Effects of fermentation on SDS-PAGE patterns, total peptide, isoflavone contents and antioxidant activity of freeze-thawed tofu fermented with Bacillus subtilis

Author:

Lee Min-Kyoung,Kim Jin-Kyung,Lee Sook-Young

Funder

Small and Medium Business Administration

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference43 articles.

1. Changes in components and peptides during fermentation of Cheonggookjang;Ann;Korean Journal of Food Nutrition,2011

2. Effect of starter cultures on the fermentative characteristics of Cheonggukjang;Baek;Korean Journal of Food Science and Technology,2008

3. Antioxidative properties of faba bean-, soybean-and oat tempeh;Berghofer;International Journal of Food Science Nutrition,1998

4. In standard food analysis;Chae;Gigu-Munhwasa,2000

5. Transformation of isoflavone phytoestrogens during the fermentation of soymilk with lactic acid bacteria and bifidobacteria;Chien;Food Microbiology,2006

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