Optimization of soy solid-state fermentation with selected lactic acid bacteria and the effect on the anti-nutritional components

The effect of thermal treatment of whole soybean flour on the conversion of isoflavones and inactivation of trypsin inhibitors

(2016) J.C. Andrade et al.   FOOD CHEMISTRY

Mung bean (Vigna radiata) as probiotic food through fermentation with Lactobacillus plantarum B1-6

(2015) Han Wu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Solid state fermentation with Cordyceps militaris SN-18 enhanced antioxidant capacity and DNA damage protective effect of oats (Avena sativa L.)

(2015) Yu Xiao et al.   Journal of Functional Foods

Enrichment of ACE inhibitory peptides in navy bean (Phaseolus vulgaris) using lactic acid bacteria

(2015) Xin Rui et al.   Food & Function

Whole soybean as probiotic lactic acid bacteria carrier food in solid-state fermentation

(2014) ShanTing Zhang et al.   FOOD CONTROL

Proteolytic activity of Lactobacillus strains on soybean proteins

(2014) Laura Aguirre et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Enhancement of the antioxidant capacity of chickpeas by solid state fermentation with Cordyceps militaris SN-18

(2014) Yu Xiao et al.   Journal of Functional Foods

Protective effects of the total saponins from Rosa laevigata Michx fruit against carbon tetrachloride-induced acute liver injury in mice

(2013) Deshi Dong et al.   FOOD AND CHEMICAL TOXICOLOGY

Effect of lactic fermentation on the total phenolic, saponin and phytic acid contents as well as anti-colon cancer cell proliferation activity of soymilk

(2013) Li-Ru Lai et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

A Comprehensive Review of Legume Allergy

(2012) Alok Kumar Verma et al.   CLINICAL REVIEWS IN ALLERGY & IMMUNOLOGY

High hydrostatic pressure influences antinutritional factors and in vitro protein digestibility of split peas and whole white beans

(2012) Gertrud Linsberger-Martin et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Bioaccessibility and antioxidant potential of millet grain phenolics as affected by simulated in vitro digestion and microbial fermentation

(2012) Anoma Chandrasekara et al.   Journal of Functional Foods

Improvement of thua nao production using protein-rich soybean and Bacillus subtilis TN51 starter culture

(2011) Katekan Dajanta et al.   ANNALS OF MICROBIOLOGY

Studies on changes in microstructure and proteolysis in cow and soy milk curd during fermentation using lactic cultures for improving protein bioavailability

(2011) Debasree Ghosh et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Solid-state cultivation of Trichoderma harzianum NBRI-1055 for modulating natural antioxidants in soybean seed matrix

(2010) Harikesh B. Singh et al.   BIORESOURCE TECHNOLOGY

Relationship between proportion and composition of albumins, and in vitro protein digestibility of raw and cooked pea seeds (Pisum sativum L.)

(2010) Sei Joon Park et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Enhancement of antioxidant activity, total phenolic and flavonoid content of black soybeans by solid state fermentation with Bacillus subtilis BCRC 14715

(2009) Ming-Yen Juan et al.   FOOD MICROBIOLOGY

Degradation of Phytates in Distillers’ Grains and Corn Gluten Feed by Aspergillus niger Phytase

(2008) H. Noureddini et al.   APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY

The trypsin inhibitors present in seed of different grain legume species and cultivar

(2007) Eva Guillamón et al.   FOOD CHEMISTRY