In vitro protein digestibility and biochemical characteristics of soaked, boiled and fermented soybeans
Published 2021 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
In vitro protein digestibility and biochemical characteristics of soaked, boiled and fermented soybeans
Authors
Keywords
-
Journal
Scientific Reports
Volume 11, Issue 1, Pages -
Publisher
Springer Science and Business Media LLC
Online
2021-07-09
DOI
10.1038/s41598-021-93451-x
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Okra seed and seedless pod: Comparative study of their phenolics and carbohydrate fractions and their impact on bread-making
- (2020) Kang Xu et al. FOOD CHEMISTRY
- Improvement of soybean cultivars for natto production through the selection of seed morphological and physiological characteristics and seed compositions: A review
- (2019) Diana M. Escamilla et al. PLANT BREEDING
- Physicochemical properties, in vitro digestibility and antioxidant activity of dry-heated egg white protein
- (2018) Juntong Wang et al. FOOD CHEMISTRY
- Effect of thermal and non-thermal processing on antioxidant potential of cowpea seeds
- (2018) Neelam Yadav et al. INTERNATIONAL JOURNAL OF FOOD PROPERTIES
- Bioactive Peptides from Germinated Soybean with Anti-Diabetic Potential by Inhibition of Dipeptidyl Peptidase-IV, α-Amylase, and α-Glucosidase Enzymes
- (2018) Marcela González-Montoya et al. INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
- Evaluation of protein digestibility of fermented soybeans and changes in biochemical characteristics of digested fractions
- (2018) Sunantha Ketnawa et al. Journal of Functional Foods
- Bioaccessibility and antioxidant activity of free phenolic compounds and oligosaccharides from corn ( Zea mays L.) and common bean ( Phaseolus vulgaris L.) chips during in vitro gastrointestinal digestion and simulated colonic fermentation
- (2017) I. Luzardo-Ocampo et al. FOOD RESEARCH INTERNATIONAL
- Nattokinase: An Oral Antithrombotic Agent for the Prevention of Cardiovascular Disease
- (2017) Yunqi Weng et al. INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
- Polyphenolic Compounds and Digestive Enzymes: In Vitro Non-Covalent Interactions
- (2017) Alejandra I. Martinez-Gonzalez et al. MOLECULES
- Gelatin hydrolysates from farmed Giant catfish skin using alkaline proteases and its antioxidative function of simulated gastro-intestinal digestion
- (2016) Sunantha Ketnawa et al. FOOD CHEMISTRY
- Improvement of bioactivity of soybean meal by solid-state fermentation with Bacillus amyloliquefaciens versus Lactobacillus spp. and Saccharomyces cerevisiae
- (2016) Chun-Hua Chi et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Production of bioactive peptides during soybean fermentation and their potential health benefits
- (2016) Samurailatpam Sanjukta et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Secondary Structure and Subunit Composition of Soy ProteinIn VitroDigested by Pepsin and Its Relation with Digestibility
- (2016) Yong Yang et al. Biomed Research International
- Evaluating Nutritional Quality of Single Stage- and Two Stage-fermented Soybean Meal
- (2014) C. C. Chen et al. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES
- Advances of Research on Glycinin and β-Conglycinin: A Review of Two Major Soybean Allergenic Proteins
- (2013) Tao Wang et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Effect of protein oxidation on the in vitro digestibility of soy protein isolate
- (2013) Nannan Chen et al. FOOD CHEMISTRY
- The role of gums in satiety/satiation. A review
- (2012) Susana Fiszman et al. FOOD HYDROCOLLOIDS
- Changes of Protein in Natto (a fermented soybean food) Affected by Fermenting Time
- (2011) Tien Man WENG et al. FOOD SCIENCE AND TECHNOLOGY RESEARCH
- Effect of Peptide Size on Antioxidant Properties of African Yam Bean Seed (Sphenostylis stenocarpa) Protein Hydrolysate Fractions
- (2011) Comfort F. Ajibola et al. INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
- Characterization of fermented black soybean natto inoculated withBacillus nattoduring fermentation
- (2010) Yongjin Hu et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Enrichment of phenolics and free radical scavenging property of wheat koji prepared with two filamentous fungi
- (2009) Tapati Bhanja et al. BIORESOURCE TECHNOLOGY
- Chelating and radical scavenging activities of soy protein hydrolysates prepared from microbial proteases and their effect on meat lipid peroxidation
- (2009) Lei Zhang et al. BIORESOURCE TECHNOLOGY
- Enzymatic hydrolysis of soybean protein using lactic acid bacteria
- (2008) Laura Aguirre et al. FOOD CHEMISTRY
- Antioxidant activities of soybean as affected by Bacillus-fermentation to kinema
- (2008) Bijoy Moktan et al. FOOD RESEARCH INTERNATIONAL
- Fermented soyabean products as hypoallergenic food
- (2008) J. Frias et al. PROCEEDINGS OF THE NUTRITION SOCIETY
- Immunoreactivity reduction of soybean meal by fermentation, effect on amino acid composition and antigenicity of commercial soy products
- (2007) Y.-S. Song et al. FOOD CHEMISTRY
Find Funding. Review Successful Grants.
Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.
ExploreDiscover Peeref hubs
Discuss science. Find collaborators. Network.
Join a conversation