Works matching DE "FERMENTED soyfoods"

Results: 83

Fermented soy product supplemented with isoflavones affects adipose tissue in a regional-specific manner and improves HDL-cholesterol in rats fed on a cholesterol-enriched diet.

Published in:

European Food Research & Technology, 2008, v. 227, n. 6, p. 1591, doi. 10.1007/s00217-008-0883-1

By:

Marla Jovenasso Manzoni;
Elizeu Rossi;
Iracilda Carlos;
Regina Vendramini;
Ana Duarte;
Neuli TenÃ³rio;
Danielle Amorim;
Ana DÃ¢maso

Publication type:

Article

A case of a 7-year-old girl with late-onset anaphylaxis to fermented soybeans.

Published in:

Pediatric Allergy & Immunology, 2017, v. 28, n. 5, p. 501, doi. 10.1111/pai.12736

By:

Mori, Satomi;
Tsumagari, Shuntaro;
Kurihara, Kazuyuki

Publication type:

Article

Utilization of fermented soybean meal for fishmeal substitution in diets of Pacific white shrimp (<italic>Litopenaeus vannamei</italic>).

Published in:

Aquaculture Nutrition, 2018, v. 24, n. 3, p. 1092, doi. 10.1111/anu.12648

By:

Van Nguyen, N.;
Hoang, L.;
Van Khanh, T.;
Duy Hai, P.;
Hung, L. T.

Publication type:

Article

Genotype and environmental effects on natto soybean quality traits.

Published in:

Crop Science, 1997, v. 37, n. 4, p. 1151, doi. 10.2135/cropsci1997.0011183X003700040020x

By:

Cober, E.R.;
Fregeau-Reid, J.A.

Publication type:

Article

NAGAMESE FERMENTED SOYBEAN (AXONE) REDUCES AGE AT FIRST PARTURITION, INCREASES LITTER SIZE AND MODULATES IMMUNE RESPONSE IN MOUSE MODEL.

Published in:

International Journal of Probiotics & Prebiotics, 2014, v. 9, n. 1/2, p. 49

By:

Raj Singh, Bhoj;
Singh, R. K.

Publication type:

Article

DETERMINACIÓN DE CALCIO, HIERRO Y FÓSFORO EN UN PRODUCTO FERMENTADO DE SOJA OBTENIDO POR ULTRAFILTRACIÓN.

Published in:

Avances en Ciencias e Ingeniería, 2011, v. 2, n. 1, p. 79

By:

Rinaldoni, Ana N.;
Perino, Ernesto;
Campderrós, Mercedes E.;
Pérez, Antonio

Publication type:

Article

The Mycobiota of Air Inside and Outside the Meju Fermentation Room and the Origin of Meju Fungi.

Published in:

Mycobiology, 2015, v. 43, n. 3, p. 258, doi. 10.5941/MYCO.2015.43.3.258

By:

Dae-Ho Kim;
Sun-Hwa Kim;
Soon-wo Kwon;
Jong-Kyu Lee;
Seung-Beom Hong

Publication type:

Article

Aspergillus Associated with Meju, a Fermented Soybean Starting Material for Traditional Soy Sauce and Soybean Paste in Korea.

Published in:

Mycobiology, 2015, v. 43, n. 3, p. 218, doi. 10.5941/MYCO.2015.43.3.218

By:

Seung-Beom Hong;
Dae-Ho Kim;
Samson, Robert A.

Publication type:

Article

Microbial diversity in two traditional bacterial douchi from Gansu province in northwest China using Illumina sequencing.

Published in:

PLoS ONE, 2018, v. 13, n. 3, p. 1, doi. 10.1371/journal.pone.0194876

By:

Zhang, Weibing;
Luo, Qiaoqiao;
Zhu, Yan;
Ma, Jiang;
Cao, Lei;
Yang, Min;
Wen, Pencheng;
Zhang, Zhongmin;
He, Xiaoling

Publication type:

Article

Improvement in the growth performance of white shrimp, Litopenaeus vannamei, by a protease-producing probiotic, Bacillus subtilis E20, from natto.

Published in:

Journal of Applied Microbiology, 2009, v. 107, n. 3, p. 1031, doi. 10.1111/j.1365-2672.2009.04284.x

By:

Liu, C.-H.;
Chiu, C.-S.;
Ho, P.-L.;
Wang, S.-W.

