IMPROVEMENT OF ORGANOLEPTIC QUALITY OF FERMENTED SOYBEAN BEVERAGE BY ADDITIONS OF PROPYLENE GLYCOL ALGINATE AND CALCIUM LACTATE
A fermented soybean beverage having a low viscosity, 3.75 c.p. (crude protein, 1.54%, w/v; acidity, 0.57%, w/v as lactic acid) was prepared through a lactic acid fermentation of soy milk with Lactobacillus casei.During the fermentation process, an organoleptically undesirable powdery-gritty sensatio...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
SUGIMOTO, HIROSHI [verfasserIn] NISHIO, MASAKAZU [verfasserIn] HORIUCHI, TATSUO [verfasserIn] |
|---|
| Format: |
E-Artikel |
|---|
| Erschienen: |
Oxford, UK: Blackwell Publishing Ltd ; 1981 |
|---|
| Umfang: |
Online-Ressource |
|---|
| Reproduktion: |
2007 ; Blackwell Publishing Journal Backfiles 1879-2005 |
|---|---|
| Übergeordnetes Werk: |
In: Journal of food processing and preservation - Oxford [u.a.] : Wiley-Blackwell, 1977, 5(1981), 2, Seite 0 |
| Übergeordnetes Werk: |
volume:5 ; year:1981 ; number:2 ; pages:0 |
| Links: |
|---|
| DOI / URN: |
10.1111/j.1745-4549.1981.tb00623.x |
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NLEJ240413237 |
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| 520 | |a A fermented soybean beverage having a low viscosity, 3.75 c.p. (crude protein, 1.54%, w/v; acidity, 0.57%, w/v as lactic acid) was prepared through a lactic acid fermentation of soy milk with Lactobacillus casei.During the fermentation process, an organoleptically undesirable powdery-gritty sensation was developed. This off-taste could be effectively reduced by an addition of propylene glycol alginate (PGA). However, the emulsion stability of the fermented product was sometimes decreased when PGA was added. This defect could be recovered by means of an addition of some mineral salts such as calcium lactate with PGA.As a result, a fermented soy bean beverage with a smoother mouth feel and of organoleptically high value was obtained. | ||
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10.1111/j.1745-4549.1981.tb00623.x doi (DE-627)NLEJ240413237 DE-627 ger DE-627 rakwb SUGIMOTO, HIROSHI verfasserin aut IMPROVEMENT OF ORGANOLEPTIC QUALITY OF FERMENTED SOYBEAN BEVERAGE BY ADDITIONS OF PROPYLENE GLYCOL ALGINATE AND CALCIUM LACTATE Oxford, UK Blackwell Publishing Ltd 1981 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier A fermented soybean beverage having a low viscosity, 3.75 c.p. (crude protein, 1.54%, w/v; acidity, 0.57%, w/v as lactic acid) was prepared through a lactic acid fermentation of soy milk with Lactobacillus casei.During the fermentation process, an organoleptically undesirable powdery-gritty sensation was developed. This off-taste could be effectively reduced by an addition of propylene glycol alginate (PGA). However, the emulsion stability of the fermented product was sometimes decreased when PGA was added. This defect could be recovered by means of an addition of some mineral salts such as calcium lactate with PGA.As a result, a fermented soy bean beverage with a smoother mouth feel and of organoleptically high value was obtained. 2007 Blackwell Publishing Journal Backfiles 1879-2005 |2007|||||||||| NISHIO, MASAKAZU verfasserin aut HORIUCHI, TATSUO verfasserin aut FUKUSHIMA, DANJI oth In Journal of food processing and preservation Oxford [u.a.] : Wiley-Blackwell, 1977 5(1981), 2, Seite 0 Online-Ressource (DE-627)NLEJ243927010 (DE-600)2175273-4 1745-4549 nnns volume:5 year:1981 number:2 pages:0 http://dx.doi.org/10.1111/j.1745-4549.1981.tb00623.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 5 1981 2 0 |
