Nano study of antioxidant activities of fermented soy whey prepared with lactic acid bacteria and kefir
Yazarlar (4)
| Makale Türü |
Özgün Makale
(SCOPUS dergilerinde yayınlanan tam makale)
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| Dergi Adı | AFRICAN JOURNAL OF MICROBIOLOGY RESEARCH | ||
| Dergi ISSN | 1996-0808 Dergi Bilgileri (2012) | ||
| Makale Dili | İngilizce | Basım Tarihi | 01-2012 |
| Kabul Tarihi | – | Yayınlanma Tarihi | 16-01-2012 |
| Cilt / Sayı / Sayfa | 6 / 2 / 426–430 | DOI | 10.5897/AJMR11.1249 |
| Makale Linki | https://www.researchgate.net/profile/Agustina-Aminin/publication/257011393_Nano_study_of_antioxidant_activities_of_fermented_soy_whey_prepared_with_lactic_acid_bacteria_and_kefir/links/0c960516f761db0a3f000000/Nano-study-of-antioxidant-activities-of- | ||
| UAK Araştırma Alanları |
Fen Bilimleri ve Matematik
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| 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 |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Web of Science | 13 |
| Google Scholar | 21 |