云南高校图书馆联盟文献共享服务平台- SOYMILK

SOYMILK: 作品数：15被引量：18H指数：3; 导出分析报告; 相关领域：轻工技术与工程更多>>; 相关作者：李文军汪建明任晨刚更多>>; 相关机构：中国农业大学天津科技大学更多>>; 相关期刊：《Food Production, Processing and Nutrition》《Agricultural Biotechnology》《Journal of Northeast Agricultural University(English Edition)》《Journal of Diabetes Mellitus》更多>>; 相关基金：天津市科技支撑计划重点项目更多>>

Effect of Soybean Cultivars on the Nutrients and Consumer Acceptance of Soymilk: 《Food and Nutrition Sciences》2024年第8期807-826,共20页Ilana Felberg Mercedes Concórdia Carrão-Panizzi Rosires Deliza Sidinéa Cordeiro de Freitas Manuela Cristina Pessanha de Araujo Santiago Marilia Penteado Stephan Monalisa Santana Coelho de Jesus Elisabeth Borges Gonçalves Rosemar Antoniassi; Soymilk is one of the most available beverages, an alternative to dairy milk and is recognized for its nutritional value. The nutritional quality, the presence of anti-nutritional factors, isoflavones and sensory acce...; 关键词：Preference Mapping Cluster Analysis PROTEIN PHYTATE

Research Progress of Volatile Substances Analysis and Sensory Evaluation of Soymilk: 《Journal of Northeast Agricultural University(English Edition)》2024年第1期74-82,共9页Xu Qiongyuan Li Ka Huang Meina Liang Yuxin Tao Bingjie Zhang Tingting Song Nannan Ji Yazhou Zhang Huajiang Xia Ning; Supported by the Youth Fund Project of the National Natural Science Foundation of China(32001570);the Post-doctorate Program Funding in Heilongjiang Province(LBH-Z19118);the Academic Backbone'Project of Northeast Agricultural University(20XG11)。; Soybean is one of the important crops in China. Soymilk, a traditional neutral plant-based protein drink, is rich in high quality proteins. Although soybean milk is rich in nutrients, its marketing among consumers, es...; 关键词：SOYMILK off-odor volatile substance FLAVOR sensory evaluation

Primary Characterization of a Novel Soymilk-Cashew Fermented with an Improving of Its Antioxidant and Anti-Inflammatory Contents: 《Food and Nutrition Sciences》2023年第5期421-435,共15页Assamoi A. Antoine Atobla Koua Ouattara H. Djeneba Gnagnini Tokro Ruth D’Avila; Cashew nut (Anacardium occidental) milk was included as a functional ingredient in soybean (Glycine max L.) milk at 20/80% and was fermented comparatively to commercial yogurt starters by two strains TC6 and A4 (recen...; 关键词：Probiotic Staple Food Soy-Milk Anti-Oxydant ANTI-INFLAMMATORY

In vitro evaluation of the anti-diabetic potential of soymilk yogurt and identification of inhibitory compounds on the formation of advanced glycation end-products被引量：1: 《Food Bioscience》2022年第6期668-675,共8页Yuki Nakashima Naoki Yamamoto Ryosuke Tsukioka Hikari Sugawa Rina Ohshima Kaede Aoki Tomoyuki Hibi Kotone Onuki Yudai Fukuchi Shin Yasuda Ryoji Nagai Hideki Kinoshita; supported by a grant from the Tokai University and Probio LLC.; In this study, we aimed to identify starter strains of lactic acid bacteria (LAB) to produce soymilk yogurt that can decrease the risk of diabetes mellitus (DM) and its complications. The inhibition assays of the dipe...; 关键词：Lactic acid bacteria Soymilk yogurt DIABETES Advanced glycation end products

In vitro characteristics of lactic acid bacteria probiotics performance and antioxidant effect of fermented soymilk被引量：7: 《Food Bioscience》2022年第5期810-818,共9页Philippe Madjirebaye Muyan Xiao Bechir Mahamat Shijin Xiong Abdul Mueed Benliang Wei Tao Huang Fei Peng Tao Xiong Zhen Peng; Lactic acid bacteria(LAB)are generally used for soymilk fermentation to improve its nutritional and health-related qualities.Twenty-five LAB strains isolated from soybeans and fermented dairy products(FDP)were screene...; 关键词：Lactic acid bacteria Probiotic performance Soymilk fermentation Antioxidant activity

Effects of Soymilk on Serum Insulinemic Status and High Sensitivity C-Reactive Protein Levels in Healthy Postmenopausal Women of Bangladesh: 《Food and Nutrition Sciences》2022年第4期337-348,共12页Farjana Rahman Bhuiyan Israt Ara Hossain Khursheed Jahan Liaquat Ali; Background: Postmenopausal women are at increased risk for cardiac diseases because many risk factors are aggravated by menopause. Isoflavones are phytoestrogens present in natural sources, and they may modulate risk ...; 关键词：SOYMILK ISOFLAVONES Postmenopausal Women Hs-C Reactive Protein Insulinemic Status BANGLADESH

Effects of the substitution of cow’s milk with soymilk on the micronutrients,microbial,and sensory qualities of yoghurt: 《Food Production, Processing and Nutrition》2022年第1期162-171,共10页Dupe T.Otolowo Omolola M.Omosebi Kudirat T.Araoye Temiloluwa E.Ernest Oluwatooyin F.Osundahunsi; The consumption of imported dairy products is high especially in developing countries including Nigeria where little or no milk is produced locally which makes the products expensive,out of reach to common consumers a...; 关键词：Cow’s milk SOYMILK YOGHURT Mineral and vitamin contents Microbial quality Sensory acceptability

Development of Bergamot Yam Soymilk Yogurt: 《Agricultural Biotechnology》2021年第4期108-112,共5页Yi TANG Mei LI Lulu LI Fang CAO Weixin WANG; Supported by School-level Scientific Research Project of Huanggang Normal University(2011CA069);Outstanding Young and Middle-aged Scientific and Technological Innovation Team of Colleges and Universities in Hubei Province(T201820)。; [Objectives]This study was conducted to develop a bergamot yam soymilk yogurt.[Methods]With bergamot yam and soybeans as the main raw materials,the nutritious bergamot yam soymilk yogurt was finally obtained through s...; 关键词：Bergamot yam Soymilk yogurt Soybean deodorization Strain acclimation Process optimization

Nutritional and Sensory Evaluation of Novel Ice Cream Products Formulated From Kunu-Zaki Fortified with Fruit Pulp: 《Food and Nutrition Sciences》2021年第5期439-451,共13页Ogo Ogo Bai Emmanuella Efiong Esienanwan Enenche Daniel; Consumption of ice cream produced from dairy products has been reportedly associated with health hazards. To circumvent this, this study was undertaken to formulate plant-based ice cream using kunu-zaki and soymilk (a...; 关键词：Kunu-Zaki Ice Cream Value Addition SOYMILK Nutritional Value Fruit Pulp

Metabolite Profile of Lactic Acid-Fermented Soymilk: 《Food and Nutrition Sciences》2018年第11期1327-1340,共14页Maki Kobayashi Tomoyo Shima Mitsuru Fukuda; Isoflavone aglycone-rich soymilk fermented by Lactobacillus delbrueckii subsp. delbrueckii, strain TUA-4408L (F4408) has stronger lipid metabolism-modulating effects than isoflavone aglycone-poor soymilk fermented by ...; 关键词：FERMENTED SOYMILK METABOLITE POLYPHENOL AGLYCONE ORNITHINE

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