Enhancing aglycone isoflavones in soymilk through soybean germination and incubation
S Wu, M Wang, G Liu, B Qin, C Xie, P Wang, R Yang - Food Bioscience, 2024 - Elsevier
As a group of important bioactive compounds in soybeans, isoflavones are beneficial to
human health, and aglycone isoflavones are more readily absorbed and utilized by the …
human health, and aglycone isoflavones are more readily absorbed and utilized by the …
Physicochemical, Microbiological, and Toxicological Characterization of Pâté Prepared from the Meat and Liver of Bullfrog (Aquarana catesbeiana) Carcasses
LRG Magalhães, VF Moebus, AA Castagna… - Foods, 2023 - mdpi.com
The development of balanced, healthy, ready-to-consume, and easy-to-prepare products
has led to the development of new food technologies. Despite their high commercial value …
has led to the development of new food technologies. Despite their high commercial value …
Elaboration and Characterization of Dulce de Leche with Reduced Sugar Content
VF Moebus, LA Pinto, FBN Köptcke, LAM Keller - Dairy, 2023 - mdpi.com
Dulce de leche is a South American traditional dairy product. However, due to the high
sugar content, it is unsafe for consumers with special physiological conditions, such as …
sugar content, it is unsafe for consumers with special physiological conditions, such as …
A study of the antimicrobial activity of lactic acid bacteria strains isolated from cow's milk and Sharri cheese.
Lactic acid bacteria due to the safety reason is used in food industry in fermentation and in
medicine as a bacteriocins. The aim of this study is to isolate Lactic Acid Bacteria from raw …
medicine as a bacteriocins. The aim of this study is to isolate Lactic Acid Bacteria from raw …