Decreased fat accumulation in 3T3-L1 pre-adipocytes treated with extracts of heat-processed soy flour and breads-Reference-Cited by-同舟云学术

Decreased fat accumulation in 3T3-L1 pre-adipocytes treated with extracts of heat-processed soy flour and breads

Published:2013-10-10 Issue:3 Volume:49 Page:759-767
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Shin Doo-Jee¹,Choi Induck²,Yokoyama Wallace H.³,Kim Mi-Ja⁴,Kim Yookyung¹

Affiliation:

1. Department of Home Economics; Graduate School; Korea University; Seoul 136-701 Korea

2. National Institute of Crop Science; Rural Development Administration; Iksan 570-080 Korea

3. U.S. Department of Agriculture; Agricultural Research Service; Western Regional Research Center; Albany CA 94710 USA

4. The Institute of Life Science; Sungkyunkwan University; Suwon 440-746 Korea

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference33 articles.

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4. Antioxidative activity of caramelisation products and their preventive effect on lipid oxidation in fish mince;Benjakul;Food Chemistry,2005

5. The FAST method, a rapid approach of the nutritional quality of heat-treated foods;Birlouez-Aragon;Food/Nahrung,2001

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