Results 171 to 180 of about 4,908 (208)
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2010
Health benefits of soymilk increase significantly after fermentation with bacteria such as lactobacilli and bifidobacteria. The antioxidative activity of fermented soymilk is remarkably stronger and glucoside isoflavones are hydrolyzed to active aglycones that have greater capabilities of absorption and bioavailability.
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Health benefits of soymilk increase significantly after fermentation with bacteria such as lactobacilli and bifidobacteria. The antioxidative activity of fermented soymilk is remarkably stronger and glucoside isoflavones are hydrolyzed to active aglycones that have greater capabilities of absorption and bioavailability.
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Insolubilisation and gelation of heat-frozen soymilk
Journal of the Science of Food and Agriculture, 1999Soymilk prepared from soybean seed was heated and frozen. After thawing, precipitation was shown to occur in soymilk. Precipitation from heated and frozen soymilk increased with increase in heating time. Precooling treatment (−5°C) before freeze-storage of heated soymilk resulted in gel-like solidification of soymilk. The gel strength of the freeze-gel
Makoto Shimoyamada +2 more
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NEW APPROACHES IN NUTRITION: SOYMILK AND SOYMILK PRODUCTS
2015Protein bakımından oldukça zengin bir ürün olan soya fasulyesinin kullanım alanları hızla artmaktadır. Bu kullanım alanlarından biri de soyanın, soya sütü ve mamulleri şeklinde üretim ve tüketimidir. Uzakdoğu ülkelerinde yıllardan beri tüketilen bu ürünler son yıllarda diğer ülkelerde de tanınmaya başlamış ve sağlığına özen gösteren bilinçli ...
GÜRSOY, Oğuz +2 more
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Fermented soymilk with a monoculture of Lactococcus lactis
International Journal of Food Microbiology, 2003Lactococcus lactis strain (LL3) isolated from mothers' milk was used to produce fermented soymilk. The strain survived at levels of over 7 log cfu/ml for 3 weeks in the fermented soymilk. A consumer survey was carried out to compare the acceptability of the fermented product with a similar product made with L.
S, Beasley, H, Tuorila, P E J, Saris
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Acceptability and keeping quality of soymilk in Tanzania
Plant Foods for Human Nutrition, 1994Acceptability and keeping quality of two soymilk samples produced by hot water grinding and by presoaking in NaHCO3 was determined in Morogoro town. In terms of flavour and taste the two samples were significantly different from cow's milk (p < 0.05) but when vanilla was added (0.5 ml/l) the two samples were not significantly different from cow's milk.
A P, Mnkeni, C N, Nyaruhucha
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Journal of Food Science, 2010
Abstract: Large oil–protein particles (2 to 60 μm) were found in raw soymilk (or water extract of soybean), which was prepared in specific conditions. The large particles could be separated by sedimentation by centrifuging raw soymilk for 5 to 30 min at a low gravitational force ranging from 96 to 2410 ×
Zhi-Sheng, Liu, Sam K C, Chang
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Abstract: Large oil–protein particles (2 to 60 μm) were found in raw soymilk (or water extract of soybean), which was prepared in specific conditions. The large particles could be separated by sedimentation by centrifuging raw soymilk for 5 to 30 min at a low gravitational force ranging from 96 to 2410 ×
Zhi-Sheng, Liu, Sam K C, Chang
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Soymilk- versatile oilseed milk
INTERNATIONAL JOURNAL OF AGRICULTURAL ENGINEERING, 2018The present paper describes inherent qualities of soymilk, preparation methods and the associated quality changes during processing. Being substitute of cow milk for lactose intolerant consumers, better digestibility, palatability and economics of soymilk offers versatile use for mass production.
Rewa Kulshrestha +2 more
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FLAVOR PROPERTIES OF PLAIN SOYMILK*
Journal of Sensory Studies, 2006ABSTRACT A trained sensory panel was used to (1) establish terminology for describing flavor attributes of a wide range of “fresh” and processed soymilks (SMs); and (2) test the lexicon and describe the flavor properties of a wide range (n = 32) of plain SM samples. Twenty‐eight attributes were identified in the SMs studied.
EDGAR CHAMBERS +2 more
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Quality Evaluation of Yoghurt from Cowmilk, Soymilk amd Cow/Soymilk
2013Proximate analyses carried out on samples of cow milk, soymilk and cow/soymilk Yoghurts showed significant difference (P<0.05) in the % crude protein, crude fat and carbohydrate contents. For crude protein they were 3.49 ± 0.04, 2.78 ± 0.13 and 2.02 ± 0.4 for cow yoghurt, cow/soy yoghurt and soy yoghurt respectively.
Amanze, KO, Amanze, JO
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EFFECT OF SOYMILK AND FERMENTED SOYMILK POWDERS ON OSTEOPOROSIS IN OVARIECTOMIZED RATS
Veterinary Medical Journal (Giza), 2007ZEINAB SHABIB +4 more
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