Works matching DE "NONFERMENTED soyfoods"
Results: 35
A New Meroterpenoid, Chrodrimanin C, from YO-2 of Talaromyces sp.
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- Bioscience, Biotechnology & Biochemistry, 2012, v. 76, n. 4, p. 745, doi. 10.1271/bbb.110858
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- Article
Changes in Soybean Phytate Content as a Result of Field Growing Conditions and Influence on Tofu Texture.
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- Bioscience, Biotechnology & Biochemistry, 2006, v. 70, n. 4, p. 874, doi. 10.1271/bbb.70.874
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- Article
Emulsifying and Foaming Properties of Okara Protein Hydrolysates.
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- Cereal Chemistry, 2016, v. 93, n. 1, p. 71, doi. 10.1094/CCHEM-02-15-0031-R
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- Article
The Value of Soybean Hull Supplementation in Winter Rye Stocker Operations.
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- Journal of Agricultural & Resource Economics, 2007, v. 32, n. 3, p. 560
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- Article
Tofu: Healthful & Fresh Japanese Favorite.
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- Economy, Culture & History Japan Spotlight Bimonthly, 2008, v. 27, n. 2, p. 46
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- Article
Dietary phytoestrogens and bone health.
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- Journal of the British Menopause Society, 2003, v. 9, n. 1, p. 17, doi. 10.1177/136218070300900107
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- Article
Bioconversion of green volatiles in okara (soybean residue) into esters by coupling enzyme catalysis and yeast (Lindnera saturnus) fermentation.
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- Applied Microbiology & Biotechnology, 2018, v. 102, n. 23, p. 10017, doi. 10.1007/s00253-018-9396-4
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- Article
Soybean hull and enzyme inclusion effects on diet digestibility and growth performance in beef steers consuming corn-based diets.
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- Journal of Animal Science, 2016, v. 94, n. 6, p. 2436, doi. 10.2527/jas.2015-0189
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- Article
Changes in volatile profile of soybean residue (okara) upon solid-state fermentation by yeasts.
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- Journal of the Science of Food & Agriculture, 2017, v. 97, n. 1, p. 135, doi. 10.1002/jsfa.7700
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- Article
Tofu heaven on earth.
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- Asia Weekly, 2008, v. 2, n. 28, p. 31
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- Article
Isolation and Structural Characterisation of Okara Polysaccharides.
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- Molecules, 2012, v. 17, n. 1, p. 753, doi. 10.3390/molecules17010753
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- Article
A study on quality parameters and shelf stability of sweetened condensed vegetable milks produced from four varieties of soybeans (Glycine max).
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- International Food Research Journal, 2015, v. 22, n. 6, p. 2212
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- Article
Use of Natural Coagulants of Plant Origin in Production of Soycurd (Tofu).
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- International Journal of Food Engineering, 2008, v. 4, n. 1, p. 1, doi. 10.2202/1556-3758.1351
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- Article
Impact of particle size fractions on composition, antioxidant activities, and functional properties of soybean hulls.
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- Journal of Food Measurement & Characterization, 2021, v. 15, n. 2, p. 1547, doi. 10.1007/s11694-020-00746-0
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- Article
Influence of Lactobacillus plantarum Lp6 fermentation on the functional properties of soybean protein meal.
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- Emirates Journal of Food & Agriculture (EJFA), 2010, v. 22, n. 6, p. 456, doi. 10.9755/ejfa.v22i6.4663
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- Article
O EMPREGO DE OKARA NO PROCESSAMENTO DE "HAMBÚRGUER" DE FRANGO FERMENTADO COM LACTOBACILLUS ACIDOPHILUS CRL 1014.
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- Brazilian Journal of Food & Nutrition / Alimentos e Nutrição, 2011, v. 22, n. 2, p. 315
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- Article
Health-promoting activities of ultra-filtered okara protein hydrolysates released by in vitro gastrointestinal digestion: identification of active peptide from soybean lipoxygenase.
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- European Food Research & Technology, 2010, v. 230, n. 4, p. 655, doi. 10.1007/s00217-009-1203-0
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- Article
Production of α-galactosidase by a novel actinomycete Streptomyces griseoloalbus and its application in soymilk hydrolysis.
