Results 51 to 60 of about 4,908 (208)

Variations of soymilk components during fermentation by Lactobacillus and Bifidobacterium strains

, 2014
Bifidobacterium breve 15700, Bifidobacterium infantis 15697, Bifidobacterium longum BB536, Bifidobacterium pseudocatenulatum G4, Lactobacillus casei 01 and Lactobacillus plantarum FTCC 0350 were used to study the changes on soymilk components during ...
Elghali, Salma, Abas, Faridah, Abd Manap, Mohd Yazid, Ismail, Amin, Amid, Mehrnoush, Mustafa, Shuhaimi   +5 more
core   +1 more source

Functional properties of fermented soymilk by Lactobacillus fermentum BM-325

Mongolian Journal of Chemistry, 2018
Soy products have attracted much attention recently as carriers for probiotics. Fermentation of soymilk with lactic acid bacteria (LAB) was found to improve the nutritional and bioactivity values of consumed foods.
Batmunkh Myagmardorj, Munkh-Erdene Purev, Batjargal Batdorj   +2 more
doaj   +1 more source

Optimization of soymilk, mango nectar and sucrose solution mixes for better quality of soymilk based beverage [PDF]

Acta Scientiarum Polonorum Technologia Alimentaria, 2017
Soy milk-based beverages play an important role as a healthy food alternative for human consumption. However, the ‘beany’ flavor and chalky mouth feel of soy milk often makes it unpalatable to consumers. The objective of the present study is to optimize a blend of soy milk, mango nectar and sucrose solution for the best quality soy milk ...
Rahel, Getu, Yetenayet B, Tola, Satheesh, Neela   +2 more
openaire   +2 more sources

Role of Non‐Thermal Processing Technologies in Modulating Protein Allergenicity in Legumes

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
Non‐thermal processing technologies (NTTs) reduce legumes' allergenicity while preserving quality and nutrients retention (PEF, pulsed electric field; CP, cold plasma; HPP, high pressure processing; US, ultrasound; IR, infrared). ABSTRACT The global shift toward plant‐based diets has increased legume consumption due to health and environmental benefits.
Viateur Ngabonzima, Flora G. C. Ekezie, Alberta N. A. Aryee, John O. Onuh   +3 more
wiley   +1 more source

Reconstitutability and Flavor Characteristics of Pea Peptide-Incorporated Soymilk Powder [PDF]

Shipin Kexue
To enrich the flavor and nutritional efficacy of soymilk powder, this study investigated the effects of adding different ratios of pea peptides on the quality, nutrition and flavor of soymilk powder.
LÜ Wenqing, SUN Jingru, ZHANG Shu, CAO Rong’an, DIAO Jingjing, WANG Changyuan
doaj   +1 more source

Effects of Bacillus subtilis BSNK-5-Fermented Soymilk on the Gut Microbiota by In Vitro Fecal Fermentation

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, Lizhen Hou, Miao Hu, Danfeng Li, Zhiliang Tian, Wei Wen, Bei Fan, Shuying Li, Fengzhong Wang   +8 more
doaj   +1 more source

A Perspective of Soy Isoflavones on Analytical, Biological, and Chemical Attributes

Legume Science, Volume 8, Issue 3, September 2026.
ABSTRACT This review covers key aspects of soybean (Glycine max), with a particular focus on its isoflavone content and biological properties. Soybeans maintain their position as both a nutraceutical and a pharmaceutical crop, with a broad range of dietary items used worldwide, including soy milk, fermented soy products, and various dietary supplements.
Sristy Suman, Joydeep Chatterjee, Gaurav Joshi, Raj Kumar, Muhammad Wahajuddin   +4 more
wiley   +1 more source

Perbandingan Pemberian Susu Kedelai Bubuk dan Susu Kedelai Rumah Tangga terhadap Glukosa Darah Puasa pada Tikus Diabetes Melitus Hasil Induksi Aloksan Monohidrat

Majalah Kedokteran Bandung, 2011
Several researches had proven that soybean and its processed goods have many benefits for several metabolism disorders, one of which is diabetes mellitus (DM).
Ramon Khrisna, H. R. Muchtan Sudjatno, Abdullah Firmansah   +2 more
doaj   +1 more source

Effects of Direct Steam Injection and Spray‐Drying on the Physicochemical, Nutritional, and Functional Properties of Black Bean Protein Concentrates

Sustainable Food Proteins, Volume 4, Issue 3, September 2026.
Effects of direct steam injection and spray‐drying on the physicochemical, nutritional, and functional properties of black bean protein concentrates. ABSTRACT Direct steam injection (DSI) and spray‐drying are key unit operations in the industrial production of pulse protein ingredients that are often overlooked in laboratory‐scale studies.
Jasmin S. Yang, Tássia B. Pessato, Juliana M. L. N. de Moura Bell   +2 more
wiley   +1 more source

Effective Concentration of Soymilk Affecting Lipid Metabolism in Rats [PDF]

, 2010
It is known that soy protein has the hypolipidemic action on blood and liver. We investigated to clarify physiologically effective concentration of soymilk.
ハラダ, トモコ, ツヅキ, キミコ, イワサキ, ミツヒロ, TSUZUKI, Kimiko, 岩崎, 充弘, FUKUDA, Mitsuru, 西村, 侑子, 都築, 公子, 原田, 智子, 福田, 滿, TAKAGI, Naohiro, 高木, 尚紘, 北脇, 涼子, KITAWAKI, Ryoko, キタワキ, リョウコ, フクダ, ミツル, HARADA, Tomoko, タカギ, ナオヒロ, IWASAKI, Mitsuhiro   +18 more
core   +1 more source