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bacillus subtilis bioactivitirs nutritional and functional properties of fermented soybean to be function food products ingredients

机译：枯草芽孢杆菌bioactivitirs发酵大豆产品的营养和功能特性

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ได้รับทุนอุดหนุนการวิจัยจากมหาวิทยาลัยเทคโนโลยีสุรนารี

机译：获得Suranaree工业大学的研究资助

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รัชฎาภรณ์ อุ่นศิวิไลย์; ปิยะวรรณ กาสลัก;
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年度 2025
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1. Physicochemical and Functional Properties of Roasted Soybean Flour, Barley, and Carrot Juice Mixture Fermented by Solid-state Fermentation Using Bacillus subtilis HA [J] . Se-Jin Son, Sam-Pin Lee Food science and biotechnology . 2011,第6期

机译：枯草芽孢杆菌HA固态发酵发酵大豆粉，大麦和胡萝卜汁混合物的理化和功能特性
2. Effect of two-step fermentation by Chrysonilia crassa and Bacillus subtilis on nutritional values and antioxidative properties of agro-industrial by-products as poultry feed ingredients [J] . Sugiharto Sugiharto, Isroli Isroli, Turrini Yudiarti, Journal of Advanced Veterinary and Animal Research . 2018,第4期

机译：蛹菌和枯草芽孢杆菌对农业工业副产品营养价值和抗氧化特性的影响
3. Structural Characterization of Functional Ingredient Levan Synthesized by Bacillus siamensis Isolated from Traditional Fermented Food in Thailand [J] . Nattapong Thakham, Supphasin Thaweesak, Nuttinee Teerakulkittipong, International Journal of Food Science . 2020,第2S期

机译：甲硝酸芽孢杆菌南部综合表征泰国传统发酵食品中的芽孢杆菌分离
4. Substantiated Screening of Functional Ingredients for Extended Shelf Life of Fermented Milk Products [C] . Natalya Gavrilova, Natalya Chernopolskaya, Sergey Konovalov International Scientific Conference on the Fifth Technological Order: Prospects for the Development and Modernization of the Russian Agro-Industrial Sector . 2020

机译：证实了用于延长发酵乳产品的固有保质期功能成分的筛选
5. Utilizing the Parts of Common Food Products as Functional Ingredients Part 1: Separation and Concentration of ω-3 Pufa-rich Phospholipids by Hydration of Krill Oil Part 2: Functional Properties of a Concentrated Egg Yolk Protein Powder Using a One-step Or [D] . Showman, Casey . 2019

机译：利用普通食品的部件作为功能性成分第1部分：通过磷虾油部分的水合分离和浓度富含富磷脂的浓度和富含磷脂部分2：使用单步或使用一步的浓缩蛋黄蛋白粉的功能性质
6. Effect of two-step fermentation by Chrysonilia crassa and Bacillus subtilis on nutritional values and antioxidative properties of agro-industrial by-products as poultry feed ingredients [O] . Sugiharto Sugiharto, Isroli Isroli, Turrini Yudiarti, 2018

机译：鸡ry和枯草芽孢杆菌两步发酵对作为禽饲料原料的农副产品营养价值和抗氧化性能的影响
7. Rheological properties and the application of exopolysaccharides of fermented soybean by B.subtilis starter culture in functional food product [O] . ปิยะวรรณ กาสลัก, ศิวัฒ ไทยอุดม 2558

机译：枯草芽孢杆菌发酵培养大豆发酵大豆的流变学特性及其在功能性食品中的应用
8. Distiller's Dried Grains with Solubles as a Food Ingredient: Evaluation of Nutritional, Functional and Storage Stability Properties [R] . Dong, F. M. 1989

机译：Distiller的干谷物与可溶物作为食品成分：营养，功能和储存稳定性的评估

bacillus subtilis bioactivitirs nutritional and functional properties of fermented soybean to be function food products ingredients

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