Fermentation of calcium-fortified soymilk with Lactobacillus: Effects on calcium solubility, isoflavone conversion, and production of organic acids

Journal of Food Science

Volumn 72, Issue 9, 2007, Pages

  Tang, A L ^a   Shah, N P ^a   Wilcox, G ^b   Walker, K Z ^c   Stojanovska, L ^a  

^a VICTORIA UNIVERSITY   (Australia)

^b MONASH MEDICAL CENTRE   (Australia)

^c MONASH UNIVERSITY   (Australia)

Author keywords

Calcium solubility; Fermentation; Isoflavones; Soymilk

Indexed keywords

CALCIUM; CARBOXYLIC ACID; DAIDZEIN; GENISTEIN; ISOFLAVONE DERIVATIVE; PROBIOTIC AGENT;

ARTICLE; ATOMIC ABSORPTION SPECTROMETRY; BACTERIAL COUNT; BIOAVAILABILITY; CHEMISTRY; DIET SUPPLEMENTATION; FERMENTATION; FOOD CONTROL; FOOD HANDLING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LACTOBACILLUS; METABOLISM; METHODOLOGY; PH; PHYSIOLOGY; SOLUBILITY; SOYBEAN MILK; TEMPERATURE; TIME;

BIOLOGICAL AVAILABILITY; CALCIUM; CARBOXYLIC ACIDS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COLONY COUNT, MICROBIAL; FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD, FORTIFIED; GENISTEIN; HYDROGEN-ION CONCENTRATION; ISOFLAVONES; LACTOBACILLUS; PROBIOTICS; SOLUBILITY; SOY MILK; SPECTROPHOTOMETRY, ATOMIC; TEMPERATURE; TIME FACTORS;

GLYCINE MAX; LACTOBACILLUS; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS CASEI; LACTOBACILLUS FERMENTUM; LACTOBACILLUS PLANTARUM;

EID: 36348972352     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2007.00520.x     Document Type: Article

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