Improved nutritional composition and in vitro protein digestibility of fermented soy beverages produced with vaginal probiotics as adjunct cultures

Author:

D'Alessandro MargheritaORCID,Gottardi DavideORCID,Di Nunzio Mattia,Borgonovi Sara Margherita,Parolin Carola,Vitali Beatrice,Lanciotti Rosalba,Siroli Lorenzo,Patrignani Francesca

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Medicine (miscellaneous),Food Science

Reference50 articles.

1. Functional Exploration of Bioactive Moieties of Fermented and Non-Fermented Soy Milk with Reference to Nutritional Attributesax;Ahsan;Journal of Microbiology, Biotechnology and Food Sciences,2020

2. BIS Research Fermented Plant Based Alternatives Market Analysis and Forecast Upto 2026 | BIS Research. Available online: https://bisresearch.com/industry-report/fermented-plant-based-alternatives-market.html (accessed on 6 May 2023).

3. The changes of proteins fractions shares in milk and fermented milk drinks;Bonczar;Acta Scientiarum Polonorum Technologia Alimentaria,2016

4. Interaction of vaginal Lactobacillus strains with HeLa cells plasma membrane;Calonghi;Beneficial Microbes,2017

5. Nutritional indices for assessing fatty acids: A mini-review;Chen;International Journal of Molecular Sciences,2020

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