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Nutritional evaluation of soy yoghurt in comparison to soymilk and commercial milk yoghurt. Effect of fermentation on soy protein
(2012-12-01)
Soymilk was fermented using Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus. The soy yoghurt produced was evaluated in comparison to soymilk and commercial milk yoghurt by biological evaluation, ...
PHYSICO-CHEMICAL CHARACTERIZATION OF PROTEIC BEVERAGE ELABORATED WITH SOYMILK AND PEACHES PULP
(Centro Pesquisa Processamento AlimentosCuritiba PrBrasil, 2008)
Combined high hydrostatic pressure and thermal treatments fully inactivate trypsin inhibitors and lipoxygenase and improve protein solubility and physical stability of calcium-added soymilk
(Elsevier, 2016-06)
The objective of this work was to assess the possibility of obtaining calcium-added soymilk with acceptable characteristics regarding protein solubility and physical stability, and inactivation of trypsin inhibitors and ...
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 ...
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 ...
Soymilk fermentation by Enterococcus faecalis VB43 leads to reduction in the immunoreactivity of allergenic proteins β-conglycinin (7S) and glycinin (11S)
(Wageningen Academic Publishers, 2017-03)
Food allergies represent a serious problem affecting human health and soy proteins rank among the most allergenic proteins from food origin. The proteolytic enzymes produced by lactic acid bacteria (LAB) can hydrolyse the ...
Okara flour: its physicochemical, microscopical and functional properties
(Emerald Group Publishing Ltd, 2019-11-11)
Purpose Okara, which is the residue of hydrosoluble extract from soybean obtained after soymilk and tofu production, has high nutritional value and can be used for ingredient in specific food products. This study aims to ...
Soymilk plant simulation to predict the formula of a new Hypothetical Product
(Universidad Nacional de Colombia - Sede Bogotá - Facultad de Ingeniería, 2018-01-01)
Ideal Patterns reactors alteration by real reactor patterns, for better accuracy was done using industrial software: Aspen Plus and Hysys Version 7.1 to represent the batch real mixer and soymilk production system. Fluid ...
Impact of inulin and okara on Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12 viability in a fermented soy product and probiotic survival under in vitro simulated gastrointestinal conditions
(2013-06-01)
The effect of inulin and/or okara flour on Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12 viability in a fermented soy product (FSP) and on probiotic survival under in vitro simulated gastrointestinal ...
Okara: A nutritionally valuable by-product able to stabilize lactobacillus plantarum during freeze-drying, spray-drying, and storage
(Frontiers Research Foundation, 2017-04)
Okara is a nutritionally valuable by-product produced in large quantities as result of soymilk elaboration. This work proposes its use as both culture and dehydration medium during freeze-drying, spray-drying, and storage ...