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10.1111/j.1745-4549.1981.tb00623.x doi (DE-627)NLEJ240413237 DE-627 ger DE-627 rakwb SUGIMOTO, HIROSHI verfasserin aut IMPROVEMENT OF ORGANOLEPTIC QUALITY OF FERMENTED SOYBEAN BEVERAGE BY ADDITIONS OF PROPYLENE GLYCOL ALGINATE AND CALCIUM LACTATE Oxford, UK Blackwell Publishing Ltd 1981 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier A fermented soybean beverage having a low viscosity, 3.75 c.p. (crude protein, 1.54%, w/v; acidity, 0.57%, w/v as lactic acid) was prepared through a lactic acid fermentation of soy milk with Lactobacillus casei.During the fermentation process, an organoleptically undesirable powdery-gritty sensation was developed. This off-taste could be effectively reduced by an addition of propylene glycol alginate (PGA). However, the emulsion stability of the fermented product was sometimes decreased when PGA was added. This defect could be recovered by means of an addition of some mineral salts such as calcium lactate with PGA.As a result, a fermented soy bean beverage with a smoother mouth feel and of organoleptically high value was obtained. 2007 Blackwell Publishing Journal Backfiles 1879-2005 |2007|||||||||| NISHIO, MASAKAZU verfasserin aut HORIUCHI, TATSUO verfasserin aut FUKUSHIMA, DANJI oth In Journal of food processing and preservation Oxford [u.a.] : Wiley-Blackwell, 1977 5(1981), 2, Seite 0 Online-Ressource (DE-627)NLEJ243927010 (DE-600)2175273-4 1745-4549 nnns volume:5 year:1981 number:2 pages:0 http://dx.doi.org/10.1111/j.1745-4549.1981.tb00623.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 5 1981 2 0 |
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10.1111/j.1745-4549.1981.tb00623.x doi (DE-627)NLEJ240413237 DE-627 ger DE-627 rakwb SUGIMOTO, HIROSHI verfasserin aut IMPROVEMENT OF ORGANOLEPTIC QUALITY OF FERMENTED SOYBEAN BEVERAGE BY ADDITIONS OF PROPYLENE GLYCOL ALGINATE AND CALCIUM LACTATE Oxford, UK Blackwell Publishing Ltd 1981 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier A fermented soybean beverage having a low viscosity, 3.75 c.p. (crude protein, 1.54%, w/v; acidity, 0.57%, w/v as lactic acid) was prepared through a lactic acid fermentation of soy milk with Lactobacillus casei.During the fermentation process, an organoleptically undesirable powdery-gritty sensation was developed. This off-taste could be effectively reduced by an addition of propylene glycol alginate (PGA). However, the emulsion stability of the fermented product was sometimes decreased when PGA was added. This defect could be recovered by means of an addition of some mineral salts such as calcium lactate with PGA.As a result, a fermented soy bean beverage with a smoother mouth feel and of organoleptically high value was obtained. 2007 Blackwell Publishing Journal Backfiles 1879-2005 |2007|||||||||| NISHIO, MASAKAZU verfasserin aut HORIUCHI, TATSUO verfasserin aut FUKUSHIMA, DANJI oth In Journal of food processing and preservation Oxford [u.a.] : Wiley-Blackwell, 1977 5(1981), 2, Seite 0 Online-Ressource (DE-627)NLEJ243927010 (DE-600)2175273-4 1745-4549 nnns volume:5 year:1981 number:2 pages:0 http://dx.doi.org/10.1111/j.1745-4549.1981.tb00623.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 5 1981 2 0 |
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10.1111/j.1745-4549.1981.tb00623.x doi (DE-627)NLEJ240413237 DE-627 ger DE-627 rakwb SUGIMOTO, HIROSHI verfasserin aut IMPROVEMENT OF ORGANOLEPTIC QUALITY OF FERMENTED SOYBEAN BEVERAGE BY ADDITIONS OF PROPYLENE GLYCOL ALGINATE AND CALCIUM LACTATE Oxford, UK Blackwell Publishing Ltd 1981 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier A fermented soybean beverage having a low viscosity, 3.75 c.p. (crude protein, 1.54%, w/v; acidity, 0.57%, w/v as lactic acid) was prepared through a lactic acid fermentation of soy milk with Lactobacillus casei.During the fermentation process, an organoleptically undesirable powdery-gritty sensation was developed. This off-taste could be effectively reduced by an addition of propylene glycol alginate (PGA). However, the emulsion stability of the fermented product was sometimes decreased when PGA was added. This defect could be recovered by means of an addition of some mineral salts such as calcium lactate with PGA.As a result, a fermented soy bean beverage with a smoother mouth feel and of organoleptically high value was obtained. 2007 Blackwell Publishing Journal Backfiles 1879-2005 |2007|||||||||| NISHIO, MASAKAZU verfasserin aut HORIUCHI, TATSUO verfasserin aut FUKUSHIMA, DANJI oth In Journal of food processing and preservation Oxford [u.a.] : Wiley-Blackwell, 1977 5(1981), 2, Seite 0 Online-Ressource (DE-627)NLEJ243927010 (DE-600)2175273-4 1745-4549 nnns volume:5 year:1981 number:2 pages:0 http://dx.doi.org/10.1111/j.1745-4549.1981.tb00623.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 5 1981 2 0 |
