Simulated natural and high temperature solid-state fermentation of soybean meal: A comparative study regarding microorganisms, functional properties and structural characteristics

A Mixture of Exogenous Emulsifiers Increased the Acceptance of Broilers to Low Energy Diets: Growth Performance, Blood Chemistry, and Fatty Acids Traits

(2020) Ahmed A. Saleh et al.   Animals

Effect of partial replacement of soybean meal with high-temperature fermented soybean meal in antibiotic-growth-promoter-free diets on growth performance, organ weights, serum indexes, intestinal flora and histomorphology of broiler chickens

(2020) Ping Wu et al.   ANIMAL FEED SCIENCE AND TECHNOLOGY

Encrypted antimicrobial and antitumoral peptides recovered from a protein-rich soybean (Glycine max) by-product

(2019) Cyntia Silva Freitas et al.   Journal of Functional Foods

The bio-processing of soybean dregs by solid state fermentation using a poly γ-glutamic acid producing strain and its effect as feed additive

(2019) Kang Jiang et al.   BIORESOURCE TECHNOLOGY

Analysis in protein profile, antioxidant activity and structure-activity relationship based on ultrasound-assisted liquid-state fermentation of soybean meal with Bacillus subtilis

(2019) Siyu Ruan et al.   ULTRASONICS SONOCHEMISTRY

Thermophilic solid-state fermentation of rapeseed meal and analysis of microbial community diversity

(2019) Xiaoshan Hou et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Soybean meal and fermented soybean meal as functional ingredients for the production of low-carb, high-protein, high-fiber and high isoflavones biscuits

(2018) Fabricio de Oliveira Silva et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Degradation of major allergens and allergenicity reduction of soybean meal through solid-state fermentation with microorganisms

(2018) Anshu Yang et al.   Food & Function

Optimization of Mixed Solid-state Fermentation of Soybean Meal by Lactobacillus Species and Clostridium butyricum

(2018) LI-WEN SU et al.   Polish Journal of Microbiology

Improvement of protein quality and degradation of allergen in soybean meal fermented by Neurospora crassa

(2018) Jing Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Enhancement of antioxidant activity of Radix Puerariae and red yeast rice by mixed fermentation with Monascus purpureus

(2017) Qin Huang et al.   FOOD CHEMISTRY

Small Peptides Isolated from Enzymatic Hydrolyzate of Fermented Soybean Meal Promote Endothelium-Independent Vasorelaxation and ACE Inhibition

(2017) Zhengquan Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Improvement of nutritional value and bioactivity of soybean meal by solid-state fermentation with Bacillus subtilis

(2017) Chunhua Dai et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of multi-frequency ultrasound pretreatment under low power density on the enzymolysis and the structure characterization of defatted wheat germ protein

(2017) Xue Yang et al.   ULTRASONICS SONOCHEMISTRY

Effects of dietary lysine and methionine supplementation on Ross 708 male broilers from 21 to 42 days of age (II): breast meat quality

(2016) W. Zhai et al.   JOURNAL OF APPLIED POULTRY RESEARCH

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

Changes in allergenic and antinutritional protein profiles of soybean meal during solid-state fermentation with Bacillus subtilis

(2016) Sang-Hyun Seo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterization and sensory preference of fermented dairy beverages prepared with different concentrations of whey and araticum pulp

(2016) Alexsandra Valéria Sousa Costa de Lima et al.   Semina-Ciencias Agrarias

Soy protein hydrolysis with microbial protease to improve antioxidant and functional properties

(2014) Cibele Freitas de Oliveira et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

ACE-Inhibitory Peptide Isolated from Fermented Soybean Meal as Functional Food

(2013) Haikuan Wang et al.   International Journal of Food Engineering

Preparation and functional properties of protein from heat-denatured soybean meal assisted by steam flash-explosion with dilute acid soaking

(2013) Yanpeng Zhang et al.   JOURNAL OF FOOD ENGINEERING

Comparative study on the properties of lipopeptide products and expression of biosynthetic genes from Bacillus amyloliquefaciens XZ-173 in liquid fermentation and solid-state fermentation

(2013) Zhen Zhu et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Soybean (Glycine max) allergy in Europe: Gly m 5 (β-conglycinin) and Gly m 6 (glycinin) are potential diagnostic markers for severe allergic reactions to soy

(2008) Thomas Holzhauser et al.   JOURNAL OF ALLERGY AND CLINICAL IMMUNOLOGY

Impact of zeta potential and size of caseins as precursors of fouling deposit on limiting and critical fluxes in spiral ultrafiltration of modified skim milks

(2008) Habib Bouzid et al.   JOURNAL OF MEMBRANE SCIENCE