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Volumn 151, Issue 2-3, 2008, Pages 452-463
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Biomolecules and nutritional quality of soymilk fermented with probiotic yeast and bacteria
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Author keywords
Antioxidant activity; Biomolecule; Isoflavones; Polyphenol; Probiotic; S. boulardii
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Indexed keywords
ANTIOXIDANT ACTIVITY;
ISOFLAVONES;
POLYPHENOL;
PROBIOTIC;
S. BOULARDII;
BACTERIOLOGY;
BIOCHEMICAL ENGINEERING;
HYDROLYSIS;
LACTIC ACID;
ORGANIC ACIDS;
RANGE FINDING;
SUGARS;
YEAST;
BIOMOLECULES;
ASCORBIC ACID;
DAIDZEIN;
GENISTEIN;
GLUCOSIDE;
ISOFLAVONE;
LACTIC ACID;
MILK FAT;
MILK PROTEIN;
POLYPHENOL;
PROBIOTIC AGENT;
ANTIOXIDANT;
ASCORBATE OXIDASE;
DAIDZIN;
FAT;
FLAVONOID;
GENISTIN;
ISOFLAVONE DERIVATIVE;
PHENOL DERIVATIVE;
POLYPHENOLS;
SOYBEAN PROTEIN;
UNCLASSIFIED DRUG;
ACIDITY;
ANTIOXIDANT ACTIVITY;
ARTICLE;
ASH;
AUTOOXIDATION;
BIOTRANSFORMATION;
CONTROLLED STUDY;
FERMENTATION;
FERMENTED PRODUCT;
FOOD COMPOSITION;
HYDROLYSIS;
LACTIC ACID BACTERIUM;
NONHUMAN;
NUTRITIONAL VALUE;
PH;
SACCHAROMYCES BOULARDII;
SOYBEAN MILK;
STARTER CULTURE;
BIOSYNTHESIS;
CHEMISTRY;
DRUG ANTAGONISM;
HIGH PERFORMANCE LIQUID CHROMATOGRAPHY;
ISOLATION AND PURIFICATION;
LACTOBACILLUS;
METABOLISM;
SACCHAROMYCES;
SACCHAROMYCES BOULARDII;
ANTIOXIDANTS;
ASCORBATE OXIDASE;
CHROMATOGRAPHY, HIGH PRESSURE LIQUID;
FATS;
FERMENTATION;
FLAVONOIDS;
GENISTEIN;
HYDROGEN-ION CONCENTRATION;
ISOFLAVONES;
LACTOBACILLUS;
NUTRITIVE VALUE;
PHENOLS;
PROBIOTICS;
SACCHAROMYCES;
SOY MILK;
SOYBEAN PROTEINS;
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EID: 58149179433
PISSN: 02732289
EISSN: None
Source Type: Journal
DOI: 10.1007/s12010-008-8213-4 Document Type: Article |
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Times cited : (59)
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References (41)
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