Results 81 to 90 of about 4,908 (208)

PENGIKATAN GARAM EMPEDU OLEH SUSU KEDELAI TERFERMENTASI DAN STABILITASNYA TERHADAP PEPSIN DAN PANKREATIN [Binding of Bile Salts by Fermented Soymilk and Its Stability Against Pepsin and Pancreatin]

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)*, Retno Indrati2), Tyas Utami2), Yustinus Marsono2)   +3 more
doaj   +1 more source

Effects of Ultrasound Pretreatment and Dehydration Temperature on the Quality of Dehydrated Soy Cheese (Beske)

AgriFood: Journal of Agricultural Products for Food, Volume 2, Issue 2, Page 197-206, June 2026.
Ultrasound pretreatment in combination with controlled dehydration at temperatures between 50°C and 60°C is appropriate for producing healthy, acceptable, and shelf‐stable beske (soybean cheese). ABSTRACT Soy cheese, locally known as beske is a protein‐rich product from soymilk but is highly perishable with limited shelf life.
Arise Abimbola Kemisola, Kolawole Hammed Olawale, Igbaro Janet, Nwosu Caesar   +3 more
wiley   +1 more source

Spray Drying of Soymilk

, 1993
Initially five commercial dehydrated soymilks were analyzed for their chemical, physical and sensory properties. A wide variability in carbohydrate and lipid in these products was found as well as an effect of additives on solubility, flavor and protein ...
Wijeratne, Dharmassree Bandara Tennehene
core  

Soymilk as a sustainable nutritional alternative to cow’s milk in South Ethiopia

Discover Food
Soymilk is a plant-based milk alternative protein beverage made from soybean that substitutes for cow milk, celebrated for its nutritional advantages and growing worldwide popularity.
Desalegn Dalge Dalo, Addisu Fekadu Andeta, Bereket Getachew Mamo, Ashenafi Hailu Gunnabo   +3 more
doaj   +1 more source

Kajian Praklinis Pemberian Oral Bubuk Keringbeku Susu Kedelai yang Difermentasi oleh Lactobacillus plantarum AP1 Dan Sphingobacterium sp. TB17 pada Tikus

Journal of Biological Researches, 2012
To investigate the effects of oral administration of freeze-dried soymilks fermented by Lactobacillus plantarum AP1 andSphingobacterium sp. TB17, in preclinical study groups of male Sprague Dawley rats were fed for 3 weeks with four different test diets ...
Achmad Dinoto, Rita Dwi Rahayu, Sri Purwaningsih   +2 more
doaj   +1 more source

AKTIVITAS PROTEOLITIK BAKTERI ASAM LAKTAT DALAM FERMENTASI SUSU KEDELAI [Proteolytic Activities of Lactic Acid Bacteria in Fermentation of Soymilk]

Jurnal Teknologi dan Industri Pangan, 2010
Some lactic acid bacteria (LAB) strains had been isolated from spontaneously fermented soymilk which have proteolytic system. The purpose of this research was to study ability of isolates in fermentation of soymilk.
Yusmarini1,2)*, R. Indrati1), T. Utami1), Y. Marsono1)   +3 more
doaj   +2 more sources

Effect of Ligilactobacillus salivarius M18-6 on Flavor Quality and Antioxidant Activity of Fermented Soymilk [PDF]

Shipin Kexue
In this study, the effect of Ligilactobacillus salivarius M18-6, with the capability to stably and rapidly ferment soybean protein and strong antioxidant capacity, on the flavor quality and antioxidant activity of fermented soymilk was analyzed.
DENG Yu, JIA Yu, NIU Junxia, WANG Yulan, XIE Yuanhong, ZHANG Hongxing, SONG Xiaodong, CHENG Congyang, GE Shaoyang, JIN Junhua
doaj   +1 more source

Development of Cordyceps militaris soymilk using the liquid fermentation technique to enhance the biological activity

, 2011
[[abstract]]Cordyceps is a precious Chinese herbal medicine. Owing to not easy to cultivate and other natural factors lead to instability in output; therefore, Cordyceps (Cordyceps militaris) cultivated through the formation of fruiting bodies. Cordyceps
Chun-Ya Hsu
core  

Physicochemical characterization of rapid hydration hydrothermally-cooked soymilk [PDF]

, 1993
This study was undertaken to investigate the HTC soymilk system and what factors make it such a stable emulsion. Understanding stabilizing forces of hydrothermally-cooked (HTC) soymilk will enhance the development of nutritious and acceptable products ...
Kegode, Redempta Boy
core  

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