Preparation of fermented sugar-soaked black soybean snacks (FSBSS) and characterization of their quality changes

Food Science and Biotechnology

Volumn 20, Issue 6, 2011, Pages 1547-1553

  Song, Young Ran ^a   Kim, Young Eun ^a   Kim, Jong Hui ^a   Song, Nho Eul ^a   Jeong, Do Youn ^b   Baik, Sang Ho ^a  

^a Chonbuk National University   (South Korea)

^b Sunchang Research Center for Fermentation Microbes   (South Korea)

Author keywords

antioxidant activity; Bacillus subtilis; fermentation; Lactobacillus plantarum; soybean snack

Indexed keywords

AMINOBUTYRIC ACIDS; ANTIOXIDANT ACTIVITIES; BACILLUS SUBTILIS; BLACK SOYBEAN; FLAVONOID CONTENT; FUNCTIONAL PROPERTIES; HYDROXYL RADICALS; ISOFLAVONES; LACTOBACILLUS PLANTARUM; OPTIMIZED CONDITIONS; POLYPHENOLS; QUALITY CHANGE; SOYBEAN PRODUCTS; SOYBEAN SNACK; SUPEROXIDES;

AMINO ACIDS; BACILLI; BACTERIOLOGY; FERMENTATION; OXYGEN;

SUGARS;

BACILLUS SUBTILIS; GLYCINE MAX; LACTOBACILLUS PLANTARUM;

EID: 84862959917     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-011-0214-3     Document Type: Article

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