Soymilk
Mostrando 1-12 de 22 artigos, teses e dissertações.
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1. Unsatisfactory microbiological aspects of UHT goat milk, soymilk and dairy beverage of goat milk and soy protein: A public health issue
Abstract 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 the microbiological quality and the occurrence of these bacteria in UHT goat milk, soymilk and dairy beverage of goat milk and soy
Food Sci. Technol. Publicado em: 2020-06
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2. Treatment of sugarcane bagasse for the immobilization of soybean β-glucosidase and application in soymilk isoflavones
Resumo O bagaço de cana-de-açúcar, de resíduos agroindustriais, foi autoclavado a 121 °C durante 15 min, tratado com NaOH a 2% e ativado com 2,5% de glutaraldeído, para imobilização de β-glicosidase de soja. Análises de microscopia eletrônica de varredura, espectroscopia de raios X por dispersão de energia e espectroscopia de infravermelho por tr
Braz. J. Food Technol.. Publicado em: 17/10/2019
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3. Production of Hydrolysate of Okara Protein Concentrate with High Antioxidant Capacity and Aglycone Isoflavone Content
Abstract This work aimed to evaluate the enzymatic hydrolysis of okara protein concentrate with respect to degree of hydrolysis (DH) in order to obtain a protein hydrolysate with high antioxidant capacity and aglycones isoflavone content. A central composite rotatable design was carried out to evaluate the influence of temperature (40 to 70°C), enzyme:subst
Braz. arch. biol. technol.. Publicado em: 29/08/2019
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4. Development and characterization of an innovative synbiotic fermented beverage based on vegetable soybean
Abstract Soymilk was produced from vegetable soybean and fermented by probiotics (Lactobacillus acidophilus La-5, Bifidobacterium animalis Bb-12) in co-culture with Streptococcus thermophilus. The composition of the fermented beverage and oligosaccharides content were determined. The effect of fructooligosaccharides and inulin on the fermentation time and vi
Braz. J. Microbiol.. Publicado em: 2018-06
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5. Development and characterization of a soymilk Kefir-based functional beverage
Abstract Kefir is a fermented beverage that deserves special attention, since it has probiotic activity and unique sensory, nutritional, and therapeutic properties. Given that both kefir and soymilk are beneficial to human health, this study aimed to assess the physicochemical characteristics and acceptability of soymilk Kefir-based functional beverages (SKB
Food Sci. Technol. Publicado em: 22/03/2018
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6. Soymilk plain beverages: correlation between acceptability and physical and chemical characteristics
The objective of the research was to relate the physical and chemical characteristics of soymilk plain beverages to its sensory acceptance. Five commercial products and a new product formulated based on the less accepted sample were used. The overall acceptance was evaluated by 102 assessors using a 10-point hybrid hedonic scale. The hedonic scores ranged fr
Food Sci. Technol. Publicado em: 07/06/2013
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7. Relationships among sensory analysis, isoflavone and hexanal contents of soymilk powder.
2010
Brazilian Archives of Biology and Technology. Publicado em: 2011
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8. Effects of isoflavones on beany flavor and astringency os soymilk and cooked whole soybean grains.
Flavor is the main limiting factor affecting soybean acceptability in the Occidental countries. The purpose of this study was to determine the effetcs of isoflavones on soybean flavor. Differences in beany flavor and astringency of soymilk and cooked whole soybean grains, prepared with cultivars IAS 5 and BR-36 (136 and 54 mg of total isoflavones /100 g of s
Pesquisa Agropecuária Brasileira. Publicado em: 2011
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9. Effects of isoflavones on beany flavor and astringency os soymilk and cooked whole soybean grains.
Flavor is the main limiting factor affecting soybean acceptability in the Occidental countries. The purpose of this study was to determine the effects of isoflavones on soybean flavor. Differences in beany flavor and astringency of soymilk and cooked whole soybean grains, prepared with cultivar IAS 5 and BR-36 (136 and 54 mg of total isoflovones/100 g of sam
Pesquisa Agropecuaria Brasileira. Publicado em: 2011
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10. Relationships among sensory analysis, isoflavone and hexanal contents of soymilk powder.
2010
Brazilian Archives of Biology and Technology. Publicado em: 2011
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11. Development of an acai-soymilk beverage: characterization and consumer acceptance.
2010
Brazilian Journal of Food Technology. Publicado em: 2011
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12. Formulation of a soy-coffee beverage by response surface methodology and internal preference mapping.
Coffee consumers (n = 60) tasted and rated samples of a new soy?coffee beverage made from instant coffee, soymilk powder and sugar. Ingredient concentrations (independent variables) varied according to a 23central composite design for overall degree of acceptance. Data were analyzed by analysis of variance (ANOVA), least square difference and response surfac
Journal of Sensory Studies. Publicado em: 2011