Comparative nutritional and antimicrobial analysis of Himalayan black and yellow soybean and their okara-Reference-Cited by-同舟云学术

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Comparative nutritional and antimicrobial analysis of Himalayan black and yellow soybean and their okara

Published:2022-04-12 Issue:12 Volume:102 Page:5358-5367
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Anjum Sofiya¹,Rana Smita¹,Dasila Khashti¹,Agnihotri Vasudha¹^ORCID,Pandey Anita²,Pande Veena³

Affiliation:

1. Centre for Land and Water Resource Management G. B. Pant National Institute of Himalayan Environment Almora India

2. Department of Biotechnology Graphic Era Deemed to be University Dehradun India

3. Department of Biotechnology Kumaun University Nainital India

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.11889

Reference63 articles.

1. Use of soybean curd residue, okara, for the solid state substrate in the production of a lipopeptide antibiotic, iturin A, by Bacillus subtilis NB22

2. Soybean Curd Residue: Composition, Utilization, and Related Limiting Factors

3. Production and acceptance of a soy candy

4. Production of lipopeptide antibiotic iturin A using soybean curd residue cultivated with Bacillus subtilis in solid-state fermentation

5. Utilization of Okara, a Byproduct from Soymilk Production, through the Development of Soy-Based Snack Food

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1. A systematic review of black soybean (Glycine max (L.) Merr.): Nutritional composition, bioactive compounds, health benefits, and processing to application;Food Frontiers;2024-02-19

2. α-Glucosidase inhibitors derived from black soybean and their inhibitory mechanisms;LWT;2023-11

3. LC–MS based metabolomics analysis of okara fermented by Bacillus subtilis DC-15: Insights into nutritional and functional profile;Food Chemistry;2023-07

4. Valorization and food applications of okara (soybean residue): A concurrent review;Food Science & Nutrition;2023-04-29

5. Phytochemicals Derived from Agricultural Residues and Their Valuable Properties and Applications;Molecules;2023-01-01

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