Results 191 to 200 of about 13,975 (250)

Dynamic changes of nutrients, isoflavone composition and antioxidant activities during liquid-state fermentation of soybean embryo homogenate by <i>Ganoderma lucidum</i>. [PDF]

Food Chem X
Kim GY, Kwon YS, Gebru YA, Kim YH, Kang DH, Kim MK, Choi HS.   +6 more
europepmc   +1 more source

Research Progress on Tofu Coagulants and Their Coagulation Mechanisms. [PDF]

Foods
Geng Y, Du X, Jia R, Zhu Y, Lu Y, Guan X, Hu Y, Zhu X, Zhang M.   +8 more
europepmc   +1 more source

Mass Yields, Antioxidant and Anti-DU145 Prostate Cancer Cell Proliferation Properties of ProSoy Soymilk as Affected by Extraction Methods and Cooking. [PDF]

Antioxidants (Basel)
Chang SKC, Tan Y.
europepmc   +1 more source

Vegetarian Nutrition in Health Improvement. [PDF]

Nutrients
Rizzo G, Baroni L.
europepmc   +1 more source

Non-fermented Soy Consumption and Obesity-Contextual Evidence to Inform Culturally Tailored Dietary Advice in Korean Adults. [PDF]

J Obes Metab Syndr
Song Y.
europepmc   +1 more source

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Conjugation of soymilk protein and arabinoxylan induced by peroxidase to improve the gel properties of tofu.

Food Chemistry, 2023
Arabinoxylan (AX) can form stable covalent bonds with protein to improve gel properties. We aimed to prepare a conjugate between soymilk protein (SMP) and AX by peroxidase, followed by the addition of transglutaminase (TG) to prepare tofu gels.
Yue Gao, Peng Nie, Xuefei Yang, Zhigang Ma, Shizhou Du, Zhiping Huang, Shaotong Jiang, Zhi Zheng   +7 more
semanticscholar   +1 more source

Soymilk stability increase using polyphenols microcapsules

Journal of Food Science and Technology, 2023
Functional 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, Claudia M. Asensio, María P. Martín, Patricia R. Quiroga, Nelson R. Grosso, Valeria Nepote   +5 more
openaire   +3 more sources

Effect of a co-fermentation system with high-GABA-yielding strains on soymilk properties: microbiological, physicochemical, and aromatic characterisations.

Food Chemistry, 2023
Biosynthesis is the safest method for preparing GABA; however, there are not enough GABA-producing strains to provide an effective resource. The purpose of this study was to determine the feasibility of using Lactobacillus fermentum SMN10-3(A) and ...
Yanan Xia, Musu Zha, Chenchen Feng, Yankai Li, Yongfu Chen, Quan Shuang   +5 more
semanticscholar   +1 more source

Mechanism of the glucono-δ-lactone induced soymilk gelation: Enthalpy and entropy transformation in the cross-linking of protein molecules.

Food Research International, 2023
This study aimed to explore new techniques to regulate the quality of soy products. The glucono-δ-lactone (GDL) induced soymilk gelation process and the gel network structure characteristic were compared as a matter of temperature, and the role of ...
Xinran Liu, Jingting Xu, Yue Li, Huiyan Zhao, Shuntang Guo   +4 more
semanticscholar   +1 more source

Pulsed electric field treatment of soymilk: Impact on Kunitz trypsin inhibitor allergenicity, antinutritional factor, and aroma characteristics.

Journal of Food Science, 2023
Allergens, antinutritional factors, and lipoxygenase (LOX) enzyme present in soymilk limit its consumption as vegan milk. Therefore, the present study focuses on reducing these limiting factors using pulsed electric field (PEF) treatment. In this regard,
R. Anbarasan, R. Jaganmohan, S. Anandakumar, R. Mahendran   +3 more
semanticscholar   +1 more source