Metabolomics-driven comparison of the nutritional and functional food characteristics of postbiotic and probiotic okara

• المؤلفون الرئيسيون: Tay, Clarisse Siew Cheng, Yeo, Ying Tong, Ng, Kuan Rei, Yap, Peng Kang, Chen, Wei Ning
• مؤلفون آخرون: School of Chemistry, Chemical Engineering and Biotechnology
• التنسيق: مقال
• اللغة: English
• منشور في: 2023
• الموضوعات: Engineering::Chemical engineering; Soybean Residue; Probiotic
• الوصول للمادة أونلاين: https://hdl.handle.net/10356/171413
• المؤسسة: Nanyang Technological University

Okara, a nutritious processing side-stream of soybean, poses a significant food waste challenge in regions with high soybean consumption such as Asia. Consequently, its valorization through probiotic fermentation has received considerable attention, but the use of live probiotics in foods raises con...