Influence of daily consumption of synbiotic soy-based product supplemented with okara soybean by-product on risk factors for cardiovascular diseases

Food Research International

Volumn 73, Issue , 2015, Pages 142-148

  Bedani, Raquel ^a   Rossi, Elizeu Antonio ^b   Cavallini, Daniela Cardoso Umbelino ^b   Pinto, Roseli Aparecida ^b   Vendramini, Regina Célia ^b   Augusto, Elaine Moura ^a   Abdalla, Dulcinéia Saes Parra ^a   Saad, Susana Marta Isay ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

^b SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

Author keywords

Bifidobacterium; Cardiovascular risk markers; Fermented soy product; Inulin; Lactobacillus; Okara

Indexed keywords

ANTHROPOMETRY; CARDIOLOGY;

BIFIDOBACTERIUM; CARDIOVASCULAR RISK; FERMENTED SOY PRODUCT; INULIN; LACTOBACILLUS; OKARA;

DISEASES;

BIFIDOBACTERIUM; BIFIDOBACTERIUM ANIMALIS SUBSP. LACTIS; GLYCINE MAX; LACTOBACILLUS; LACTOBACILLUS ACIDOPHILUS; STREPTOCOCCUS THERMOPHILUS;

EID: 84930182915     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.11.006     Document Type: Article

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