Conversion of isoflavone glucosides to aglycones in soymilk by fermentation with Lactobacillus acidophilus

Jayme Augusto Menegassi Azevedo; maranho,L.T.; Carlos Ricardo Soccol

XVI World Congress of Food Science and Technology - IUFoST

ISSN: 2304-7992

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Conversion of isoflavone glucosides to aglycones in soymilk by fermentation with Lactobacillus acidophilus

Jayme Augusto Menegassi Azevedo ¹ ; maranho,L.T. ; Carlos Ricardo Soccol ²

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Jayme Augusto Menegassi Azevedo; maranho,L.T.; Carlos Ricardo Soccol. Conversion of isoflavone glucosides to aglycones in soymilk by fermentation with Lactobacillus acidophilus. In: XVI WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY - IUFOST, 2012, . Anais eletrônicos..., Galoá, 2012. Disponível em: <https://proceedings.science/iufost/papers/conversion-of-isoflavone-glucosides-to-aglycones-in-soymilk-by-fermentation-with?lang=en>. Acesso em: 04 Nov. 2026. Copy citation

Jayme Augusto Menegassi Azevedo, 2022, Conversion of isoflavone glucosides to aglycones in soymilk by fermentation with Lactobacillus acidophilus. In: XVI World Congress of Food Science and Technology - IUFoST. Campinas : Galoá. 2012. Available from: <https://proceedings.science/iufost/papers/conversion-of-isoflavone-glucosides-to-aglycones-in-soymilk-by-fermentation-with?lang=en>. Copy citation

Jayme Augusto Menegassi Azevedo. (2022, May). Conversion of isoflavone glucosides to aglycones in soymilk by fermentation with Lactobacillus acidophilus. Paper presented at the XVI World Congress of Food Science and Technology - IUFoST. Copy citation

Jayme Augusto Menegassi Azevedo, Conversion of isoflavone glucosides to aglycones in soymilk by fermentation with Lactobacillus acidophilus. In: XVI World Congress of Food Science and Technology - IUFoST; ... Campinas : Galoá; 2012. Available from: https://proceedings.science/iufost/papers/conversion-of-isoflavone-glucosides-to-aglycones-in-soymilk-by-fermentation-with?lang=en Copy citation

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¹ FoodCompany Consultoria e Treinamento para Indústria de Alimentos e Bebidas ;

² Universidade Federal do Paraná, Departamento de Engenharia de Bioprocessos e Biotecnologia

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Food Biotechnology

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