Fungal biotransformation of okara into functional food: Comparative species-dependent metabolomic and antioxidant profiles

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dc.contributor.authorAnaldi Farniga
dc.contributor.authorPraphan Pinsirodom
dc.contributor.authorSongsak Wattanachaisaereekul
dc.date.accessioned2026-05-08T19:26:43Z
dc.date.issued2026-1-1
dc.description.abstractdistinctively resulted in formation of betaine and L-glutamic acid. In addition, fungal-fermented okara exhibited elevation of phenolic compounds by 2.19- to 4.13-fold and correspondingly possessed superior antioxidant properties compared to non-fermented okara. All told, the present study provides substantial information on considerations in fungal starter selection for fermenting okara.
dc.identifier.doi10.1016/j.crfs.2026.101396
dc.identifier.urihttps://dspace.kmitl.ac.th/handle/123456789/20748
dc.publisherCurrent Research in Food Science
dc.subjectHibiscus Plant Research Studies
dc.subjectPotato Plant Research
dc.subjectFood Science and Nutritional Studies
dc.titleFungal biotransformation of okara into functional food: Comparative species-dependent metabolomic and antioxidant profiles
dc.typeArticle

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