Results 31 to 40 of about 4,908 (208)
Honey-mediated aggregation of soymilk proteins [PDF]
Heliyon, 2020 Gluconic acid, the major organic acid in honey, is a partial hydrolysate of glucono-δ-lactone, typically used as a coagulant in preparing tofu. The present study aimed to examine the coagulation potential of five different types of honey at different concentrations, upon addition to soymilk.
Yasuhiro Arii, Kaho Nishizawa
openaire +3 more sources
Optimising fermentation of soymilk with probiotic bacteria [PDF]
Czech Journal of Food Sciences, 2011 Soy milk was fermented using ABT-5 culture (Lactobacillus acidophilus, Bifidobacterium spp. and Streptococcus thermophilus) at temperatures 37 and 42 °C ; and also using yoghurt culture YCX11 with addition of Bifidobacterium animalis supsp. lactis Bb-12 at 42 C. Fermentation was conducted until reaching pH 4.6.
Rajka Božanić +2 more
openaire +4 more sources
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
Fatty acid profile of traditional soymilk [PDF]
, 2004 Soymilk is a water extract of soybeans, closely resembling dairy milk in physical appearance and composition. Most fatty acids in soybean and its derivates are unsaturated, and therefore susceptible to oxidation. The aim of this study was to evaluate the
Silveira, M. Irene N. +4 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
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
, 2019 In this study, soymilk was fermented with Lactobacillus casei 16. The contents of aglycone isoflavones, saponins, total phenolic, and free amino acid in the fermented soymilk, and the protection for the HepG2 cells against 2,2'-azobis(2-amidinopropane ...
Zifei Wang +13 more
core +1 more source
BMC Endocrine Disorders, 2023 Objective Type 2 diabetes mellitus (T2DM) is associated with an increased risk of cardiovascular diseases. This study aimed to assess the effects of soymilk plus probiotics co-administration on cardiovascular risk factors in T2DM patients.
Azimeh Hasanpour +3 more
doaj +1 more source
Agribusiness, EarlyView.ABSTRACT This study investigates how consumer taste and brand equity perceptions shape the acceptance of plant‐based milk products. Using a blind/informed tasting experiment, we evaluated consumers' willingness to buy (WTB) and taste perception of a plant‐based milk alternative produced by a traditional dairy brand, compared with competing plant‐based ...
Federico Parmiggiani +6 more
wiley +1 more source
Removal of flatulence causing sugars in soymilk [PDF]
, 2009 The enzyme, alpha-galactosidase was extracted from peanuts using various buffers and solvents. The specific activity of soluble preparation of peanut ranged from 0.0083 to 0.0606 U/mg.
Rajan, Anila
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