Fermented food products, especially those derived from cereals and legumes are important
contributors to diet diversity globally. These food items are vital to food security and …

Background Fermented soybean products are consumed in many Asian countries and are
one of the potential sources of bioactive peptides. Soybean is fermented using bacteria …

In the growing search for therapeutic strategies, there is an interest in foods containing
natural antioxidants and other bioactive compounds capable of preventing or reversing …

A grow-out experiment was designed to investigate the effect of substitution of dietary fish
meal (FM) with solid state fermented soybean meal (SSF-SBM) with yeast (Saccharomyces …

The global renewed interest in plant‐based milk and products is increasing amongst health‐
conscious consumers. There is increased utilisation of generic probiotics in the processing …

Currently, no data exist on the utilization of the newly described cricket species
(Scapsipedus icipe) meal as additive in food products, though they have high protein (57%) …

Phaseolus vulgaris L. beans have been characterized as a nearly perfect food in all around
the world. It is consider functional in terms of providing nutrients and energy to sustain daily …

Fermentation of cowpea milk was carried out using three mixed starter cultures containing (i)
Lactobacillus acidophilus, Bifidobacterium spp, and Streptococcus thermophilus (ABT)(ii) …

The current research work was carried out to evaluate the effect of three different varieties
(NARC‐II, Williams 82, Ajmeri) of soybean along with single and coculture impact of …

大豆发酵食品-豆酱的研究进展 Page 1 China Brewing 2018 Vol.37 No.2 Serial No.312 豆酱是
一种受到人们青睐的大豆发酵食品,以大豆为 基本原料,经发酵数月完成,其风味独特,营养丰富,可 …