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Potentially synbiotic fermented beverage with aqueous extracts of quinoa (Chenopodium quinoa Willd) and soy
(Food Science And Technology International, 2015)
The aim of this study was to develop a potentially synbiotic beverage fermented with Lactobacillus casei LC-1 based on aqueous extracts of soy and quinoa with added fructooligosaccharides (FOS). Five formulations with ...
Isoflavones and Antioxidant Capacity of Commercial Soy-Based Beverages: Effect of Storage
(AMER CHEMICAL SOC, 2010)
Samples of 11 different brands of commercially available soy-based beverages (n = 65), including products made from soy protein isolate (SPI) and soy milk, mixed with fruit juice and/or flavoring, were analyzed for their ...
Potentially synbiotic fermented beverage with aqueous extracts of quinoa (Chenopodium quinoa Willd) and soy
(Food Science And Technology International, 2015)
PHYSICO-CHEMICAL CHARACTERIZATION OF PROTEIC BEVERAGE ELABORATED WITH SOYMILK AND PEACHES PULP
(Centro Pesquisa Processamento AlimentosCuritiba PrBrasil, 2008)
Potentially synbiotic fermented beverage with aqueous extracts of quinoa (Chenopodium quinoa Willd) and soy
(Food Science And Technology International, 2015)
Development of a synbiotic low-calorie beverage made from soy and yacon extracts
(2012)
The objective of this study was to develop a new low-calorie symbiotic beverage made from yacon (prebiotic source) and soy extracts, containing probiotic Bifidobacterium animalis ssp. lactis BB-12. The synbiotic beverage ...
Impact of freeze-thaw treatment on the stability of calcium-fortified soy beverages
(Elsevier Science, 2015-06)
The objective was to study the freeze-thaw stability of soy beverages (SB) obtained from active defatted soy flour and fortified with calcium at the level of bovine milk. Calcium chloride or calcium lactate was used to ...
Unsatisfactory microbiological aspects of uht goat milk, soymilk and dairy beverage of goat milk and soy protein: A public health issue
(2020-01-01)
Spore forming bacteria can play an important role in food quality and safety as spoilage and pathogenic microorganisms due to resistance to heat-treatment. However, there are limited number of studies focused on evaluate ...
Consumption effect of a synbiotic beverage made from soy and yacon extracts containing Bifidobacterium animalis ssp lactis BB-12 on the intestinal polyamine concentrations in elderly individuals
(Elsevier B.V., 2017-09-01)
This study aimed to investigate the effect of a synbiotic beverage made from soy and yacon (Smallanthus sonchifolius) extracts containing Bifidobacterium animalis ssp. lactis BB-12 on healthy elderly individuals' intestinal ...
Novel Strategies to Supplement Probiotics to Nondairy Beverages
(Elsevier, 2019)
Novel strategies to supplement probiotics to nondairy beverages describes new trends for the diversification of tastes by developing new matrices for probiotic vehicles. For example, pumpkin by-products (peel and pulp) may ...