Results 51 to 60 of about 13,975 (250)
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
Production of Functional Buttermilk and Soymilk Using Pediococcus acidilactici BD16 (alaD+)
Molecules, 2021 Functional foods or drinks prepared using lactic acid bacteria (LAB) have recently gained considerable attention because they can offer additional nutritional and health benefits.
Anshula Sharma +4 more
semanticscholar +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
Quantitative determination of active Bowman-Birk isoinhibitors, IBB1 and IBBD2, in commercial soymilks [PDF]
, 2015 Naturally-occurring serine protease inhibitors of the Bowman-Birk family exert their potential chemopreventive and/or therapeutic properties via protease inhibition.
Arques, María del Carmen +5 more
core +1 more source
Development of Novel Calibrations for FT-NIR Analysis of Protein, Oil, Carbohydrates and Isoflavones in Foods [PDF]
, 2011 The development of calibration methodology for novel FT-NIRS analysis of soybean-based foods is presented together with high-precision NIRS spectra and composition measurements in terms of proteins, oil and carbohydrates in soybean-based foods/soy foods.&
I Baianu, Jun Guo
core +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
Food Bioengineering, EarlyView.Synergistic isoflavone‐probiotic action modulated metabolic, microbial and ovarian pathway ABSTRACT Polycystic ovary syndrome (PCOS) is a prevalent metabolic–endocrine disorder characterized by insulin resistance, hyperandrogenism, chronic inflammation, oxidative stress, and ovarian dysfunction, with growing evidence implicating gut microbiota ...
Jeyavelkumaran Renukadevi +4 more
wiley +1 more source
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
Transgenic soybean production of bioactive human epidermal growth factor (EGF) [PDF]
, 2016 Necrotizing enterocolitis (NEC) is a devastating condition of premature infants that results from the gut microbiome invading immature intestinal tissues.
Erwin, Christopher +7 more
core +4 more sources
Food Biomacromolecules, EarlyView.Abstract The perception of flavor in a food system depends on its release from the protein matrix. Apart from hydrogen bonding, hydrophobic interactions and van der Waal's forces, the formation of covalent adducts between the flavor and protein highly impacts the release of flavor from the protein matrix.
Arshita Verma +2 more
wiley +1 more source