Art

J-GLOBAL ID：200902208360680098   Reference number：05A0046028

Low-Salt O-Miso Produced from Koji Fermentation of Oncom Improves Redox State and Cholesterolemia in Rats More than Low-Salt Soybean-Miso

oncomの麹発酵から生産された減塩O-味噌はラットのレドックス状態及び高コレステロール血症を減塩大豆味噌よりも多く改善する

Author (1)： MATSUO M (Gifu Women’s Univ., Gifu, JPN)
Material： Journal of Nutritional Science and Vitaminology  (Nutritional Science and Vitaminology)
Volume： 50  Issue： 5  Page： 362-366  Publication year： Oct. 2004 
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： Neurospora intermedia

   To see more with JDream III (charged).   {{ this.onShowAbsJLink("http://jdream3.com/lp/jglobal/index.html?docNo=05A0046028&from=J-GLOBAL&jstjournalNo=F0733A") }}

JST classification (3)： Fermented seasonings  (FK04030S) ,  Metabolism and nutrition of lipids  (EJ02034Q) ,  Metabolic diseases,nutritional diseases in general.  (GD05010J)

Substance index (2)： Isoflavone ,  alpha-Tocopherol

Reference (28)：

• MATSUO, M. Preparation of low salt miso-like fermented seasonings using soy-oncom and okara-oncom (fermented soybeans and okara with Neurospora intermedia) and their antioxidant activity and antimutagenicity. Food Sci Technol Res. 2003, 9, 237-241
• MATSUO, M. Preparation, palatability, physical function of low salt miso using Neurospora intermedia. Proceedings of 50th Annual Meeting of Nippon Shokuhin Kagaku Kogaukai, Tokyo, Sep 12-13, 2003. 2003, 90
• MATSUO, M. Preparation and components of okara-ontjom, a traditional Indonesian fermented food. Nippon Shokuhin Kogaku Kaishi. 1997, 44, 632-639
• Zenkoku Miso Gijyutukai. Revised Standard Analytical Methods for Miso. Zenkoku Miso Gijyutukai. 1968
• OHKAWA, M. Assay for lipid peroxides in animal tissues by thiobarbituric acid reaction. Anal Biochem. 1979, 95, 351-358

Terms in the title (8)： 麹 ,  発酵 ,  減塩 ,  味噌 ,  ラット ,  レドックス ,  高コレステロール血症 ,  豆味噌