Results 31 to 40 of about 10,388 (223)
UV-C treatment of soymilk in coiled tube UV reactors for inactivation of Escherichia coli W1485 and Bacillus cereus endospores [PDF]
, 2012 Coiled tube UV reactors were used to investigate the influence of tube diameter (1.6 mmID, and 3.2 mmID) and Reynolds number (Re) to inactivate Escherichia coli W1485 and Bacillus cereus spores in raw soymilk (RSM).
Bandla, Srinivasarao +3 more
core +2 more sources
Foods, 2022 The gut microbiota of soymilk intervention is beneficial to maintaining human health. Bacillus subtilis fermented soymilk has brought much interest, due to its richness of thrombolytic nattokinase and the strain of potential probiotic properties. In this
Yaxin Gao +8 more
doaj +1 more source
In vitro screening of probiotic lactic acid bacteria and prebiotic glucooligosaccharides to select effective synbiotics [PDF]
, 2010 Probiotics and prebiotics have been demonstrated to positively modulate the intestinal microflora and could promote host health. Although some studies have been performed on combinations of probiotics and prebiotics, constituting synbiotics, results on ...
Courtin, Céline +6 more
core +2 more sources
Effects of Soybean Cultivars on Soymilk Quality [PDF]
Tropicultura, 2001 Soymilk was prepared from twelve soybean cultivars grown under the same environmental conditions to evaluate their effects on soymilk characteristics. Significant correlations were observed between the Chemical composition of the seeds and the resultant ...
Aziadekey, M.
doaj
Development of an acai-soymilk beverage: characterization and consumer acceptance. [PDF]
, 2011 Made available in DSpace on 2011-04-09T22:24:05Z (GMT). No. of bitstreams: 1 2010182.pdf: 327703 bytes, checksum: 6fb192c968aab0ed074317a04ed8d504 (MD5) Previous issue date: 2011-02 ...
DELIZA, R. +5 more
core +1 more source
Growth of bifidobacteria in soymilk and their survival in the fermented soymilk drink during storage
International Journal of Food Microbiology, 2000 Growth of Bifidobacterium infantis CCRC 14633 and B. longum B6, in soymilk was investigated in the present study. It was found that soymilk could support the growth of both organisms tested. B. infantis grew better than B. longum in soymilk. Supplementation of bifitose (isomaltooligosccharie), glucose, lactose or galactose to soymilk increased the ...
Chou, Cheng-Chun, Hou, Jen-Wan
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
Fermentation of soymilk with Lactobacillus acidophilus enhances the functional attributes and health-promoting properties [PDF]
Emirates Journal of Food and AgricultureFermented soymilk is a traditional oriental food beverage that has various health benefits due to its bioactive compounds. However, the fermentation process and the probiotic strains used can affect the quality and functionality of fermented soymilk.
Syed Amir Ashraf +8 more
doaj +3 more sources
AcTion: Aceh Nutrition Journal, 2023 Improper processing of soymilk, such as soybean raw materials, use of well water, and use of cooking vessels, produces soymilk that does not meet SNI standards. These conditions can contaminate soymilk with harmful metals.
Budi Hariono +7 more
doaj +1 more source
The influence of soybean genotypes and HTC processing method on trypsin inhibitor activity of soymilk [PDF]
Journal of Agricultural Sciences (Belgrade), 2016 Kunitz inhibitor (KTI) and Bowman-Birk trypsin inhibitor (BBI) are inhibitors of digestive enzymes in raw soybeans. Due to their antinutritive properties in the active state, their inactivation by heat treatment is commonly used.
Stanojević Slađana P. +3 more
doaj +1 more source