Effect of solid-state fermentation with Bacillus subtilis lwo on the proteolysis and the antioxidative properties of chickpeas-Reference-Cited by-同舟云学术

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Effect of solid-state fermentation with Bacillus subtilis lwo on the proteolysis and the antioxidative properties of chickpeas

Published:2021-01 Issue: Volume:338 Page:108988
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Li Wen,Wang Tao

Funder

Six Talent Peaks Project in Jiangsu Province

Science and Technology Planning Project of Xuzhou City

Key Cultivation Project of Xuzhou University of Technology

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference45 articles.

1. Enzymatic hydrolysis of soybean protein using lactic acid bacteria;Aguirre;Food Chem.,2008

2. Enrichment of phenolics and free radical scavenging property of wheat koji prepared with two filamentous fungi;Bhanja;Bioresour. Technol.,2009

3. Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques;Boye;Food Res. Int.,2010

4. A rapid and sensitive method for the quantitation of 399 microgram quantities of protein utilizing the principle of protein-dye binding;Bradford;Anal. Biochem.,1976

5. Spectrophotometric assay using o-Phthaldialdehyde for determination of proteolysis in milk and isolated milk proteins;Church;J. Dairy Sci.,1983

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4. SOLID-STATE FERMENTATION WITH Bacillus subtillis CO-CULTURED WITH PROBIOTIC Lactobacillus spp. ENHANCES THE BIOACTIVE PEPTIDES, NUTRITIONAL AND ANTIOXIDATIVE POTENTIALS OF TAMARIND SEED;Biocatalysis and Agricultural Biotechnology;2024-09

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