Solid-state fermentation of soybean okara: Isoflavones biotransformation, antioxidant activity and enhancement of nutritional quality

LWT

Volumn 92, Issue , 2018, Pages 509-515

  Queiroz Santos, Vidiany A ^a   Nascimento, Camila G ^a   Schimidt, Carla A P ^a   Mantovani, Daniel ^b   Dekker, Robert F H ^a   da Cunha, Mário Antônio A ^a  

^a UNIVERSIDADE TECNOLÓGICA FEDERAL DO PARANÁ   (Brazil)

^b STATE UNIVERSITY OF MARINGÁ   (Brazil)

Author keywords

Biotransformation; Functional food; Isoflavones; Solid state fermentation; Soybean residue

Indexed keywords

ANTIOXIDANTS; BIOCONVERSION; FLAVONOIDS; FUNCTIONAL FOOD; PLANTS (BOTANY);

ANTI-OXIDANT ACTIVITIES; BIOTRANSFORMATION; FUNCTIONAL ATTRIBUTE; ISOFLAVONES; NUTRITIONAL QUALITIES; PHYSICOCHEMICAL PARAMETERS; SOLID-STATE FERMENTATION; SOYBEAN RESIDUE;

FERMENTATION;

EID: 85042934069     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2018.02.067     Document Type: Article

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