ARTICLES

Filter  
Active filters 0
Remove
  

Refine your searches by:

Collections
Food and nutrition
Agronomy and forestry
Technology
Biology
Medicine / Cardiology
Medicine / Pharmacology
Public health
Chemistry
Education
Medicine / Sub specialtie
all records (19)

Languages
English

Countries
Indonesia
USA
Iran
Turkey, Turkish Republic
Finland
Hungary
India
Pakistan
Romania
South Africa
all records (11)

Years
2023
2021
2020
2019
2018
2017
2016
2015
2013
2012
all records (13)

Filter  
 
37  Articles
1 of 5 pages  |  10  records  |  more records»
AbstractSoymilk is generally processed by a pasteurization process. Pasteurization itself is a method that is widely known in the processing industry as a method to kill microorganisms using high temperatures or commonly referred to as thermal methods tha... see more

Background: Soymilk is a plant-based protein-rich beverage that is produced from soybeans. It is a steady emulsion of water, oil, and protein. Along with similar vegetable-based milk, soymilk can be utilized as an alternative for dairy milk by individuals... see more

The increment of soybean consumption demands product diversification. One example of soybean-based product is extracted soybean in the form of soymilk, which has the following weaknesses: short shelf life, unpleasant aroma, and impractical processing. The... see more

The significance of preservatives in food preparations lies in their ability to inhibit or retard the growth of microorganisms which in turn reduces their deteriorative effects on food. The preservative effects at varying concentrations (1%, 3%, 5% v/v) o... see more

Aflatoxins are carcinogenic mycotoxins that commonly contaminate foods and feed. There are many different forms of aflatoxin and its metabolites. Of these, aflatoxin B1 (AFB1) is the most prevalent and toxic. Lactobacillus acidophilus SNP-2 has previously... see more

ABSTRACT Processed soybean products especially the fermented ones have beneficial health effects since they are capable of reducing the level of plasmacholesterol (hypocholesterolemic effect). One of the mechanisms is by increasing the binding of bile s... see more

Soymilk has become progressively consumed in Indonesia since early 1990. However, soymilk has a short shelf life due to its high protein content that promotes growth of spoilage microorganisms. This study was aimed at utilizing peel waste of eggplant (Sol... see more

Some lactic acid bacteria (LAB) strains had been isolated from spontaneously fermented soymilk which have proteolytic system. The purpose of this research was to study ability of isolates in fermentation of soymilk. The changes in bacterial growth, pH, ti... see more

Soymilk is lower in calories compared to cow’s milk, since it is derived from a plant source (no cholesterol) and is an excellent source of protein. Despite the beneficial factors, soymilk is considered as one of the most controversial foods in the world.... see more

1 of 5 pages  |  10  records  |  more records»