Keywords: شیر سویا; Prebiotic; Probiotic; Soymilk; Oligosaccharides; Vegetable soybean;
مقالات ISI شیر سویا (ترجمه نشده)
مقالات زیر هنوز به فارسی ترجمه نشده اند.
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در صورتی که به ترجمه آماده هر یک از مقالات زیر نیاز داشته باشید، می توانید سفارش دهید تا مترجمان با تجربه این مجموعه در اسرع وقت آن را برای شما ترجمه نمایند.
Keywords: شیر سویا; Soymilk; Phytate; Protein particles; Soy proteins;
Soymilk enriched with green coffee phenolics - Antioxidant and nutritional properties in the light of phenolics-food matrix interactions
Keywords: شیر سویا; Antioxidants; Food matrix; Fortification; Green coffee; Phenolic compounds; Soymilk;
Keywords: شیر سویا; Soymilk; Water-soluble bioactive compounds; Homemade soymilk; Ready-made soymilk; Non-genetically modified soybeans; Genetically modified soybeans; Food analysis; Food compositionSoya saponin (PubChem CID: 122097); Genistein (PubChem CID: 5280961); Genist
Keywords: شیر سویا; Gluten-free; Ovalbumin; Rice flour bread; Soymilk;
Keywords: شیر سویا; Soymilk; Soy protein; Tofu; Gel; Texture11S, Glycinin; 7S, β-conglycinin; GDL, δ-glucolactone; OB, oil body; KTI, Kunitz trypsin inhibitor; LENP, lumry-eyring nucleated polymerization model; SSP, storage soy protein; TAG, triglycerides; WSP, soybean whey
Keywords: شیر سویا; Soymilk; Oil bodies; Oleosins; P34 probable thiol protease; Thiol/disulfide exchange reaction; Particle size; Embedment;
Keywords: شیر سویا; High hydrostatic pressure; Soymilk; Calcium; Trypsin inhibitors; Lipoxygenase; Protein solubility;
Keywords: شیر سویا; Isoflavones; Protein digestibility; Blocked lysine; Soymilk; UHPH; Storage;
Keywords: شیر سویا; Soymilk; Isoflavone aglycones; β-Glucosidase; Thermal stability; Daidzin (PubChem CID: 107971); Genistin (PubChem CID: 5281377); Malonyldaidzin (PubChem CID: 53442202); Malonylglicitin (PubChem CID: 23724657); Malonylgenistin (PubChem CID: 15934091); Dai
Keywords: شیر سویا; Soybean (Glycine max L. Merr.); Soymilk; Sensory attributes; Seed chemical quality;
Keywords: شیر سویا; Goat; Gonad; Growth; Milk replacer; Rumen development; Soymilk
Keywords: شیر سویا; Stearic acid (PubChem CID: 5281); Palmitic acid (PubChem CID: 985); Linoleic acid (PubChem CID: 5280450); Linolenic acid (PubChem CID: 5280934); Hexanal (PubChem CID: 6184); 1-Octene-3-ol (PubChem CID: 18827); Soybean; Soymilk; Flavor; Evaluation method;
Keywords: شیر سویا; Isoflavones; Protein digestibility; Blocked lysine; Soymilk; Ultra high pressure homogenisation (UHPH); Pasteurisation (PA); Storage
Keywords: شیر سویا; Ultra high pressure homogenization (UHPH); Soymilk; Aseptic packaging; Physical–chemical analysis; Sensory analysis
Keywords: شیر سویا; Pepsin-pancreatin hydrolysates; Inflammation; Soymilk; Cyclooxygenase; Inducible nitric oxide synthase;
Keywords: شیر سویا; Vegetable fermentation; Lactic acid bacteria; Yeasts; Functional beverage; Soymilk; Peanut milk;
Keywords: شیر سویا; Soybean; Soymilk; Freezing; Air-dried; Oil bodies; Protein storage vacuole;
Keywords: شیر سویا; Soy protein; Lactic acid bacteria; Glucono-δ-lactone; Soymilk; Acid induced gel;
Keywords: شیر سویا; Soymilk; Blanching; Soy protein; Protein-lipid interactionBromophenol blue (PubChemCID: 8272); Coomassie brilliant blue G-250 (PubChemCID:61364); Glycine (PubChemCID:750); Hexane (PubChemCID:8058); Methanol (PubChemCID:887); 2-mercaptoethanol (PubChemCID:
High-power ultrasound as pre-treatment in different stages of soymilk manufacturing process to increase the isoflavone content
