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International Journal of Food Microbiology, ISSN 0168-1605, 04/2007, Volume 115, Issue 1, p. 79
Soymilk fermented with 3 selected Lactobacillus acidophilus strains were stored at various temperatures (-80 [degrees]C, 4 [degrees]C, 25 [degrees]C and 37... 
Soymilk
Journal Article
1975, Vol. 1 extensively rev. & updated condensed., ISBN 0345308069, 2 v.
Book
Full Length Research Paper - Coagulants modulate the hypocholesterolemic effect of tofu (coagulated soymilk), 12/2006
The recent increase in soymilk and tofu (coagulated soymilk) consumption especially in western countries is due to the recognition of the health benefits of... 
Coagulant, soymilk, tofu, phenol, HDL, LDL, cholesterol
Journal
Journal of Microbiological Methods, ISSN 0167-7012, 05/2018, Volume 148, p. 145
To access, purchase, authenticate, or subscribe to the full-text of this article, please visit this link: http://dx.doi.org/10.1016/j.mimet.2018.04.006 The... 
Soymilk | Bacteria | Fermentation | Isoflavones
Journal Article
Innovative Food Science and Emerging Technologies, ISSN 1466-8564, 01/2019, Volume 51, p. 148
An increase of isoflavone aglycone content in soy foods can be attained through fermentation with food-grade bacteria. In this study, two commercial soy... 
Enzymes | Soymilk | Fermentation | Isoflavones
Journal Article
Food Chemistry, ISSN 0308-8146, 06/2016, Volume 200, p. 55
* We analyzed the coacervation of soymilk proteins using SDS-PAGE. * We characterized the PGA-induced coacervation of 7S and 11S proteins. * Daidzein and... 
Propylene | Proteins | Soymilk | Isoflavones
Journal Article
01/2010
Soymilk is a good replacement of cow's milk in places where cow's milk is not available in sufficient quantity. Acceptability of this soymilk as cow's milk... 
fruits | soymilk | lemon grass | acceptability
Web Resource
International Journal of Biological Macromolecules, ISSN 0141-8130, 06/2019, Volume 131, p. 1138
Raffinose family oligosaccharides (RFOs) negatively affect nutritional value of legume-derived food and feed. It has been challenging to develop a high... 
Legumes | Beans | Soymilk | Proteases | Mimosaceae
Journal Article
NUTRITIONAL AND SENSORY QUALITIES OF SOYMILK- KUNNU BLENDS, 12/2005
Kunnu, a beverage popular among the Northern Nigerians has a low protein value because it is made from cereals. This may have a negative effect on the... 
fortification, kunnu, soymilk, blends | fortification, kunnu, lait de soja, mélanges
Journal
Women's Health Advisor, ISSN 1524-881X, 02/2018, Volume 22, Issue 2, p. 8
Journal Article
Bioresource Technology, ISSN 0960-8524, 02/2014, Volume 153, p. 361
acents One GH27 [alpha]-galactosidase was purified from N. fischeri with high specific activity. acents The enzyme showed optimal activities at 60-70[degrees]C... 
Hydrolysis | Enzymes | Soymilk
Journal Article
Journal of Food Composition and Analysis, ISSN 0889-1575, 05/2015, Volume 39, p. 43
* Phytic acid-bound calcium in soymilk is released by phytase. * Free Ca.sup.2+ is sensitively quantified with a Ca.sup.2+-selective electrode. * The... 
Phosphates | Soymilk | Methods
Journal Article
Food Research International, ISSN 0963-9969, 07/2019, Volume 121, p. 798
The physical properties of soymilk gels acidified with glucono-[delta]-lactone (GDL) or cultures with varying exopolysaccharide (EPS) production capabilities... 
Soymilk | Food additives | Comparative analysis | Tribology
Journal Article
Food Chemistry, ISSN 0308-8146, 12/2013, Volume 141, Issue 3, p. 1716
acents The gelation pH is higher for soy milk fermented with lactic acid bacteria than chemically acidified. acents No differences observed in small... 
Proteins | Soymilk | Analysis | Bacteria
Journal Article
Food Chemistry, ISSN 0308-8146, 08/2013, Volume 139, Issue 1-4, p. 79
a* A catalytic system for deglycosylation of isoflavone in soymilk was established. a* Immobilised [beta]-glucosidase performed effectively on isoflavone... 
Enzymes | Soymilk | Isoflavones
Journal Article
Men's Fitness, ISSN 0893-4460, 05/2017, Volume 33, Issue 4, p. 39
Journal Article
Nippon Shokuhin Kagaku Kogaku Kaishi, ISSN 1341-027X, 2016, Volume 63, Issue 4, pp. 142 - 149
We focused on the colloidal contribution of lipid and protein in soymilk, and investigated the influence of pH on the stability of soymilk. The particle size... 
Soymilk | Stability | Lipid | Protein
Journal Article
Microbiological quality of local soymilk: A public health appraisal, 12/2000
The ubiquity in the hawking of locally produced soymilk, packaged in different forms, was considered a public health concern. The attendant increase in the... 
Mots cle: Qualite microbiologiques, lait de soja locale, sante publique | Microbiological quality, local soymilk, public health
Journal
Journal of Food Composition and Analysis, ISSN 0889-1575, 03/2016, Volume 46, pp. 29 - 35
Soybean, an important source of many bioactive compounds, is of interest because of the health benefits it confers. We compared the contents of different... 
Homemade soymilk | Soymilk | Non-genetically modified soybeans | Genetically modified soybeans | Water-soluble bioactive compounds | Food composition | Food analysis | Ready-made soymilk | OLIGOSACCHARIDES | FOOD SCIENCE & TECHNOLOGY | SOYBEAN ISOFLAVONES | MEAL | CHEMISTRY, APPLIED | Analysis | Genetically modified organisms
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 03/2020, Volume 100, p. 105418
Journal Article
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