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- World Journal of Microbiology & Biotechnology, 2007, v. 23, n. 6, p. 859, doi. 10.1007/s11274-006-9310-6
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- Article
Effect of Particle Sizes of Soy Okara on Textural, Color, Sensory and Rheological Properties of Pork Meat Gels.
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- Journal of Food Quality, 2015, v. 38, n. 4, p. 248, doi. 10.1111/jfq.12144
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- Article
High Levels of Tyramine in some Chinese Foodstuffs.
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- Human Psychopharmacology: Clinical & Experimental, 1986, v. 1, n. 2, p. 103, doi. 10.1002/hup.470010208
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- Article
Ruminant Nutrition: Beef--Energy and Nitrogen.
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- 2004
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- Abstract
Effect of soy isoflavone supplementation on vascular endothelial function and oxidative stress in postmenopausal women: a community randomized controlled trial.
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- Asia Pacific Journal of Clinical Nutrition, 2013, v. 22, n. 3, p. 357, doi. 10.6133/apjcn.2013.22.3.13
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- Article
The viscoelastic properties of soybean curd (tofu) as affected by soymilk concentration and type of coagulant.
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- International Journal of Food Science & Technology, 2005, v. 40, n. 4, p. 385, doi. 10.1111/j.1365-2621.2004.00935.x
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- Article
RUMAH TAHU MANDIRI ENERGI (RTME) : NEW PATTERN ON TOFU PRODUCTION WITHOUT FOSSIL FUEL CONSUMPTION IN SENTRA TAHU CIBUNTU, BANDUNG, WEST JAVA.
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- International Journal of Management Science & Technology Information, 2015, n. 18, p. 25
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- Article
An Exploration of U.S. Consumer Perceptions and Affect: Two Forms of a Soy-Based Food Product.
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- Journal of Food Products Marketing, 2008, v. 14, n. 3, p. 49, doi. 10.1080/10454440801985936
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- Article
Rheological Characteristics and Gelation of Tofu Made from Ultra-High-Pressure Homogenized Soymilk.
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- Journal of Texture Studies, 2015, v. 46, n. 5, p. 335, doi. 10.1111/jtxs.12133
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- Article
EFFECT OF HIGH HYDROSTATIC PRESSURE ON SPORES OF GEOBACILLUS STEAROTHERMOPHILUS SUSPENDED IN SOYMILK.
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- Journal of Food Processing & Preservation, 2007, v. 31, n. 5, p. 546, doi. 10.1111/j.1745-4549.2007.00141.x
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- Article
Protecting soymilk flavor and nutrients from photodegradation.
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- Food Science & Nutrition, 2015, v. 3, n. 4, p. 319, doi. 10.1002/fsn3.222
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- Article
Microbial Inactivation Kinetics in Soymilk during Continuous Flow High-Pressure Throttling.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 6, p. M268, doi. 10.1111/j.1750-3841.2009.01201.x
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- Article
Puffing of Okara/Rice Blends Using a Rice Cake Machine.
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- Journal of Food Science (Wiley-Blackwell), 2008, v. 73, n. 8, p. E341, doi. 10.1111/j.1750-3841.2008.00905.x
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- Article
Selected Odor Compounds in Cooked Soymilk as Affected by Soybean Materials and Direct Steam Injection.
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- Journal of Food Science (Wiley-Blackwell), 2007, v. 72, n. 7, p. S481, doi. 10.1111/j.1750-3841.2007.00461.x
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- Article
The Role of Composition and Content of Protein Particles in Soymilk on Tofu Curding by Glucono-δ-lactone or Calcium Sulfate.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 4, p. C258, doi. 10.1111/j.1365-2621.2005.tb07170.x
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- Article
Textural Property of 6 Legume Curds in Relation to their Protein Constituents.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 5, p. 1725, doi. 10.1111/j.1365-2621.2002.tb08713.x
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- Article
Physiochemical Properties of Polysaccharides Extracted from Tofu Processing Wastewater.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 5, p. 1682, doi. 10.1111/j.1365-2621.2002.tb08705.x
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- Article
Plant Sterols in Soybean Hulls.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 1, p. 271, doi. 10.1111/j.1365-2621.1990.tb06074.x
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- Article