Degradation of Phytic Acid and Soy Protein in Soy Meal via Co-fermentation of Aspergillus oryzae and Aspergillus ficuum-Reference-Cited by-同舟云学术

Degradation of Phytic Acid and Soy Protein in Soy Meal via Co-fermentation of Aspergillus oryzae and Aspergillus ficuum

Published:2015-11-27 Issue:1 Volume:93 Page:45-50
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Chen Liyan,Vadlani Praveen V.,Madl Ronald L.,Gibbons William

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Link

http://link.springer.com/content/pdf/10.1007/s11746-015-2754-9.pdf

Reference20 articles.

1. Chen L, Zhang Y, Madly RL, Vadlani PV (2010) Nutritional enhancement of soybean meal and hull via enzymatic and microbial bioconversion. In: Maxwell JE (ed) Soybeans: cultivation, uses and nutrition. Nova Science, New York

2. Chen L, Madl RL, Vadlani PV (2013) Nutritional enhancement of soy meal via Aspergillus oryzae solid-state fermentation. Cereal Chem 90:529–534

3. Chen L, Madl RL, Vadlani PV (2013) Value added products from soybean: removal of anti-nutritional factors via bioprocessing. In: El-Shemy H (ed) Soybean: a review. Intech, Croatia, pp 161–179

4. Liu K (1997) Soybean: chemistry, technology, and utilization. Springer, USA

5. Feng J, Liu X, Xu ZR, Lu YP, Liu YY (2007) Effect of fermented soybean meal on intestinal morphology and digestive enzyme activities in weaned piglets. Dig Dis Sci 50:1845–1850

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