Solid state fermentation with lactic acid bacteria to improve the nutritional quality of lupin and soya bean

Journal of the Science of Food and Agriculture

Volumn 95, Issue 6, 2015, Pages 1336-1342

  Bartkiene, Elena ^a   Krungleviciute, Vita ^a   Juodeikiene, Grazina ^b   Vidmantiene, Daiva ^b   Maknickiene, Zita ^c  

^a LITHUANIAN UNIVERSITY OF HEALTH SCIENCES   (Lithuania)

^b KAUNAS UNIVERSITY OF TECHNOLOGY   (Lithuania)

^c INSTITUTE OF AGRICULTURE   (Lithuania)

Author keywords

Biogenic amines; d , l lactic acid; Fermentation; Legume

Indexed keywords

BIOGENIC AMINE; LACTIC ACID; PROTEIN INTAKE; SOYBEAN PROTEIN;

DIET; DIGESTION; FERMENTATION; FOOD CONTROL; HUMAN; LACTOBACILLUS; LUPIN; METABOLISM; MICROBIOLOGY; NUTRITIONAL VALUE; PLANT SEED; PROTEIN INTAKE; SOYBEAN;

BIOGENIC AMINES; DIET; DIETARY PROTEINS; DIGESTION; FERMENTATION; FOOD MICROBIOLOGY; HUMANS; LACTIC ACID; LACTOBACILLUS; LUPINUS; NUTRITIVE VALUE; SEEDS; SOYBEAN PROTEINS; SOYBEANS;

EID: 84924916883     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.6827     Document Type: Article

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