Al Hosseini, A., Tavakoli poor, H., Toloui, A., & Keyhani, V. (2011).
Investigation of the effect of moisture on the physical properties of Bojnourd bean seeds National Conference on Food Industry, Quchan Azad University, Iran.
https://civilica.com/doc/150087/ (in Persian)
Ayobi, A., & Mazaheri Tehrani, M. (2015). Assessment of probable application of full fat soy flour incream formulation.
Journal of food science and technology(Iran),
12(49), 103-112.
http://fsct.modares.ac.ir/article-7-1019-en.html (in Persian)
Bernat, N., Cháfer, M., Chiralt, A., & González-Martínez, C. (2015). Probiotic fermented almond “milk” as an alternative to cow-milk yoghurt.
International Journal of Food Studies,
4(2).
https://doi.org/10.7455/ijfs/4.2.2015.a8
Bu, G., Luo, Y., Chen, F., Liu, K., & Zhu, T. (2013). Milk processing as a tool to reduce cow's milk allergenicity: a mini-review.
Dairy Sci Technol,
93(3), 211-223.
https://doi.org/10.1007/s13594-013-0113-x
Chavan, M., Gat, Y., Harmalkar, M., & Waghmare, R. (2018). Development of non-dairy fermented probiotic drink based on germinated and ungerminated cereals and legume.
LWT,
91, 339-344.
https://doi.org/10.1016/j.lwt.2018.01.070
Dhakal, S., Liu, C., Zhang, Y., Roux, K. H., Sathe, S. K., & Balasubramaniam, V. M. (2014). Effect of high pressure processing on the immunoreactivity of almond milk.
Food Research International,
62, 215-222.
https://doi.org/10.1016/j.foodres.2014.02.021
Eslami, O., & Shidfar, F. (2019). Soy milk: A functional beverage with hypocholesterolemic effects? A systematic review of randomized controlled trials.
Complement Ther Med,
42, 82-88.
https://doi.org/10.1016/j.ctim.2018.11.001
Gat, Y., & Ananthanarayan, L. (2015). Physicochemical, phytochemical and nutritional impact of fortified cereal-based extrudate snacks: effect of underutilized legume flour addition and extrusion cooking. Nutrafoods, 14, 141-149.
Iorio, M. C., Bevilacqua, A., Corbo, M. R., Campaniello, D., Sinigaglia, M., & Altieri, C. (2019). A case study on the use of ultrasound for the inhibition of Escherichia coli O157:H7 and Listeria monocytogenes in almond milk.
Ultrasonics Sonochemistry,
52, 477-483.
https://doi.org/10.1016/j.ultsonch.2018.12.026
Jafary, E. (2007). Handbook of Soy product Avaye Ghalam. (in Persian)
Kemsawasd, V., & Chaikham, P. (2018). Survival of probiotics in soyoghurt plus mulberry (c.v. Chiang Mai 60) leaf extract during refrigerated storage and their ability to tolerate gastrointestinal transit.
LWT,
93, 94-101.
https://doi.org/10.1016/j.lwt.2018.03.027
Khalil, R., El-Halafawy, K., Mahrous, H., Kamaly, K., Frank, J., & El Soda, M. (2007). Evaluation of the probiotic potential of lactic acid bacteria isolated from faeces of breast-fed infants in Egypt. African Journal of Biotechnology, 6(7).
Kim, H., Chae, H., Jeong, S., Ham, J., Im, S., Ahn, C., & Lee, J. (2005). Antioxidant activity of some yogurt starter cultures. Asian-australasian journal of animal sciences, 18(2), 255-258.
Kwon, S., Lee, P. C., Lee, E. G., Keun Chang, Y., & Chang, N. (2000). Production of lactic acid by Lactobacillus rhamnosus with vitamin-supplemented soybean hydrolysate.
Enzyme and Microbial Technology,
26(2), 209-215.
https://doi.org/10.1016/S0141-0229(99)00134-9
Megat Rusydi, M., Noraliza, C., Azrina, A., & Zulkhairi, A. (2011). Nutritional changes in germinated legumes and rice varieties. International Food Research Journal, 18(2).
Mridula, D., & Sharma, M. (2015). Development of non-dairy probiotic drink utilizing sprouted cereals, legume and soymilk.
LWT - Food Science and Technology,
62(1, Part 2), 482-487.
https://doi.org/10.1016/j.lwt.2014.07.011
Nakkarach, A., & Withayagiat, U. (2018). Comparison of synbiotic beverages produced from riceberry malt extract using selected free and encapsulated probiotic lactic acid bacteria.
Agriculture and Natural Resources,
52(5), 467-476.
https://doi.org/10.1016/j.anres.2018.11.013
Talebi Najaf Abadi, S., Sharifi, A., & Absalan, A. A. (2020). Effect of germination process on nutritional value changes and some mung bean physicochemical properties.
Research Achievements for Field and Horticulture Crops,
8(2), 211-224.
https://doi.org/10.22092/rafhc.2020.114655.1085 (in Persian)
Yeganehzad, S., Tehrani, M., Shahidi, F., & Zayerzadeh, E. (2009). Study on the effect of soymilk on survival of Lactobacillus acidophilus, physicochemical and organoleptical properties of probiotic yoghurt. Journal of Agricultural Sciences and Natural Resources, 16(1), 165-173. (in Persian)
پژوهش و نوآوری در علوم و صنایع غذایی
)
ارسال نظر در مورد این مقاله