img
img
Nano study of antioxidant activities of fermented soy whey prepared with lactic acid bacteria and kefir   
Yazarlar (4)
M. Monajjemi
A. L. Nurul Aminin
A. R. Ilkhani
Dr. Öğr. Üyesi Fatemeh MOLLAAMIN Dr. Öğr. Üyesi Fatemeh MOLLAAMIN
Devamını Göster
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