Primary and secondary metabolite profiling of doenjang, a fermented soybean paste during industrial processing

Food Chemistry

Volumn 165, Issue , 2014, Pages 157-166

  Lee, Su Yun ^a   Lee, Sarah ^a   Lee, Sunmin ^a   Oh, Ji Young ^b   Jeon, Eun Jung ^b   Ryu, Hyung Seok ^b   Lee, Choong Hwan ^a  

^a Konkuk University   (South Korea)

^b CJ Corporation   (South Korea)

Author keywords

Antioxidant; Doenjang; GC TOF MS; Metabolite profile; Processing steps; UPLC Q TOF MS

Indexed keywords

AMINO ACIDS; ANTIOXIDANTS; BIOMOLECULES; FLAVONOIDS; INDUCTIVELY COUPLED PLASMA; PLANTS (BOTANY);

DOENJANG; GC-TOF-MS; METABOLITE PROFILES; PROCESSING STEPS; UPLC-Q-TOF-MS;

METABOLITES;

4 AMINOBUTYRIC ACID; AGLYCONE; AMINO ACID; ASPARTIC ACID; CARBOHYDRATE DERIVATIVE; CARBOXYLIC ACID; CITRIC ACID; DAIDZEIN; FATTY ACID DERIVATIVE; GENISTEIN; GLUTAMINE; GLYCINE; GLYCITEIN; ISOFLAVONE; LINOLEIC ACID; LINOLENIC ACID; MALIC ACID; MALTOSE; MELIBIOSE; METHIONINE; MONOSACCHARIDE; PALMITIC ACID; PHENYLALANINE; PROLINE; RAFFINOSE; SAPONIN DERIVATIVE; SUCCINIC ACID; SUCROSE; THREONINE; VALINE; ANTIOXIDANT; PHENOL DERIVATIVE;

ABTS RADICAL SCAVENGING ASSAY; ARTICLE; CONTROLLED STUDY; DOENJANG; FERMENTED PRODUCT; METABOLITE; SOYBEAN; TIME OF FLIGHT MASS SPECTROMETRY; ULTRA PERFORMANCE LIQUID CHROMATOGRAPHY; BIOREACTOR; CHEMISTRY; FERMENTATION; MASS SPECTROMETRY;

ANTIOXIDANTS; BIOREACTORS; FERMENTATION; MASS SPECTROMETRY; PHENOLS; SOYBEANS;

EID: 84902327143     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.05.089     Document Type: Article

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