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Release of health-related compounds during in vitro gastro-intestinal digestion of okara and okara fermented with Lactobacillus plantarum
(Association of Food Scientists and Technologists of India, 2019-11)
Okara is a highly perishable by-product remaining after filtration of the smashed soybeans seeds in the production of soymilk. Due to its nutritional value, different approaches have been developed to use it as functional ...
Conversion/degradation Of Isoflavones And Color Alterations During The Drying Of Okara
(Elsevier Science BVAmsterdam, 2017)
Proceso productivo-simulación para galletas de leche de soya.
(Universidad de Guayaquil. Facultad de Ingeniería Industrial. Carrera de Licenciatura en Sistemas de Información., 2015-01-30)
Este proyecto nace como una necesidad para aquellas empresas que elaboran galleta y leche que no poseen un sistema de información, que les ayude a llevar el control del proceso productivo de elaboración de sus productos ...
Isoflavones supplementation of a probiotic soy product: effects on quality characteristics and isoflavones profile
(Universidade Estadual Paulista (Unesp), 2010)
The aim of the present study was to investigate the effect of isofl avones supplementation of a fermented soy product on its sensory acceptance, physicochemical properties and probiotic cell viable count. Additionally we ...