Keywords: شیر سویا; Ultrasound; Soymilk; Isoflavones; Response surface methodology; Box-Behnken design;
Strategic ultrasound-induced stress response of lactic acid bacteria on enhancement of β-glucosidase activity for bioconversion of isoflavones in soymilk
Keywords: شیر سویا; Stress response; Lactic acid bacteria; Ultrasound; β-glucosidase; Soymilk;
The conversion and deglycosylation of isoflavones and anthocyanins in black soymilk process
Keywords: شیر سویا; Daidzin (PubChem CID: 107971); Glycitin (PubChem CID: 187808); Genistin (PubChem CID: 5281377); Daidzein (PubChem CID: 5281708); Genistein (PubChem CID: 5280961); Delphinidin 3-O-glucoside (PubChem CID: 443650); Cyanidin 3-O-glucoside (PubChem CID: 123032
Improving anti-hyperglycemic and anti-hypertensive properties of camu-camu (Myriciaria dubia Mc. Vaugh) using lactic acid bacterial fermentation
Keywords: شیر سویا; Antioxidant; α-Amylase; α-Glucosidase; Anti-diabetes; Hypertension; Phenolics; Soymilk;
High oxygen reduction reaction activity of C-N/Ag hybrid composites for Zn-air battery
Keywords: شیر سویا; Biomass carbon; Soymilk; Silver; Oxygen reduction reaction; Zn-air battery;
Coacervation of β-conglycinin, glycinin and isoflavones induced by propylene glycol alginate in heated soymilk
Keywords: شیر سویا; Propylene glycol alginate; β-Conglycinin; Glycinin; Soymilk
Ca2+-selective electrode: A simple method to measure the phytase-aided release of bound calcium in soymilk
Keywords: شیر سویا; Phytase; Phytic acid; Soymilk; Calcium; Ion-selective electrode; Food analysis; Atomic absorption spectrophotometry; Electromotive force; Food composition;
Changes in some nutritional components of soymilk during fermentation by the culinary and medicinal mushroom Grifola frondosa
Keywords: شیر سویا; Grifola frondosa; Soymilk; Stachyose; Raffinose; Isoflavone;
Do sensory constructs underlying a multidimensional sensory attribute moderate the effect of information on its perception? A case study of nuttiness in soymilk
Keywords: شیر سویا; Soymilk; Nuttiness; Product description; Multidimensional sensory attribute; Effect of information
Quantitative determination of active Bowman-Birk isoinhibitors, IBB1 and IBBD2, in commercial soymilks
Keywords: شیر سویا; BAPNA; N-α-benzoyl-DL-arginine-p-nitroanilide; BBI; Bowman-Birk inhibitors; BBIC; Bowman-Birk inhibitor concentrate; BTEE; N-benzoyl-L-tyrosine ethyl ester; CIA; chymotrypsin inhibitor activity; CIU; chymotrypsin inhibitor units; CRC; colorectal cancer;
Microbial transglutaminase-induced polymerization of β-conglycinin and glycinin in soymilk: A proteomics approach
Keywords: شیر سویا; Soymilk; Transglutaminase; Proteomics; Polymerization;
Gelation of recombined soymilk and cow's milk gels: Effect of homogenization order and mode of gelation on microstructure and texture of the final matrix
Keywords: شیر سویا; Soymilk; Cow's milk; Dairy; Homogenization; Gelation; Mixed protein system;
Heat-induced inactivation mechanisms of Kunitz trypsin inhibitor and Bowman-Birk inhibitor in soymilk processing
Keywords: شیر سویا; Soymilk; NaCl; Kunitz trypsin inhibitor (KTI); Trypsin inhibitor activity (TIA); Bowman-Birk inhibitor (BBI); Chymotrypsin inhibitor activity (CIA); Disulfide bond; Protein aggregate; Peptide bond cleavage;
Soymilk fermented with Lactobacillus rhamnosus CRL981 ameliorates hyperglycemia, lipid profiles and increases antioxidant enzyme activities in diabetic mice
