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Food chemistry, v.278, 2019년, pp.767 - 772
Mustafa, Salma Elghali (Department of Food Science and Technology, College of Agricultural Studies, Sudan University of Science and Technology) , Mustafa, Shuhaimi (Department of Microbiology, Faculty of Biotechnology and Biomolecular Sciences, University Putra Malaysia (UPM)) , Abas, Faridah (Department of Food Science, Faculty of Food Science and Technology, University Putra Malaysia (UPM)) , Manap, Mohd Yaizd A.B.D. (Department of Food Science, Faculty of Food Science and Technology, University Putra Malaysia (UPM)) , Ismail, Amin (Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, University Putra Malaysia (UPM)) , Amid, Mehrnoush (Department of Food Science, Faculty of Food Science and Technology, University Putra Malaysia (UPM)) , Elzen, Salma (Department of Food Science and Technology, College of Agricultural Studies, Sudan University of Science and Technology)
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Abstract This study analyzed the effect of pH (X1), temperature (X2) and inulin amount (X3) on transformation of isoflavones (daidzin and daidzein) to equol in soymilk fermented with Bifidobacterium spp. All responses significantly (p 0.05) difference between the experimental and predicted values,...
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