Results 121 to 130 of about 10,388 (223)

Konsep Business Process ReenginEering untuk Memperbaiki Kinerja Bisnis Menjadi Lebih Baik: Studi Kasus Perusahaan Susu Kedelai “XYZ” [PDF]

, 2014
Business Process Reengineering is a phase of redesigning business process to improve performance. Business Process Reengineering can be applied to improve micro or medium businesses. One example from them comes from a soymilk company. XYZ Soymilk Company
Kurniawan, A. (Antonius), Sasongko, A. H. (Agung), Wimpertiwi, D. (Dotty)   +2 more
core  

Comparison the nutrients in soybean products between primary analysis and NIR analysis [PDF]

, 2010
The objective on this research is to determine the nutrients contents in soybean products using 2 method analysis which are primary analysis and NIR analysis.The scope of study are focus on small scale production of soybean products.Small scale industry ...
Maskhairiah, Ismail
core  

Influence of Hydroponically Grown Hoyt Soybeans and Radiation Encountered on Mars Missions on the Yield and Quality of Soymilk and Tofu [PDF]

Soybeans were chosen for hmar and planetary missions due to their nutritive value and ability to produce oil and protein for further food applications. However, soybeans must be processed into foods prior to crew consumption. Wilson et al.
Wilson, Lester A.
core   +1 more source

Estimating the Effect of FDA Allowed Health Claims on the Consumption of Soy-based Foods [PDF]

The study evaluated the influence of the Food and Drug Administration (FDA)'s regulatory action regarding the health benefits of soy-based foods on soy consumption. The results indicated that frequent users of soyfood products who were exposed to the FDA'
Balasubramanian, Siva K., Moon, Wanki, Rimal, Arbindra   +2 more
core   +1 more source

Current Status of Soymilk Processing and Structural Elucidation of Soymilk Components

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

Optimising fermentation of soymilk with probiotic bacteria

Czech journal of food sciences, 2008
Soymilk with probiotic culture ABT5 and yoghurt culture with the addition of bifidobacteria at different temperatures (37°C and 42°C) with the aim of shortening the fermentation time and producing a probiotic fermented soymilk was fermented. During the fermentation and storage of the fermented soymilk (28°C days at +4°C), the changes in pH-value and ...
Božanić, Rajka, Barukčić Jurina, Irena   +1 more
openaire   +1 more source

Microwave Pretreatment of Soybeans Prior to Soaking Enhances Mechanical and Rehydration Properties of Yuba. [PDF]

Foods
Li W, Zhan S, Sun K, Song C, Ren J.
europepmc   +1 more source

Rationale, Design, and Participant Baseline Characteristics of a Parallel Randomized Trial of the Effect of Replacing SSBs with Cow's Milk Versus Soymilk on Intrahepatocellular Lipid and Other Cardiometabolic Risk Factors in Adults with Obesity Who Consume Sugar-Sweetened Beverages: The Soy Treatment Evaluation for Metabolic health (STEM) Trial. [PDF]

Nutrients
Erlich MN, Ghidanac D, Blanco Mejia S, Ayoub-Charette S, Vittes Combe C, Khan TA, Ramdath D, Crewson H, Beck A, Silva C, Ramdath DD, Metherel AH, Leiter LA, Bazinet RP, Kendall CWC, Jenkins DJA, Chiavaroli L, Sievenpiper JL.   +17 more
europepmc   +1 more source

Probiotic Lactic Acid Bacteria-Fermented Beverages from Bambara Groundnut and Cowpea Sprouts Modulate Gut Microbiota and Short-Chain Fatty Acids. [PDF]

Foods
Cele NP, Kewuyemi YO, Adiamo O, Bobasa EM, Zhang J, Seididamyeh M, Sultanbawa YF, Sivakumar D.   +7 more
europepmc   +1 more source

Recent research on soymilk processing

JOURNAL OF THE BREWING SOCIETY OF JAPAN, 2021
openaire   +1 more source