Yazarlar (4) |
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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 |
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 |