Isoflavones supplementation of a probiotic fermented soy product: effects on quality characteristics and isoflavones profile.

Daniela Cardoso Umbelino Cavallini,Mariana Nougalli Roselino,Marla Simone Jovenasso Manzoni,Nadiége Dourado Pauly-Silveira,Célia Maria de Sylos,Elizeu Antonio Rossi

Isoflavones supplementation of a probiotic fermented soy product: effects on quality characteristics and isoflavones profile.

2010

Daniela Cardoso Umbelino Cavallini
Mariana Nougalli Roselino
Marla Simone Jovenasso Manzoni
Nadiége Dourado Pauly-Silveira
Célia Maria de Sylos
Elizeu Antonio Rossi

Universidade Estadual Paulista Julio de Mesquita Filho, Departamento de Alimentos e Nutricao, Faculdade de Ciencias Farmaceuticas de Araraquara, Araraquara, Rodovia Araraquara - Jau, KM 01, Campus Universitario, CEP 14801902, SP, Brasil

Keywords:

Probiotic
Chemistry
Biochemistry
Soy product
Food science
Fermentation
Isoflavones
quality characteristics
protein content

Correction
Source
Cite
Save
Machine Reading By IdeaReader

References

Citations