Production of the isoflavone aglycone and antioxidant activities in black soymilk using fermentation with Streptococcus thermophilus S10-Reference-Cited by-同舟云学术

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Production of the isoflavone aglycone and antioxidant activities in black soymilk using fermentation with Streptococcus thermophilus S10

Published:2015-04 Issue:2 Volume:24 Page:537-544
ISSN:1226-7708
Container-title:Food Science and Biotechnology
language:en
Short-container-title:Food Sci Biotechnol

Author:

Lee Miyeon,Hong Go-Eun,Zhang Heping,Yang Cheul-Young,Han Kyu-Ho,Mandal Prabhat Kumar,Lee Chi-Ho

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s10068-015-0070-7.pdf

Reference38 articles.

1. Cederroth CR, Zimmermann C, Nef S. Soy, phytoestrogen, and their impact on reproductive health. Mol. Cell. Endocrinol. 355: 192–200 (2012)

2. Takahashi R, Ohmori R, Kiyose C, Momitama Y, Ohsuzu F, Kondo K. Antioxidant activities of black and yellow soybeans against low density lipoprotein oxidation. J. Agr. Food Chem. 53: 4578–4582 (2005)

3. Brouns F. Soya isoflavones: A new and promising ingredient for the health foods sector. Food Res. Int. 35: 187–193 (2002)

4. Cassidy A. Physiological effects of phyto-estrogens in relation to cancer and other human health risks. P. Nutr. Soc. 55: 399–417 (1996)

5. Adlercreutz H. Phyto-oestrogens and cancer. Lancet Oncol. 3: 364–373 (2002)

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1. Fermentation characteristics of Lactobacillus delbrueckii subsp. bulgaricus T50 and Streptococcus thermophilus S10 complex starter: Enhancing fermentation performance, metabolic interaction, and storage stability;LWT;2024-09

2. Assessment of nutritional, antinutritional, antioxidant and functional properties of different soybean varieties: implications for soy milk development;Cogent Food & Agriculture;2024-07-24

3. Protein composition and nutritional aspects of pea protein fractions obtained by a modified isoelectric precipitation method using fermentation;Frontiers in Nutrition;2023-11-02

4. Research trends and approaches for the nutritional and bio-functionality enhancement of fermented soymilk;Journal of Functional Foods;2023-08

5. Impact of Storage on Probiotic Viability, Nutritional and Sensory Quality of Fermented Soymilk Produced from Different Soybean Varieties;LEGUME RESEARCH - AN INTERNATIONAL JOURNAL;2023-05-19

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