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Volumn 134 AISC, Issue , 2012, Pages 329-336

Study on the meitauza production from okara by Actinomucor elegans and Zymomonas mobilis

Author keywords

Meitauza; Okara; Production; Texture analysis

Indexed keywords

CRUDE PROTEINS; ELEGANS; FREE AMINO ACIDS; MEITAUZA; MICROBIAL FLORA; OKARA; PROTEASE ACTIVITIES; TEXTURE ANALYSIS; TEXTURE ANALYSIS METHOD; ZYMOMONAS MOBILIS;

EID: 84863339330     PISSN: 18675662     EISSN: None     Source Type: Book Series    
DOI: 10.1007/978-3-642-27537-1_41     Document Type: Conference Paper
Times cited : (9)

References (10)
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  • 2
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    • Studies on the utilization of tofukasu (okara). II. Selection of Bacillus natto strain
    • Matsumoto, H., Take, T.: Studies on the utilization of tofukasu (okara). II. Selection of Bacillus natto strain. Mem. Fac.Educ., Niigata Univ., Nat. Sci. (22), 53-63 (1980)
    • (1980) Mem. Fac.Educ., Niigata Univ., Nat. Sci. , Issue.22 , pp. 53-63
    • Matsumoto, H.1    Take, T.2
  • 3
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    • High cellulose healthy food - Preparation of meidauza
    • Chn
    • Cao, S.: High cellulose healthy food - preparation of meidauza. Liangshi yu Youzhi(Chn) (01), 22-24 (1994)
    • (1994) Liangshi Yu Youzhi , Issue.1 , pp. 22-24
    • Cao, S.1
  • 4
    • 38649125261 scopus 로고    scopus 로고
    • Improvement of the antioxidant activity of Chinese traditional fermented okara (Meitauza) using Bacillus subtilis B2
    • Zhu, Y., Fan, J., Cheng, Y., Li, L.: Improvement of the antioxidant activity of Chinese traditional fermented okara (Meitauza) using Bacillus subtilis B2. Food Control 19(7), 654-661 (2008)
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    • Zhu, Y.1    Fan, J.2    Cheng, Y.3    Li, L.4
  • 5
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    • Biochemical changes in oakra during meitauza fermentation
    • Kronenberg, H., Hang, J.: Biochemical changes in oakra during meitauza fermentation. Nutrition Reports Internetional 30, 439 (1985)
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  • 6
    • 26844537303 scopus 로고    scopus 로고
    • Growth of lactic acid bacteria and Rhizopus oligosporus during barley tempeh fermentation
    • Xin, M., Anders, R., Eriksson, B., Schnürer, J.: Growth of lactic acid bacteria and Rhizopus oligosporus during barley tempeh fermentation. International Journal of Food Microbiology (249), 249-256 (2005)
    • (2005) International Journal of Food Microbiology , Issue.249 , pp. 249-256
    • Xin, M.1    Anders, R.2    Eriksson, B.3    Schnürer, J.4
  • 7
    • 0005874183 scopus 로고    scopus 로고
    • Preparation and components of okara-ontjom, a traditional Indonesian fermented food
    • Matsuo, M.: Preparation and components of okara-ontjom, a traditional Indonesian fermented food. Nippon Shokuhin Kagaku Kogaku Kaishi 44, 632-639 (1997)
    • (1997) Nippon Shokuhin Kagaku Kogaku Kaishi , vol.44 , pp. 632-639
    • Matsuo, M.1
  • 8
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    • Research report of technology of meidauza
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    • Li, R.: Research report of technology of meidauza. Shipin Kexue(Chn) (09), 43-46 (1982)
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  • 9
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    • Morphological, compositional and physicochemical properties of "okara" fermented by Aspergillus oryzae
    • Matsuo, M.: Morphological, compositional and physicochemical properties of "okara" fermented by Aspergillus oryzae. J. Agric. Chem. Soc. Jpn. 63, 1765-1770 (1989)
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    • Matsuo, M.1
  • 10
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    • Physicochemical and functional properties of okara protein isolate
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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.