Results 61 to 70 of about 4,908 (208)

The influence of flavors on the willingness of Ugandan consumers to take soymilk

Discover Food
Most consumers are shifting to plant milk for health reasons. Soymilk is the most popular, available, and nutrient-rich plant milk in many countries. However, most consumers are not satisfied with its sensory attributes which has led to the addition of ...
Rhodah Nekesa, Prossy Nassanga, Solomon Olum   +2 more
doaj   +1 more source

Effects of Direct Steam Injection Conditions on the Physicochemical and Bioactive Properties of Enzymatically Extracted Black Bean Proteins

Sustainable Food Proteins, Volume 4, Issue 3, September 2026.
Impact of commercial thermal treatments on structure, physicochemical, and bioactive properties of black bean protein hydrolysates. ABSTRACT While the bioactivity of pulse protein hydrolysates is widely studied, the holistic impact of unit operations from flour to final powder remains unexamined. This study produced black bean hydrolysate powders using
Jasmin S. Yang, Mayara Kuasnei, Tássia B. Pessato, Juliana M. L. N. de Moura Bell   +3 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

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

Recent Advances in Food Allergens and Emerging Biosensing Technologies

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.
ABSTRACT Food allergies have become a worldwide public health issue, highlighting the critical need for rapid, sensitive, and field‐deployable detection strategies. While traditional detection methods offer high accuracy, their high cost, operational complexity, and lengthy analysis time limit their applicability for rapid screening purposes.
Maojie Hu, Youfa Wang, Yuxin Wang, Liqiushi Deng, Geoffrey I. N. Waterhouse, Vijaya Raghavan, Jin Wang   +6 more
wiley   +1 more source

Nutritional characteristics of hydrothermally cooked soymilk

, 1997
Hydrothermally cooked (HTC) soymilk (cooked at 154°C for 20-40 seconds) was reported to have more desirable physico-chemical properties than soymilk prepared in the conventional manner (100°C for 60 minutes) and to present acceptable decreases in ...
Lihono, Makuba
core   +1 more source

Soymilk Improves Muscle Weakness in Young Ovariectomized Female Mice [PDF]

, 2017
Estrogens play a key role in an extensive range of physiological functions in various types of tissues throughout the body in females. We previously showed that estrogen insufficiency caused muscle weakness that could be rescued by estrogen ...
Ono, Yusuke, Kitajima, Yuriko, Egusa, Shintaro, Ogawa, Shizuka   +3 more
core   +2 more sources

Modification of Functional, Antioxidant, and Anti‐Allergic Properties of Fermented Silkworm Pupae Protein During In Vitro Gastrointestinal Digestion

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
Lactiplantibacillus plantarum Z4 fermentation modifies the structural and functional properties of silkworm pupae protein, improves its foaming/emulsion stability and antioxidant capacity, and reduces its IgE‐binding potential following simulated gastrointestinal digestion.
Jing Yang, Linqing Zhang, Shuling Zhou, Sutee Wangtueai, Jiajia Song   +4 more
wiley   +1 more source

Effect of dry-pulping technology on quality of soymilk

, 2017
Soybean seeds were ground by high-speed grinder to produce soy flour, and the slurry-cooked soymilk and whole soybean soymilk were performed by the obtained soy flour, dry-pulping technology omitted the soaking procress. Based on the average particle and
Chenzhi, WANG, Wenyu, YANG, Gengjiu, ZHAO, Qing, ZHANG, Jingke, XU, Lin, LI, Wen, QIN   +6 more
core   +1 more source

Impact of prebiotics on equol production from soymilk isoflavones by two Bifidobacterium species

Heliyon, 2020
The influence of commercial prebiotics (fructo-oligosaccharides and inulin) and sugars (glucose and sucrose) on enhancing equol production from soymilk isoflavones by Bifidobacterium longum BB536 and Bifidobacterium breve ATCC 15700 was evaluated in ...
Salma Elghali Mustafa, Shuhaimi Mustafa, Amin Ismail, Faridah Abas, Mohd Yaizd Abd Manap, Omer Abdalla Ahmed Hamdi, Salma Elzen, Lutfun Nahar, Satyajit D. Sarker   +8 more
doaj   +1 more source