Fermented soyabean products as hypoallergenic food
نویسندگان
چکیده
منابع مشابه
Is lactate an undervalued functional component of fermented food products?
Although it has been traditionally regarded as an intermediate of carbon metabolism and major component of fermented dairy products contributing to organoleptic and antimicrobial properties of food, there is evidence gathered in recent years that lactate has bioactive properties that may be responsible of broader properties of functional foods. Lactate can regulate critical functions of several...
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Partial hydrolysis of starch yields a product called maltodextrin, which has a dextrose equivalent of less than 20. Maltodextrin with a dextrose equivalent of less than 10 is used as a fat replacer in various products. Industries are constantly developing low-fat products or reducing the fat content of products as much as possible according to the wishes and tastes of consumers so that the calo...
متن کاملFermented Brown Rice Flour as Functional Food Ingredient
As fermentation could reduce the negative effects of bran on final cereal products, the utilization of whole-cereal flour is recommended, such as brown rice flour as a functional food ingredient. Therefore, this study aimed to investigate the effect of fermented brown rice flour on white rice flour, white rice batter and its steamed bread qualities. Brown rice batter was fermented using commerc...
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ژورنال
عنوان ژورنال: Proceedings of the Nutrition Society
سال: 2008
ISSN: 0029-6651,1475-2719
DOI: 10.1017/s0029665108006484