Development and characterization of an innovative synbiotic fermented beverage based on vegetable soybean-Reference-Cited by-同舟云学术

Development and characterization of an innovative synbiotic fermented beverage based on vegetable soybean

Published:2018-04 Issue:2 Volume:49 Page:303-309
ISSN:1517-8382
Container-title:Brazilian Journal of Microbiology
language:en
Short-container-title:Brazilian Journal of Microbiology

Author:

Battistini Carolina^ORCID,Gullón Beatriz,Ichimura Erica Sayuri,Gomes Ana Maria Pereira,Ribeiro Eliana Paula,Kunigk Leo,Moreira José Ubirajara Vieira,Jurkiewicz Cynthia

Funder

São Paulo Research Foundation

Maua Institute of Technology (IMT), Center for Biotechnology and Fine Chemistry (CBQF) of Catholic University of Portugal

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Santander Universities

Publisher

Springer Science and Business Media LLC

Subject

Microbiology

Reference38 articles.

1. Influence of tea extract supplementation on bifidobacteria during soymilk fermentation;Zhao;Int J Food Microbiol,2014

2. Removal of oligosaccharides in soybean flour and nutritional effects in rats;Brasil;Food Chem,2010

3. Reduction of soybean oligosaccharides and properties of α-d-galactosidase from Lactobacillus curvatus R08 and Leuconostoc mesenteriodes JK55;Yoon;Food Microbiol,2008

4. α-Galactosidase and proteolytic activities of selected probiotic and dairy cultures in fermented soymilk;Donkor;Food Chem,2007

5. Changes in some components of soymilk during fermentation with bifidobacteria;Hou;Food Res Int,2000

Cited by 71 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. In vitro digestive system simulation and anticancer activity of soymilk fermented by probiotics and synbiotics immobilised on agro-industrial residues;Scientific Reports;2024-08-09

2. Exploring prebiotic properties and its probiotic potential of new formulations of soy milk-derived beverages;Frontiers in Microbiology;2024-07-10

3. Synchronous reducing anti-nutritional factors and enhancing biological activity of soybean by the fermentation of edible fungus Auricularia auricula;Food Microbiology;2024-06

4. Plant-Based Fermented Beverages: Nutritional Composition, Sensory Properties, and Health Benefits;Foods;2024-03-10

5. Technological and health properties and main challenges in the production of vegetable beverages and dairy analogs;Food & Function;2024