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10.1111/j.1745-4549.1981.tb00623.x doi (DE-627)NLEJ240413237 DE-627 ger DE-627 rakwb SUGIMOTO, HIROSHI verfasserin aut IMPROVEMENT OF ORGANOLEPTIC QUALITY OF FERMENTED SOYBEAN BEVERAGE BY ADDITIONS OF PROPYLENE GLYCOL ALGINATE AND CALCIUM LACTATE Oxford, UK Blackwell Publishing Ltd 1981 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier A fermented soybean beverage having a low viscosity, 3.75 c.p. (crude protein, 1.54%, w/v; acidity, 0.57%, w/v as lactic acid) was prepared through a lactic acid fermentation of soy milk with Lactobacillus casei.During the fermentation process, an organoleptically undesirable powdery-gritty sensation was developed. This off-taste could be effectively reduced by an addition of propylene glycol alginate (PGA). However, the emulsion stability of the fermented product was sometimes decreased when PGA was added. This defect could be recovered by means of an addition of some mineral salts such as calcium lactate with PGA.As a result, a fermented soy bean beverage with a smoother mouth feel and of organoleptically high value was obtained. 2007 Blackwell Publishing Journal Backfiles 1879-2005 |2007|||||||||| NISHIO, MASAKAZU verfasserin aut HORIUCHI, TATSUO verfasserin aut FUKUSHIMA, DANJI oth In Journal of food processing and preservation Oxford [u.a.] : Wiley-Blackwell, 1977 5(1981), 2, Seite 0 Online-Ressource (DE-627)NLEJ243927010 (DE-600)2175273-4 1745-4549 nnns volume:5 year:1981 number:2 pages:0 http://dx.doi.org/10.1111/j.1745-4549.1981.tb00623.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 5 1981 2 0 |
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IMPROVEMENT OF ORGANOLEPTIC QUALITY OF FERMENTED SOYBEAN BEVERAGE BY ADDITIONS OF PROPYLENE GLYCOL ALGINATE AND CALCIUM LACTATE |
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A fermented soybean beverage having a low viscosity, 3.75 c.p. (crude protein, 1.54%, w/v; acidity, 0.57%, w/v as lactic acid) was prepared through a lactic acid fermentation of soy milk with Lactobacillus casei.During the fermentation process, an organoleptically undesirable powdery-gritty sensation was developed. This off-taste could be effectively reduced by an addition of propylene glycol alginate (PGA). However, the emulsion stability of the fermented product was sometimes decreased when PGA was added. This defect could be recovered by means of an addition of some mineral salts such as calcium lactate with PGA.As a result, a fermented soy bean beverage with a smoother mouth feel and of organoleptically high value was obtained. |
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A fermented soybean beverage having a low viscosity, 3.75 c.p. (crude protein, 1.54%, w/v; acidity, 0.57%, w/v as lactic acid) was prepared through a lactic acid fermentation of soy milk with Lactobacillus casei.During the fermentation process, an organoleptically undesirable powdery-gritty sensation was developed. This off-taste could be effectively reduced by an addition of propylene glycol alginate (PGA). However, the emulsion stability of the fermented product was sometimes decreased when PGA was added. This defect could be recovered by means of an addition of some mineral salts such as calcium lactate with PGA.As a result, a fermented soy bean beverage with a smoother mouth feel and of organoleptically high value was obtained. |
| abstract_unstemmed |
