B-vitamin enriched fermented soymilk: A novel strategy for soy-based functional foods development
YY Zhu, K Thakur, JY Feng, JS Cai, JG Zhang… - Trends in Food Science …, 2020 - Elsevier
Background Increased consumption of soymilk driven with amplified health interest and
ongoing scientific efforts have incited fascination in the imminent development of plant …
ongoing scientific efforts have incited fascination in the imminent development of plant …
[HTML][HTML] Research trends and approaches for the nutritional and bio-functionality enhancement of fermented soymilk
M Hasan, SR Arpitha, C Das, R Laishram… - Journal of Functional …, 2023 - Elsevier
The rising interest in plant-based formulations and ethical concerns associated with animal-
based products has led to an increased consumption of soymilk. This review explores …
based products has led to an increased consumption of soymilk. This review explores …
[HTML][HTML] Characterization of probiotic lactobacilli and development of fermented soymilk with improved technological properties
M Kumari, HK Patel, A Kokkiligadda, B Bhushan… - LWT, 2022 - Elsevier
Two human-originated bacterial strains Limosilactobacillus reuteri NCDC958 and
Lacticaseibacillus rhamnosus NCDC953, previously characterized as extracellular B12 …
Lacticaseibacillus rhamnosus NCDC953, previously characterized as extracellular B12 …
Characterization of Riboflavin-Producing Strains of Lactobacillus plantarum as Potential Probiotic Candidate through in vitro Assessment and Principal Component …
B Bhushan, SM Sakhare, KS Narayan… - Probiotics and …, 2021 - Springer
Lactic acid bacteria (LAB) are known for their probiotic properties, but only a few strains
produce riboflavin. We evaluated the probiotic properties of four riboflavin-producing strains …
produce riboflavin. We evaluated the probiotic properties of four riboflavin-producing strains …
Development of N and S doped carbon sorbent-based dispersive micro solid phase extraction method combined with dispersive liquid-liquid microextraction for …
A Rezaeefar, M Nemati, MA Farajzadeh… - Microchemical …, 2022 - Elsevier
A carbon-based dispersive micro solid-phase extraction method was combined with
dispersive liquid–liquid microextraction for the simultaneous extraction of five mycotoxins …
dispersive liquid–liquid microextraction for the simultaneous extraction of five mycotoxins …
Trends in non‐dairy‐based probiotic food products: advances and challenges
S Kumar, G Rattu, S Mitharwal… - Journal of Food …, 2022 - Wiley Online Library
The probiotic‐based functional food market is growing progressively as many health
benefits are ascribed to it. Researchers have to combat various challenges associated with …
benefits are ascribed to it. Researchers have to combat various challenges associated with …
[HTML][HTML] Development and characterization of fermented soy beverages containing encapsulated or non-encapsulated vaginal probiotics
M D'Alessandro, D Gottardi, C Parolin, VT Glicerina… - Lwt, 2023 - Elsevier
Human microbial niches such as the healthy vagina, are recently emerging as
“unconventional” sources of candidate probiotics capable of preventing from different …
“unconventional” sources of candidate probiotics capable of preventing from different …
Microencapsulation of riboflavin-producing Lactiplantibacillus Plantarum MTCC 25,432 and Evaluation of its Survival in Simulated Gastric and Intestinal Fluid
Microencapsulation is an optimistic method for the delivery of live microbial cells through
different food products. In this study, riboflavin-producing probiotic strain Lactiplantibacillus …
different food products. In this study, riboflavin-producing probiotic strain Lactiplantibacillus …
Recent innovations in processing technologies for improvement of nutritional quality of soymilk
H Han, JK Choi, J Park, HC Im, JH Han… - CyTA-Journal of …, 2021 - Taylor & Francis
Soymilk is well known for its health and nutritional benefits and is one of the best plant
substitutes for cow milk. Soymilk is high in protein, low in cholesterol, lactose-free, and rich …
substitutes for cow milk. Soymilk is high in protein, low in cholesterol, lactose-free, and rich …
B‐vitamins and heat processed fermented starchy and vegetable foods in sub‐Saharan Africa: A review
SW Padonou, M Houngbédji… - Journal of Food …, 2023 - Wiley Online Library
Micronutrient deficiency still occurs in sub‐Saharan Africa (SSA) despite the availability of
several food resources, particularly fermented foods and vegetables, with high nutritional …
several food resources, particularly fermented foods and vegetables, with high nutritional …