Simultaneous Enhancement of Free Isoflavone Content and Antioxidant Potential of Soybean by Fermentation with Aspergillus oryzae

Journal of Food Science

Volumn 76, Issue 8, 2011, Pages

  Hwan Nam, Dae ^a   Jung Kim, Hyo ^d   Sun Lim, Ji ^a   Heon Kim, Kyoung ^b   Park, Cheon Seok ^c   Hwan Kim, Jeong ^a   Lim, Jinkyu ^a   Young Kwon, Dae ^e   Kim, In Ho ^e   Kim, Jong Sang ^a  

^a Kyungpook National University   (South Korea)

^b Korea University   (South Korea)

^c Kyung Hee University   (South Korea)

^d Gyeongsang National University   (South Korea)

^e Korea Food Research Institute   (South Korea)

Author keywords

Antioxidative activity; Aspergillus oryzae; Fermentation; Isoflavones; Soybean

Indexed keywords

ANTIOXIDANT; ISOFLAVONE DERIVATIVE;

ANIMAL; ARTICLE; ASPERGILLUS ORYZAE; CELL LINE; CHEMISTRY; FERMENTATION; METABOLISM; MOUSE; OXIDATION REDUCTION REACTION; SOUTH KOREA; SOYBEAN;

ANIMALS; ANTIOXIDANTS; ASPERGILLUS ORYZAE; CELL LINE; FERMENTATION; ISOFLAVONES; MICE; OXIDATION-REDUCTION; REPUBLIC OF KOREA; SOYBEANS;

ASPERGILLUS ORYZAE; GLYCINE MAX;

EID: 80054716521     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02350.x     Document Type: Article

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