Isoflavone aglycone-rich powder from soybean residue submerged fermentation using Lactobacillus fermentum 44197-Reference-Cited by-同舟云学术

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Isoflavone aglycone-rich powder from soybean residue submerged fermentation using Lactobacillus fermentum 44197

Published:2023-11 Issue: Volume:33 Page:100157
ISSN:2352-3646
Container-title:NFS Journal
language:en
Short-container-title:NFS Journal

Author:

Phomkaivon Naraporn,Pan-utai Wanida,Surojanametakul Vipa,Varichanan Patthinan,Kaewtathip Thipthida,Kanyakam Kanyarat,Klinsoda Jutamat

Funder

Forest Products Research and Development Institute

Kasetsart University

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference62 articles.

1. Bioavailability and health benefits of major isoflavone aglycones and their metabolites;Hsiao;J. Funct. Foods,2020

2. Bioavailability of isoflavone metabolites after Korean fermented soybean paste (Doenjang) ingestion in estrogen-deficient rats;Lee;J. Food Sci.,2018

3. Soy isoflavone aglycones are absorbed faster and in higher amounts than their glucosides in humans;Izumi;J. Nutr.,2000

4. Targeting inflammatory pathways by flavonoids for prevention and treatment of cancer;Prasad;Planta Med.,2010

5. Soybean curd residue: composition, utilization, and related limiting factors;Li;ISRN Ind. Eng.,2013

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1. Potential nutritional and functional matters in yeast culture prepared by soybean meal fermentation;Journal of the Science of Food and Agriculture;2024-07-04

2. The Effects of Unconventional Feed Fermentation on Intestinal Oxidative Stress in Animals;Antioxidants;2024-02-29

3. Identification and Molecular Interactions of Novel Ace Inhibitory from Enzyme-Lactic Acid Bacteria Step-by-Step Fermentation of Soybean Meal;2024

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