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Título

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

AutorWardhani, Dyah Hesti; Vázquez, José Antonio ; Pandiella, Severino S.
Palabras claveAntioxidants
Soybeans
Aspergillus oryzae
Aspergillus awamori
Solid state fermentation
Logistic model
Fecha de publicación2009
EditorAmerican Chemical Society
CitaciónJournal of Agricultural and Food Chemistry 57(2): 540-544 (2009)
ResumenThe 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
Descripción5 páginas, 2 tablas, 1 figura
Versión del editorhttp://dx.doi.org/10.1021/jf802492s
URIhttp://hdl.handle.net/10261/49095
DOI10.1021/jf802492s
ISSN0021-8561
E-ISSN1520-5118
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