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International Journal of Food Sciences and Nutrition Volume 66, 2015 - Issue 2
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Food Composition and Analysis

Effect of soaking and fermentation on content of phenolic compounds of soybean (Glycine max cv. Merit) and mung beans (Vigna radiata [L] Wilczek)

José María LandeteDepartamento de Tecnología de Alimentos, Instituto Nacional de Investigación Agraria y Tecnología de Alimentos (INIA), Madrid, Spain, Correspondence[email protected]
,
Teresa HernándezInstituto de Ciencia y Tecnología de Alimentos y Nutrición, ICTAN-CSIC, Madrid, Spain, and
,
Sergio RobredoInstituto de Ciencia y Tecnología de Alimentos y Nutrición, ICTAN-CSIC, Madrid, Spain, and
,
Montserrat DueñasFacultad de Farmacia, Universidad de Salamanca, Salamanca, Spain
,
Blanca de las RivasInstituto de Ciencia y Tecnología de Alimentos y Nutrición, ICTAN-CSIC, Madrid, Spain, and
,
Isabel EstrellaInstituto de Ciencia y Tecnología de Alimentos y Nutrición, ICTAN-CSIC, Madrid, Spain, and
&
Rosario MuñozInstituto de Ciencia y Tecnología de Alimentos y Nutrición, ICTAN-CSIC, Madrid, Spain, and
show all
Pages 203-209 | Received 25 Feb 2014, Accepted 29 Oct 2014, Published online: 13 Jan 2015

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Sladjana P. Stanojevic, Miroljub B. Barać, Aleksandar Ž. Kostić & Mirjana B. Pešić. (2021) Trypsin inhibitor content and activity of soaking water whey as waste in soy milk processing. Journal of Environmental Science and Health, Part B 56:3, pages 292-296.
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Netsanet Shiferaw Terefe & Mary Ann Augustin. (2020) Fermentation for tailoring the technological and health related functionality of food products. Critical Reviews in Food Science and Nutrition 60:17, pages 2887-2913.
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J. Frias, E. Peñas & C. Martinez-Villaluenga. 2017. Fermented Foods in Health and Disease Prevention. Fermented Foods in Health and Disease Prevention 385 416 .
Netsanet Shiferaw Terefe. 2016. Reference Module in Food Science. Reference Module in Food Science.

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