Pregled bibliografske jedinice broj: 605179
Soymilk Fermentations
Soymilk Fermentations, 2011. (natuknica u enciklopediji, leksikonu, rječniku i sl.).
CROSBI ID: 605179 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Soymilk Fermentations
Autori
Božanić, Rajka
Izvornik
Encyclopedia of Biotechnology in Agriculture and Food
Vrsta, podvrsta
Ostale vrste radova, natuknica u enciklopediji, leksikonu, rječniku i sl.
Godina
2011
Ključne riječi
soymilk; fermentation; cultures
Sažetak
Health benefits of soymilk increase significantly after fermentation with bacteria such as lactobacilli and bifidobacteria. The antioxidative activity of fermented soymilk is remarkably stronger and glucoside isoflavones are hydrolyzed to active aglycones that have greater capabilities of absorption and bioavailability. Also, the undesirable beany taste of soymilk is removed by fermentation. Fermentation also makes existing proteins more digestible and reduces the content of the soy oligosaccharides, stachyose, and raffinose, which can cause digestive problems. The nutritional value is improved considerably by fermentation.
Izvorni jezik
Engleski
Znanstvena područja
Prehrambena tehnologija
