Results 31 to 40 of about 13,975 (250)
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
“Curdling” of soymilk in coffee: A study of the phase behaviour of soymilk coffee mixtures [PDF]
Food Hydrocolloids, 2019 Soymilk is often observed to “curdle” (become inhomogeneous) and then sediment in coffee, which makes it an undesirable product for consumers. This work investigates the phase behaviour (curdling) of an organic, unsweetened, long-life soymilk in instant coffee solutions for a range of coffee and soymilk concentrations, temperature and pH.
Brown, Mairi +6 more
openaire +2 more sources
Developing radio frequency (RF) heating protocol in packed tofu processing by computer simulation
Current Research in Food Science, 2023 Packed tofu was produced by reheating the mixture of preheated soymilk and coagulant in a sealed container. This study aimed to replace the conventional heating method with RF heating during the reheating of soymilk for packed tofu production.
Baozhong Cui +9 more
doaj +1 more source
Phytase influence on soymilk protein colloid stability studied with thermographic method [PDF]
BIO Web of Conferences, 2023 Coagulation of soymilk is well studied from a technological point of view. However, physicochemical features of the process of soymilk protein colloidal stability destruction may be of interest both from a purely scientific point of view and for ...
Rynk Vitaliy +2 more
doaj +1 more source
LWT, 2022 Two soybean varieties (yellow and black) were ground under three temperature regimes (cold, ambient and hot) and then the raw soymilk underwent three thermal treatments (traditional stove cooking, one-phase ultra-high temperature (UHT) processing, and ...
Yan Zhang, Sam K C Chang
semanticscholar +1 more source
Fermentation, 2022 This study explored the effects of two mixed fermentation methods: one was fermenting a soymilk and milk mixture by a lactic acid bacteria fermenting agent at 0.1 g/kg and 42 °C until the acidity was 70 °T, which was set as the MFSM method, and the other
Lina Zong +9 more
semanticscholar +1 more source
Functional relevance and health benefits of soymilk fermented by lactic acid bacteria
Journal of Applied Microbiology, 2021 The growing interest of consumers towards nutritionally enriched, and health promoting foods, provoke interest in the eventual development of fermented functional foods.
Manorama Kumari +3 more
semanticscholar +1 more source
, 2021 Soymilk yoghurt is an option to consumers who are allergic to cow's milk yoghurt. Probiotics can provide gut health. The objective of this study was to investigate the physicochemical characteristics, including pH, colour, firmness and syneresis of ...
Lixian Cui +2 more
semanticscholar +1 more source
Influence of calcium-binding salts on heat stability and fouling of whey protein isolate dispersions [PDF]
, 2018 peer-reviewedThe effect of the calcium-binding salts (CBS), trisodium citrate (TSC), tripotassium citrate (TPC) and disodium hydrogen phosphate (DSHP) at concentrations of 1–45 mm on the heat stability and fouling of whey protein isolate (WPI ...
Hebishy, Essam +3 more
core +1 more source
International Journal of Food Properties, 2021 Oil bodies (OBs) are lipid-storing organelles of plant seeds; they provide energy for seed germination and seedling growth by oxidative degradation as substrate.
Qiying Tian, Yufei Hua
doaj +1 more source