Fermentation of black soybean with <i>Bacillus</i> spp. for the production of <i>kinema</i>: changes in antioxidant potential on fermentation and gastrointestinal digestion.

Sanjukta, Samurailatpam; Sahoo, Dinabandhu; Rai, Amit Kumar

Fermentation of black soybean with Bacillus spp. for the production of kinema: changes in antioxidant potential on fermentation and gastrointestinal digestion.

Sanjukta, Samurailatpam; Sahoo, Dinabandhu; Rai, Amit Kumar.

Afiliação

Sanjukta S; Institute of Bioresources and Sustainable Development, Regional Centre, Tadong, Gangtok, India.
Sahoo D; School of Biotechnology, Kalinga Institute of Industrial Technology, Bhubaneswar, Odisha India.
Rai AK; Institute of Bioresources and Sustainable Development, Regional Centre, Tadong, Gangtok, India.

J Food Sci Technol ; 59(4): 1353-1361, 2022 Apr.

Article em En | MEDLINE | ID: mdl-35250060

Palavras-chave

Antioxidant activity; Bacillus spp.; Bioactive peptides; Black soybean; Gastrointestinal enzymes; Polyphenols

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Texto completo: 1 Base de dados: MEDLINE Idioma: En Ano de publicação: 2022 Tipo de documento: Article País de afiliação: Índia

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Texto completo: 1 Base de dados: MEDLINE Idioma: En Ano de publicação: 2022 Tipo de documento: Article País de afiliação: Índia