Optimization of production parameters for preparation of natto-pigeon pea with immobilized Bacillus natto and sensory evaluations of the product-Reference-Cited by-同舟云学术

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Optimization of production parameters for preparation of natto-pigeon pea with immobilized Bacillus natto and sensory evaluations of the product

Published:2015-10 Issue: Volume:31 Page:160-169
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Feng Chen,Jin Shuang,Luo Meng,Wang Wei,Xia Xin-xin,Zu Yuan-gang,Li Lei-peng,Fu Yu-jie

Funder

Application Technology Research and Development Program of Harbin

Special Fund of National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference37 articles.

1. Production of alkaline protease with immobilized cells of Bacillus subtilis PE-11 in various matrices by entrapment technique;Adinarayana;AAPS PharmSciTech,2005

2. Invertase production by Bacillus macerans immobilized on calcium alginate beads;Ahmed;Journal of Application Science Research,2008

3. Bioconversion of palm oil mill effluent for citric acid production: Statistical optimization of fermentation media and time by central composite design;Alam;World Journal of Microbiology and Biotechnology,2008

4. Amylase inhibitors of pigeonpea (Cajanus cajan) seeds;Ashok;Phytochemistry,1998

5. The fibrin plate method for estimating fibrinolytic activity;Astrup;Archives of Biochemistry and Biophysics,1952

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1. Research progress on volatile compounds and microbial metabolism of traditional fermented soybean products in China;Food Bioscience;2024-10

2. Immobilization of Coprinus comatus with magnetic alginate hydrogel microsphere for improving the antioxidant activity of fermentation products;Preparative Biochemistry & Biotechnology;2024-04-22

3. Untargeted metabolomics revealed the effect of soybean metabolites on poly(γ‐glutamic acid) production in fermented natto and its metabolic pathway;Journal of the Science of Food and Agriculture;2023-10-26

4. Production of Nattokinase from Hemp Seed Meal by Solid-State Fermentation and Improvement of Its Nutritional Quality;Fermentation;2023-05-13

5. Solid state fermentation of mung beans by Bacillus subtilis subsp. natto on static, shaking flask and soft elastic tubular reactors;Food Science and Technology International;2023-03-13

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