Production of bioactive peptides during soybean fermentation and their potential health benefits

Trends in Food Science and Technology

Volumn 50, Issue , 2016, Pages 1-10

  Sanjukta, Samurailatpam ^a   Rai, Amit Kumar ^a  

^a INSTITUTE OF BIORESOURCES AND SUSTAINABLE DEVELOPMENT   (India)

Author keywords

Fermentation; Fermented soybean; Health benefits; Peptides; Soybean

Indexed keywords

BACTERIA; BACTERIOLOGY; CHEMICAL CONTAMINATION; DRUG INTERACTIONS; FERMENTATION; HEALTH; HYDROLYSIS; LACTIC ACID; MICROORGANISMS; PEPTIDES;

ANTICANCER ACTIVITIES; BACILLUS SUBTILIS; BIOACTIVE PEPTIDES; BIOACTIVE PROPERTIES; FERMENTED SOYBEANS; HEALTH BENEFITS; LACTIC ACID BACTERIA; SOYBEAN;

PROTEINS;

EID: 84960477184     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2016.01.010     Document Type: Review

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