Results 71 to 80 of about 4,908 (208)

Two‐Stage Sequential Fermentation of Oat Drink Using Saccharomyces boulardii and Lactiplantibacillus plantarum: A Promising Strategy for Developing Paraprobiotic‐Probiotic Food

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
This study presents a novel two‐stage sequential fermentation for developing a functional oat drink with dual paraprobiotic‐probiotic properties. Oat substrates pretreated with acid, alkaline, enzyme, sprouting, or their combinations were first fermented with S. boulardii, heat‐inactivated, and then re‐fermented with live L. plantarum 299v.
Nima Babolanimogadam, Hassan Gandomi, Afshin Akhondzadeh Basti, Mohammad J. Taherzadeh, Sara Ahadzadeh, Seyed Hasan Sajjadi Alhashem, Melika Farzaneh   +6 more
wiley   +1 more source

Anti-inflammatory activity of soymilk and fermented soymilk prepared with lactic acid bacterium and bifidobacterium

Journal of Food and Drug Analysis, 2020
In the present study, anti-inflammatory activity of the methanol extracts of soymilk and soymilk fermented with Streptococcus salivarius subsp. thermophilus CCRC 14805 alone or in conjunction with Bificobacterium infantis CCRC 14603 was evaluated. It was found that extracts of soymilk and the prepared fermented soymilk dose-dependently suppress nitric ...
C.-L. Liao, H.-Y. Huang, L.-Y. Sheen, C.-C. Chou   +3 more
openaire   +1 more source

Enhancing Probiotic Performance in Food Matrices: From Strain Selection to Bioengineering

Journal of Food Science, Volume 91, Issue 8, August 2026.
ABSTRACT Probiotics are central to functional food innovation, but their application is limited by viability loss during processing, storage, and gastrointestinal (GI) transit. A key insight is that viability and functionality are distinct attributes; maintaining high cell counts does not guarantee that probiotics retain their beneficial properties ...
Sidney Rodrigues de Jesus Silva, Ramila Cristiane Rodrigues, Rosângela Freitas, Paulo César Stringheta, Pedro Henrique Campelo, Evandro Martins   +5 more
wiley   +1 more source

Soybean variety influences the quality and functionality of soymilk fermented by Lactobacillus acidophilus 1132

Frontiers in Food Science and Technology
Fermented soymilk is a widely consumed plant-based beverage, and fermentation enhances its nutritional and functional properties. However, the influence of soybean seed characteristics on the quality and functionality of fermented soymilk remains ...
Muzaffar Hasan, Muzaffar Hasan, Dilshad Ahmad, Dilshad Ahmad, Veda Krishnan, Archana Sachdev, Anil Dahuja   +6 more
doaj   +1 more source

CHARACTERISTICS OF SOYMILK ADDED WITH DRAGON FRUIT AND EGGPLANT PEEL EXTRACTS [Karakteristik Susu Kedelai dengan Penambahan Ekstrak Kulit Buah Naga dan Kulit Terong]

Jurnal Teknologi dan Industri Pangan, 2013
Soymilk has become progressively consumed in Indonesia since early 1990. However, soymilk has a short shelf life due to its high protein content that promotes growth of spoilage microorganisms.
Diana Sari Kusuma, Filiana Santoso, Elisabeth Kartika Prabawati*   +2 more
doaj   +1 more source

Mycological and Nutrient Profile of Soymilk

, 2022
The mycological profile during soymilk processing, nutrient profile and keeping quality of the milk werestudied. Two moulds–Rhizopus nigricans and Neurospora sitophila were implicated as processingcontaminants.
C.N, Ezekiel, S.O, Fapohunda
core   +1 more source

Distinct Temporal Mouthfeel in Dairy and Plant‐Based Milk Is Related to Their Rheological and Tribological Spectra

Journal of Texture Studies, Volume 57, Issue 4, August 2026.
Integrating microstructure, rheology, and tribology with sensory evaluation methods that capture dynamic changes in mouthfeel perception provides new insights into the gaps in sensory performance between plant‐based and conventional dairy products. ABSTRACT Despite an expanding market for plant‐based milks (PBMs), replicating the techno‐functional ...
James Makame, Gunalan Dhamodharan, Hitarthi More, Joe Biju Joseph, Jonathan P. Rothstein, Alissa A. Nolden   +5 more
wiley   +1 more source

Phytochemicals and Flavor Profiles of Soymilk

, 2009
Soymilk has increased its popularity in food market and received a widespread attention because of its numerous health benefits. Some of the numerous health benefits of soymilk include preventive effects against various types of cancer, reduced risk of ...
Panchal, Vandana
core   +1 more source

Folate‐Containing Fermented Foods of Plant and Animal Origin: The Value of Traditional Foods to Tackle Folate Deficiency

Food Science &Nutrition, Volume 14, Issue 7, July 2026.
Traditional fermented foods consumed around the world are natural sources of folate. Certain microbes, particularly Lactiplantibacillus plantarum, enhance folate production during the fermentation process, making fermented foods a promising dietary approach to improve folate status and help prevent folate deficiency.
Rida Khan, Sanaullah Iqbal, L. Suzanne Suggs, Pedro Marques‐Vidal   +3 more
wiley   +1 more source

Microbial responses to emerging technologies in fermented dairy processing: Implications for product development

International Journal of Dairy Technology, Volume 79, Issue 3, July‐September 2026.
Emerging processing technologies can do more than inactivate microorganisms; under controlled sublethal conditions, they reprogram microbial physiology and metabolism. This review highlights the underlying mechanisms, technological opportunities, and current challenges for designing next‐generation fermented dairy products with improved functionality ...
Sepehrdad Dehghani, Ramila Cristiane Rodrigues, Vitor Emanuel Máximo Santos, Pedro Henrique Campelo, Evandro Martins   +4 more
wiley   +1 more source