Art

J-GLOBAL ID：200902280429401997   Reference number：05A0760149

Taste, Antioxidative Activity and Antimutagenicity of Low-Salt Miso Made from Soybeans and Okara Fermented with Neurospora intermedia

アカパンカビで発酵した大豆とおからで調製した低塩味噌の呈味性・抗酸化力と抗変異原力

Author (1)： MATSUO Masako (Gifu Women’s Univ., Gifu, JPN)
Material： 日本家政学会誌  (Journal of Home Economics of Japan)
Volume： 56  Issue： 8  Page： 503-509  Publication year： Aug. 15, 2005 
JST Material Number： F0763A  ISSN： 0913-5227  CODEN： NKGAEB  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *miso ,...

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JST classification (1)： Fermented seasonings  (FK04030S)

Reference (23)：

• KANDA, A. 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. 1999, 11, 77-81
• OHARA, M. Prevention by Long-Term Fermented Miso of Induction of Colonic Aberrant Crypt Foci by Azoxymethane in F344 Rats. Oncol. Rep. 2002, 9, 69-73
• KANAZAWA, T. Protective Effects of Soy Protein on the Peroxidizability of Lipoproteins in Cerebrovascular Disease. J. Nutr. 1995, 125, 639S-646S
• HORII, M. M. Hypocholesteromic Activity of Desalted Miso in Rats Fed an Atherogenic Diet. Nippon Shokuhin Kogaku Kaishi. 1990, 37, 148-153
• 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

Terms in the title (9)： アカパンカビ ,  発酵 ,  大豆 ,  おから ,  調製 ,  塩 ,  味噌 ,  抗酸化力 ,  抗変異原