Effect of sequential bio-processing conditions on the content and composition of vitamin K2 and isoflavones in fermented soy food

Journal of Food Science and Technology

Volumn 52, Issue 12, 2015, Pages 8228-8235

  Puri, Alka ^a   Mir, Showkat Rasool ^a   Panda, Bibhu Prasad ^a  

^a HAMDARD UNIVERSITY   (India)

Author keywords

Isoflavones; Lipase; Menaquinone; Phytase; Soybean fermentation; glucosidase

Indexed keywords

BACTERIA; BACTERIOLOGY; ENZYMES; FERMENTATION; LIPASES; MICROORGANISMS;

BIFIDOBACTERIUM BIFIDUM; GLUCOSIDASE; ISOFLAVONES; MENAQUINONE; PHYTASES; POSITIVE CORRELATIONS; RHIZOPUS OLIGOSPORUS; SOLID-STATE FERMENTATION;

FLAVONOIDS;

EID: 84947489332     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-015-1903-3     Document Type: Article

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