2024-03-29T10:24:10Zhttp://digital.csic.es/dspace-oai/requestoai:digital.csic.es:10261/490952020-02-22T01:50:23Zcom_10261_47com_10261_8col_10261_300
00925njm 22002777a 4500
dc
Wardhani, Dyah Hesti
author
Vázquez, José Antonio
author
Pandiella, Severino S.
author
2009
The kinetics of the development fungal growth, -glucosidase activity, total phenolics, and DPPH
scavenging in soybeans fermented with Aspergillus oryzae and Aspergillus awamori were studied
over an 8-day incubation period. Modified logistic equations were then used to describe the
experimental fermentation profiles. In all cases the models were consistent and the parametric
estimations were statistically significant. The predicted values have high coefficients of linear correlation
with the experimental results, and the kinetic parameters obtained show that A. oryzae grows more
rapidly and produces more antioxidant activity than A. awamori
Journal of Agricultural and Food Chemistry 57(2): 540-544 (2009)
0021-8561
http://hdl.handle.net/10261/49095
10.1021/jf802492s
1520-5118
Antioxidants
Soybeans
Aspergillus oryzae
Aspergillus awamori
Solid state fermentation
Logistic model
Mathematical modelling of the development of antioxidant activity in soybeans fermented with Aspergillus oryzae and Aspergillus awamori in the solid state