopolysaccharide (EPS) production, which contribute to improved texture, flavor, and nutritional ...
Yousef Nami +4 more
wiley +1 more source
Pengaruh Lama Inkubasi Dan Variasi Jenis Starter Terhadap Kadar Gula, Asam Laktat, Total Asam Dan PH Yoghurt Susu Kedelai [PDF]
, 2007 Telah dilakukan penelitian tentang pembuatan yoghurt susu kedelai, untuk mengetahuipengaruh jenis starter terhadap Perubahan kadar gula, asam laktat, total asam dan pH padasusu hasil fermentasi.
Muawanah, A. (Anna)
core +4 more sources
Journal of Cachexia, Sarcopenia and Muscle, Volume 17, Issue 1, February 2026.ABSTRACT Background Sarcopenia is characterized by accelerated muscle mass and function loss in older adults. The role of nutritional interventions in sarcopenia is uncertain. This study investigates whether a soy protein–rich diet can enhance muscle health in older adults via gut microbiota changes.
Xiaorong Wu +7 more
wiley +1 more source
A Guatemalan Soycow Cooperative: Is the Whole Greater than the Sum of its Parts? [PDF]
Teaching Notes available upon request: ifamr@ifama.org; Author video:http://www.youtube.com/user/ifamr1?feature=mhum#p/u/8/FhUZu2lt6NsSoycow, cooperative, Guatemala, teaching case, Agribusiness, Q10,
Blumthal, Meredith +3 more
core +1 more source
Efek Hipokolesterolemik Susu Kedelai Fermentasi Steril secara In Vitro [PDF]
, 2007 Background: High blood cholesterol level is a risk factor of atherosclerosis, a condition causing coronary heart disease, obesity and others. The utilization of live cell like probiotic was proven to reduce cholesterol level in blood.
Zuhrotun Nisa’, Y.Marsono, Eni Harmayani, Fatma
core
Regenerative Polyphenolic Free‐Standing Conductive Film
Macromolecular Materials and Engineering, Volume 311, Issue 2, February 2026.A rare combination of self‐assembly, spontaneous regeneration, and free‐standing form is achieved from initially non‐conductive polyphenol–amine complexes. The resulting films, assembled at the air/water interface and carbonized in one step, demonstrate flexibility, conductivity, and scalability.
Jun Sung Kim +4 more
wiley +1 more source
Jurnal Teknologi dan Industri Pangan, 2012 Aflatoxins are carcinogenic mycotoxins that commonly contaminate foods and feed. There are many different forms of aflatoxin and its metabolites. Of these, aflatoxin B1 (AFB1) is the most prevalent and toxic.
Tyas Utami1)* +4 more
doaj
Consumer Preferences for Attributes of Organic Processed Foods: The Case of Soymilk In the United States [PDF]
Organic soymilk has been one of the fastest growing products in the organic food sector in recent years. Due to the shortage of domestically grown organic soybeans, outsourcing became a practice in the industry. It was estimated by some industry insiders
Li, Xianghong +2 more
core +1 more source
Okara, um sub-produto da indústria de leite de soja, como fonte de proteína não cárnea em hambúrguer bovino com reduzido teor de gordura [PDF]
, 2013 Okara is a by-product generated during the manufacture of soymilk and tofu. Wet okara was added to beef burgers at 0%, 20%, and 25%. The effects of okara on certain physicochemical, textural, and sensory properties of reduced fat beef burgers were ...
Contreras-castillo, Carmen Josefina +4 more
core +4 more sources
Quality of Commercial Shelf-Stable Soymilk Products
Journal of Food Protection, 1998 Four brands of shelf-stable soymilks (three lots each) were evaluated for their quality. All samples were tested for trypsin inhibitor activity, microbial load (coliforms, aerobic mesophiles, and psychrotrophs), solids content, pH, color, and viscosity.
Y, Bai, L A, Wilson, B A, Glatz
openaire +2 more sources