Biscuits Prepared with Enzymatically-Processed Soybean Meal Are Rich in Isoflavone Aglycones, Sensorially Well-Accepted and Stable during Storage for Six Months

Soybean meal (SBM) is a co-product of the soybean oil industry that is rich in bioactive compounds, such as isoflavones. We aimed to study the effects of processing SBM by fermentation (<i>Saccharomyces cerevisiae</i>) (FSBM) and enzymatic hydrolysis (CelluMax C, a commercial cellulase) (ESBM) on it...

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Detalles Bibliográficos

Principais autores:	Nathália Martins Bomfim Barreto, Diego Sandôra, Bernardo Ferreira Braz, Ricardo Erthal Santelli, Fabricio de Oliveira Silva, Mariana Monteiro, Daniel Perrone
Formato:	Artigo
Idioma:	Inglês
Publicado:	MDPI AG 2022-11-01
Series:	Molecules
Assuntos:	fermentation microbiological stability minerals oligosaccharides proximate composition
Acceso en liña:	https://www.mdpi.com/1420-3049/27/22/7975
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