Evaluating the potential of Bacillus subtilis fermented okara as a functional food ingredient through in vitro digestion and fermentation

• Main Authors: Mok, Wai Kit, Tan, Yong Xing, Chen, Wei Ning
• 其他作者: School of Chemical and Biomedical Engineering
• 格式: Article
• 語言: English
• 出版: 2022
• 主題: Engineering::Chemical engineering; In Vitro Digestion and Fermentation; Gut Microbiota
• 在線閱讀: https://hdl.handle.net/10356/162015

In this study, in vitro digestion and fermentation was employed to simulate the consumption of fermented okara and hence, evaluate its potential as a functional food ingredient. This is to develop a method of utilizing okara without producing secondary waste. Fermentation increased the amount of sol...