Bioactivity of soy-based fermented foods: A review

Biotechnology Advances

Volumn 37, Issue 1, 2019, Pages 223-238

  Cao, Zhen Hui ^a   Green Johnson, Julia M ^b   Buckley, Nicole D ^c   Lin, Qiu Ye ^a  

^a YUNNAN AGRICULTURAL UNIVERSITY   (China)

^b UNIVERSITY OF ONTARIO INSTITUTE OF TECHNOLOGY   (Canada)

^c CANADIAN SPACE AGENCY   (Canada)

Author keywords

Bioactive compounds; Health benefits; Isoflavones; Microorganisms; Nattokinases; Peptides; Probiotics; Soy based fermented foods; Vitamins

Indexed keywords

BIOACTIVITY; FERMENTATION; FERMENTED MILK; FLAVONOIDS; FOOD MICROBIOLOGY; MICROORGANISMS; NUTRITION; PEPTIDES; VITAMINS;

BIOACTIVE COMPOUNDS; FERMENTED FOODS; HEALTH BENEFITS; ISOFLAVONES; NATTOKINASES; PROBIOTICS;

FUNCTIONAL FOOD;

BIOACTIVITY; CHEMICAL COMPOUND; ENZYME; ENZYME ACTIVITY; FERMENTATION; FOOD CONSUMPTION; MICROBIAL COMMUNITY; MICROORGANISM; PEPTIDE; PROBIOTICS; SECONDARY METABOLITE; TOXICITY; VITAMIN;

ASIA;

ANIMALIA;

CHEMISTRY; FERMENTATION; FERMENTED PRODUCT; GENETICS; HUMAN; METABOLISM; MICROBIOLOGY; SOY FOOD; SOYBEAN; SOYBEAN MILK; TRANSGENIC MICROORGANISM;

FERMENTATION; FERMENTED FOODS; HUMANS; MICROORGANISMS, GENETICALLY-MODIFIED; SOY FOODS; SOY MILK; SOYBEANS;

EID: 85057814688     PISSN: 07349750     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.biotechadv.2018.12.001     Document Type: Review

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