Publication type:

Article

Image analysis for monitoring the barley tempeh fermentation process.

Published in:

Journal of Applied Microbiology, 2007, v. 103, n. 4, p. 1113, doi. 10.1111/j.1365-2672.2007.03341.x

By:

Feng, X. M.;
Olsson, J.;
Swanberg, M.;
Schnürer, J.;
Rönnow, D.

Publication type:

Article

The fermented soy beverage Q-CAN® plus induces beneficial changes in the oral and intestinal microbiome.

Published in:

BMC Nutrition, 2021, v. 7, n. 1, p. 1, doi. 10.1186/s40795-021-00408-4

By:

Dioletis, Evangelos;
Paiva, Ricardo S.;
Kaffe, Eleanna;
Secor, Eric R.;
Weiss, Theresa R.;
Fields, Maxine R.;
Ouyang, Xinshou;
Ali, Ather

Publication type:

Article

In vitro protein digestibility and biochemical characteristics of soaked, boiled and fermented soybeans.

Published in:

Scientific Reports, 2021, v. 11, n. 1, p. 1, doi. 10.1038/s41598-021-93451-x

By:

Ketnawa, Sunantha;
Ogawa, Yukiharu

Publication type:

Article

Bacterial and Fungal Communities in Tempeh as Reveal by Amplified Ribosomal Intergenic Sequence Analysis.

Published in:

HAYATI: Journal of Biosciences, 2013, v. 20, n. 2, p. 65, doi. 10.4308/hjb.20.2.65

By:

SEUMAHU, CECILIA ANNA;
SUWANTO, ANTONIUS;
RUSMANA, IMAN;
SOLIHIN, DEDY DURYADI

Publication type:

Article

The potential role of soyfoods in weight and adiposity reduction: an evidence-based review.

Published in:

Obesity Reviews, 2008, v. 9, n. 3, p. 219, doi. 10.1111/j.1467-789X.2007.00390.x

By:

Cope, M. B.;
Erdman Jr., J. W.;
Allison, D. B.

Publication type:

Article

The effect of fermented soy (FSWW08) on blood hematology and cachexia in cancer patients.

Published in:

Hormone Molecular Biology & Clinical Investigation, 2012, v. 12, n. 3, p. 407, doi. 10.1515/hmbci-2012-0028

By:

Rohr, Uwe D.;
Li, Wu Wen;
Ziqiang, Huang;
Wainright, Walter;
Schindler, Adolf Eduard

Publication type:

Article

NATTO KINASE PRODUCTION: MEDIUM COMPONENTS AND FEEDING STRATEGY STUDIES.

Published in:

Chemical Industry & Chemical Engineering Quarterly, 2014, v. 20, n. 4, p. 541, doi. 10.2298/CICEQ130928037B

By:

BERENJIAN, AYDIN;
MAHANAMA, RAJA;
KAVANAGH, JOHN;
DEHGHANI, FARIBA;
GHASEMI, YOUNES

Publication type:

Article

Chungkukjang supplementaion enhances glucose and lipid metabolism in C57BL/KsJ db/db mice.

Published in:

FASEB Journal, 2007, v. 21, n. 6, p. A1089

By:

Dong-Ju Kim;
Yong-Jin Jeong;
Joong-Ho Kwon;
Myung-Sook Choi

Publication type:

Article

Characterization of γ-Glutamyl Hydrolase Produced by Bacillus sp. Isolated from Thai Thua-nao.

Published in:

Bioscience, Biotechnology & Biochemistry, 2006, v. 70, n. 11, p. 2779, doi. 10.1271/bbb.60280

By:

Chunhachart, Orawan;
Itoh, Takenori;
Sukchotiratana, Morakot;
Tanimoto, Hiroyuki;
Tahara, Yasutaka

Publication type:

Article

Functional myo-Inositol Catabolic Genes of Bacillus subtilis Natto Are Involved in Depletion of Pinitol in Natto (Fermented Soybean).

