Results 61 to 70 of about 13,975 (250)

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

The effect of consumption volume on profile and liking of oral nutritional supplements of varied sweetness: sequential profiling and boredom tests [PDF]

, 2010
Oral nutrition supplements (ONS) are routinely prescribed to those with, or at risk of, malnutrition. Previous research identified poor compliance due to taste and sweetness.
Economoua, N., Gosney, Margot, Kennedy, Orla, Kinneavya, L., Ladbrooke-Davis, L., Methven, Lisa, Mottram, Donald Stewart, Rahelu, K.   +7 more
core   +1 more source

Utilization of Weissella confusa isolated from soymilk for soymilk fermentation

BIO Web of Conferences
Soy milk is widely used as a substitute for dairy milk, mainly due to intolerances towards the lactose content in dairy milk. This type of intolerance is prevalent worldwide as over 65% of people are intolerant to lactose, which could cause effects such as bloating and diarrhea.
Retnowati Faizah Diah, Purwestri Yekti Asih   +1 more
openaire   +2 more sources

Dietary and biomarker‐guided strategies as supportive measures in the fragile X syndrome

Food Biomacromolecules, EarlyView.
Abstract The fragile X syndrome (FXS) is an inherited neurodevelopmental disorder that primarily affects males, often resulting in an IQ below 55, while about two‐thirds of females also experience intellectual disability. Physical features may include an elongated face, prominent ears, finger joint laxity, and enlarged testes in males.
Jailan E. El Halawani, Reem R. AlOlaby
wiley   +1 more source

Structure, bioavailability and physicochemical properties of icariin-soymilk nanoparticle

Food Science and Human Wellness
Soymilk is a natural nanocarrier. However, the performance of flavonoid-soymilk nano-complex remains unclear. In this work, icariin-soymilk nano-complexes (ISNCs) were successfully fabricated and characterized. The effects of high-pressure homogenization
Jinping Wang, Lingrong Wen, Yueming Jiang, Hong Zhu, Weizheng Sun, Guangyi Dai, Bao Yang   +6 more
doaj   +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

A statistical strategy for optimizing the production of α-galactosidase by a newly isolated Aspergillus niger NRC114 and assessing its efficacy in improving soymilk properties

Journal of Genetic Engineering and Biotechnology, 2022
α-Galactosidase is widely distributed in plants, microorganisms, and animals, and it is produced by different fungal sources. Many studies have confirmed the valuable applications of α-galactosidase enzymes for various biotechnological purposes, like the
A. Elshafei, Abdelmageed M. Othman, M. Elsayed, G. Ibrahim, Mohamed M. Hassan, N. Mehanna   +5 more
semanticscholar   +1 more source

Towards Farmer‐Centric Soybean (Glycine max) Breeding in Malawi: Analysis of Production Constraints and Smallholder Farmers' Trait Preferences for Breeding

Plant-Environment Interactions, Volume 7, Issue 2, April 2026.
ABSTRACT Farmer participation in plant breeding is required to develop varieties that are acceptable thereby making the breeding programs in developing countries efficient and effective. The study focused on understanding the soybean seed practices, challenges that farmers face in soybean farming, and identify their trait preferences for breeding ...
Zondiwe Mabilabo Jere, Ulemu Mercy Msiska, Mavuto Denis Tembo   +2 more
wiley   +1 more source

Water‐Holding Capacity Regulation of Dietary Fibers in Soybean Residue: From Modification Strategies, to Function Improvement and Food Texture Optimization

Food Frontiers, Volume 7, Issue 2, March 2026.
Soybean residue exhibits poor water holding capacity (WHC) due to high insoluble dietary fiber (>95%). Modification strategies (physical, biological, and chemical) enhance WHC by altering fiber structure/function, enabling optimized food texture and functional food development in meat, bakery, dairy, and other food systems.
Zhengyang Cheng, Caili Zhang, Shuying Li, Yayuan Xu, Yaqiong Wan, Hansong Yu, Fengzhong Wang, Jianghua Cheng   +7 more
wiley   +1 more source

Analysis on the difference of fermented soymilk flavor with different lactic acid bacteria [PDF]

Zhongguo niangzao
In this study, soymilk was fermented using Bacillus coagulans (BC), Lactobacillus royale (LRL), Lactobacillus rhamnosus (LRS) and Lactiplantibacillus plantarum (LP), the physicochemical properties, volatile flavor substances and color parameter of ...
WANG Qi, WU Xue, DUAN Cuicui, MA Fumin, LI Dan, LI Xiaolei
doaj   +1 more source