Results 71 to 80 of about 10,388 (223)
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 +2 more
openaire +2 more sources
Food Biomacromolecules, Volume 3, Issue 1, Page 47-70, March 2026.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
Soymilk qualities obtained from elite soybean varieties grown in Ethiopia
Cogent Food & AgricultureThe physicochemical properties and composition of soybeans are influenced by both genotype and environmental factors. Varieties vary in chemical and physical properties consequently affecting the qualities of final products.
Umer Asrat
doaj +1 more source
Linoleic and linolenic acids analysis of soybean tofu with Rhizopus oryzae and Rhizopus oligosporus as coagulant [PDF]
, 2009 SudaryatiningsihC, Supyani. 2009. Linoleic and linolenic acids analysis of soybean tofu with Rhizopus oryzae and Rhizopus oligosporus as coagulant. Nusantara Bioscience 1: 110-116.
SUDARYATININGSIH, CICIK, SUPYANI,
core +3 more sources
Studi Penggunaan Kalsium Karbonat atau Trikalsium Fosfat dan Konsentrasi Agar terhadap Sifat Fisikokimia dan Organoleptik Soygurt Berkalsium Tinggi [PDF]
, 2014 Soymilk has beany flavor and lack of calcium content which can be improved by fermentation of soymilk becoming set soygurt and calcium fortification using calcium carbonate or tricalcium phosphate.
Josaphat, G. E. (Grace) +2 more
core +3 more sources
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 +8 more
doaj +1 more source
Protecting soymilk flavor and nutrients from photodegradation
Food Science & Nutrition, 2015 AbstractFive different packaging treatments were studied over a 36‐day period to determine if they protected soymilk from photo‐oxidation. Soymilk was packaged in high‐density polyethylene (HDPE) bottles with and without light protective additives (LPA).
Bianchi, Laurie M. +6 more
openaire +3 more sources
Legume Science, Volume 8, Issue 1, March 2026.ABSTRACT Sequential processing, germination‐dehulling‐extrusion, improves technofunctional and chemical properties of black bean cotyledons. This work aims to evaluate the effect of germinated, dehulled and extruded black bean cotyledon on Lactobacillus and Bifidobacterium growth using the Automated and Robotic Intestinal System (ARIS).
Arlette Santacruz +6 more
wiley +1 more source
International Journal of Food Properties, 2022 Sweet lupine and soybean are legumes of high prospects as functional foods due to their rich protein content and low levels of fat, which sparked increased interest in incorporating these ingredients in food product development.
Abebe Mengist Asres +2 more
doaj +1 more source
Nutrient Estimation from 24-Hour Food Recalls Using Machine Learning and Database Mapping: A Case Study with Lactose. [PDF]
, 2019 The Automated Self-Administered 24-Hour Dietary Assessment Tool (ASA24) is a free dietary recall system that outputs fewer nutrients than the Nutrition Data System for Research (NDSR).
Bouzid, Yasmine Y +6 more
core +2 more sources