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Optimization of a synbiotic formulation of soy yoghurt containing yacon extract by response surface methodology
(2010-12-01)
A synbiotic yoghurt based on a combination of soymilk and yacon water extract (from yacon root tubers) was developed as a novel food product fermented with a probiotic culture of Enterococcus faecium CRL 183 and Lactobacillus ...
Optimization of a synbiotic formulation of soy yoghurt containing yacon extract by response surface methodology
(2010-12-01)
A synbiotic yoghurt based on a combination of soymilk and yacon water extract (from yacon root tubers) was developed as a novel food product fermented with a probiotic culture of Enterococcus faecium CRL 183 and Lactobacillus ...
Cross-linked soy protein as material for biodegradable films: Synthesis, characterization and biodegradation
(Elsevier, 2011-10)
The modification of soy protein isolate (SPI) with different amounts of a naturally occurring cross-linking agent (genipin, Gen) and glycerol used as plasticizer was carried out in this work. The films yielded were cast ...
PHYSICO-CHEMICAL CHARACTERIZATION OF PROTEIC BEVERAGE ELABORATED WITH SOYMILK AND PEACHES PULP
(Centro Pesquisa Processamento AlimentosCuritiba PrBrasil, 2008)
Preparation and characterization of soy protein films reinforced with cellulose nanofibers obtained from soybean by-products
(Elsevier, 2019-04)
In this paper, we report the preparation of nanofibers obtained from low-cost agro-industrial by-products (soybean hulls and pods) and their use as nano reinforcers of soy protein films. From hulls, we obtained white and ...
Effect of the fermentation of whole soybean flour on the conversion of isoflavones from glycosides to aglycones
(Elsevier Sci LtdOxfordInglaterra, 2011)