Search Results - "Ashton, J.F."

Enzymic Transformation of Isoflavone Phytoestrogens in Soymilk by β-Glucosidase-Producing Bifidobacteria by Tsangalis, D, Ashton, J.F, Mcgill, A.E.J, Shah, N.P

“…Five strains of bifidobacteria were screened for β-glucosidase activity using p-nitrophenyl-β-D-glucopyranoside as the substrate, and selected strains were…”
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Stability of beta-glucosidase activity produced by bifidobacterium and Lactobacillus spp. in fermented soymilk during processing and storage by Otieno, D.O, Ashton, J.F, Shah, N.P

“…Microorganisms possess endogenous enzymes, however the stability of these enzymes during storage in soymilk has not been studied. beta-glucosidase is an…”
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Isoflavone phytoestrogen degradation in fermented soymilk with selected β-glucosidase producing L. acidophilus strains during storage at different temperatures by Otieno, D.O., Ashton, J.F., Shah, N.P.

“…Soymilk fermented with 3 selected Lactobacillus acidophilus strains were stored at various temperatures (− 80 °C, 4 °C, 25 °C and 37 °C) for 8 weeks and the…”
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Evaluation of enzymic potential for biotransformation of isoflavone phytoestrogen in soymilk by Bifidobacterium animalis, Lactobacillus acidophilus and Lactobacillus casei by Otieno, Daniel O., Ashton, John F., Shah, Nagendra P.

“…Three strains of Lactobacillus acidophilus, two of Lactobacillus casei and one of Bifidobacterium were screened for β-glucosidase activity using…”
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Biotransformation of Isoflavones by Bifidobacteria in Fermented Soymilk Supplemented with D-Glucose and L-Cysteine by Tsangalis, D., Ashton, J.F., Mcgill, A.E.J., Shah, N.P.

“…Soymilk prepared using soy‐protein isolate supplemented with D‐glucose and L‐cysteine was fermented with 4 strains of Bifidobacterium. Enumeration of…”
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Role of microbial strain and storage temperatures in the degradation of isoflavone phytoestrogens in fermented soymilk with selected β-glucosidase producing Lactobacillus casei strains by Otieno, Daniel O., Ashton, John F., Shah, Nagendra P.

“…Soymilk fermented with 2 Lactobacillus casei strains were stored at various temperatures (80 °C, 4 °C, 24.8 °C and 37 °C) for 8 weeks and isoflavone…”
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Microstructural changes of starch in cooked wheat grains as affected by cooking temperatures and times by Srikaeo, Khongsak, Furst, John E., Ashton, John F., Hosken, Robert W.

“…The changes of starch microstructure in soft and hard wheat grains after cooking in a pressure cooker were investigated using a scanning electron microscope…”
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Development of an isoflavone aglycone-enriched soymilk using soy germ, soy protein isolate and bifidobacteria by Tsangalis, Dimitri, Ashton, John F., Stojanovska, Lilian, Wilcox, Gisela, Shah, Nagendra P.

“…Soymilks comprising soy protein isolate (SPI) and soy germ (SG) at ratios of 9:1 (SPI/SG9:1), 6:4 (SPI/SG6:4) and 3:7 (SPI/SG3:7) were fermented with…”
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Physical properties of cooked wheat grains as affected by cooking temperature and duration by Srikaeo, K, Furst, J.E, Hosken, R.W, Ashton, J.F

“…The physical properties of soft and hard wheat grains, cooked with steam under pressure, were investigated. These included water uptake, rheological properties…”
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