Results 81 to 90 of about 10,388 (223)
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
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 +2 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.
core
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
Jurnal Teknologi dan Industri Pangan, 2013 Processed soybean products especially the fermented ones have beneficial health effects since they are capable of reducing the level of plasmacholesterol (hypocholesterolemic effect). One of the mechanisms is by increasing the binding of bile salt. This
Yusmarini1)* +3 more
doaj +1 more source
Okara, um sub-produto da indústria de leite de soja, como fonte de proteína não cárnea em hambúrguer bovino com reduzido teor de gordura [PDF]
, 2013 Okara is a by-product generated during the manufacture of soymilk and tofu. Wet okara was added to beef burgers at 0%, 20%, and 25%. The effects of okara on certain physicochemical, textural, and sensory properties of reduced fat beef burgers were ...
Contreras-castillo, Carmen Josefina +4 more
core +4 more sources
A Holistic Characterization of Soy Protein Isolates From Different Breeding Lines
Sustainable Food Proteins, Volume 4, Issue 1, March 2026.A roadmap illustrating how variability among soybean genotypes translates into structural and compositional differences that govern functionality, off‐flavor development, and protein quality. ABSTRACT Soy protein remains the leading plant protein in the growing alternative protein market.
Samira Feyzi, Baraem P. Ismail
wiley +1 more source
Consumer Preferences for Attributes of Organic Processed Foods: The Case of Soymilk In the United States [PDF]
Organic soymilk has been one of the fastest growing products in the organic food sector in recent years. Due to the shortage of domestically grown organic soybeans, outsourcing became a practice in the industry. It was estimated by some industry insiders
Li, Xianghong +2 more
core +1 more source
Exploring synergies between farmers' livelihoods, forest conservation and social equity participatory simulations for creative negotiation in Thailand highlands [PDF]
, 2010 En dépit de l'usage croissant du concept de développement durable, les interactions entre ses trois piliers (environnementaux, économiques et sociaux) sont plus souvent pensées en termes de compromis qu'en termes de synergies. À partir d'une étude de cas
Barnaud, Cécile +3 more
core +1 more source
Designing Protein Gels for Nutrient Delivery: From Formulation to Digestion
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 2, March 2026.ABSTRACT Protein gels have diverse applications in food industry, with plant proteins as potential alternatives to animal‐derived products. The applications of protein gels mainly depend on gel properties while gel digestibility affects the delivery and release of nutrients. However, the relationship and synergistic influences among gelation mechanism,
Xue Dong +3 more
wiley +1 more source