Zobrazeno 1 - 10
of 101
pro vyhledávání: '"soy beverage"'
Autor:
Ana Ruiz de la Bastida, Susana Langa, José Antonio Curiel, Ángela Peirotén, José María Landete
Publikováno v:
Foods, Vol 13, Iss 17, p 2758 (2024)
Soy consumption is associated with health benefits, mainly linked to the ability of the intestinal microbiota to metabolize the glycosylated isoflavones into more bioactive compounds, such as equol. Because Bifidobacterium pseudocatenulatum INIA P815
Externí odkaz:
https://doaj.org/article/50bfb124328e417990a525732b0a4cab
Publikováno v:
Heliyon, Vol 9, Iss 10, Pp e20979- (2023)
Currently, an increasing number of intolerant and vegan consumers are driving the market towards plant-based milk alternatives. Here, selected probiotic yeasts, belonging to the Candida zeylanoides, Kluyveromyces lactis and Debaryomyces hansenii spec
Externí odkaz:
https://doaj.org/article/d181bf659412498b9a8cde5fceaef800
Autor:
Margherita D'Alessandro, Davide Gottardi, Mattia Di Nunzio, Sara Margherita Borgonovi, Carola Parolin, Beatrice Vitali, Rosalba Lanciotti, Lorenzo Siroli, Francesca Patrignani
Publikováno v:
Journal of Functional Foods, Vol 107, Iss , Pp 105703- (2023)
Fermented soy beverages, made with yogurt starter cultures and formulated with functional vaginal bacteria, namely Lactobacillus crispatus BC4 and Lactobacillus gasseri BC9, were characterized in terms of centesimal, fatty acids, mineral, vitamins an
Externí odkaz:
https://doaj.org/article/bd58dae50fb84040856263dbde8bb6ee
Autor:
Vanda Lopes Andrade, Iolanda Ribeiro, A. P. Marreilha dos Santos, Michael Aschner, Maria Luisa Mateus
Publikováno v:
Toxics, Vol 11, Iss 12, p 1013 (2023)
Nowadays, there is an increased consumption of plant-based protein beverages like soy beverages (SBs) as substitutes for cow milk (CM). Both accumulate toxic metals like lead (Pb), cadmium (Cd), and manganese (Mn), which, although essential, are neur
Externí odkaz:
https://doaj.org/article/7e1314f35a364aec994874690ae1c09b
Autor:
Šárka Horáčková, Blanka Vrchotová, Daniel Koval, Akkenzhe Omarova, Marcela Sluková, Jiří Štětina
Publikováno v:
Czech Journal of Food Sciences, Vol 40, Iss 5, Pp 392-399 (2022)
In this study, two strains of Lactiplantibacillus plantarum 299v and CCDM 181 were tested for their ability to grow in milk and soy beverage, for stability during cold storage of fermented beverages, compatibility with yoghurt culture and activity ag
Externí odkaz:
https://doaj.org/article/fda4d1bb124b49489e9d0a0251316e9a
Akademický článek
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Autor:
Norbert-Istvan Csatlos, Elemer Simon, Bernadette-Emőke Teleky, Katalin Szabo, Zorița Maria Diaconeasa, Dan-Cristian Vodnar, Călina Ciont (Nagy), Oana-Lelia Pop
Publikováno v:
Biomolecules, Vol 13, Iss 2, p 245 (2023)
The area of functional beverages made from plant-based or non-dairy milk is one of the fastest-growing sectors in the world. The microalgae Chlorella vulgaris is a source of functional ingredients, with a large spectrum of healthy compounds, such as
Externí odkaz:
https://doaj.org/article/92532dbc490e4b639ad3276c2aa793b5
Akademický článek
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Akademický článek
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K zobrazení výsledku je třeba se přihlásit.
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Autor:
Edina Šertović, Zlatan Sarić, Miroljub Barać, Irena Barukčić, Aleksandar Kostić, Rajka Božanić
Publikováno v:
Food Technology and Biotechnology, Vol 57, Iss 4, Pp 461-471 (2019)
The aim of this paper is to determine nutritive, functional, microbiological and sensory properties of probiotic beverages produced from different volume ratios of cow's milk and soy beverage (25:75, 50:50 and 75:25). Pure cow’s milk and soy bevera
Externí odkaz:
https://doaj.org/article/656db2f95c694941b18eb78bb3612005