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Food Research International, 2022
Spoiled odors are a problem in thermally sterilized fermented soymilk. This study aims to clarify production conditions and key odorants of spoiled odors. The sensory evaluation showed that thermal sterilization caused a decrease in the sensory intensity
Zhengqi Hao +5 more
semanticscholar +1 more source
Spoiled odors are a problem in thermally sterilized fermented soymilk. This study aims to clarify production conditions and key odorants of spoiled odors. The sensory evaluation showed that thermal sterilization caused a decrease in the sensory intensity
Zhengqi Hao +5 more
semanticscholar +1 more source
, 2021
Soymilk is a popular health beverage worldwide, but its nutritional value is limited by soybean trypsin inhibitors (STIs). The interaction of tea polyphenols (TPs) with soymilk protein in the complex system was investigated in this work.
Ge Ge +4 more
semanticscholar +1 more source
Soymilk is a popular health beverage worldwide, but its nutritional value is limited by soybean trypsin inhibitors (STIs). The interaction of tea polyphenols (TPs) with soymilk protein in the complex system was investigated in this work.
Ge Ge +4 more
semanticscholar +1 more source
Composition, formation mechanism, and removal method of off-odor in soymilk products.
Journal of Food Science, 2022Soybean is a protein-rich material for plant-based products, and its application in soymilk products is limited due to its off-odor such as beany. In order to explore a solution to address this issue, composition, formation mechanism, and removal methods
Guozhi Ji +3 more
semanticscholar +1 more source
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
Food Chemistry
Herein, the texture properties, polyphenol contents, and in vitro protein digestion characteristics of soymilk single- or co-fermented by non-typical milk fermenter Bacillus natto (B. natto), Propionibacterium freudenreichii subsp.
Xiaohui Wu +5 more
semanticscholar +1 more source
Herein, the texture properties, polyphenol contents, and in vitro protein digestion characteristics of soymilk single- or co-fermented by non-typical milk fermenter Bacillus natto (B. natto), Propionibacterium freudenreichii subsp.
Xiaohui Wu +5 more
semanticscholar +1 more source
, 2021
Soymilk (about 3% protein and 1.8% lipids), prepared by wet disintegration of soaked soybeans, was heated at 108 °C for 15 min and then subjected to in vitro gastric digestion using an advanced dynamic digestion model (i.e.
Xin Wang +3 more
semanticscholar +1 more source
Soymilk (about 3% protein and 1.8% lipids), prepared by wet disintegration of soaked soybeans, was heated at 108 °C for 15 min and then subjected to in vitro gastric digestion using an advanced dynamic digestion model (i.e.
Xin Wang +3 more
semanticscholar +1 more source
The Journal of the Science of Food and Agriculture
BACKGROUND Soymilk is a high-quality source of protein and minerals, such as calcium (Ca), iron (Fe), and zinc (Zn). However, phytic acid in soymilk restricts mineral and protein availability. RESULTS We here investigated the effects of removing phytic
Wenwen Lv +7 more
semanticscholar +1 more source
BACKGROUND Soymilk is a high-quality source of protein and minerals, such as calcium (Ca), iron (Fe), and zinc (Zn). However, phytic acid in soymilk restricts mineral and protein availability. RESULTS We here investigated the effects of removing phytic
Wenwen Lv +7 more
semanticscholar +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
openaire +2 more sources