Art

J-GLOBAL ID：202002254897667502   Reference number：20A1088184

Compositional differences, antioxidant activity, angiotensin-converting enzyme inhibition, and sensory characteristics of kamaboko fermented in wheat, rice, brown rice, and soybean koji

コムギ,米,玄米,および大豆の麹で発酵させた蒲鉾の成分組成,抗酸化活性,アンギオテンシン変換酵素阻害,および官能特性

Author (5)： Nemoto Yurika (Faculty of Food and Nutritional Sciences, Toyo University, Oura, Gunma, Japan) ,  Matsuo Yu (Faculty of Food and Nutritional Sciences, Toyo University, Oura, Gunma, Japan) ,  Matsuo Yu (Department of Global Agricultural Sciences, The University of Tokyo, Bunkyo, Tokyo, Japan) ,  Shioda Kentaro (Faculty of Food and Nutritional Sciences, Toyo University, Oura, Gunma, Japan) ,  Yoshie-Stark Yumiko (Faculty of Food and Nutritional Sciences, Toyo University, Oura, Gunma, Japan)
Material： Fisheries Science  (Fish Sci)
Volume： 86  Issue： 3  Page： 581-593  Publication year： May. 2020 
JST Material Number： L2029A  ISSN： 0919-9268  Document type： Article
Article type： 原著論文  Country of issue： Germany, Federal Republic of (DEU)  Language： ENGLISH (EN)

Thesaurus term： *kamaboko ,  *koji ,  *fermented food ,  sensory test ,  activity (property) ,  enzyme inhibition ,  food ingredient ,  seafood processing ,  Angiotensin-converting enzyme inhibition ,  functional ingredient ,  antioxidant activity
Semi thesaurus term： sensory evaluation

Author keywords (6)： Koji fermentation ,  Kamaboko ,  Chemical composition ,  Radical scavenging activity ,  ACE inhibition ,  Sensory analysis

JST classification (3)： Animal aquatic foods  (FJ13020C) ,  Food quality  (FJ01040F) ,  General  (FK04010W)

Terms in the title (11)： コムギ ,  米 ,  玄米 ,  大豆 ,  麹 ,  発酵 ,  蒲鉾 ,  組成 ,  抗酸化活性 ,  アンギオテンシン変換酵素阻害 ,  官能特性