Effect of new lactic acid fermentation on sensory taste of fermented soymilk

Nippon Shokuhin Kagaku Kogaku Kaishi

Volumn 49, Issue 6, 2002, Pages 377-387

  Ara, Katsutoshi ^a   Yoshimatsu, Tadashi ^a   Ojima, Miyuki ^a   Kawai, Shuji ^a   Okubo, Kazuyoshi ^b  

^a KAO CORPORATION   (Japan)

^b TOHOKU UNIVERSITY   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA (MICROORGANISMS); GLYCINE MAX; STREPTOCOCCUS; STREPTOCOCCUS SP.;

EID: 0036331687     PISSN: 1341027X     EISSN: None     Source Type: Journal    
DOI: 10.3136/nskkk.49.377     Document Type: Article

References (38)

1. New Food Industry, 43, 49-61 (2001).
2. Kennedy, A.R., J. Nutr., 125, 733S-743S (1995).
3. Rao, A.V. and Sung, M-K., J. Nutr., 125, 717S-724S (1995).
4. Barnes, S., Proc. Soc. Exp. Biol. Med., 217, 386-392 (1998).
5. Cassidy, A., Hanley, B. and Lamuela-Raventos, R.M., J. Sci. Food Agric., 80, 1044-1062 (2000).
6. Brand, M.L., Environ. Toxicol. Pharmcol., 7, 213-216 (1999).
7. Lamartiniere, C.A., Murrill, W.B., Manzolillo, P. A., Zhang, J-X., Barnes, S., Brown, N.M., Zhang, X. and Wei, H., Proc. Soc. Exp. Biol. Med., 217, 358-364 (1998).
8. Lu, L-J. W., Anderson, K.E., Grady, J.J., Nagamani, M. and Kohen, F., Cancer Res., 60, 4112-4121 (2000).
9. Kudou, S., Fleury, Y., Welti, D., Magnolate, D., Uchida, T. and Okuda, K., Agric. Biol. Chem., 55, 2227-2233 (1991).
10. New Food Industry, 42, 27-35 (2000).
11. New Food Industry, 42, 49-59 (2000).
12. New Food Industry, 43, 1-10 (2001).
13. Wolf, W.J. and Thomas, B.W., J. Am. Oil Chem. Soc., 47, 86-90 (1970).
14. Newell, G.J. and MacFarland, J.D., J. Food Sci., 52, 1721-1725 (1987).
15. Kudou, S., Fleury, Y., Welti, D., Magnolato, D., Uchida, T. and Okubo, K., Agric. Biol. Chem., 55, 99-103 (1991).
16. Katsuragi, Y. and Kurihara, K., Nature, 365, 213-214 (1993).
17. Katsuragi, Y., Mitsui, Y., Umeda, T., Sugiura, Y., Otsuji, K. and Kurihara, K., Pharm. Res., 14, 720-724 (1997).