A review on the functional properties of fermented soymilk-Reference-Cited by-同舟云学术

A review on the functional properties of fermented soymilk

Published:2021-06-28 Issue: Volume: Page:
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

KESIKA Periyanaina¹,SIVAMARUTHI Bhagavathi Sundaram¹,CHAIYASUT Chaiyavat¹^ORCID

Affiliation:

1. Chiang Mai University, Thailand

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/2021nahead/0101-2061-cta-fst10721.pdf

Reference55 articles.

1. Comparison between the impact of fermented and unfermented soy intake on the risk of liver cancer: the JPHC Study;Abe S. K.;European Journal of Nutrition,2020

2. Fermented soymilk alleviates lipid accumulation by inhibition of SREBP-1 and activation of NRF-2 in the hepatocellular steatosis model;Ahn S. B.;Journal of Microbiology and Biotechnology,2018

3. Valuation of co-culture soymilk as a pragmatic approach on hyperglycemia and hypercholesterolemia in sprague-dawley rats;Ahsan S.;Journal of Animal and Plant Sciences,2019

4. Phytochemicals and nutritional health benefits of soy plant;Asif M.;The C++ Report,2013

5. Comparison of soymilk and probiotic soymilk effects on serum high-density lipoprotein cholesterol and low-density lipoprotein cholesterol in diabetic Wistar rats;Babashahi M.;ARYA Atherosclerosis,2015

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