Investigation on the safety of Lactobacillus amylolyticus L6 and its fermentation properties of tofu whey-Reference-Cited by-同舟云学术

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Investigation on the safety of Lactobacillus amylolyticus L6 and its fermentation properties of tofu whey

Published:2017-10 Issue: Volume:84 Page:314-322
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Fei Yongtao,Liu Li,Liu Dongmei,Chen Liyan,Tan Bin,Fu Liang,Li Li

Funder

Industry-University-Research Collaborative Innovation Program of Science and Technology

International Cooperation Program of Science and Technology

Publisher

Elsevier BV

Subject

Food Science

Reference55 articles.

1. Behavior of functional compounds during freeze concentration of tofu whey;Belén;Journal of Food Engineering,2013

2. Utilization of tofu whey concentrate by nanofiltration process aimed at obtaining a functional fermented lactic beverage;Benedetti;Journal of Food Engineering,2016

3. The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: The FRAP assay;Benzie;Analytical Biochemistry,1996

4. Lactobacillus amylolyticus sp. nov., isolated from beer malt and beer wort;Bohak;Systematic and Applied Microbiology,1998

5. Improved screening procedure for biogenic amine production by lactic acid bacteria;Bover-Cid;International Journal of Food Microbiology,1999

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1. Fermentation-mediated sustainable development and improvement of quality of plant-based foods: from waste to a new food;Systems Microbiology and Biomanufacturing;2024-07-09

2. Growth and metabolic behavior of probiotic Bifidobacterium longum subsp. longum in minimally supplemented soy (tofu) whey;Future Foods;2023-12

3. Impact of nanofiltration pre-concentration prior to a combination of electrodialytic processes on the extraction of proteins from tofu whey;Future Foods;2023-12

4. Evaluation of the combined effect of sugars and isoleucine supplementation in soy whey fermentation by Torulaspora delbrueckii Biodiva;Food and Bioproducts Processing;2023-09

5. Study on the antioxidant activity of peptides from soybean meal by fermentation based on the chemical method and AAPH‐induced oxidative stress;Food Science & Nutrition;2023-08-28

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