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Lactobacillus salivarius fermentation reduced glucosinolate and fibre in canola meal

Local traditional fermented foods consisting of seven samples of tempoyak (made from fresh durian fruit), six samples of budu (made from boiled fish), four samples of tempeh (made from boiled soybean), two samples of vegetable pickle (made from raw cabbage) and one sample of tapai (made from cooked...

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Bibliografiske detaljer
Main Authors:	Aljuobori, Ahmed, Abdullah, Norhani, Idrus, Zulkifli, Farjam, Abdoreza Soleimani, Liang, Juan Boo, Oskoueian, Ehsan
Format:	Article
Sprog:	English
Udgivet:	Canadian Center of Science and Education 2014
Online adgang:	http://psasir.upm.edu.my/id/eprint/34345/1/Lactobacillus%20salivarius%20Fermentation%20Reduced%20Glucosinolate%20and.pdf
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Lignende værker

Extrusion enhances metabolizable energy and ileal amino acids digestibility of canola meal for broiler chickens
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Growth performance of heat-stressed broiler chickens fed extruded canola meal
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Response of broiler chickens to dietary inclusion of fermented canola meal under heat stress condition
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Effect of solid state fermentation on nutrient content and ileal amino acids digestibility of canola meal in broiler chickens
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Purification and characterization of alpha-galactosidase from Lactobacillus salivarius subsp. salivarius
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Bioavailability of amino acids of soybean meal in broilers subjected to heat stress /
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Nutritive value of fermented and extruded canola meal as a dietary ingredient for broiler chickens under unheated and heated conditions
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Phorbol esters from Jatropha meal triggered apoptosis, activated PKC-δ, Caspase-3 proteins and down-regulated the proto-oncogenes in MCF-7 and HeLa cancer cell lines
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