Technofunctional quality assessment of soymilk fermented with Lactobacillus acidophilus and Lactobacillus casei-Reference-Cited by-同舟云学术

Technofunctional quality assessment of soymilk fermented with Lactobacillus acidophilus and Lactobacillus casei

Published:2021-01-19 Issue: Volume: Page:
ISSN:0885-4513
Container-title:Biotechnology and Applied Biochemistry
language:en
Short-container-title:Biotechnology and Applied Biochemistry

Author:

Ahsan Samreen¹,Khaliq Adnan¹,Chughtai Muhammad Farhan Jahangir¹,Nadeem Muhammad²,Tahir Assam Bin³,Din Amir Alaud⁴,Ntsefong Godswill Ntsomboh⁵,Shariati Mohammad Ali⁶⁷,Rebezov Maksim⁸⁹¹⁰,Yessimbekov Zhanibek⁶,Thiruvengadam Muthu¹¹^ORCID

Affiliation:

1. Department of Food Science and Technology Khawaja Fareed University of Engineering and Information Technology Rahim Yar Khan Pakistan

2. Department of Environmental Sciences COMSATS University Islamabad Vehari Islamabad Pakistan

3. University Institute of Diet and Nutritional Sciences Faculty of Allied Health Sciences The University of Lahore Lahore Pakistan

4. Department of Chemical Engineering Khawaja Fareed University of Engineering and Information Technology Rahim Yar Khan Pakistan

5. Department of Plant Biology Faculty of Science University of Yaounde 1 and Institute of Agricultural Research for Development (IRAD) Cameroon

6. Shakarim State University of Semey Semey Kazakhstan

7. K.G. Razumovsky Moscow State University of technologies and management (the First Cossack University (MSUTM) Russian Federation

8. V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences Moscow Russian Federation

9. A. M. Prokhorov General Physics Institute Russian Academy of Science Moscow Russian Federation

10. Ural State Agrarian University Yekaterinburg Russian Federation

11. Department of Crop Science College of Sanghuh Life Science Konkuk University Seoul 05029 Republic of Korea

Publisher

Wiley

Subject

Process Chemistry and Technology,Drug Discovery,Applied Microbiology and Biotechnology,Biomedical Engineering,Molecular Medicine,General Medicine,Bioengineering,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/bab.2094

Reference45 articles.

1. Effect of simultaneous consumption of soymilk and coffee on the urinary excretion of isoflavones, chlorogenic acids and metabolites in healthy adults

2. Soybean Bioactive Components and their Implications to Health—A Review

3. Fermentation of plant-based milk alternatives for improved flavour and nutritional value

4. Soybean and soy isoflavone intake indicate a positive change in bone mineral density for 2 years in young Korean women

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