Art

J-GLOBAL ID：200902200193154531   Reference number：06A0544744

Chemical Components, Palatability, Antioxidant Activity and Antimutagenicity of Oncom Miso Using a Mixture of Fermented Soybeans and Okara with Neurospora intermedia

Neurospora intermediaにより発酵した大豆とおからの混合物を用いたオンチョム味噌の化学成分,し好性,抗酸化活性および抗変異原性

Author (1)： MATSUO Masako (Gifu Women’s Univ., Gifu, JPN)
Material： Journal of Nutritional Science and Vitaminology  (Nutritional Science and Vitaminology)
Volume： 52  Issue： 3  Page： 216-222  Publication year： Jun. 2006 
JST Material Number： F0733A  ISSN： 0301-4800  CODEN： JNSVA5  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *miso ,...
Semi thesaurus term： Aspergillus oryzae ,...

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JST classification (2)： Fermented seasonings  (FK04030S) ,  Food quality  (FJ01040F)

Reference (32)：

• 1) Kanda A, Hoshiyama Y, Kawaguchi T. 1999. Association of lifestyle parameters with the prevention of hypertension in elderly Japanese men and women: a four-year follow-up of normotensive subjects. Asia Pac J Public Health 11: 77-81.
• 2) Ohara M, Lu H, Shiraki K, Ishimura Y, Uesaka T, Katoh O, Watanabe H. 2002. Prevention by long-term fermented miso of induction of colonic aberrant crypt foci by azoxymethane in F344 rats. Oncol Rep 9: 69-73.
• 3) Kanazawa T, Osanai T, Zhang XS, Uemura T, Yin XZ, Onoder K, Oike Y, Ohkubo K. 1995. Protective effects of soy protein on the peroxidizability of lipoproteins in cerebrovascular disease. J Nutr 125: 639S-646S.
• 4) Horii M, Ide T, Kawashima K, Yamamoto T. 1990. Hypocholesterolemic activity of desalted miso in rats fed an atherogenic diet. Nippon Shokuhin Kogaku Kaishi 37: 148-153.
• 5) Nozaki N. 1994. Production of miso and some novel foods from tempe. Nippon Jozokyokai Shi 89: 446-451 (in Japanese).

Terms in the title (10)： Neurospora ,  発酵 ,  大豆 ,  おから ,  混合物 ,  味噌 ,  化学成分 ,  し好性 ,  抗酸化活性 ,  抗変異原性