Evolution of okara from waste to value added food ingredient: An ...
2021年10月1日 · In one recent study, co-cultivation with wild strains of LAB (L. acidophilus, L. rhamnosus, and Pediococcus acidilactici species) during the SSF of okara could improve the …
Saving soya pulp for novel foods and aquaculture
2021年7月5日 · Researchers from Nanyang Technological University (NTU) and Republic Polytechnic (RP) are working on separate projects to maximise the potential of the by-product …
A review of okara (soybean curd residue) utilization as animal feed ...
2021年12月1日 · Due to animals' palatability, okara can be used to replace the soybean meal/concentrate feed partially or completely in ruminant's diet and partially in nonruminant's …
High-Value Utilization of Okara: Biotransformation Pathways
2024年4月17日 · Based on the obtained results, it provides a systematic review on the biotransformation of okara by microbial fermentation, the metabolism pattern of okara nutrient …
Okara (food) - Wikipedia
Okara, soy pulp, or tofu dregs is a pulp consisting of insoluble parts of the soybean that remain after pureed soybeans are filtered in the production of soy milk and tofu. It is generally white or …
A review of okara (soybean curd residue) utilization as animal feed ...
This paper thoroughly summarizes the utilization of okara as animal feed in the cause of developing a general guideline with favorable levels of inclusion in the diets of animals for its …
A review of okara (soybean curd residue) utilization as animal …
2021年7月21日 · This paper thoroughly summarizes the utilization of okara as animal feed in the cause of developing a general guideline with favorable levels of inclusion in the diets of …
Bioconversion of agro-food industrial wastes into value-added …
2022年2月1日 · The optimized composite substrates ratio (okara to CFP ratio of 0.7) with 57.65% moisture was used to compare the fermentation potentiality of the mutant strain and wild …
Biovalorisation of okara (soybean residue) for food and nutrition
2016年6月1日 · Okara, also known as biji (Korean) or douzha (Chinese), is a food processing by-product derived from soybeans (Glycine max). It is the ground soybean residue remaining …
Effect of fermentation with single and co-culture of lactic acid ...
In this study, we have reported the integral use of okara in a solid state fermentation process, conducted with wild strains of lactic acid bacteria, to evaluate the effect of bacterial …