Works about FERMENTED soyfoods

Results: 83

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

Effects of fermented soybean meal and specialty animal protein sources on nursery pig performance<sup>1'2</sup>.

Published in:

Journal of Animal Science, 2010, v. 88, n. 5, p. 1725, doi. 10.2527/jas.2009-2110

By:

Jones, C. K.;
DeRouchey, J. M.;
Nelssen, J. L.;
Tokach, M. D.;
Dritz, S. S.;
Goodband, R. D.

Publication type:

Article

Fermented soybean meal as a vegetable protein source for nursery pigs: I. Effects on growth performance of nursery pigs.

Published in:

Journal of Animal Science, 2010, v. 88, n. 1, p. 214, doi. 10.2527/jas.2009-1993

By:

Kim, S. W.;
van Heugten, E.;
Ji, F.;
Lee, C. H.;
Mateo, R. D.

Publication type:

Article

Identification of Antagonistic Bacteria Isolated from Thai Fermented Soybean (Thua Nao) for Biocontrol of Lasiodiplodia theobromae.

Published in:

Acta Phytopathologica et Entomologica Hungarica, 2018, v. 53, n. 1, p. 19, doi. 10.1556/038.53.2018.004

By:

CHUKEATIROTE, E.;
NIRAPHAI, K.;
SARDSUD, U.;
POPLUECHAI, S.

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

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

Effects of Germination and Fermentation on the Functionality of Whole Soy Flour.

Published in:

Bulletin of the University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca. Animal Science & Biotechnologies, 2016, v. 73, n. 2, p. 126, doi. 10.15835/buasvmcn-asb:12150

By:

PATRASCU, Livia;
BANU, Iuliana;
VASILEAN, Ina;
APRODU, Iuliana

Publication type:

Article

Type B botulism in a Korean couple after eating homemade doenjang.

Published in:

2019

By:

Dela Cruz, Maricel;
Miloradovich, Jane E.;
Mostafa, Ahmed;
McKeever, Rita;
Vearrier, David

Publication type:

Case Study

Tempe, a nutritious and healthy food from Indonesia.

Published in:

Asia Pacific Journal of Clinical Nutrition, 2000, v. 9, n. 4, p. 322, doi. 10.1046/j.1440-6047.2000.00176.x

By:

Meliala, Andreanyta;
Astuti, Mary;
Dalais, Fabien S;
Wahlqvist, Mark L

Publication type:

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

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

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

Isolation of halophilic lactic acid bacteria from traditional Chinese fermented soybean paste and assessment of the isolates for industrial potential.

Published in:

European Food Research & Technology, 2012, v. 234, n. 5, p. 797, doi. 10.1007/s00217-012-1689-8

By:

Cui, Yanhua;
Qu, Xiaojun;
Li, Haimei;
He, Shenghua;
Liang, Hengyu;
Zhang, Hui;
Ma, Ying

Publication type:

Article

Foodborne Botulism from Home-Prepared Fermented Tofu -- California, 2006.

Published in:

MMWR: Morbidity & Mortality Weekly Report, 2007, v. 56, n. 5, p. 96

By:

Meyers, H.;
Inami, G.;
Rosenberg, J.;
Vugia, D.;
Yuan, J.;
Mohle-Boetani, J.

Publication type:

Article

Salt Reduction in Foods Using Naturally Brewed Soy Sauce.

Published in:

Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 6, p. S255, doi. 10.1111/j.1750-3841.2009.01232.x

By:

KREMER, STEFANIE;
MOJET, JOZINA;
SHIMOJO, RYO

Publication type:

Article

Optimization Process of Black Soybean Natto Using Response Surface Methodology.

Published in:

Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 6, p. M294, doi. 10.1111/j.1750-3841.2009.01238.x

By:

MING-CHIH SHIH;
KAI-TS'UNG YANG;
SUE-TZU KUO

Publication type:

Article

Developing a Descriptive Analysis Procedure for Evaluating the Sensory Characteristics of Soy Sauce.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 8, p. S319, doi. 10.1111/j.1750-3841.2004.tb18024.x

By:

JEONG, S.-Y.;
CHUNG, S.-J.;
SUH, D.-S.;
SUH, B.-C.;
KIM, K. O.

Publication type:

Article

Processing Properties of Extruded Corn-Soy Blends.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 1, p. 347, doi. 10.1111/j.1365-2621.2002.tb11408.x

By:

Konstance, R. P.;
Strange, E. D.;
Onwulata, C. I.

