β -Glucosidase activity and bioconversion of isoflavones during fermentation of soymilk
Author:
Affiliation:
1. Dairy Microbiology Department, S.M.C. College of Dairy Science; Anand Agricultural University; Anand 388110 (Gujarat) India
2. Dairy Microbiology Division; National Dairy Research Institute (Deemed University); Karnal 132001 (Haryana) India
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.6743/fullpdf
Reference28 articles.
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2. Production of enriched isoflavone aglycones during processing of soy protein isolates and soy protein concentrates;Park;IFT Annual Meeting Book of Abstracts,2003
3. Biotransformation of isoflavones by bifidobacteria in fermented soymilk supplemented with d-glucose and l-cysteine;Tsangalis;J Food Sci,2003
4. Isoflavone content in commercial soybean foods;Wang;J Agric Food Chem,2006
5. Processed vegetable mixtures for human consumption in developing countries;Bressani;Adv Food Res,1968
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