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Isoflavones supplementation of a probiotic soy product: effects on quality characteristics and isoflavones profile
(Universidade Estadual Paulista (Unesp), 2010)
The aim of the present study was to investigate the effect of isofl avones supplementation of a fermented soy product on its sensory acceptance, physicochemical properties and probiotic cell viable count. Additionally we ...
Isoflavones supplementation of a probiotic soy product: effects on quality characteristics and isoflavones profile
(Universidade Estadual Paulista (UNESP), 2016)
Isoflavones supplementation of a probiotic soy product: effects on quality characteristics and isoflavones profileSuplementação de um produto fermentado de soja probiótico com isofl avonas: efeitos nas características de qualidade e no perfil de isoflavonas
(Universidade Estadual Paulista (Unesp), 2016)
O emprego de okara no processamento de hambúrger de frango fermentado com Lactobacillus acidophilus CRL 1014
(Universidade Estadual Paulista (Unesp), 2011)
Okara is a residue of production process of soy milk, wich has a considered nutritional value for containing proteins, lipids and fi bers in signifi cant amount, besides bioactive compounds, such as isofl avone. Despite ...
O emprego de okara no processamento de hambúrger de frango fermentado com Lactobacillus acidophilus CRL 1014
(Universidade Estadual Paulista (UNESP), 2016)