Functional peptides in Asian protein rich fermented foods: production and health benefits

Author:

Kumari Reena,Sanjukta Samurailatpam,Sahoo Dinabandhu,Rai Amit KumarORCID

Publisher

Springer Science and Business Media LLC

Reference128 articles.

1. Sourabh A, Rai AK, Chauhan A, Kumaraswamy J, Taweechotipatr M, Panesar PS, Sharma R, Panesar R, Kanwar SS, Walia S, Tanasupawat S, Sood S, Bali V, Joshi VK, Kumar V. Health related issues and indigenous fermented products. In: Joshi VK, editor. Indigenous fermented foods of South Asia. Boca Raton, FL: CRC Press; 2015. p. 303–43.

2. Rai AK, Kumaraswamy J. Health benefits of functional proteins in fermented foods. Health benefits of fermented foods and beverages. Boca Raton: CRC Press; 2015. p. 455–74.

3. Inoue K, Gotou T, Kitajima H, Mizuno S, Nakazawa T, Yamamoto N. Release of antihypertensive peptides in miso paste during its fermentation, by the addition of casein. J Biosci Bioeng. 2009;108(2):111–5.

4. Lee MH, Lee J, Nam YD, Lee JS, Seo MJ, Yi SH. Characterization of antimicrobial lipopeptides produced by Bacillus sp. LM7 isolated from chungkookjang, a Korean traditional fermented soybean food. Int J Food Microbiol. 2016;221:12–8.

5. Vandenberghe LPS, Pandey A, Carvalho JC, et al. Solid-state fermentation technology and innovation for the production of agricultural and animal feed bioproducts. Syst Microbiol Biomanuf. 2021;1:142–65.

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