Results 101 to 110 of about 4,908 (208)

Fermenting soymilk with starter culture improves the physiochemical, proximate, and sensory properties of Nigerian soy curd (Beske)

Journal of Agriculture, Food and Environment
This study investigated the effect of fermentation of soymilk with starter-culture on the physicochemical, proximate and sensory properties of derived indigenous soy curd.
Ogunremi OR
doaj   +1 more source

A study on production of soymilk powder by spray drying

วิทยานิพนธ์ (วท.ม.)--จุฬาลงกรณ์มหาวิทยาลัย, 2526การศึกษาวิจัยนี้ มีวัตถุประสงค์เพื่อศึกษาปัจจัยที่เหมาะสมในการผลิตนมถั่วเหลืองผงโดยวิธีอบแห้งแบบพ่นกระจาย ผลการศึกษาพบว่า ในการเตรียมนมถั่วเหลืองนั้น การลวกถั่วเหลืองในสารละลายโซเดียมไบคาร์บอเนตความเข้มข้นร้
พิมพรรณ รัตนพฤกษานนท์
core  

Development of small soymilk and soya paneer makers

Soybean provides a cheaper and protein rich alternative to animal protein. In Bangladesh, utilization of soybean in food items are scarce due to unavailability of suitable processing machines.
MA Hossain, TN Barna, MA Hoque, MM Ali
core   +1 more source

Rapid Magnetic Solid-Phase Extraction for the Selective Determination of Isoflavones in Soymilk Using Baicalin-Functionalized Magnetic Nanoparticles

, 2013
Most protocols of sample preparation for isoflavone determination in soymilk and other liquid soybean products involves tedious freeze-drying and time-consuming extraction procedures. We report a facile and rapid magnetic solid-phase extraction (MSPE) of
Liang, J, Xie, J, Xue, Y, Liao, X, Liu, YM, Qing, LS   +5 more
core  

Functional properties of fermented soymilk by Lactobacillus fermentum BM-325 [PDF]

, 2018
Soy products have attracted much attention recently as carriers for probiotics. Fermentation of soymilk with lactic acid bacteria (LAB) was found to improve the nutritional and bioactivity values of consumed foods.
Purev, Munkh-Erdene, Batdorj, Batjargal, Myagmardorj, Batmunkh   +2 more
core  

Viability of L. casei during fermentation in soymilk and freeze-dried soymilk; effect of cryoprotectant, rehydration and storage temperature [PDF]

, 2005
The aim of the work was to investigate the behaviour of L. casei and the effect of sorbitol on its viability during fermentation in soymilk drink. Values for pH, ranging from 6.82 to 3.42 in the soymilk drink without sorbitol and from 6.74 to 3.41 in ...
Tanja Petreska Ivanovska, Kristina Mladenovska, Milena Petrovska, Angela Delova, Lela Acevska, Maja Jurhar Pavlova, Lidija Petrusevska Tozi   +6 more
core  

Effects of soymilk, mango nectar and sucrose solution Mixes on quality of soymilk based beverage

, 2018
Soybean has the main protein source among legume crops. Because of this, soymilk based beverages are presented as healthy food alternatives for human nutrition. It is similar to cow’s milk both in appearance and consistency.
Rahel Getu
core  

Combined Ultrasound and NaHCO₃ Treatment Improves Soymilk Stability and Soybean Flour Quality by Regulating the Structure and Properties of Interfacial Soy Proteins. [PDF]

Foods
Zhu L, Jin B, Li C, Fan Z, Ban Q, Wang Z.   +5 more
europepmc   +1 more source

Current Status of Soymilk Processing and Structural Elucidation of Soymilk Components

Nippon Shokuhin Kagaku Kogaku Kaishi, 2020
openaire   +2 more sources

Kefir-fermented soymilk reduces exercise-induced fatigue in mice by influencing the gut microbiota and short-chain fatty acid metabolism. [PDF]

Front Microbiol
Wang X, Zhang J, Ge J, Wu D, Shao M, Huang X, Chen Z.   +6 more
europepmc   +1 more source