The Experts below are selected from a list of 321 Experts worldwide ranked by ideXlab platform
Kingsley E Nwachukwu - One of the best experts on this subject based on the ideXlab platform.
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Soya‐yoghurt starter culture development from fermented tropical vegetables
Journal of the Science of Food and Agriculture, 1992Co-Authors: Leslie M Nsofor, Obianuju N Nsofor, Kingsley E NwachukwuAbstract:The development of Soya-yoghurt starter culture from fermented tropical vegetables was initiated. Soya Milk fortified with 10 g litre−1 sucrose was sterilised (121°C for 15 min) and inoculated with the exudate of fermented tropical vegetables. Acid production in the Soya Milk medium during incubation at 42°C for 5 h was evaluated and compared with cows' Milk based cultures. Aroma of the Soya Milk based and cows' Milk based cultures was also compared. Cultures derived from fermented cassava and corn separately reduced Soya Milk pH from 6′8 to 43 and 45, and significantly greater culture activity was observed in Soya Milk than in cows' Milk. The culture from corn produced the most acceptable yoghurt-like aroma in Soya Milk while that from African oil bean seed produced the least acceptable aroma. The consumer-acceptable mild butterMilk-like aroma of yoghurt was not produced in Soya Milk or cows' Milk by the cultures evaluated.
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Soya yoghurt starter culture development from fermented tropical vegetables
Journal of the Science of Food and Agriculture, 1992Co-Authors: Leslie M Nsofor, Obianuju N Nsofor, Kingsley E NwachukwuAbstract:The development of Soya-yoghurt starter culture from fermented tropical vegetables was initiated. Soya Milk fortified with 10 g litre−1 sucrose was sterilised (121°C for 15 min) and inoculated with the exudate of fermented tropical vegetables. Acid production in the Soya Milk medium during incubation at 42°C for 5 h was evaluated and compared with cows' Milk based cultures. Aroma of the Soya Milk based and cows' Milk based cultures was also compared. Cultures derived from fermented cassava and corn separately reduced Soya Milk pH from 6′8 to 43 and 45, and significantly greater culture activity was observed in Soya Milk than in cows' Milk. The culture from corn produced the most acceptable yoghurt-like aroma in Soya Milk while that from African oil bean seed produced the least acceptable aroma. The consumer-acceptable mild butterMilk-like aroma of yoghurt was not produced in Soya Milk or cows' Milk by the cultures evaluated.
Tomasz Tuzimski - One of the best experts on this subject based on the ideXlab platform.
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simple cost effective and sensitive liquid chromatography diode array detector method for simultaneous determination of eight sulfonylurea herbicides in Soya Milk samples
Journal of Chromatography A, 2016Co-Authors: Tomasz Rejczak, Tomasz TuzimskiAbstract:Abstract In this study authors propose a simple, cost-effective and sensitive liquid chromatography diode array detector (HPLC-DAD) method for the simultaneous determination of eight sulfonylurea herbicides (oxasulfuron, metsulfuron-methyl, triasulfuron, rimsulfuron, chlorsulfuron, mesosulfuron-methyl, amidosulfuron and bensulfuron-methyl) in Soya Milk samples. QuEChERS-based extraction procedure presents good performance for all of the analytes with recoveries in the range of 61–108% and relative standard deviations (RSD%) less than 15%. No significant matrix effect was observed thanks to application of effective zirconium-dioxide based sorbent (Z-Sep). Method LOQs for all investigated analytes were set at satisfactory low value of 10 ng mL−1 of food product. The procedure was evaluated in terms of natural samples analysis. Chlorsulfuron was determined at concentration of 14.2 ng mL−1 of Soya Milk product, which was qualitatively confirmed via LC coupled with tandem mass spectrometry (LC–MS/MS). The most important steps of procedure optimization are presented.
Lily Stojanovska - One of the best experts on this subject based on the ideXlab platform.
