Effect of fermented soybean product (Cheonggukjang) intake on metabolic parameters in mice fed a high-fat diet
Author:
Affiliation:
1. Department of Bioscience and Biotechnology; Konkuk University; Seoul Republic of Korea
2. Department of Food Science and Human Nutrition; Chonbuk National University; Jeonju Republic of Korea
Funder
National Research Foundation of Korea
Korea government
Publisher
Wiley
Subject
Food Science,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/mnfr.201200700/fullpdf
Reference21 articles.
1. Antioxidant and antigenotoxic activities of Korean fermented soybean;Kim;Food Chem. Toxicol.,2008
2. Antidiabetic effects of fermented soybean products on type 2 diabetes;Kwon;Nut. Res.,2010
3. The characteristics of Cheonggukjang, a fermented soybean product, by the degree of germination of raw soybeans;Choi;Food Sci. Biotech.,2007
4. GC-TOF-MS and CE-TOF-MS-based metabolic profiling of Cheonggukjang (Fast-fermented Bean Paste) during fermentation and its correlation with metabolic pathways;J. Agric. Food Chem.,2012
5. Correlation between antioxidative activities and metabolite changes during Cheonggukjang fermentation;Biosci. Biotechnol. Biochem.,2011
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