Enzymatic hydrolysis and fermentation of soy flour to produce ethanol and soy protein concentrate with increased polyphenols-Reference-Cited by-同舟云学术

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Enzymatic hydrolysis and fermentation of soy flour to produce ethanol and soy protein concentrate with increased polyphenols

Published:2022-01-17 Issue:5 Volume:99 Page:379-391
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Americ Oil Chem Soc

Author:

Agrawal Ruchir M.¹^ORCID,Miller Michael J.¹,Singh Vijay²^ORCID,Stein Hans H.³,Takhar Pawan S.¹^ORCID

Affiliation:

1. Department of Food Science and Human Nutrition University of Illinois Urbana‐Champaign Illinois USA

2. Department of Agricultural and Biological Engineering University of Illinois Urbana‐Champaign Illinois USA

3. Department of Animal Sciences University of Illinois Urbana‐Champaign Illinois USA

Funder

National Institute of Food and Agriculture

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/aocs.12573

Reference42 articles.

1. Soybean bio-refinery platform: enzymatic process for production of soy protein concentrate, soy protein isolate and fermentable sugar syrup

2. Synergistic temperature and ethanol effect on Saccharomyces cerevisiae dynamic behaviour in ethanol bio-fuel production

3. Minor Polar Compounds in Extra Virgin Olive Oil: Correlation between HPLC-DAD-MS and the Folin-Ciocalteu Spectrophotometric Method

4. Comparison of SHF and SSF processes for the bioconversion of steam-exploded wheat straw

5. Production of soy protein concentrates/isolates: traditional and membrane technologies

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1. Soybean Meal: The Reservoir of High-Quality Protein;Oilseed Meal as a Sustainable Contributor to Plant-Based Protein;2024

2. Seed treatment with biopolymers for alleviation of abiotic stresses in plants;Nanotechnology for Abiotic Stress Tolerance and Management in Crop Plants;2024

3. Selection of Enzymatic Treatments for Upcycling Lentil Hulls into Ingredients Rich in Oligosaccharides and Free Phenolics;Molecules;2022-12-02

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