The development of lactose-free products meets the market with new options consumption for the lactose intolerant. Few food emulsions sold as desserts are without lactose. The intake of prebiotic fibers should be encouraged ...

Soy products are a source of protein and vitamins. Soymilk is obtained by milling soybeans and adding hot water and soy yogurt is achieved by fermenting its milk using Lactobacillus bulgaricus and Streptococcus thermophilus ...

The consumption of processed products combined with practicality has gained ground in the market owing to the accelerated routine, consumers have sought for foods that require just a little time and effort. However, it has ...

Specialists have been noticing the increase of the poverty among the small Brazilian farms, but few actions have succeeded about this business, although this matter is so important owe to the great improvement of Brazilian ...

Soymilk is a nutritious and healthy drink, because it does not has cholesterol and lactose. Soy and its products are not yet part of the diet of most Brazilians, through ignorance of their nutritional and functional aspects, ...

Soybean (Glycine max) is a product known in the market as a food to be beneficial to health, quality protein source, rich in various other compounds such as fiber, minerals and vitamins. The soy products are most often ...

Soy is not commonly present in Western cuisine. Based on this assumption, the present study aim to develop a product that innovates in its manner to consume it, presentation to the customer, and sensorial characteristics. ...

This study aimed to develop a cream cheese analog to aqueous extract of soya as an alternative for those who do not consume cream cheese traditionally made with cow's milk, either for health reasons (intolerance or allergy ...