Current trends in the development of soy-based foods containing probiotics and paving the path for soy-synbiotics-Reference-Cited by-同舟云学术

Current trends in the development of soy-based foods containing probiotics and paving the path for soy-synbiotics

Published:2022-05-25 Issue: Volume: Page:1-19
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Sasi Minnu¹^ORCID,Kumar Sandeep¹²^ORCID,Hasan Muzaffar¹³,S. R. Arpitha¹,Garcia-Gutierrez Enriqueta⁴^ORCID,Kumari Sweta¹,Prakash Om⁵,Nain Lata⁶,Sachdev Archana¹,Dahuja Anil¹

Affiliation:

1. Division of Biochemistry, ICAR-Indian Agricultural Research Institute, New Delhi, India

2. Quality and Productivity Improvement Division, ICAR-Indian Institute of Natural Resins and Gums, Ranchi, India

3. Agro Produce Processing Division, ICAR-Central Institute of Agricultural Engineering, Bhopal, India

4. Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996, Co, Cork, Ireland

5. National Centre for Microbial Resource (NCMR), National Centre for Cell Science, Pune, India

6. Division of Microbiology, ICAR-Indian Agricultural Research Institute, New Delhi, India

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2022.2078272

Reference171 articles.

1. Nanoemulsions in Food Industry

2. Enzymatic Reduction of Anti-nutritional Factors in Fermenting Soybeans by Lactobacillus plantarum Isolates from Fermenting Cereals

3. Technofunctional quality assessment of soymilk fermented with Lactobacillus acidophilus and Lactobacillus casei

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