Petit suisse from black soybean: Bioactive compounds and antioxidant properties during development process

International Journal of Food Sciences and Nutrition

Volumn 65, Issue 4, 2014, Pages 470-475

  Moraes Filho, Marsilvio Lima D E ^a   Hirozawa, Sabrina Satie ^a   Prudencio, Sandra Helena ^a   Ida, Elza Iouko ^a   Garcia, Sandra ^a  

^a STATE UNIVERSITY OF LONDRINA   (Brazil)

Author keywords

Aglycones; Anthocyanins; Fermentation; Functional food; Isoflavones

Indexed keywords

ANTHOCYANIN; ANTIOXIDANT; GLYCOSIDE; ISOFLAVONE DERIVATIVE; PHENOL DERIVATIVE; PROBIOTIC AGENT;

ANALYSIS; BACTERIAL COUNT; BIFIDOBACTERIUM; BRAZIL; CHEMISTRY; COMPARATIVE STUDY; FERMENTATION; FOOD HANDLING; FOOD STORAGE; FREEZING; GROWTH, DEVELOPMENT AND AGING; ISOLATION AND PURIFICATION; LACTOBACILLUS; METABOLISM; MICROBIOLOGY; PHYSICAL CHEMISTRY; PIGMENTATION; PLANT SEED; SOYBEAN; SOYBEAN MILK; STREPTOCOCCUS THERMOPHILUS;

ANTHOCYANINS; ANTIOXIDANTS; BIFIDOBACTERIUM; BRAZIL; COLONY COUNT, MICROBIAL; FERMENTATION; FOOD HANDLING; FOOD STORAGE; GLYCOSIDES; ISOFLAVONES; LACTOBACILLUS; PHENOLS; PHYSICOCHEMICAL PHENOMENA; PIGMENTATION; PROBIOTICS; REFRIGERATION; SEEDS; SOY FOODS; SOY MILK; SOYBEANS; STREPTOCOCCUS THERMOPHILUS;

EID: 84900986903     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.3109/09637486.2014.880668     Document Type: Article

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