Combined isoflavones biotransformation increases the bioactive and antioxidant capacity of soymilk
Author:
Funder
Fundação de Amparo à Pesquisa do Estado de São Paulo
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,General Medicine,Biotechnology
Link
http://link.springer.com/content/pdf/10.1007/s00253-020-10986-1.pdf
Reference59 articles.
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2. Ali MW, Kim ID, Bilal S, Shahzad R, Saeed MT, Adhikari B, Nabi RBS, Kyo JR, Shin DH (2017) Effects of bacterial fermentation on the biochemical constituents and antioxidant potential of fermented and unfermented soybeans using probiotic Bacillus subtilis (KCTC 13241). Molecules 22:2200. https://doi.org/10.3390/molecules22122200
3. Andrade JC, Mandarino JMG, Kurozawa LE, Ida EI (2016) The effect of thermal treatment of whole soybean flour on the conversion of isoflavones and inactivation of trypsin inhibitors. Food Chem 194:1095–1101. https://doi.org/10.1016/J.FOODCHEM.2015.08.115
4. Angelotti JAF, Dias FFG, Sato HH, Fernandes P, Nakajima VM, Macedo J (2020) Improvement of aglycone content in soy isoflavones extract by free and immobilized β-glucosidase and their effects in lipid accumulation. Appl Biochem Biotechnol 192:734–750. https://doi.org/10.1007/s12010-020-03351-5
5. AOAC (1984) Oficial methods of analysis, 14th edn. Association of Oficial Analytical Chemists, Washington, DC
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