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Fermentation of calcium-fortified Soya Milk does not appear to enhance acute calcium absorption in osteopenic post-menopausal women
British Journal of Nutrition, 2010Co-Authors: Anne Lise Tang Fook Cheung, Gisela Wilcox, Karen Z. Walker, Nagendra P. Shah, Boyd Josef Gimnicher Strauss, John Ashton, Lily StojanovskaAbstract:Ageing women may choose to drink Soya Milk to reduce menopausal symptoms. As fermentation enriches Soya Milk with isoflavone aglycones, its beneficial qualities may improve. To reduce osteoporotic risk, however, Soya Milk must be Ca enriched, and it is not known how fermentation affects Ca bioavailability. A randomised crossover pilot study was undertaken to compare the Ca absorption of fortified Soya Milk with that of fermented and fortified Soya Milk in twelve Australian osteopenic post-menopausal women. The fortified Soya Milk was inoculated with Lactobacillus acidophilus American Type Culture Collection (ATCC) 4962 and fermented for 24 h at 37°C. Ca absorption from Soya Milk samples was measured using a single isotope radiocalcium method. Participants had a mean age of 54·8 ( sd 12·3) years, with mean BMI of 26·5 ( sd 5·5) kg/m 2 and subnormal to normal serum 25-hydroxyvitamin D (mean 62·5 ( sd 19·1) nmol/l). Participants consumed 185 kBq of 45 Ca in 44 mg of Ca carrier. The mean fractional Ca absorption (α) from Soya Milk and fermented Soya Milk was 0·64 ( sd 0·23) and 0·71 ( sd 0·29), respectively, a difference not of statistical significance ( P = 0·122). Although fermentation of Soya Milk may provide other health benefits, fermentation had little effect on acute Ca absorption.
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bioavailability of isoflavone phytoestrogens in postmenopausal women consuming Soya Milk fermented with probiotic bifidobacteria
British Journal of Nutrition, 2005Co-Authors: Dimitri Tsangalis, Gisela Wilcox, Nagendra P. Shah, Lily StojanovskaAbstract:We investigated the effects of consuming an isoflavone aglycone-enriched Soya Milk containing viable bifidobacteria on urinary isoflavone excretion and percentage recovery. Sixteen postmenopausal women were randomly divided into two groups to consume either fermented or non-fermented Soya Milk. Each group participated in a double-blind, crossover study with three 14d supplementation periods, separated by a 14d washout. Subjects ingested three daily dosages of isoflavone via the Soya Milk and collected four 24h pooled urine specimens per supplementation period. Soya Milks were prepared with Soya protein isolate and Soya germ, followed by fermentation with bifidobacteria. Isoflavone levels were quantified using HPLC. Non-fermented Soya Milks at 20, 40 and 80mg isoflavone/200ml contained 10%, 9% and 7% aglycone, respectively, with their fermented counterparts containing 69%, 57% and 36% aglycone (P,0·001). A trend to a greater percentage urinary recovery of daidzein and glycitein was observed among women consuming fermented Soya Milk at a dosage of 40mg isoflavone (P¼0·13). A distinct linear dose response for the fermented Soya Milk group (R 2 ¼ 0·9993) compared with the non-fermented group (R 2 ¼ 0·8865) suggested less interindividual variation in isoflavone absorption. However, total urinary isoflavone excretion was similar for both groups (P.0·05), with urinary isoflavone recovery at approximately 31%. Increasing the isoflavone dosage correlated positively with its urinary excretion, but urinary percentage recovery of isoflavone was inversely related to dosage level. Hence, a modest dosage ranging from 20 to 30mg/d may provide the most bioavailable source of isoflavone, regardless of whether it is via an aglycone-rich fermented Soya Milk or a glucoside-rich Soya Milk.
Ching-hua Ting - One of the best experts on this subject based on the ideXlab platform.
