Results 61 to 70 of about 10,388 (223)

Efek Hipokolesterolemik Susu Kedelai Fermentasi Steril secara In Vitro [PDF]

, 2007
Background: High blood cholesterol level is a risk factor of atherosclerosis, a condition causing coronary heart disease, obesity and others. The utilization of live cell like probiotic was proven to reduce cholesterol level in blood.
Zuhrotun Nisa’, Y.Marsono, Eni Harmayani, Fatma
core  

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

Bioactivity of Organic Fermented Soymilk as Next-Generation Prebiotic/Probiotics Mixture

Fermentation, 2022
Fermented soymilk (soymilk yogurt) was made by fermenting soymilk with five probiotic bacterial strains (Lactobacillus plantarum ATCC 14917, Lactobacillus casei DSM 20011, Lactobacillus acidophilus ATCC 20552, Lactococcus thermophilus DSM 20259, and ...
Dina Y. Abdelghani, Abdallah I. Gad, Mona M. Orabi, Khadiga A. Abou-Taleb, Emam A. Mahmoud, Soha A. Al Amoudi, Ali Zari, Eman Hillal Althubaiti, Sherif Edris, Shimaa A. Amin   +9 more
doaj   +1 more source

Cellular uptake of soy-derived phytoestrogens in vitro and in human whole blood [PDF]

, 2008
Epidemiological studies comparing typical Western and traditional Eastern lifestyles indicate that dietary intake of soyderived phytoestrogens, including genistein, daidzein, and equol, may have significant health protective effects on hormone-dependent ...
Bracke, Marc, De Keukeleire, Denis, Depypere, Herman, Heyerick, Arne, Maubach, Julie   +4 more
core  

Effect of soaking and temperature process on the volatile compounds in soymilk made by soymilk maker [PDF]

Journal of Food Science and Technology, 2018
The influence of different processing and storage conditions on the aroma and taste of soymilk were investigated. Volatile components in soymilk were made by soymilk machine, half soybeans produced by grinding soaked with water, the other half soybeans without soaking. Then the soymilk was stored in different conditions for 24 h.
Wei, Zhang, Xiaosheng, Liu, Zhengmao, Yang, Huanlu, Song, Yu, Zhang, Yanxi, Jin   +5 more
openaire   +2 more sources

Plant‐Derived Oleosomes: Biotechnological Advancements on the Composition, Membrane Proteins, and Food and Pharmaceutical Applications

Food Frontiers, Volume 7, Issue 2, March 2026.
Plant‐derived oleosome; structural morphology, extraction, oleosome‐membrane proteins extraction, fabrication techniques, and cutting‐edge food and pharmaceutical applications. ABSTRACT Oleosomes are spherical subcellular organelles comprising triacylglycerols and sterol esters (lipid core) surrounded by a specialized monolayer membrane, composed of ...
Zafarullah Muhammad, Abdullah, Buntora Pasaribu, Shahzad Farooq, Sohail Khan, Rabia Ramzan, Warda Mustfa, Francis Padi Lamptey   +7 more
wiley   +1 more source

Oxidation reactions in model systems simulating the processing of soybeans into soymilk: role of lipase and lipoxygenase in volatile flavors formation

International Journal of Food Properties, 2021
In recent decades, the process of lipase (LIP) activation hydrolysis and lipoxygenase (LOX) oxidation for energy supply during soybean germination has been well understood, but the formation mechanism of volatile flavor substances in soymilk grinding has
Qiying Tian, Yufei Hua
doaj   +1 more source

An Investigation into the Performance and Mechanisms of Soymilk-Sized Handmade Xuan Paper at Different Concentrations of Soymilk

Molecules, 2023
Invaluable paper relics that embody a rich traditional culture have suffered damage, requiring urgent restoration. In this context, the utilization of soymilk as a sizing agent holds great significance and reverence.
Chunfang Wu, Yangyang Liu, Yanxiao Hu, Ming Ding, Xiang Cui, Yixin Liu, Peng Liu, Hongbin Zhang, Yuliang Yang, Hongdong Zhang   +9 more
doaj   +1 more source

Isoflavone content and antioxidant properties of soybean seeds [PDF]

, 2011
The isoflavone content and antioxidant properties of five Croatian soybean seed cultivars from two locations were analysed. The content of total and individual isofavones was determined by high performance liquid chromatography.
Edina Šertović, I. Mujić, Jelena Živković, Senka Vidović, Stela Jokić, Vildana Alibabić, Z. Sarić   +6 more
core   +3 more sources

Comparative Study of Soy Paneer Prepared from Soymilk, Blends of Soymilk and Skimmed Milk [PDF]

Journal of Food Processing & Technology, 2014
The present investigation was made with an attempt to develop processed paneer by partial addition of different levels of skimmed milk and soymilk. Soy paneer sample A (control) was prepared with 100% soymilk using citric acid at a concentration of 1.5% as coagulant.
openaire   +1 more source