Undesirable Components in Soybeans and Fermented Foods

13 Indigenous Fermented Foods

Future of Fermented Foods

Fermented Foods, Lactobacillus, and Health

The earliest development of fermented foods, among the most ancient agricultural products, coincided with the rise of civilizations around the world. According to archeological records, wine was produced during the Neolithic Period from 8500 to 4000BC,while beer andbreadweremassproduced shortly thereafter. These foods, as well as others such as cheese, yogurt, and miso, are mentioned in ancient...

Utilization of soybeans and their components through the development of textured soy protein foods.

Textured soy protein (TSP), an extruded and fibrous-structured product, is mainly used as meat analog or extender. Meat alternatives are third in sales in the U.S. soy food marketplace. A primary problem that limits the incorporation of more TSP into products is the undesirable "beany" flavor. The objective of this study was to develop the best formulation of TSP and vegetable-based flavors to ...

Nutritional Quality of Fermented Foods

A great number of fermented foods primarily" derived from plant materials have been an indispensable dietary element in many parts of the world. In the Far East where fermented foods have a long and strong tradition, these foods are uniquely made from soybeans and molds. The fermentation, however, may have a substrate consisting of both soybeans and cereals and an inoculum consisting of yeasts,...