English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/49095
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:


Mathematical modelling of the development of antioxidant activity in soybeans fermented with Aspergillus oryzae and Aspergillus awamori in the solid state

AuthorsWardhani, Dyah Hesti; Vázquez, José Antonio ; Pandiella, Severino S.
Aspergillus oryzae
Aspergillus awamori
Solid state fermentation
Logistic model
Issue Date2009
PublisherAmerican Chemical Society
CitationJournal of Agricultural and Food Chemistry 57(2): 540-544 (2009)
AbstractThe 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
Description5 páginas, 2 tablas, 1 figura
Publisher version (URL)http://dx.doi.org/10.1021/jf802492s
Appears in Collections:(IIM) Artículos
Files in This Item:
File Description SizeFormat 
Mathematical_modelling_2009.pdf320,48 kBAdobe PDFThumbnail
Show full item record
Review this work

WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.