Insight into the efficacy profile of fermented soy foods against diabetes-Reference-Cited by-同舟云学术

Insight into the efficacy profile of fermented soy foods against diabetes

Published:2023-06 Issue: Volume:53 Page:102665
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Das Dibyendu,Wann Sawlang Borsingh,Kalita Jatin,Manna Prasenjit

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference165 articles.

1. Effects of probiotic soy milk on lipid panel in type 2 diabetic patients with nephropathy: A double-blind randomized clinical trial;Abbasi;Progress in Nutrition,2018

2. Microbiology and biochemistry of Miso (soy paste) fermentation;Abiose;Advances in Applied Microbiology,1982

3. Discovery of an S-equol rich food stinky tofu, a traditional fermented soy product in Taiwan;Abiru;International Journal of Food Sciences & Nutrition,2012

4. Effect of fermented soybean condiment supplemented diet on α-amylase and α-glucosidase activities in Streptozotocin-induced diabetic rats;Ademiluyi;Journal of Functional Foods,2014

5. Enzymatic reduction of anti-nutritional factors in fermenting soybeans by Lactobacillus plantarum isolates from fermenting cereals;Adeyemo;Nigerian Food Journal,2013

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