Art

J-GLOBAL ID：201102241525421101   Reference number：11A1109868

Effects of Anaerobic Processing of Soybean Seeds on the Properties of Tofu

豆腐の特性に及ぼすダイズ種子の嫌気的加工の影響

Author (4)： MATSUI Kenji (Dep. of Biological Chemistry, Fac. of Agriculture, and Dep. of Applied Molecular Medicine, Graduate School of ...) ,  TAKAKI Saki (Dep. of Biological Chemistry, Fac. of Agriculture, and Dep. of Applied Molecular Medicine, Graduate School of ...) ,  SHIMADA Kazuko (Dep. of Human Nutrition, Fac. of Nursing and Human Nutrition, Yamaguchi Prefectural Univ.) ,  HAJIKA Makita (National Inst. of Crop Sci.)
Material： Bioscience, Biotechnology, and Biochemistry  (Bioscience Biotechnology & Biochemistry)
Volume： 75  Issue： 6  Page： 1174-1176 (J-STAGE)  Publication year： 2011 
JST Material Number： G0021A  ISSN： 0916-8451  CODEN： BBBIEJ  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *tofu ,  Glycine max ,  seed ,  flavor ,  volatile matter ,  lipid ,  lipoxygenase ,  sweetness ,  food texture ,  *food processing ,  taste ,  *food property ,  aliphatic alcohol ,  aldehyde ,  oxygen heterocyclic compound ,  aliphatic aldehyde
Semi thesaurus term： sweet flavor ,  こくみ ,  sensory characteristic ,  *嫌気的加工 ,  酸化脂質

JST classification (2)： Vegetables and processed vegetable products  (FJ11020O) ,  Food quality  (FJ01040F)

Substance index (19)： (E)-2-Octenal ,  (E)-2-Hexen-1-ol ,  (E)-2-Heptenal ,  (E)-2-Penten-1-ol ,  (Z)-2-Penten-1-ol ,  (Z)-3-Hexen-1-ol ,  1-Octen-3-ol ,  1-Penten-3-ol ,  2,4-Decadienal ,  2-Heptanone ,  2-Pentylfuran ,  Isoamyl alcohol ,  Furfural ,  (E)-2-Hexenal ,  1-Pentanol ,  Hexanol ,  Nonanal ,  1-Octanol ,  1-Nonanol

Reference (13)：

• 1) Wilson LA, “Lipoxygenase and Lipoxygenase Pathway Enzymes,” ed. Piazza GJ, AOCS Press, Champaign, pp. 209–225 (1996).
• 2) Torres-Penarands AV, Reitmeier CA, Wilson LA, Fehr WR, and Narvel JM, J. Food Sci., 63, 1084–1087 (1998).
• 3) Yuan S and Chang SK, J. Agric. Food Chem., 55, 426–431 (2007).
• 4) Shimada K, Nomura H, Hara Y, Fujimoto F, and Kitamura K, Nippon Shokuhin Kagaku Kogaku Kaishi (in Japanese), 45, 122–128 (1998).
• 5) Kobayashi A, Tsuda Y, Hirata N, Kubota K, and Kitamura K, J. Agric. Food Chem., 43, 2449–2452 (1995).

Terms in the title (4)： 豆腐 ,  ダイズ ,  種子 ,  嫌気