Published in:

Bioscience, Biotechnology & Biochemistry, 2006, v. 70, n. 8, p. 1913, doi. 10.1271/bbb.60084

By:

Morinaga, Tetsuro;
Yamaguchi, Masanori;
Makino, Yuki;
Nanamiya, Hideaki;
Takahashi, Kiwamu;
Yoshikawa, Hirofumi;
Kawamura, Fujio;
Ashida, Hitoshi;
Yoshida, Ken-Ichi

Publication type:

Article

Identification and Typing of Miso and Soy Sauce Fermentation Yeasts, Candida etchellsii and C. versatilis, Based on Sequence Analyses of the D1D2 Domain of the 26S Ribosomal RNA Gene, and the Region of Internal Transcribed Spacer 1, 5.8S Ribosomal RNA Gene and Internal Transcribed Spacer 2

Published in:

Bioscience, Biotechnology & Biochemistry, 2006, v. 70, n. 2, p. 348, doi. 10.1271/bbb.70.348

By:

Suezawa, Yasuhiko;
Kimura, Isao;
Inoue, Masako;
Gohda, Nana;
Suzuki, Motofumi

Publication type:

Article

DPPH Radical-Scavenging Compounds from Dou-Chi, a Soybean Fermented Food.

Published in:

Bioscience, Biotechnology & Biochemistry, 2005, v. 69, n. 5, p. 999, doi. 10.1271/bbb.69.999

By:

Yu-Chi Chen;
Sugiyama, Yasumasa;
Abe, Naoki;
Kuruto-Niwa, Ryoko;
Nozawa, Ryushi;
Hirota, Akira

Publication type:

Article

Isolation of 8-Hydroxyglycitein and 6-Hydroxydaidzein from Soybean Miso.

Published in:

Bioscience, Biotechnology & Biochemistry, 2004, v. 68, n. 6, p. 1372, doi. 10.1271/bbb.68.1372

By:

Hirota, Akira;
Inaba, Miyuki;
Yu-Chi Chen;
Abe, Naoki;
Taki, Shoji;
Yano, Masamichi;
Kawaii, Satoru

Publication type:

Article

Isoflavones Found in Korean Soybean Paste as 3-Hydroxy-3-methylglutaryl Coenzyme A Reductase Inhibitors.

Published in:

Bioscience, Biotechnology & Biochemistry, 2004, v. 68, n. 5, p. 1051, doi. 10.1271/bbb.68.1051

By:

Jang Hoon Sung;
Seung Jun Choi;
Soon Won Lee;
Kwan Hwa Park;
Tae Wha Moon

Publication type:

Article

Maturation of Fermented Rice-koji Miso Can be Monitored by an Increase in Fatty Acid Ethyl Ester.

Published in:

Bioscience, Biotechnology & Biochemistry, 2004, v. 68, n. 1, p. 250, doi. 10.1271/bbb.68.250

By:

Yamabe, Shigeo;
Kaneko, Kentaro;
Inoue, Hiroko;
Takita, Toshichika

Publication type:

Article

Effect of γ-Aminobutyric Acid-enriched Tempeh-like Fermented Soybean (GABA-Tempeh) on the Blood Pressure of Spontaneously Hypertensive Rats.

Published in:

Bioscience, Biotechnology & Biochemistry, 2003, v. 67, n. 8, p. 1806, doi. 10.1271/bbb.67.1806

By:

Aoki, Hideyuki;
Furuya, Yuji;
Endo, Yasushi;
Fujimoto, Kenshiro

Publication type:

Article

Antioxidant Properties of Fermented Soy during Shelf Life.

Published in:

2019

By:

Tonolo, Federica;
Moretto, Laura;
Folda, Alessandra;
Scalcon, Valeria;
Bindoli, Alberto;
Bellamio, Marco;
Feller, Emiliano;
Rigobello, Maria Pia

Publication type:

journal article

Comparative Evaluation of Antioxidant Properties and Isoflavones of Tempeh Fermented in Two Different Wrapping Materials.

Published in:

Current Research in Nutrition & Food Science, 2018, v. 6, n. 2, p. 307, doi. 10.12944/CRNFSJ.6.2.06

By:

HASHIM, NORMAH;
CHIA WOON TAI;
HUI XIN WEN;
ISMAIL, AMIN;
KIN WENG KONG

Publication type:

Article

MODIFIKASI WARNA, TEKTUR DAN AROMA TEMPE SETELAH DIPROSES DENGAN KARBON DIOKSIDA SUPERKRITIK.

