Analysis of Isoflavone Content in Tempeh, a Fermented Soybean, and Preparation of a New Isoflavone-Enriched Tempeh(BREWING AND FOOD TECHNOLOGY)
スポンサーリンク
概要
- 論文の詳細を見る
To produce a tempeh-like functional food containing a high level of isoflavone with a high absorptivity, we analyzed changes in the composition of isoflavone during tempeh fermentation and the difference in isoflavone content depending on the soybean variety and particular tissue. By adding soybean germ (hypocotyl) that contained a large amount of isoflavone, we prepared a new isoflavone-enriched tempeh in the form of a granular fermented soybean-based food, which can serve as a nutritious supplement for the elderly.
- 社団法人日本生物工学会の論文
- 2005-12-25
著者
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中島 伸佳
Graduate School Of Health And Welfare Okayama Prefectural University
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中島 伸佳
岡山県立大学短期大学部
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中島 伸佳
岡山県立短大
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ISHIHARA Kohji
Department of Chemistry, Kyoto University of Education
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ISHIKAWA Akiko
Department of Nutritional Science, Okayama Prefectural University
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NAKAJIMA Nobuyoshi
Graduate School of Health and Welfare Science, Okayama Prefectural University
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Tsuji Hiroaki
Nisshin Oil Mills Ltd.
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Ishikawa Akiko
Department Of Nutritional Science Okayama Prefectural University
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Ishikawa Akiko
Graduate School Of Health And Welfare Science Okayama Prefectural University
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Ishihara K
Dep. Of Life Sci. Okayama Univ. Of Sci. 1-1 Ridai-cho Kita-ku Okayama 700-0005 Jpn
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Tsuji H
Dep. Of Nutritional Sci. Fac. Of Health And Welfare Sci. Okayama Prefectural Univ.
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Tsuji Hideaki
Graduate School Of Health And Welfare Science Okayama Prefectural University
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NOZAKI Nobuyuki
Industrial Technology Center of Okayama Prefecture
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Nakajima Nobuyoshi
Graduate School Of Health And Welfare Okayama Prefectural University
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Nakajima Nobuyoshi
Department Of Nutritional Science Faculty Of Health And Welfare Okayama Prefectural University
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Tsuji Hideaki
Department Of Nutritional Science Okayama Prefectural University
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Nakajima Noriyuki
Biotechno-logy Research Center Toyama Prefectural University
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