Results 121 to 130 of about 13,975 (250)
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
doaj
Soyfood Consumption Patterns: Effects of Product Attributes and Household Characteristics [PDF]
Effects of perceived attributes of soyfoods on the consumption patterns for six different soyfood products are evaluated. Perceived attributes include convenience, health benefits, and taste.
Balasubramanian, Siva K. +2 more
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Comparison of DNA extraction efficiencies using various methods for the detection of genetically modified organisms (GMOs) [PDF]
, 2009 The ability to detect the presence of transgenes in crop-derived foods depends on the quantity and quality of DNA obtained from a product to be analyzed. The efficiency of DNA extraction protocols differs due to the nature of each food product.
Abdul Rahim, Raha +4 more
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Isolation and screening lactic acid bacteria for riboflavin production and their use for bioenrichment of curd [PDF]
, 2016 As many as 47 lactic acid bacteria were isolated from various vegetables and fruits and raita collected from local households and characterized. All of them were Gram positive and catalase negative.
Chaya, Chaya +3 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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Bioactivity Of Soymilk Fermented By Lactic Acid Bacteria Immobalized On Agrowastes [PDF]
, 2010 Objektif kajian ini adalah untuk mengkaji kesan sisa pertanian daripada durian (Durio zibethinus), cempedak (Artocarpus champeden) dan manggis (Garcinia mangostana) sebagai agen penyekat-gerak untuk laktobasilus yang ditumbuhkan di dalam susu ...
Teh, Sue Siang
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Isoflavone content and antioxidant properties of soybean seeds [PDF]
, 2011 The isoflavone content and antioxidant properties of five Croatian soybean seed cultivars from two locations were analysed. The content of total and individual isofavones was determined by high performance liquid chromatography.
Edina Šertović +6 more
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Production, characteristics and fermentation of soymilk
Mljekarstvo, 2006 Interest for soybean increases because of its extraordinary nutritive and health characteristics. In West countries soymilk is intended for population that cannot consume cow’s milk, due to lactose intolerance, allergies to cow’s milk proteins or non ...
Rajka Božanić
doaj
Journal of Tropical Biodiversity and BiotechnologyThe separation phase of soy-product manufacturing, especially of soymilk production, involves using the liquid portion of soy while disposing primarily of the solid portion, known as soymilk by-product (SMB). The improper disposal of SMB can contribute to environmental concerns.
Faizah Diah Retnowati +2 more
openaire +2 more sources
The Benefits and Concerns of Veganism in Women\u27s Health [PDF]
, 2017 There are many health benefits of consuming a vegan diet. It is associated with a decreased incidence of obesity, cardiovascular disease, type two diabetes, and a variety of cancers. Despite its numerous benefits, there are several concerns for consumers
Hester, Elisa R
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