Results 11 to 20 of about 10,388 (223)
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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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 LAB fermentation could reduce the beany flavor, the sensitization of soymilk and improve the digestibility of soymilk, easy to be accepted by consumers. This study evaluated the characterization, stability, in vitro digestion and antioxidant capacity of ...
Chunyan Huo, Xiaoyu Yang, Liang Li
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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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Frontiers in Nutrition, 2023 Lactic acid-fermented soymilk as a new plant-based food has aroused extensive attention because of its effects on nutrition and health. This study was conducted to delve into the antioxidative and anti-inflammatory activities of lactic acid-fermented ...
Yijiao Sun +6 more
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Applied Food Biotechnology, 2021 Background and Objective: Black soybean (Glycine max (L.) Merr.) Detam-1 variety includes high quantities of isoflavone majorly in glucoside form; in which, the biochemical antioxidant activity was lower than that in isoflavone aglycone form ...
Benediktus Yudo Leksono +2 more
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Food Chemistry Advances, 2023 The study reports the fortification of vitamin A and D (fortificants) in soymilk (fortifying vehicle) by sustained emulsification, after previously encapsulating the two fortificants in emulsified form.
Baishakhi De, Tridib Kumar Goswami
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Research Progress on the Major Allergenic Proteins in Soymilk and a Review of the Methods to Reduce Their Allergenicity [PDF]
Shipin KexueThe soymilk powder market has a broad development prospect in China, and its industry is burgeoning. Soymilk powder has become a daily food for most people, but the allergenicity of soymilk powder is always a bottleneck for the industry.
LU Hongliang, ZHENG Xiaoyan, FU Zeshi, QU Haowen, LIU Ning, LI Meng, WANG Zhongjiang
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Effect of Soymilk Fermented by Lactobacillus amylolyticus L6 on Intestinal Microorganisms and Short-chain Fatty Acids in Vitro [PDF]
Shipin Kexue, 2023 This study was conducted to investigate the effect of soymilk fermented by Lactobacillus amylolyticus L6 on intestinal microorganisms and short-chain fatty acids in vitro.
FEI Yongtao, HUANG Yihe, HUANG Li, LIU Gongliang, BAI Weidong
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Effect of Enzyme Modified Soymilk on Rennet Induced Gelation of Skim Milk
Molecules, 2018 In this study, soymilk was hydrolyzed to different degrees with flavourzyme, and then soymilk and enzyme modified soymilk at various levels were added to skim milk respectively, to generate a mixed gel using rennet.
Kaixin Li +4 more
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