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...

وصف كامل

التفاصيل البيبلوغرافية

المؤلفون الرئيسيون:	Nathália Martins Bomfim Barreto, Diego Sandôra, Bernardo Ferreira Braz, Ricardo Erthal Santelli, Fabricio de Oliveira Silva, Mariana Monteiro, Daniel Perrone
التنسيق:	Artigo
اللغة:	Inglês
منشور في:	MDPI AG 2022-11-01
سلاسل:	Molecules
الموضوعات:	fermentation microbiological stability minerals oligosaccharides proximate composition
الوصول للمادة أونلاين:	https://www.mdpi.com/1420-3049/27/22/7975
الوسوم:	إضافة وسم لا توجد وسوم, كن أول من يضع وسما على هذه التسجيلة!