文章基本信息

标题：Biofunctionality of Probiotic Soy Yoghurt
本地全文：下载
作者：Shilpa Vij ; Subrota Hati ; Deepika Yadav 等
期刊名称：Food and Nutrition Sciences
印刷版ISSN：2157-944X
电子版ISSN：2157-9458
出版年度：2011
卷号：2
期号：5
页码：502-509
DOI：10.4236/fns.2011.25073
出版社：Scientific Research Publishing
摘要：Soybean provides health benefits such as reducing cardiovascular disease, reducing menopausal symptoms, weight loss, arthritis, diabetes, osteoporosis and brain function. It contains phytochemicals such as isoflavones, saponins, phytosterols that promote health benefits. Soy food products are perceived as healthy food and are considered an important part of the diet. More than 50% consumers in the USA agreed that soy foods are healthy foods. Soymilk is considered as a suitable economical substitute for cow’s milk and an ideal nutritional supplement for lactose-intolerant population and also considered cholesterol free product for cardiovascular disorders. Fermented soy milk is a good source of bioactive peptides such as anti-ACE, antioxidative, anti-cancer and immunomodulatory. Many fermented soy milk based products such as soy cheese, soymilk-kefir, soy yoghurt etc. are produced.
关键词：Soymilk; Probiotic; Yoghurt; Bioactive Peptides