Effect of fermentation with single and co-culture of lactic acid bacteria on okara: evaluation of bioactive compounds and volatile profiles
Author:
Affiliation:
1. Department of Food and Drug
2. University of Parma
3. 43124 Parma
4. Italy
5. Human Nutrition Unit
6. Department of Veterinary Science
7. Parma
Abstract
Okara is the main soybean by-product resulting from the processing of soy milk and tofu.
Publisher
Royal Society of Chemistry (RSC)
Subject
General Medicine,Food Science
Link
http://pubs.rsc.org/en/content/articlepdf/2021/FO/D0FO02916E
Reference49 articles.
1. Biovalorisation of okara (soybean residue) for food and nutrition
2. Okara residue as source of antioxidants against lipid oxidation in milk enriched with omega-3 and bioavailability of bioactive compounds after in vitro gastrointestinal digestion
3. Solid-state fermentation of soybean okara: Isoflavones biotransformation, antioxidant activity and enhancement of nutritional quality
4. Optimization of lactic acid fermentation conditions for fermented tofu whey beverage with high-isoflavone aglycones
5. Solid-state fermentation
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