A fermented soybean beverage having a low viscosity, 3.75 c.p. (crude protein, 1.54%, w/v; acidity, 0.57%, w/v as lactic acid) was prepared through a lactic acid fermentation of soy milk with Lactobacillus casei.During the fermentation process, an organoleptically undesirable powdery-gritty sensation was developed. This off-taste could be effectively reduced by an addition of propylene glycol alginate (PGA). However, the emulsion stability of the fermented product was sometimes decreased when PGA was added. This defect could be recovered by means of an addition of some mineral salts such as calcium lactate with PGA.As a result, a fermented soy bean beverage with a smoother mouth feel and of organoleptically high value was obtained. |
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<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">NLEJ240413237</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20210707111618.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">120426s1981 xx |||||o 00| ||und c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1111/j.1745-4549.1981.tb00623.x</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)NLEJ240413237</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">SUGIMOTO, HIROSHI</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">IMPROVEMENT OF ORGANOLEPTIC QUALITY OF FERMENTED SOYBEAN BEVERAGE BY ADDITIONS OF PROPYLENE GLYCOL ALGINATE AND CALCIUM LACTATE</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Oxford, UK</subfield><subfield code="b">Blackwell Publishing Ltd</subfield><subfield code="c">1981</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zzz</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">z</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zu</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">A fermented soybean beverage having a low viscosity, 3.75 c.p. (crude protein, 1.54%, w/v; acidity, 0.57%, w/v as lactic acid) was prepared through a lactic acid fermentation of soy milk with Lactobacillus casei.During the fermentation process, an organoleptically undesirable powdery-gritty sensation was developed. This off-taste could be effectively reduced by an addition of propylene glycol alginate (PGA). However, the emulsion stability of the fermented product was sometimes decreased when PGA was added. This defect could be recovered by means of an addition of some mineral salts such as calcium lactate with PGA.As a result, a fermented soy bean beverage with a smoother mouth feel and of organoleptically high value was obtained.</subfield></datafield><datafield tag="533" ind1=" " ind2=" "><subfield code="d">2007</subfield><subfield code="f">Blackwell Publishing Journal Backfiles 1879-2005</subfield><subfield code="7">|2007||||||||||</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">NISHIO, MASAKAZU</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">HORIUCHI, TATSUO</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">FUKUSHIMA, DANJI</subfield><subfield code="4">oth</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">In</subfield><subfield code="t">Journal of food processing and preservation</subfield><subfield code="d">Oxford [u.a.] : Wiley-Blackwell, 1977</subfield><subfield code="g">5(1981), 2, Seite 0</subfield><subfield code="h">Online-Ressource</subfield><subfield code="w">(DE-627)NLEJ243927010</subfield><subfield code="w">(DE-600)2175273-4</subfield><subfield code="x">1745-4549</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:5</subfield><subfield code="g">year:1981</subfield><subfield code="g">number:2</subfield><subfield code="g">pages:0</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">http://dx.doi.org/10.1111/j.1745-4549.1981.tb00623.x</subfield><subfield code="q">text/html</subfield><subfield code="x">Verlag</subfield><subfield code="z">Deutschlandweit zugänglich</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">ZDB-1-DJB</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_NL_ARTICLE</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">5</subfield><subfield code="j">1981</subfield><subfield code="e">2</subfield><subfield code="h">0</subfield></datafield></record></collection>
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7.3995686 |