Results 181 to 190 of about 10,388 (223)
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Soymilk processing with higher isoflavone aglycone content
Food Chemistry, 2015The objective of this work was to optimise conversion of β-glucoside isoflavones to aglycones in soymilk processing and to evaluate their thermal stability. The soymilk was assessed for time and temperature effects of incubating supplied to central composite design 2(2). The response functions were investigated for β-glucosidase activity and isoflavone
T R, Baú, E I, Ida
exaly +3 more sources
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 +2 more
exaly +2 more sources
Soymilk stability increase using polyphenols microcapsules
Journal of Food Science and Technology, 2023Functional beverages have aroused a great interest to the food industry. Among the functional ingredients, there is a growing demand for antioxidant incorporation into foods, which implies a challenge to preserve their bioactivity. The health benefits provided by soymilk can be improved by the addition with microcapsules of polyphenols from peanut skin
Mariana Larrauri +5 more
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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
openaire +1 more source
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
openaire +1 more source
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
High rate ultrafiltration of soymilk
Desalination, 1988Abstract Permeation rates were higher by approximately 650% and 350% for the 500 000 and 100 000 hollow fibre membranes respectively when compared with those achieved using the 50 000 molecular weight cut-off membrane. The final products after diafiltration assayed: 52.7%, 51.3% and 51.7% protein for the 50 000, 100 000 and 500 000 membranes ...
S.E. Berry, M.H. Nguyen
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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
openaire +1 more source
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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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
openaire +1 more source