Evaluation of physicochemical, textural, and microbial characteristics of probiotic soy cheese during storage : Generation and isolation of bioactive peptides

The purpose of this study was to ascertain how probiotic culture affected the physicochemical, textural, and microbiological characteristics of probiotic soy cheese during storage. Moreover, the release of bioactive peptides during fermentation and storage was examined. Each cheese sample was made f...

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Veröffentlicht in:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - (2024) vom: 09. Jan., Seite 10820132231226257
1. Verfasser:	Mashayekh, Somayeh (VerfasserIn)
Weitere Verfasser:	Pourahmad, Rezvan, Akbari-Adergani, Behrouz, Eshaghi, Mohammad Reza
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2024
Zugriff auf das übergeordnete Werk:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:	Journal Article Antimicrobial effect antioxidant activity bioactive peptides probiotic soy cheese