Art

J-GLOBAL ID：200902278147309783   Reference number：03A0662794

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

大豆オンコム及びおからオンコムを用いた低塩分味噌類似発酵調味料(Neurospora intermediaで発酵した大豆及びおから)の調製及びそれらの抗酸化活性及び抗腫よう性

Author (2)： MATSUO M (Gifu Women’s Univ., Gifu, JPN) ,  TAKEUCHI T (Gifu Women’s Univ., Gifu, JPN)
Material： Food Science and Technology Research  (Food Sci Technol Res)
Volume： 9  Issue： 3  Page： 237-241  Publication year： Aug. 2003 
JST Material Number： L2827A  ISSN： 1344-6606  CODEN： FSTRFS  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *fermented seasoning ,...
Semi thesaurus term： Neurospora intermedia ,...

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JST classification (2)： Fermented seasonings  (FK04030S) ,  Food chemistry,nutritional value  (FJ01020J)

Substance index (2)： Ethanol ,  DPPH

Reference (23)：

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• Horii, M., Ide, T., Kawashima, K. and Yamamoto, T.. (1990). Hypocholesterolemic activity of desalted miso in rats fed an atherogenic diet. Nippon Shokuhin Kogaku Kaishi, 37, 148–153 (in Japanese).
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• Iwashita, K., Todoroki, K., Kimura, H., Shimoi, H. and Ito, K.. (1998). Purification and characterization of extracellular and cell wall bound β-glucosidases from Aspergillus kawachii. Biosci. Biotechnol. Biochem., 62, 1938–1946.

Terms in the title (11)： 大豆 ,  おから ,  塩分 ,  味噌 ,  類似 ,  発酵調味料 ,  Neurospora ,  発酵 ,  調製 ,  抗酸化活性 ,  抗腫よう性