Publication type:

Article

Lactobacillus salivarius for conversion of soy molasses into lactic acid.

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 4, p. 863, doi. 10.1111/j.1365-2621.1993.tb09378.x

By:

Montelongo, Jose-Luis;
Chassy, Bruce M.

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

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

Brief Report: Foodborne Botulism From Home-Prepared Fermented Tofu-- California, 2006.

Published in:

JAMA: Journal of the American Medical Association, 2007, v. 297, n. 12, p. 1311, doi. 10.1001/jama.297.12.1311

By:

Meyers, H;
Inami, G;
Rosenberg, J;
Mohle-Boetani, J;
Vugia, D;
Yuan, J

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 effects of tempeh in disease prevention and treatment.

Published in:

Nutrition Reviews, 1996, v. 54, n. 11, p. S94

By:

Karyadi, Darwin;
Lukito, Widjaja

Publication type:

Article

Process Design of the Antioxidant Shuidouchi and Its Effect on Preventing Dextran Sulfate Sodium (DSS)-Induced Colitis in Mice via Antioxidant Activity.

Published in:

Applied Sciences (2076-3417), 2019, v. 9, n. 1, p. 5, doi. 10.3390/app9010005

By:

Zhang, Jing;
Li, Qin;
Wei, Yang;
Long, Xingyao;
Mu, Jianfei;
Pan, Yanni;
Zhao, Xin

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

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

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

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

OPTIMIZATION OF NATTOKINASE PRODUCTION CONDUCTION USING RESPONSE SURFACE METHODOLOGY.

Published in:

Journal of Food Process Engineering, 2006, v. 29, n. 1, p. 22, doi. 10.1111/j.1745-4530.2006.00051.x

By:

Dja-Shin Wang;
Chau-Chen Torng;
I-Ping Lin;
Bor-Wen Cheng;
Hui-Rong Liu;
Chao-Yu Chou

Publication type:

Article

An original habitat of tempeh molds.

Published in:

Mycoscience (Springer Nature), 2004, v. 45, n. 4, p. 271, doi. 10.47371/mycosci.myc45271

By:

Ogawa, Yoshio;
Tokumasu, Seiji;
Tubaki, Keisuke

Publication type:

Article

Microbiological quality of commercial Thua Nao, a Thai fermented soybean product.

Published in:

Pharmaceutical Sciences Asia, 2018, v. 45, n. 4, p. 231, doi. 10.29090/psa.2018.04.017.0061

By:

Suriyanoi, Kamonsri;
Chumpurat, Pawida;
Beamon, Ross A.;
Suvegoon, Worawut;
Suksai, Ugrit;
Chukeatirote, Ekachai

Publication type:

Article

Effect of different moisture Bacillus subtilis LYSl fermented soybean meal on growth performance, carcass trait and economic benefit in broilers.

Published in:

Journal of the Chinese Society of Animal Science, 2019, v. 48, p. 321

By:

Lee, Y. S.;
Chu, P. W.;
Ku, K. L.;
Chen, K. L.

Publication type:

Article

Effect of different Bacillus spp. fermented soybean meal on growth performance, carcass trait and economic benefit in broilers.

Published in:

Journal of the Chinese Society of Animal Science, 2019, v. 48, p. 320

By:

Lee, Y. S.;
Chu, P. W.;
Chen, P. Y.;
Chen, K. L.

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

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

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

Techniques of Transmitting Beamforming with a Fixed Total Number of Feedback Bits.

Published in:

International Review on Modelling & Simulations, 2010, v. 3, n. 5, p. 1017

By:

Sfaihi, Imen;
Hamdi, Noureddine;
Bouallegue, Ammar

Publication type:

Article

THE DEATH OF ROTTED BARLEY.

Published in:

Petits Propos Culinaires, 2012, n. 95, p. 116, doi. 10.1558/ppc.28643

By:

Perry, Charles

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

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

Influence of Lactobacillus plantarum Lp6 fermentation on the functional properties of soybean protein meal.

Published in:

Emirates Journal of Food & Agriculture (EJFA), 2010, v. 22, n. 6, p. 456, doi. 10.9755/ejfa.v22i6.4663

By:

Amadou, Issoufou;
Amza, Tidjani;
Foh, M. B. K.;
Kamara, M. T.;
Guo-Wei Le

Publication type:

Article