Results 21 to 30 of about 13,975 (250)

Antioxidative Properties of Fermented Soymilk Using Lactiplantibacillus plantarum LP95

Antioxidants, 2023
In recent times, there has been a growing consumer interest in replacing animal foods with alternative plant-based products. Starting from this assumption, for its functional properties, soymilk fermented with lactic acid bacteria is gaining an important
Francesco Letizia, A. Fratianni, M. Cofelice, Bruno Testa, Gianluca Albanese, C. Di Martino, G. Panfili, Francesco Lopez, M. Iorizzo   +8 more
semanticscholar   +1 more source

Antioxidant Activity of Isoflavone Aglycone from Fermented Black Soymilk Supplemented with Sucrose and Skim Milk Using Indonesian Indigenous Lactic Acid Bacteria

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, Muhammad Nur Cahyanto, Tyas Utami   +2 more
doaj   +1 more source

The Production of Fat-Containing Cultured Meat by Stacking Aligned Muscle Layers and Adipose Layers Formed From Gelatin-Soymilk Scaffold

Frontiers in Bioengineering and Biotechnology, 2022
Tissue engineered cultured meat has been proposed as an emerging innovative process for meat production to overcome the severe consequences of livestock farming, climate change, and an increasing global population. However, currently, cultured meat lacks
Chi-Han Li, I-Hsuan Yang, C. Ke, C. Chi, J. Matahum, Che-Yung Kuan, Nehar Celikkin, W. Świȩszkowski, Feng‐Huei Lin   +8 more
semanticscholar   +1 more source

Optimized fortification of vitamin A&D2 in soymilk, characterization of the fortified soymilk and in vitro bioaccessibility studies of the fortificants

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
doaj   +1 more source

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
doaj   +1 more source

Effects of Polygonatum sibiricum on Physicochemical Properties, Biological Compounds, and Functionality of Fermented Soymilk

Foods, 2023
The purpose of this study was to investigate the effects of Polygonatum sibiricum (P. sibiricum) on microbial fermentation, physicochemical properties, and functional properties of fermented soymilk. Three types of fermented soymilk were prepared.
Peng Wan, Han Liu, Y. Zhu, Haitao Xin, Yanli Ma, Zhizhou Chen   +5 more
semanticscholar   +1 more source

Research Progress on the Major Allergenic Proteins in Soymilk and a Review of the Methods to Reduce Their Allergenicity [PDF]

Shipin Kexue
The 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
doaj   +1 more source

Food Proteins and Bioactive Peptides: New and Novel Sources, Characterisation Strategies and Applications [PDF]

, 2018
peer-reviewedBy 2050, the world population is estimated to reach 9.6 billion, and this growth continues to require more food, particularly proteins. Moreover, the Westernisation of society has led to consumer demand for protein products that taste good ...
Hayes, Maria
core   +5 more sources

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, Jianjun Yang, Qigen Tong, Wei Zhang, Fang Wang   +4 more
doaj   +1 more source

Research Progress in the Formation of Flavor Substances in Soymilk, Their Interaction Mechanism with Proteins and Biological Methods for Improving the Flavor of Soymilk [PDF]

Shipin Kexue
Soymilk, as a nutritious plant-based protein drink, is favored by consumers worldwide. However, its undesirable flavor often affects consumer acceptance and limits the marketing of soymilk products.
GAO Yu, QI Baokun, LIAO Yi, YAN Shizhang, LI Yang, HUANG Yuyang
doaj   +1 more source