Published in:

Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2014, v. 25, n. 2, p. 168, doi. 10.6066/jtip.2014.25.2.168

By:

Kustyawati, Maria Erna;
Pratama, Filli;
Saputra, Daniel;
Wijaya, Agus

Publication type:

Article

QUALITY AND SENSORY EVALUATIONS OF TEMPE PREPARED FROM VARIOUS PARTICLE SIZES OF LUPIN BEANS.

Published in:

Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2013, v. 24, n. 2, p. 209, doi. 10.6066/jtip.2013.24.2.209

By:

Priatni, Sri;
Devi, Anastasia F.;
Kardono, Leonardus B. S.;
Jayasena, Vijay

Publication type:

Article

The Importance of Traditional Fermented Foods.

Published in:

BioScience, 1980, v. 30, n. 6, p. 402, doi. 10.2307/1308003

By:

Hesseltine, C. W.;
Wang, Hwa L.

Publication type:

Article

Analysis and characterisation of amino acid contents of thua nao, a traditionally fermented soybean food of Northern Thailand.

Published in:

International Food Research Journal, 2011, v. 18, n. 2, p. 595

By:

Dajanta, K.;
Chukeatirote, E.;
Apichartsrangkoon, A.

Publication type:

Article

Computational design of glutamate dehydrogenase in Bacillus subtilis natto.

Published in:

Journal of Molecular Modeling, 2013, v. 19, n. 4, p. 1919, doi. 10.1007/s00894-013-1755-6

By:

Chen, Li-Li;
Wang, Jia-Le;
Hu, Yu;
Qian, Bing-Jun;
Yao, Xiao-Min;
Wang, Jing-Fang;
Zhang, Jian-Hua

Publication type:

Article

Partial Replacement of Fish Meal by Fermented Soybean Meal in Diets for Black Sea Bream, Acanthopagrus schlegelii, Juveniles.

Published in:

Journal of the World Aquaculture Society, 2011, v. 42, n. 2, p. 184, doi. 10.1111/j.1749-7345.2011.00455.x

By:

FAN ZHOU;
WENXIN SONG;
QINGJUN SHAO;
XIANG PENG;
JINXING XIAO;
YLNG HUA;
OWARI, BERGO NGANDZALI;
TINGZHOU ZHANG;
WING-KEONG NG

Publication type:

Article

Soy Sauce.

Published in:

Economy, Culture & History Japan Spotlight Bimonthly, 2008, v. 27, n. 1, p. 42

By:

Nakako, Matsumoto

Publication type:

Article

Biomolecules and Nutritional Quality of Soymilk Fermented with Probiotic Yeast and Bacteria.

Published in:

Applied Biochemistry & Biotechnology, 2008, v. 151, n. 2/3, p. 452, doi. 10.1007/s12010-008-8213-4

By:

C. Rekha;
G. Vijayalakshmi

Publication type:

Article

Contribution of 2-methyl-3-furanthiol to the cooked meat-like aroma of fermented soy sauce.

Published in:

Bioscience, Biotechnology & Biochemistry, 2017, v. 81, n. 1, p. 168, doi. 10.1080/09168451.2016.1238295

By:

Meng, Qi;
Sugawara, Etsuko;
Kitagawa, Riho;
Imamura, Miho;
Katayama, Hiroshi;
Obata, Akio

Publication type:

Article

Simultaneous and selective production of levan and poly(?-glutamic acid) byBacillus subtilis.

Published in:

Biotechnology Letters, 2005, v. 27, n. 2, p. 103, doi. 10.1007/s10529-004-6936-z

By:

Ing-Lung Shih;
Yun-Ti Yu

Publication type:

Article

Asperenone: an inhibitor of 15-lipoxygenase and of human platelet aggregation from Aspergillus niger.

Published in:

Biotechnology Letters, 2002, v. 24, n. 23, p. 1967, doi. 10.1023/A:1021125731940

By:

Sekhar Rao, K.C.;
Divakar, S.;
Appu Rao, A.G.;
Karanth, N.G.;
Suneetha, W.J.;
Krishnakantha, T.P.;
Sattur, A.P.

Publication type:

Article

The Effects of Fermented Soybean Meal on Growth Performance and Immune Characteristics in Weaned Piglets.

