Characteristics and Quality of Japanese Traditional Fermented Soybean (Natto) from a Low-phytate Line
Author:
Publisher
Springer Science and Business Media LLC
Subject
Chemistry (miscellaneous),Food Science
Link
https://link.springer.com/content/pdf/10.1007/s11130-020-00865-5.pdf
Reference17 articles.
1. Dimidi E, Cox SR, Rossi M, Whelan K (2019) Fermented foods: definitions and characteristics, impact on the gut microbiota and effects on gastrointestinal health and disease. Nutrients 11:1806. https://doi.org/10.3390/nu11081806
2. Leejeerajumnean A (2003) Thua nao: alkali fermented soybean from Bacillus subtilis. Silpakorn Univ Int J 3:277–292. https://doi.org/10.1016/j.jef.2015.08.004
3. Murakami K, Yamanaka N, Ohnishi K, Fukayama M, Yoshino M (2012) Inhibition of angiotensin I converting enzyme by subtilisin NAT (nattokinase) in natto, a Japanese traditional fermented food. Food Funct 3:674–678. https://doi.org/10.1039/c2fo10245e
4. Kaneki M, Hedges SJ, Hosoi T, Fujiwara S, Lyons A, Ishida N, Nakagawa M, Takechi M, Sano Y, Mizuno Y (2001) Japanese fermented soybean food as the major determinant of the large geographic difference in circulating levels of vitamin K2: possible implications for hip-fracture risk. Nutrition 17:315–321. https://doi.org/10.1016/s0899-9007(00)00554-2
5. Wei Q, Wolf-Hall C, Chang K (2001) Natto characteristics as affected by steaming time, Bacillus strain, and fermentation time. J Food Sci 66:167–173. https://doi.org/10.1111/j.1365-2621.2001.tb15601.x
Cited by 5 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
1. Research progress on volatile compounds and microbial metabolism of traditional fermented soybean products in China;Food Bioscience;2024-10
2. Natto: A medicinal and edible food with health function;Chinese Herbal Medicines;2023-07
3. African traditional foods and sustainable food security;Food Control;2023-03
4. Aberrant RNA splicing of the phytic acid synthesis gene inositol-1,3,4 trisphosphate 5/6-kinase in a low phytic acid soybean line;Soil Science and Plant Nutrition;2022-08-14
5. Nutritional evaluation and transcriptome analyses of short-time germinated seeds in soybean (Glycine max L. Merri.);Scientific Reports;2021-11-22
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3