Results 221 to 230 of about 13,975 (250)

Development of soymilk—A review

Food Chemistry, 1985
Abstract 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

Soymilk fermentation and enzymes production

2012
Fil: Savoy, Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán.
Garro, Marisa Selva, Savoy, Graciela
openaire   +3 more sources

Fermented Soymilk as a Nutraceutical

2015
The increasing health awareness and public interest in nutraceuticals and functional foods are growing tremendously, driven along with the continuous efforts of scientific researches in proving and identifying the properties and potential applications of nutraceutical substances.
Joo-Ann Ewe, Siok-Koon Yeo
openaire   +1 more source

Quality Evaluation of Yoghurt from Cowmilk, Soymilk amd Cow/Soymilk

Journal of Research in National Development, 2013
Proximate analyses carried out on samples of cow milk, soymilk and cow/soymilk Yoghurts showed significant difference (P<0.05) in the % crude protein, crude fat and carbohydrate contents. For crude protein they were 3.49 ± 0.04, 2.78 ± 0.13 and 2.02 ± 0.4 for cow yoghurt, cow/soy yoghurt and soy yoghurt respectively.
Amanze, KO, Amanze, JO
openaire   +1 more source

SOYBEAN | Soymilk, Tofu, and Okara

2004
Major food products from soybean include and soymilk and hence tofu , with significant production of okara as a byproduct of soymilk production. The presence of a trypsin inhibitor in soybean necessitates a heating step during processing to reduce the inhibitor activity and maximize nutritional value.
openaire   +1 more source

Insolubilisation and gelation of heat–frozen soymilk

Journal of the Science of Food and Agriculture, 1999
Soymilk prepared from soybean seed was heated and frozen. After thawing, precipitation was shown to occur in soymilk. Precipitation from heated and frozen soymilk increased with increase in heating time. Precooling treatment (−5°C) before freeze-storage of heated soymilk resulted in gel-like solidification of soymilk. The gel strength of the freeze-gel
Makoto Shimoyamada, Kayoko T�matsu, Kenji Watanabe   +2 more
openaire   +1 more source

Sensory Descriptive Analysis of Soymilk

Journal of Food Science, 2001
ABSTRACT: A descriptive analysis panel developed terms to describe aroma and flavor of soymilk. Panelists evaluated a commercial soymilk and soymilks processed with beans from the normal or lipoxygenase‐free lines.
A.V. Torres‐Penaranda, C.A. Reitmeier
openaire   +1 more source

A potential flavor culture: Lactobacillus harbinensis M1 improves the organoleptic quality of fermented soymilk by high production of 2,3-butanedione and acetoin.

Food microbiology, 2020
Lactic acid bacteria (LAB) are commonly used in soymilk fermentation to improve health-related functionality, but their contribution to sensory qualities is less valued.
Yin Zheng, Yongtao Fei, Yue Yang, Zekun Jin, B. Yu, Li Li   +5 more
semanticscholar   +1 more source

NEW APPROACHES IN NUTRITION: SOYMILK AND SOYMILK PRODUCTS

2015
Protein bakımından oldukça zengin bir ürün olan soya fasulyesinin kullanım alanları hızla artmaktadır. Bu kullanım alanlarından biri de soyanın, soya sütü ve mamulleri şeklinde üretim ve tüketimidir. Uzakdoğu ülkelerinde yıllardan beri tüketilen bu ürünler son yıllarda diğer ülkelerde de tanınmaya başlamış ve sağlığına özen gösteren bilinçli ...
GÜRSOY, Oğuz, GÖKÇE, Ramazan, KINIK, Özer   +2 more
openaire   +1 more source

Soymilk processing with higher isoflavone aglycone content

Food Chemistry, 2015
The 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
openaire   +2 more sources