Classification of fermented soymilk during fermentation by 1H NMR coupled with principal component analysis and elucidation of free-radical scavenging activities

Bioscience, Biotechnology and Biochemistry

Volumn 73, Issue 5, 2009, Pages 1184-1188

  Yang, Seung Ok ^a   Kim, So Hyun ^a   Cho, Sayeon ^a   Lee, Jaehwan ^b   Kim, Young Suk ^c   Yun, Sung Seob ^d   Choi, Hyung Kyoon ^a  

^a Chung Ang University   (South Korea)

^b Seoul National University of Science and Technology   (South Korea)

^c Ewha Womans University   (South Korea)

^d Maeil Dairy Industry Co Ltd   (South Korea)

Author keywords

1H NMR; Classification; Fermented soymilk; Free radical scavenging activities; Principal component analysis

Indexed keywords

1H NMR; BIFIDOBACTERIUM; CLASSIFICATION; FERMENTED SOYMILK; FLAVONOIDS; FREE RADICAL SCAVENGING; FREE-RADICAL SCAVENGING ACTIVITIES; METABOLOMIC; METHANOL EXTRACT; PLOT ANALYSIS; PRINCIPAL COMPONENTS; PRINCIPAL COMPONENTS ANALYSIS; SOY MILK; TOTAL PHENOLICS; TOTAL VARIANCE; UNDERLYING MECHANISM;

BIOCHEMICAL ENGINEERING; FERMENTATION; METABOLISM; METABOLITES; METHANOL; NUCLEAR MAGNETIC RESONANCE; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PHENOLS;

PRINCIPAL COMPONENT ANALYSIS;

FLAVONOID; PHENOL DERIVATIVE; SCAVENGER;

ARTICLE; CLASSIFICATION; FERMENTATION; METABOLISM; METABOLOMICS; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PRINCIPAL COMPONENT ANALYSIS; SOYBEAN MILK;

FERMENTATION; FLAVONOIDS; FREE RADICAL SCAVENGERS; MAGNETIC RESONANCE SPECTROSCOPY; METABOLOMICS; PHENOLS; PRINCIPAL COMPONENT ANALYSIS; SOY MILK;

BIFIDOBACTERIUM; GLYCINE MAX; STREPTOCOCCUS;

EID: 67049159770     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1271/bbb.80743     Document Type: Article

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