Okara (soybean residue) biotransformation by yeast Yarrowia lipolytica

International Journal of Food Microbiology

Volumn 235, Issue , 2016, Pages 1-9

  VONG, Weng Chan ^a   AU YANG, Kai Ling Corrine ^a   LIU, Shao Quan ^a  

^a NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

Author keywords

Fermentation; Flavour; Okara; Soybean residue; Yarrowia lipolytica; Yeast

Indexed keywords

ACETONE; ALDEHYDE; AMINO ACID; CARBOHYDRATE; CARBOXYLIC ACID; GLUTAMIC ACID; ISOVALERALDEHYDE; LIPID; PHENETHYL ALCOHOL; SUCCINIC ACID; VOLATILE AGENT; ANTIOXIDANT; FRAGRANCE; GLUTAMIC ACID DERIVATIVE; ISOVALERYLALDEHYDE; KETONE; OKARA, GLYCINE MAX; PLANT PROTEIN; POLYSACCHARIDE;

ANTIOXIDANT ACTIVITY; ARTICLE; BIOCHEMICAL COMPOSITION; BIOTRANSFORMATION; CHEESE; DIGESTION; FOOD PROCESSING; FUNGAL BIOMASS; NONHUMAN; ODOR; OKARA; SOLID STATE FERMENTATION; SOY FOOD; SOYBEAN; SOYBEAN MILK; TOFU; UMAMI; YARROWIA LIPOLYTICA; YEAST; BIOREACTOR; CHEMISTRY; DRIED YEAST; FERMENTATION; FOOD HANDLING; METABOLISM; PHYSIOLOGY; PROCEDURES; YARROWIA;

ALDEHYDES; AMINO ACIDS; ANTIOXIDANTS; BIOREACTORS; BIOTRANSFORMATION; FERMENTATION; FOOD HANDLING; GLUTAMATES; KETONES; LIPIDS; ODORANTS; PHENYLETHYL ALCOHOL; PLANT PROTEINS; POLYSACCHARIDES; SOY FOODS; SOY MILK; SOYBEANS; SUCCINIC ACID; YARROWIA; YEAST, DRIED;

EID: 84978173463     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2016.06.039     Document Type: Article

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