Published in:

Turkish Journal of Veterinary & Animal Sciences, 2007, v. 31, n. 5, p. 341

By:

Xin Liu;
Jie Feng;
Zirong Xu;
Yaping Lu;
Yuanyuan Liu

Publication type:

Article

Composition and safety analysis of Chinese traditional fermented soybean paste made by transgenic soybean.

Published in:

International Journal of Food Sciences & Nutrition, 2009, v. 60, n. 1, p. 89, doi. 10.1080/09637480701603173

By:

Yukui, Rui;
Wenya, Wang;
Hongxing, Zhang;
Fusuo, Zhang;
Yinhua, Jin;
Jing, Guo

Publication type:

Article

Bacillus subtilis natto fermentation to improve aglycone isoflavones content of black soybean varieties detam 2.

Published in:

International Food Research Journal, 2015, v. 22, n. 6, p. 2558

By:

Hasim;
Astuti, P.;
Falah, S.;
Faridah, D. N.

Publication type:

Article

Biochemical changes of traditional Chinese-type soy sauce produced in four seasons during processing.

Published in:

CyTA: Journal of Food, 2014, v. 12, n. 2, p. 166, doi. 10.1080/19476337.2013.810673

By:

Cui, Chun;
Zhao, Mouming;
Li, Dan;
Zhao, Haifeng;
Sun, Weizheng

Publication type:

Article

Higher bioavailability of isoflavones after a single ingestion of aglycone-rich fermented soybeans compared with glucoside-rich non-fermented soybeans in Japanese postmenopausal women.

Published in:

Journal of the Science of Food & Agriculture, 2011, v. 91, n. 4, p. 658, doi. 10.1002/jsfa.4228

By:

Okabe, Yuki;
Shimazu, Tsukasa;
Tanimoto, Hiroyuki

Publication type:

Article

Solid state fermentation process for producing chickpea (Cicer arietinum L) tempeh flour. Physicochemical and nutritional characteristics of the product.

Published in:

Journal of the Science of Food & Agriculture, 2004, v. 84, n. 3, p. 271, doi. 10.1002/jsfa.1637

By:

C Reyes-Moreno;
EO Cuevas-Rodríguez;
J Milán-Carrillo;
OG Cárdenas-Valenzuela;
J Barrón-Hoyos

Publication type:

Article

ISOFLAVONES SUPPLEMENTATION OF A PROBIOTIC FERMENTED SOY PRODUCT: EFFECTS ON QUALITY CHARACTERISTICS AND ISOFLAVONES PROFILE.

Published in:

Brazilian Journal of Food & Nutrition / Alimentos e Nutrição, 2010, v. 21, n. 2, p. 175

By:

Cavallini, Daniela Cardoso Umbelino;
Roselino, Mariana Nougalli;
Manzoni, Marla Simone Jovenasso;
Pauly-Silveira, Nadiége Dourado;
De Sylos, Célia Maria;
Rossi, Elizeu Antonio

Publication type:

Article

Effects of Ripening Process on the Mutagenicity and Antimutagenicity of Sufu, a Chinese Traditional Fermented Product of Soybean.

Published in:

Food & Bioprocess Technology, 2012, v. 5, n. 8, p. 2972, doi. 10.1007/s11947-011-0601-z

By:

Moy, Yin-Soon;
Lai, Ying-Jang;
Chou, Cheng-Chun

Publication type:

Article

Beneficial Biological Effects of Miso with Reference to Radiation Injury, Cancer and Hypertension.

Published in:

Journal of Toxicologic Pathology, 2013, v. 26, n. 2, p. 91, doi. 10.1293/tox.26.91

By:

Watanabe, Hiromitsu

Publication type:

Article

Effect of corn inclusion on soybean hull-based diet digestibility and growth performance in continuous culture fermenters and beef cattle.

Published in:

Journal of Animal Science, 2016, v. 94, n. 7, p. 2919, doi. 10.2527/jas.2015-0180

By:

Russell, J. R.;
Sexten, W. J.;
Kerley, M. S.

Publication type:

Article

Digestibility of Phosphorus by Growing Pigs of Fermented and Conventional Soybean Meal Without and With Microbial Phytase.

Published in:

Journal of Animal Science, 2012, v. 90, n. 5, p. 1506, doi. 10.2527/jas.2011-4103

By:

Rojas, O. J.;
Stein, H. H.

Publication type:

Article