Results 81 to 90 of about 13,975 (250)
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 +9 more
doaj +1 more source
Experimental Investigation And Numerical Simulation Of Ohmic Heating For Liquid Food Pasteurization Under Laminar Condition [PDF]
, 2008 Pasteurization of liquid food - guava juice and soymilk by continuous ohmic heating within a temperature range of 30-90 0C, was performed in a 3-D non – axisymmetric ohmic heater.
Salih Elfakie, Elzubier Ahmed
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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 +5 more
openaire +2 more sources
Sustainable Food Proteins, Volume 4, Issue 1, March 2026.Developing a combined enzymatic and algebraic methodology to determine contents of Kunitz trypsin inhibitor and Bowman‐Birk inhibitor (BBI) in heated soybeans and the relative thermal stability of the anti‐trypsin and anti‐chymotrypsin domains of BBI. drBBI(T‐C): dual reactive BBI with both anti‐trypsin and anti‐chymotrypsin domains reactive; srBBI(t‐C)
Keshun Liu, Mike Woolman
wiley +1 more source
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
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
Sustainable Food Proteins, Volume 4, Issue 1, March 2026.The lacking essential amino acids, low digestibility, bioavailability, bitterness, and presence of anti‐nutritional factors that limit the consumption of plant proteins and their use in food formulations are discussed comprehensively. The findings of recent studies on novel technologies and computer‐based applications used to cope with these challenges
Humeyra Cavdar Dincturk +3 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
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
Effect of selected cereal grains on in vitro bioaccessibility of isoflavones in soymilk [PDF]
, 2018 Soymilk, which can be called as plant based “milk” is a favourite traditional beverage in Asian with various beneficial health protective effects due to the presence of isoflavones.
Loh, Su Peng, Ng, C. C.
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