Mobilization of phenolic antioxidants from defatted soybean powders by Lentinus edodes during solid-state bioprocessing1 is associated with enhanced production of laccase

Innovative Food Science and Emerging Technologies

Volumn 5, Issue 3, 2004, Pages 385-392

  McCue, Patrick ^a   Horii, Akiyo ^a   Shetty, Kalidas ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Amylase; Glucosidase; Laccase; Lentinus edodes; Phenolic antioxidant; Solid state bioprocessing

Indexed keywords

ALCOHOL; ALPHA GLUCOSIDASE; AMYLASE; ANTIOXIDANT; BETA GLUCOSIDASE; LACCASE; LIGNIN; SOYBEAN PROTEIN; WATER;

ANTIOXIDANT ACTIVITY; ARTICLE; BIODEGRADATION; CARBOHYDRATE METABOLISM; CONTROLLED STUDY; DRY WEIGHT; ENZYME ACTIVITY; ENZYME DEGRADATION; FOOD ANALYSIS; FOOD COMPOSITION; FOOD IRRADIATION; FOOD MICROBIOTECHNOLOGY; FOOD PROCESSING; LENTINUS EDODES; NONHUMAN; PLANT WATER CONTENT; PROTEIN POLYMERIZATION; SOLID STATE FERMENTATION; SOYBEAN;

GLYCINE MAX; LENTINULA EDODES; LENTINUS;

EID: 4544302873     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2004.05.003     Document Type: Article

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