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Fermentation of soymilk by yoghurt and bifidobacteria strains
acetaldehyde acetic acid isoflavones lactic acid
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2015/7/28
Soy and milk based products fermented by yoghurt culture YC-381 alone or in combination with two probiotic cultures (Bifidobacterium animalis subsp. lactis BB 12 and Bifidobacterium bifidum CCDM 94) w...
Fermentation of honey-sweetened soymilk with Bifidobacterium lactis Bb-12 and Bifidobacterium longum Bb-46: fermentation activity of bifidobacteria and in vitro antagonistic effect against Listeria monocytogenes FSL N1-017
bifidobacteria fermenttive acivity fermented soymilk acacia honey chestnut honey inhibitory effect
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2014/2/25
The influence of the honey addition on the fermentative activity of Bifidobacterium lactis Bb-12 and Bifidobacterium longum Bb-46 in soymilk was determined. Additionally, the inhibitory potential of h...
Optimising fermentation of soymilk with probiotic bacteria
soymilk fermentation Lactobacillus acidophilus Bifidobacterium spp. Streptococcus thermophilus yoghurt culture Lactobacillus animalis subsp. lactis BB12
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2014/2/26
Soymilk was fermented with probiotic culture ABT5 and yoghurt culture with the addition of bifidobacteria at different temperatures (37°C and 42°C) with the aim of shortening the fermentation time and...
Effect of Precooling Step on Formation of Soymilk Freeze-Gel
soymilk freeze-gel gelation
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2009/7/7
A precooling step is necessary to convert heated soymilk to freeze-gel. In order to estimate the significance of precooling, soymilk was precooled at various temperatures and then frozen. Based on the...
Influence of Phytase Treatment on the Gelation Property of Soymilk
soymilk phytase phytate glucono-δ-lactone
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2009/6/18
The contribution of phytate to the gelation properties of soymilk was studied by a phytase treatment to reduce the phytate in soymilk. The breaking stress of the gel prepared from the phytase-treated ...
Effect of Heat Treatment on the Lipid Peroxide Content and Aokusami（Beany Flavor）of Soymilk
soy bean soymilk lipid peroxide
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2009/6/18
With the objective of minimizing aokusami (beany flavor), which is an undesirable aspect of soymilk flavor, we studied the effects of heating on lipid peroxide content, a factor contributing to the be...
Rapid Quantitative Analysis of the Major Components in Soymilk Using Fourier-Transform Infrared Spectroscopy（FT-IR）
FT-IR ATR soymilk
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2009/6/18
Fourier-transform infrared spectroscopy (FT-IR) on attenuated total reflectance (ATR) sampling was used for the quantitative analysis of the major components (protein, lipid, and sugar) in soymilk. Si...
Freeze-Gelation of Sucrose or Trehalose Treated Soymilk
soymilk heating cooling freeze-gel
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2009/6/17
To estimate the effects of two different kinds of sugar on soymilk freeze-gel, sucrose and trehalose, respectively, were added to raw untreated soymilk. Soymilk containing sugar was processed to form ...
Effect of Heat Treatment on Dispersion Stability of Soymilk and Heat Denaturation of Soymilk Protein
soymilk heating heat denaturation
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2009/5/8
Soymilk was prepared by non-heated squeezing and then heated at various temperatures. For one-step heating, the precipitate produced by heating soymilk increased for heating at 70 and 80°C and was muc...
Physico-Chemical and Sensorial Characteristics of Chocolate Prepared from Soymilk
Soymilk chocolate lactose free cholesterol free
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2010/9/30
The demand of milk product is increasing. Among all the milk products chocolate is mostly preferred confectionary product. In the present research the beany flavour of soymilk was reduced to a greater...