Consulta: subjectFacets:"Soymilk"
Registros recuperados: 4
Data/hora: 05/06/2024 02:52:42

Market Competitiveness and Demographic Profiles of Dairy Alternative Beverages in the United States: The Case of Soymilk
Provedor de dados: 31
Autores: Dharmasena,   Senarath; Capps,   Oral, Jr.
Data from U.S. households for year 2008 were used in examining market competitiveness of soymilk using tobit procedure. Unconditional own- and cross-price elasticities are larger than their conditional counterparts. Income, age, employment status, education level, race, ethnicity, region and presence of children are significant drivers affecting the demand for soymilk.
Tipo: Presentation
Palavras-chave: Soymilk; White milk; Flavored milk; Nielsen HomeScan data; Tobit procedure; Agribusiness; Consumer/Household Economics; Demand and Price Analysis; Marketing; D11; D12.
Ano: 2012
URL: http://purl.umn.edu/119680

ถั่วเหลืองสำหรับแปรรูปเป็นน้ำนมถั่วเหลือง: สายพันธุ์ GC96026-10 (ลพบุรี 1)
Provedor de dados: 106
Autores: Anon Malipan; Somsak Srisombun; Areerat Praphet; Annoup Kasiwiwat; Nareeluck Wanasai; Chaowanart Phruetthithep; Anuwat Chantarasuwan.
GC96026-10 is one of 31 soybean lines with little beany flavor, introduced from AVRDC, Taiwan in 2003. The soybean lines were then selected for chemical and sensory quality (taste and flavor) accepted for soymilk production and higher yield than Chiang Mai 60, which was used as a check cultivar. Preliminary and standard trials were conducted during 2004-2006 at Lop Buri Agriculture Research and Development Center, Mueang, Lop Buri province. Soymilk quality test of selected lines began in 2006 at the laboratory of Dairy Plus Co., Ltd. Subsequent -ly, farmer trials and farmer field tests were conducted during 2007-2009 at Lop Buri, Sukhothai, Phetchabun and Phitsanulok provinces to evaluate the effects of various environmental conditions on soymilk quality...
Tipo: Collection
Palavras-chave: Soybean; Soymilk; Beany flavor; ถั่วเหลือง; น้ำนมถั่วเหลือง; กลิ่นเหม็นเขียว; สายพันธุ์ GC96026-10; ลพบุรี 1; คุณภาพทางเคมี; คุณภาพทางด้านประสาทสัมผัส; การคัดเลือกพันธุ์.
Ano: 2011
URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5203

Production of α-Galactosidase by Aspergillus oryzae through solid-state fermentation and its application in soymilk Galactooligosaccharide hydrolysis
Provedor de dados: 52
Autores: Kapnoor,Shankar; Mulimani,Veerappa Hanumanth.
α-Galactosidase was produced by Aspergillus oryzae on red gram plant waste-wheat bran based media in solid-state fermentation (SSF). Optimum temperature for α-galactosidase production was 35 0C and upto 4 cm of bed height of substrate had no inhibitory effect on enzyme production. Hydrolysis of galactooligosaccharides in soymilk was carried out by α-galactosidase. Optimum temperature and pH for the hydrolysis of raffinose and stachyose of soymilk were 55(0)C and 5.2-6.2, respectively. The enzymatic treatment for 3 h completely removed the raffinose oligosaccharides in soymilk. Crude extract also showed considerable amount of invertase activity.
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Aspergillus oryzae; Α-galactosidase; SSF; Soymilk; Invertase; HPLC analysis.
Ano: 2010
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132010000100026

Development and characterization of an innovative synbiotic fermented beverage based on vegetable soybean
Provedor de dados: 58
Autores: Battistini,Carolina; Gullón,Beatriz; Ichimura,Erica Sayuri; Gomes,Ana Maria Pereira; Ribeiro,Eliana Paula; Kunigk,Leo; Moreira,José Ubirajara Vieira; Jurkiewicz,Cynthia.
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 viability of probiotic microorganisms throughout 28 days of storage at 5 °C were evaluated. The soymilk from vegetable soybeans was fermented in just 3.2 h, when pH reached 4.8. Fermentation reduced the contents of stachyose and raffinose in soymilk. Prebiotics had no effect on acidification rate and on viability of B. animalis and S. thermophilus in the fermented beverage. The viable counts of B....
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Prebiotic; Probiotic; Soymilk; Oligosaccharides; Vegetable soybean.
Ano: 2018
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822018000200303