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Characterising the Progress of Gelation in Tofu Making with Ohmic Heating
Journal of Agricultural Chemistry and Environment, 2015Co-Authors: Cheng-chang Lien, Ching-hua TingAbstract:In tofu making by heat treatment, the addition of coagulant ionizes the proteins as a result of heat dissolution and the ionized proteins aggregate with the coagulant to form protein clusters. The electrical conductivity (EC) of the Soya Milk emulsion varies in response to the progress of gelation. By ohmic heating, the applied current and voltage directly indicate the electrical conductivity of the Soya Milk emulsion and then indirectly the progress of tofu gelation. In this paper, ultrasonic measurement is adopted to explore the feasibility of using EC as an indicator of tofu gelation. Experiments showed a strong correlation between EC and ultrasonic measurement in characterisation of tofu gelation.
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Ohmic Heating for Tofu Making—A Pilot Study
Journal of Agricultural Chemistry and Environment, 2014Co-Authors: Cheng-chang Lien, Yu-chieh Shen, Ching-hua TingAbstract:The aim of this study is to explore the relationship between temperature and electrical conductivity of Soya Milk under ohmic heating in tofu making. The Soya Milk of 10 Brix was heated to a steady temperature of 90?C. The applied voltage was increased and the temperature rising rate was investigated for adequate heating profiles in tofu making. Experimental results showed that the electrical conductivity of Soya Milk is proportional to the heating time. The temperature rising rate was increased from 1.46?C to 3.82?C/min as a result of increased voltage. Hence ohmic heating could be an efficient, convenient heating measure in tofu making.
Leslie M Nsofor - One of the best experts on this subject based on the ideXlab platform.
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Soya‐yoghurt starter culture development from fermented tropical vegetables
Journal of the Science of Food and Agriculture, 1992Co-Authors: Leslie M Nsofor, Obianuju N Nsofor, Kingsley E NwachukwuAbstract:The development of Soya-yoghurt starter culture from fermented tropical vegetables was initiated. Soya Milk fortified with 10 g litre−1 sucrose was sterilised (121°C for 15 min) and inoculated with the exudate of fermented tropical vegetables. Acid production in the Soya Milk medium during incubation at 42°C for 5 h was evaluated and compared with cows' Milk based cultures. Aroma of the Soya Milk based and cows' Milk based cultures was also compared. Cultures derived from fermented cassava and corn separately reduced Soya Milk pH from 6′8 to 43 and 45, and significantly greater culture activity was observed in Soya Milk than in cows' Milk. The culture from corn produced the most acceptable yoghurt-like aroma in Soya Milk while that from African oil bean seed produced the least acceptable aroma. The consumer-acceptable mild butterMilk-like aroma of yoghurt was not produced in Soya Milk or cows' Milk by the cultures evaluated.
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Soya yoghurt starter culture development from fermented tropical vegetables
Journal of the Science of Food and Agriculture, 1992Co-Authors: Leslie M Nsofor, Obianuju N Nsofor, Kingsley E NwachukwuAbstract:The development of Soya-yoghurt starter culture from fermented tropical vegetables was initiated. Soya Milk fortified with 10 g litre−1 sucrose was sterilised (121°C for 15 min) and inoculated with the exudate of fermented tropical vegetables. Acid production in the Soya Milk medium during incubation at 42°C for 5 h was evaluated and compared with cows' Milk based cultures. Aroma of the Soya Milk based and cows' Milk based cultures was also compared. Cultures derived from fermented cassava and corn separately reduced Soya Milk pH from 6′8 to 43 and 45, and significantly greater culture activity was observed in Soya Milk than in cows' Milk. The culture from corn produced the most acceptable yoghurt-like aroma in Soya Milk while that from African oil bean seed produced the least acceptable aroma. The consumer-acceptable mild butterMilk-like aroma of yoghurt was not produced in Soya Milk or cows' Milk by the cultures evaluated.