Preparation of Low Salt Miso-Like Fermented Seasonings Using Soy-Oncom and Okara-Oncom (Fermented Soybeans and Okara with Neurospora intermedia) and Their Antioxidant Activity and Antimutagenicity

Food Science and Technology Research

Volumn 9, Issue 3, 2003, Pages 237-241

  Matsuo, Masako ^a   Takeuchi, Tokuo ^a  

^a GIFU WOMEN S UNIVERSITY   (Japan)

Author keywords

Antimutagenicity; Low salt miso like seasoning; Neurospora intermedia; Oncom; Superoxide scavenging

Indexed keywords

ANTIOXIDANTS; ETHANOL; FERMENTATION; FOOD PRODUCTS; WATER;

ANTIMUTAGENICITY;

FOOD PROCESSING;

ASPERGILLUS; ASPERGILLUS ORYZAE; GLYCINE MAX; NEUROSPORA; NEUROSPORA INTERMEDIA;

EID: 0242405995     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.9.237     Document Type: Article

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