Metabolomics-Driven Comparison of the Nutritional and Functional Food Characteristics of Postbiotic and Probiotic Okara
Author:
Affiliation:
1. School of Chemistry, Chemical Engineering and Biotechnology, Nanyang Technological University, Singapore 637459, Singapore
2. F&N Global Marketing Pte Ltd, 2 Tuas Link 3, Singapore 639468, Singapore
Funder
Nanyang Technological University
F and N Global Marketing Pte Ltd
Publisher
American Chemical Society (ACS)
Subject
Organic Chemistry,Chemistry (miscellaneous),Food Science,Analytical Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.3c00050
Reference56 articles.
1. Bioactive components, in vitro digestibility, microstructure and application of soybean residue (okara): a review
2. Soybean processing waste: Potential antioxidant, cytotoxic and enzyme inhibitory activities
3. Solid-state fermentation with probiotics and mixed yeast on properties of okara
4. Effect of fermentation with single and co-culture of lactic acid bacteria on okara: evaluation of bioactive compounds and volatile profiles
5. Functionalization of soy residue (okara) by enzymatic hydrolysis and LAB fermentation for B2 bio-enrichment and improved in vitro digestion
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