Analysis of Improved Nutritional Composition of Potential Functional Food (Okara) after Probiotic Solid-State Fermentation

被引：0
|
作者：
机构：
[1] [1,Gupta, Sulagna
[2] Lee, Jaslyn J. L.
[3] Chen, Wei Ning
来源：
Chen, Wei Ning (wnchen@ntu.edu.sg) | 1600年 / American Chemical Society卷 / 66期
关键词：
D O I：
暂无
中图分类号：
学科分类号：
摘要：
引用
下载
收藏
相关论文
共 50 条
  • [1] Analysis of Improved Nutritional Composition of Potential Functional Food (Okara) after Probiotic Solid-State Fermentation
    Gupta, Sulagna
    Lee, Jaslyn J. L.
    Chen, Wei Ning
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2018, 66 (21) : 5373 - 5381
  • [2] Solid-state fermentation with Rhizopus oligosporus and Yarrowia lipolytica improved nutritional and flavour properties of okara
    Vong, Weng Chan
    Hua, Xin Yi
    Liu, Shao-Quan
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2018, 90 : 316 - 322
  • [3] Solid-state fermentation of soybean okara: Isoflavones biotransformation, antioxidant activity and enhancement of nutritional quality
    Queiroz Santos, Vidiany A.
    Nascimento, Camila G.
    Schimidt, Carla A. P.
    Mantovani, Daniel
    Dekker, Robert F. H.
    da Cunha, Mario Antonio A.
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2018, 92 : 509 - 515
  • [4] Enhancing the functional properties of soymilk residues (okara) by solid-state fermentation with Actinomucor elegans
    Guan, Ying
    Wang, Jinpeng
    Wu, Junjun
    Wang, Lixia
    Rui, Xin
    Xing, Guangliang
    Dong, Mingsheng
    CYTA-JOURNAL OF FOOD, 2017, 15 (01) : 155 - 163
  • [5] Solid-state fermentation with probiotics and mixed yeast on properties of okara
    Shi, Hui
    Zhang, Min
    Wang, Weiqin
    Devahastin, Sakamon
    FOOD BIOSCIENCE, 2020, 36
  • [6] Biotransformation of okara (soybean residue) through solid-state fermentation using probiotic Bacillus subtilis and Bacillus coagulans
    Keong, Lin Ya Eunis
    Toh, Mingzhan
    Lu, Yuyun
    Liu, Shao-Quan
    FOOD BIOSCIENCE, 2023, 55
  • [7] Enhancing the Nutritional Quality of Defatted Cottonseed Meal by Solid-State Fermentation with Probiotic Microbes
    Lin, Jicong
    Zhang, Jingxian
    Zou, Gen
    Zhang, Xiaoling
    Shang, Haihong
    Ji, Boyang
    Bai, Yueyu
    Qu, Lingbo
    Wei, Yongjun
    FERMENTATION-BASEL, 2024, 10 (08):
  • [8] Metabolomics-Driven Comparison of the Nutritional and Functional Food Characteristics of Postbiotic and Probiotic Okara
    Tay, Clarisse S. C.
    Yeo, Ying Tong
    Ng, Kuan Rei
    Yap, Peng Kang
    Chen, Wei Ning
    ACS FOOD SCIENCE & TECHNOLOGY, 2023, 3 (07): : 1165 - 1174
  • [9] Whole soybean as probiotic lactic acid bacteria carrier food in solid-state fermentation
    Zhang, ShanTing
    Shi, Yan
    Zhang, ShuLi
    Shang, Wei
    Gao, XueQin
    Wang, HaiKuan
    FOOD CONTROL, 2014, 41 : 1 - 6
  • [10] Potential of solid-state fermentation to enhance the nutritional value of oilseed cakes for poultry
    Sousa, Daniel
    Moset, Veronica
    Lopez-Lujan, Maria del Carmen
    Salgado, Jose Manuel
    Dias, Alberto
    Belo, Isabel
    Pascual, Juan Jose
    Cambra-Lopez, Maria
    ANIMAL FEED SCIENCE AND TECHNOLOGY, 2024, 316
12345