Results 11 to 20 of about 13,975 (250)
Recent Advances in Plant-Based Dairy Alternatives: Technological Innovations, Nutritional Enhancement, Sustainability, and Consumer Perspectives. [PDF]
Food Sci NutrPlant based beverages (PBBs) Raw materials (cereals, nuts, legume, seed and tuber) Market increase: 30 billion USD in 2023 to 160 billion USD by 2030 Protein: cow, quinoa, soy, and a chickpea > 3g Carbohydrate: ↑quinoa, coconut, chickpea, and rice milk Fat: ↑coconut and sesame milk Authentication technologies (For fraud prevention (almonds, pistachios,
Ashraf N +5 more
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Characteristics of Soymilk Fermented by Lactic Acid Bacteria with Different β-Glucosidase Activities [PDF]
Shipin Kexue, 2023 This study evaluated the β-glucosidase activities of 10 strains of Lactobacillus plantrum, L. helveticus, L. pentosus, and Streptococcus thermophilus) and compared the fermentation performance of the strains and the antioxidant properties and flavor ...
LUO Yue, LIU Ruishan, WANG Zhiyuan, CHAI Lijuan, LU Zhenming, SHI Jinsong, ZHANG Xiaojuan, XU Zhenghong
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Recent advances in exploring and exploiting soybean functional peptides—a review
Frontiers in Nutrition, 2023 Soybeans are rich in proteins and phytochemicals such as isoflavones and phenolic compounds. It is an excellent source of peptides with numerous biological functions, including anti-inflammatory, anticancer, and antidiabetic activities.
Yongsheng Zhu +3 more
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Effect of Soymilk Fermented by Different Lactic Acid Bacteria on Dough Fermentation Characteristics and Steamed Bun Quality [PDF]
Shipin Kexue, 2023 The effects of soymilk fermented with single and mixed (1:1:1) cultures of three strains of lactic acid bacteria (LAB) isolated from sourdough from Fuchun Teahouse in Yangzhou City on the fermentation characteristics of dough and the quality of steamed ...
SHAO Tong, WANG Xingben, WU Ran, ZHANG Yiyun, ZHANG Chenchen, GU Ruixia, CHEN Xia
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Impact of Pulsed Electric Field Pre-Treatment on the Isoflavone Profile of Soymilk
Beverages, 2022 In this study, pulsed electric fields (PEFs) were evaluated as extraction-aiding technology during soymilk manufacturing to improve its isoflavone profile.
Mariana Morales-de la Peña +2 more
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Recent innovations in processing technologies for improvement of nutritional quality of soymilk
CyTA - Journal of Food, 2021 Soymilk is well known for its health and nutritional benefits and is one of the best plant substitutes for cow milk. Soymilk is high in protein, low in cholesterol, lactose-free, and rich in polyunsaturated fatty acids. The bioactive compounds in soybean
Hwana Han +6 more
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Honey-mediated aggregation of soymilk proteins [PDF]
Heliyon, 2020 Gluconic acid, the major organic acid in honey, is a partial hydrolysate of glucono-δ-lactone, typically used as a coagulant in preparing tofu. The present study aimed to examine the coagulation potential of five different types of honey at different concentrations, upon addition to soymilk.
Yasuhiro Arii, Kaho Nishizawa
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Croatian Journal of Food Science and Technology, 2023 Soymilk market has achieved tremendous progress in consumption and sales due to its inexpensiveness and soymilk protein content. However, due to the present global health crisis, there is a need to further devise means of enriching the quality of soymilk.
Mayowa Saheed Sanusi +5 more
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Food chemistry: X, 2023 Highlights • A rapid way to identify adulterants of soymilk in raw milk was established.• Milk composition analyzer failed to identify soymilk adulterants in raw milk.• Different VOCs have been observed in raw bovine milk and adulterated samples by HSGC ...
Huaixiang Tian +7 more
semanticscholar +1 more source
Pawpaw enriched soymilk beverage
Bangladesh Journal of Scientific and Industrial Research, 2021 Effects of enriching soymilk with pawpaw puree at different ratios (10 – 40%) were evaluated for physicochemical properties, vitamin A and C, mineral contents, and sensory attributes. The results showed increase in total soluble solids (5.5 – 8.5 oBrix), total titratable acidity (0.53 – 0.87 g/kg) and viscosity (19.9 – 26.7 cp), but decreased in pH (7 ...
OW Alawode +4 more
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