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Solid-state fermentation with probiotics and mixed yeast on properties of okara

  • Published:2020-08 Issue: Volume:36 Page:100610
  • ISSN:2212-4292
  • Container-title:Food Bioscience
  • language:en
  • Short-container-title:Food Bioscience

Author:

Shi Hui,Zhang Min,Wang Weiqin,Devahastin Sakamon

Funder

National Key R&D Program of China

111 Project

Yangzhou City Agricultural Key R&D Program

Jiangsu Province (China) “Collaborative Innovation Center for Food Safety and Quality Control” Industry Development Program

Jiangsu Province Key Laboratory Project of Advanced Food Manufacturing Equipment and Technology

National First-Class Discipline Program of Food Science and Technology

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference43 articles.

1. Antioxidant properties of condiment produced from fermented bambara groundnut (Vigna Subterranea L. Verdc);Ademiluyi;Journal of Food Biochemistry,2011

2. Identification and quantification of essential oil content and composition, total polyphenols and antioxidant capacity of Perilla frutescens (L.) Britt;Ahmed;Food Chemistry,2019

3. Co-culture probiotic fermentation of protein-enriched cereal medium (Boza);Arslan-Tontul;Journal of the American College of Nutrition,2019

4. In vitro screen of Lactobacillus plantarum as probiotic bacteria and their fermented characteristics in soymilk;Bao;Annals of Microbiology,2011

5. Antioxidant activity of extracts from soybean dregs in vitro (in Chinese);Cao;The Food Industry,2016
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