Market Competitiveness and Demographic Profiles of Dairy Alternative Beverages in the United States: The Case of Soymilk [PDF]
Data from U.S. households for year 2008 were used in examining market competitiveness of soymilk using tobit procedure. Unconditional own- and cross-price elasticities are larger than their conditional counterparts.
Capps, Oral, Jr., Dharmasena, Senarath
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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
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A Hedonic Metric Approach to Estimating the Demand for Differentiated Products: An Application to Retail Milk Demand [PDF]
This article introduces the Hedonic Metric (HM) approach as an original method to model the demand for differentiated products. Using this approach, initially we create an n-dimensional hedonic space based on the characteristic information available to ...
Gulseven, Osman, Wohlgenant, Michael K.
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Starter Culture Activity in Refrigerated Fermented Soymilk
Journal of Food Protection, 1999 The refrigerated shelf life of soymilk fermented with single cultures of Lactobacillus fermentum, L. casei, Streptococcus salivarius subsp. thermophilus, and Bifidobacterium longum was evaluated. During storage at 4 degrees C for 28 days, the stability of the microflora differed markedly among the starter cultures. After 28 days, the average numbers of
M S, Garro +3 more
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Effect of Ligilactobacillus salivarius M18-6 on Flavor Quality and Antioxidant Activity of Fermented Soymilk [PDF]
Shipin KexueIn this study, the effect of Ligilactobacillus salivarius M18-6, with the capability to stably and rapidly ferment soybean protein and strong antioxidant capacity, on the flavor quality and antioxidant activity of fermented soymilk was analyzed.
DENG Yu, JIA Yu, NIU Junxia, WANG Yulan, XIE Yuanhong, ZHANG Hongxing, SONG Xiaodong, CHENG Congyang, GE Shaoyang, JIN Junhua
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Low-fat nondairy minidrink containing plant stanol ester effectively reduces LDL cholesterol in subjects with mild to moderate hypercholesterolemia as part of a Western diet [PDF]
, 2013 Peer ...
Gylling, Helena +2 more
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The Impact of Labeling Practices on Perceived Quality of GM Food Products: A Revealed Preferences Approach [PDF]
This article contributes to the ongoing discussion about the impact of different labeling practices on the quality of genetically modified (GM) food products as perceived by the consumer. Thus far, many studies have adopted a stated preferences approach,
Hobbs, Jill E. +2 more
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Experimental Investigation And Numerical Simulation Of Ohmic Heating For Liquid Food Pasteurization Under Laminar Condition [PDF]
, 2008 Pasteurization of liquid food - guava juice and soymilk by continuous ohmic heating within a temperature range of 30-90 0C, was performed in a 3-D non – axisymmetric ohmic heater.
Salih Elfakie, Elzubier Ahmed
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An Interesting Interview and Two Nights in Nikko [PDF]
, 2010 2012 essay contest winner Leah Sedy\u27s An Interesting Interview and Two Nights in Nikko Sedy traveled abroad in 2010 but participated in the 2012 essay ...
Sedy, Leah
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Jurnal Teknologi dan Industri Pangan, 2010 Some lactic acid bacteria (LAB) strains had been isolated from spontaneously fermented soymilk which have proteolytic system. The purpose of this research was to study ability of isolates in fermentation of soymilk.
Yusmarini1,2)* +3 more
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