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Physicochemical, Textural and Sensory Characteristics of Probiotic Soy Yogurt Prepared from Germinated Soybean
germinated soybean soy yogurt probiotic storage protein free amino acids
2011/2/24
Soymilk prepared from germinated soybean [Glycine max (L.) Merrill] with different
hypocotyl lengths was fermented at 42 °C for approx. 4 h to produce soy yogurt (sogurt)
with the combined probiotic...
Effects of Soybean Pectic Polysaccharide on Cholesterol Levels in Rats
cholesterol rat hypocholesterolemic effect
2010/11/22
The effects of soybean pectic polysaccharide on cholesterol metabolism in rats were examined. The polysaccharide gradually repressed the increase in the serum cholesterol level; whereas, citrus pectin...
The effects of the concentration of the extract and the pH of the water phase on the partition between butanol and water of a crude extract from soybean seed hypocotyls were estimated. A seventy perce...
Mineral and Amino Acid Contents of Kinema, a Fermented Soybean Food Prepared in Nepal
Kinema Thua-nao Natto mineral amino acid
2010/11/22
Five sun-dried Kinema samples were collected from the eastern hills of Nepal and their proximate composition, mineral contents and amino acid compositions were analyzed. The Kinema contained 6.0±0.3% ...