Physiological activity of tofu fermented with mushroom mycelia

Food Chemistry

Volumn 133, Issue 3, 2012, Pages 728-734

  Oh, You Sung ^a   Hwang, Joon Ho ^a   Lim, Sang Bin ^a  

^a Jeju National University   (South Korea)

Author keywords

Fermentation; Lentinus edodes mycelia; Physiological function; Pleurotus ostreatus mycelia; Tofu

Indexed keywords

ADENOCARCINOMA CELLS; AGLYCONES; ANTI-INFLAMMATION; CELL LINES; GLUCOSIDASE; HUMAN BREAST; HUMAN COLON; INHIBITION ACTIVITY; INHIBITORY ACTIVITY; ISOFLAVONES; LENTINUS EDODES; LIPOPOLYSACCHARIDES; PHYSIOLOGICAL ACTIVITY; PHYSIOLOGICAL FUNCTION; PHYSIOLOGICAL FUNCTIONS; PLEUROTUS OSTREATUS; PLEUROTUS OSTREATUS MYCELIA; TOFU;

CELL CULTURE; FERMENTATION; NITRIC OXIDE; SUGARS;

PHYSIOLOGY;

AGLYCONE;

ANIMAL CELL; ANTIINFLAMMATORY ACTIVITY; ANTINEOPLASTIC ACTIVITY; ARTICLE; CHEMICAL COMPOSITION; ENZYME INHIBITION; HUMAN; HUMAN CELL; LENTINULA EDODES; MOUSE; MYCELIUM; NONHUMAN; PLEUROTUS OSTREATUS; SOLID STATE FERMENTATION; SOYBEAN;

BASIDIOMYCOTA; LENTINULA EDODES; PLEUROTUS OSTREATUS;

EID: 84858336219     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.01.083     Document Type: Article

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