Results 111 to 120 of about 13,975 (250)
Aging Cell, Volume 25, Issue 2, February 2026.This systematic review and meta‐analysis identifies blood‐based biomarkers (BBMs) reported in sarcopenia trials, investigating the impact of sarcopenia interventions on BBMs concentrations. Significant heterogeneity was observed in sarcopenia outcomes. Interventions had a limited impact on BBMs, except for IGF‐1, which was significantly impacted by the
Emma Calluy +10 more
wiley +1 more source
Journal of Biological Researches, 2012 To investigate the effects of oral administration of freeze-dried soymilks fermented by Lactobacillus plantarum AP1 andSphingobacterium sp. TB17, in preclinical study groups of male Sprague Dawley rats were fed for 3 weeks with four different test diets ...
Achmad Dinoto +2 more
doaj +1 more source
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
core +1 more source
Studi Penggunaan Kalsium Karbonat atau Trikalsium Fosfat dan Konsentrasi Agar terhadap Sifat Fisikokimia dan Organoleptik Soygurt Berkalsium Tinggi [PDF]
, 2014 Soymilk has beany flavor and lack of calcium content which can be improved by fermentation of soymilk becoming set soygurt and calcium fortification using calcium carbonate or tricalcium phosphate.
Josaphat, G. E. (Grace) +2 more
core +3 more sources
Journal of Cosmetic Dermatology, Volume 25, Issue 2, February 2026.ABSTRACT Background Skin care is widely regarded as a fundamental component of self‐care. However, few studies have systematically evaluated the effects of structured skin care instruction on both objective parameters and subjective perceptions. This study aims to elucidate these effects through a controlled clinical investigation.
Toko Mori +6 more
wiley +1 more source
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
doaj +1 more source
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
core +1 more source
UV-C treatment of soymilk in coiled tube UV reactors for inactivation of Escherichia coli W1485 and Bacillus cereus endospores [PDF]
, 2012 Coiled tube UV reactors were used to investigate the influence of tube diameter (1.6 mmID, and 3.2 mmID) and Reynolds number (Re) to inactivate Escherichia coli W1485 and Bacillus cereus spores in raw soymilk (RSM).
Bandla, Srinivasarao +3 more
core +2 more sources
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
openaire +2 more sources
Okara: A nutritionally valuable by-product able to stabilize lactobacillus plantarum during freeze-drying, spray-drying, and storage [PDF]
, 2017 Okara is a nutritionally valuable by-product produced in large quantities as result of soymilk elaboration. This work proposes its use as both culture and dehydration medium during freeze-drying, spray-drying, and storage of Lactobacillus plantarum CIDCA
Gerbino, Oscar Esteban +2 more
core +1 more source