OPTIMIZED LACTOBACILLUS PLANTARUM LP6 SOLID-STATE FERMENTATION AND PROTEOLYTIC HYDROLYSIS IMPROVE SOME NUTRITIONAL ATTRIBUTES OF SOYBEAN PROTEIN MEAL-Reference-Cited by-同舟云学术

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OPTIMIZED LACTOBACILLUS PLANTARUM LP6 SOLID-STATE FERMENTATION AND PROTEOLYTIC HYDROLYSIS IMPROVE SOME NUTRITIONAL ATTRIBUTES OF SOYBEAN PROTEIN MEAL

Published:2011-10-27 Issue:6 Volume:35 Page:1686-1694
ISSN:0145-8884
Container-title:Journal of Food Biochemistry
language:en
Short-container-title:

Author:

AMADOU ISSOUFOU,LE GUO-WEI,SHI YONG-HUI,GBADAMOSI OLASUNKANMI SAKA,KAMARA MOHAMED TABITA,JIN SUN

Publisher

Wiley

Subject

Cell Biology,Pharmacology,Food Science,Biophysics

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4514.2010.00493.x/fullpdf

Reference36 articles.

1. Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid;ADLER-NISSEN;J. Agric. Food Chem.,1979

2. Fermented soybean products: Some methods, antioxidants compound extraction and their scavenging activity;AMADOU;Asian J. Biochem.,2009

3. Optimized lactic acid fermentation of soybean curd residue (Biji);BAEK;Nutraceut. Food.,2002

4. Hydrolysis of isoflavone phytoestrogens in soymilk fermented by Lactobacillus and Bifidobacterium cocultures;CHEN;J. Food Biochem.,2010

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