the consumer demand for formulated foods containing soy proteins has resulted in an increase in the number of new products processed with soy ingredient. in this study acidified soy-cow milk blend drinks were manufactured by fermentation of mixtures of milk/soy milk in ratio of 100/0, 70/30 and 50/50 and dilution was done after fermentation to 4.5- 6.5 total solid (ts). high methoxyl pectin was...

Pea (Pisum sativum) proteins are emerging as a popular alternative to those conventional (deriving from animal and soy) due their high protein content with interesting functionality, sustainability, availability, affordability hypo-allergenicity. This popularity has been parallel an intensive research isolation applications. ingredients can be obtained through wet extraction, dry fractionation ...

Background: Evidence suggests an inverse relationship between soy protein intake and serum concentrations of male sex hormones. Anecdotal evidence indicates that these alterations in serum sex hormones may attenuate changes in lean body mass following resistance training. However, little empirical data exists regarding the effects of soy and milk-based proteins on circulating androgens and exer...

BACKGROUND Lactobacillus bulgaricus LB6 is a bacterium which was selected in the commercial yoghurt with high angiotensin converting enzyme (ACE) inhibitory activity. Preparation of concentrated starter cultures via freeze drying is of practical importance to dairy and food industries. METHODS We optimized the optimal sugar alcohol and proteins for Lactobacillus bulgaricus LB6 during the proc...

Soymilk is fermented with probiotic lactobacilli (Lactobacillus rhamnosus NCDC 19, 24 and cheese isolates: L. rhamnosus C2, C6 and L. casei NCDC 17, 297) @1.0% for 24 h at 37oC. We find that in fermented soymilk both the inhibition of ascorbate autoxidation, and the reducing activity of polyphenol content and increasing of proteolysis varied with the starters used, but nevertheless are signific...

This work aimed to develop a novel methodology based on aqueous micellar systems (AMS), for producing soy protein concentrates (SPC) from soybean flour and recovering high-valuable bioactive compounds as by-products. Ethoxylated aliphatic alcohols Tergitol 15-S-7 15-S-9, non-toxic biodegradable surfactants, were selected form the AMS. The consisted of an extractive stage with AMS, which rendere...

Recent reports of art increased prevalence of dental fluorosis in fluoridated and nonfluoridated communities have led to a reassessment of the amount offluoride (F) being ingested infants and young children. Manufacturers of milk-based formulas have taken steps to reduce the F concentration to negligible levels. Reduction of F concentration in soy-based formulas is more difficult because ofF bi...