Keywords: شیر سویا; Soymilk; Isoflavones; Lactic acid bacteria; Diabetes;
Anti-inflammatory activity of Lactobacillus-fermented adlay-soymilk in LPS-induced macrophages through suppression of NF-κB pathways
Keywords: شیر سویا; Anti-inflammatory; Adlay; Soymilk; Macrophage; NF-κB;
Soymilk phenolic compounds, isoflavones and antioxidant activity as affected by in vitro gastrointestinal digestion
Keywords: شیر سویا; Soymilk; In vitro gastrointestinal digestion; Bioaccessibility; Phenolic compounds; Isoflavones; Antioxidant activity;
Effects of different coagulants on coagulation behavior of acid-induced soymilk
Keywords: شیر سویا; Soymilk; Coagulation process; Coagulant; Calcium; Viscosity
Effect of lactic fermentation on the total phenolic, saponin and phytic acid contents as well as anti-colon cancer cell proliferation activity of soymilk
Keywords: شیر سویا; Soymilk; Lactic fermentation; Anticancer cell proliferative effect; Phytate; Saponin; Phenolics
Proposal of mechanism of the freeze–thaw fractionation of 7S and 11S globulins in soymilk
Keywords: شیر سویا; 7S globulin; 11S globulin; Freeze; Soymilk
Effect of Natural Fermentation on the Chemical and Nutritional Composition of Fermented Soymilk Nono
Keywords: شیر سویا; Fermentation; nono; soymilk; soybean
Characteristics of soymilk pasteurized by ultra high pressure homogenization (UHPH)
Keywords: شیر سویا; Ultra high pressure homogenization (UHPH); Soymilk; Cold storage; Physic-chemical analysis; Sensory analysis
Sensory drivers of goso flavor in soymilk: Understanding a complex traditional Korean sensory attribute
Keywords: شیر سویا; Soymilk; Descriptive analysis; Consumer test; Complex sensory attribute; Goso flavor; Nutty
UV-C treatment of soymilk in coiled tube UV reactors for inactivation of Escherichia coli W1485 and Bacillus cereus endospores
Keywords: شیر سویا; Soymilk; UV-C; Coiled tube UV reactor; Bacillus cereus; Escherichia coli; Nonthermal processing;
Comparative Studies of Ginger (Zingiber officinale) and West African Black Pepper (Piper guineense) Extracts at Different Concentrations on the Microbial Quality of Soymilk and Kunun-zaki
Keywords: شیر سویا; Ginger; black pepper; extracts; soymilk; kunun-zaki
Proteomic profiling of the coagulation of soymilk proteins induced by magnesium chloride
Keywords: شیر سویا; Soymilk; Magnesium chloride; Proteomics; Coagulation;
Comparison of ultra high pressure homogenization and conventional thermal treatments on the microbiological, physical and chemical quality of soymilk
Keywords: شیر سویا; Ultra high pressure homogenization (UHPH); Soymilk; Microbial quality; Physical stability; Chemical stability;
Enhancement of the antioxidant capacity of soymilk by fermentation with Lactobacillus rhamnosus
Keywords: شیر سویا; Soymilk; Lactic acid bacteria; Isoflavones; DNA oxidation; β-Carotene bleaching; DPPH radical
The water footprint of soy milk and soy burger and equivalent animal products
Keywords: شیر سویا; Water footprint; Soybean; Soymilk; Soy burger; Corporate water management
Enhanced growth of lactobacilli and bioconversion of isoflavones in biotin-supplemented soymilk upon ultrasound-treatment
Keywords: شیر سویا; Ultrasound; Lactobacillus; Soymilk; Isoflavones; Cellular membrane
The synergistic effect of nisin and garlic shoot juice against Listeria spp. in soymilk
Keywords: شیر سویا; Listeria monocytogenes; Soymilk; Microbiological quality; Antilisterial activity; Garlic shoot juice (GSJ); Nisin;