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Allergenicity of Eight Soy Products: Allergy to Soy Milk Is Most Frequent and Most Severe. [PDF]
Clin Exp AllergyClinical &Experimental Allergy, Volume 56, Issue 8, Page 969-972, August 2026.
Kallen EJJ +8 more
europepmc +2 more sources
Occurrence and plasmid profiles of multidrug-resistant Enterobacteriaceae isolated from hawked soymilk samples in the Polytechnic of Ibadan community Nigeria [PDF]
, 2021 This study was conducted to determine the occurrence, antibiotic susceptibility pattern, and plasmid profile of multi drug-resistant (MDR) Enterobacteriaceae isolated from soymilk hawked in the Ibadan Polytechnic Com munity, Nigeria.
Ilesanmi F. Fadahunsi +3 more
core +1 more source
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
doaj +1 more source
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
doaj +1 more source
Effect of soaking and temperature process on the volatile compounds in soymilk made by soymilk maker [PDF]
Journal of Food Science and Technology, 2018 The influence of different processing and storage conditions on the aroma and taste of soymilk were investigated. Volatile components in soymilk were made by soymilk machine, half soybeans produced by grinding soaked with water, the other half soybeans without soaking. Then the soymilk was stored in different conditions for 24 h.
Wei, Zhang +5 more
openaire +2 more sources
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
Production, characteristics and fermentation of soymilk [PDF]
Mljekarstvo, 2006 Interest for soybean increases because of its extraordinary nutritive and health characteristics. In West countries soymilk is intended for population that cannot consume cow’s milk, due to lactose intolerance, allergies to cow’s milk proteins or non ...
Rajka Božanić
doaj +1 more source
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
doaj +1 more source
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
doaj +1 more source
Applied Food Research, 2022 This research work presents the physicochemical and nutritional evaluation of soymilk and soymilk based products like tofu and its by-product okhara and soy yoghurt and a comparative study of their effect on blood gluco-lipid profile in both animal ...
Baishakhi De +3 more
doaj +1 more source