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Growth of bifidobacteria in soymilk and their survival in the fermented soymilk drink during storage
International Journal of Food Microbiology, 2000 Growth of Bifidobacterium infantis CCRC 14633 and B. longum B6, in soymilk was investigated in the present study. It was found that soymilk could support the growth of both organisms tested. B. infantis grew better than B. longum in soymilk. Supplementation of bifitose (isomaltooligosccharie), glucose, lactose or galactose to soymilk increased the ...
Cheng-Chun Chou
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Isoflavone profiles of soymilk as affected by high-pressure treatments of soymilk and soybeans
Food Chemistry, 2008Abstract High hydrostatic pressure was applied to hydrated soybeans (100–700 MPa, 25 °C) and soymilk (400–750 MPa; 25 and 75 °C) to assess its effect on isoflavone content, profile and water-extractability. Neither pressure level nor initial treatment temperature affected soymilk isoflavone content.
Stephanie Jung, Patricia A Murphy
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Effect of Heat Treatment on Dispersion Stability of Soymilk and Heat Denaturation of Soymilk Protein
Food Science and Technology Research, 2008 Soymilk was prepared by non-heated squeezing and then heated at various temperatures. For one-step heating, the precipitate produced by heating soymilk increased for heating at 70 and 80°C and was much less at 90°C or higher temperatures, showing that the dispersion stability of soymilk was dependent on the heating temperature.
Makoto Shimoyamada
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Development of soymilk—A review
Food Chemistry, 1985Abstract Some implications of the use of soymilk in food are discussed. Nutritional comparisons of soymilk with other food proteins are made and the product offers some promise for food formulation.
H.G. Ang, W.L. Kwik, C.Y. Theng
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CONTROL OF CHALKINESS IN SOYMILK
Journal of Food Science, 1978ABSTRACT Chalkiness is a defect used to describe a food which coats the mouth and throat with fine, grainy particles. This study evaluates the processing and formulation variables which affect chalkiness of Illinois process soymilk produced from dehulled soybeans.
D. A. KUNTZ +3 more
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Fermented Soymilk as a Nutraceutical
2015The increasing health awareness and public interest in nutraceuticals and functional foods are growing tremendously, driven along with the continuous efforts of scientific researches in proving and identifying the properties and potential applications of nutraceutical substances.
Joo-Ann Ewe, Siok-Koon Yeo
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2013
Soymilk is a traditional drink of Chinese origin. Recently a calcium-fortified soymilk (CFSM) has been developed as a functional beverage. The consumption of soy protein is claimed to result in a lower risk of some chronic diseases (including cardiovascular disease, cancer and osteoporosis) and alleviation of menopausal symptoms.
Pattavara Pathomrungsiyounggul +2 more
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Soymilk is a traditional drink of Chinese origin. Recently a calcium-fortified soymilk (CFSM) has been developed as a functional beverage. The consumption of soy protein is claimed to result in a lower risk of some chronic diseases (including cardiovascular disease, cancer and osteoporosis) and alleviation of menopausal symptoms.
Pattavara Pathomrungsiyounggul +2 more
openaire +1 more source
SOYBEAN | Soymilk, Tofu, and Okara
2004Major food products from soybean include and soymilk and hence tofu , with significant production of okara as a byproduct of soymilk production. The presence of a trypsin inhibitor in soybean necessitates a heating step during processing to reduce the inhibitor activity and maximize nutritional value.
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Journal of the Science of Food and Agriculture, 1970
AbstractThe effect of presoaking soyabeans in solutions of various chemicals on the reduction of beany flavour in soymilk was investigated. Of the chemicals used, sodium carbonate and sodium hydroxide had a significant effect on the reduction of beany flavour in soymilk.
A, Khaleque +2 more
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AbstractThe effect of presoaking soyabeans in solutions of various chemicals on the reduction of beany flavour in soymilk was investigated. Of the chemicals used, sodium carbonate and sodium hydroxide had a significant effect on the reduction of beany flavour in soymilk.
A, Khaleque +2 more
openaire +2 more sources