| Yazarlar (4) |
M. Monajjemi
|
|
A. L. Nurul Aminin
|
|
A. R. Ilkhani
|
Dr. Öğr. Üyesi Fatemeh MOLLAAMIN
|
| Özet |
| Antioxidative properties were assessed by DPPH (2, 2-diphenyl-1-picrylhydrazyl) scavenging activity and reducing power. All fermented soy whey extracts exhibited a potentially antioxidant activities, yet extract kefir soy whey with 48 h incubation gave significant highest antioxidant activity compared to others. The results suggest that fermented soy whey formulations could provide a functional food alternative to milk-based fermented products. |
| Anahtar Kelimeler |
| Soy whey | fermentation | LAB | Kefir | antioxidant |
| Makale Türü | Özgün Makale |
| Makale Alt Türü | ESCI dergilerinde yayınlanan tam makale |
| Dergi Adı | AFRICAN JOURNAL OF MICROBIOLOGY RESEARCH |
| Dergi ISSN | 1996-0808 |
| Makale Dili | İngilizce |
| Basım Tarihi | 01-2012 |
| Cilt No | 6 |
| Sayı | 2 |
| Sayfalar | 426 / 430 |
| Doi Numarası | 10.5897/AJMR11.1249 |
| Atıf Sayıları | |
| WoS | 13 |
| Google Scholar | 23 |
