Factors Affecting Manninotriose Concentration in Fermented Soybean Foods-Reference-Cited by-同舟云学术

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Factors Affecting Manninotriose Concentration in Fermented Soybean Foods

Published:2020-02-15 Issue:2 Volume:67 Page:58-66
ISSN:1341-027X
Container-title:Nippon Shokuhin Kagaku Kogaku Kaishi
language:en
Short-container-title:J. Food Sci. Technol. Res.

Author:

Ishikawa Chiaki¹²,Kodama Shizusa¹,Takagaki Ryoji³,Morimitsu Yasujiro⁴

Affiliation:

1. Department of Nutrition and Food Science, Graduate School of Humanities and Science, Ochanomizu University

2. Kyushu Okinawa Agricultural Research Center, NARO

3. Houga Plants K.K.

4. Faculty of Core Research, Natural Science Division, Ochanomizu University

Publisher

Japanese Society for Food Science and Technology

Subject

Food Science

Link

https://www.jstage.jst.go.jp/article/nskkk/67/2/67_58/_pdf

Reference8 articles.

1. 6) dos Santos, R., Vergauwen, R., Pacolet, P., Lescrinier, E., and Van den Ende, W. (2013). Manninotriose is a major carbohydrate in red deadnettle (Lamium purpureum, Lamiaceae). Annals of Botany, 111, 385-393.

2. 7) Nakahara, K. (1955). A brief note on the sugars of Lycopus lucidus. The botanical magazine, Tokyo (Shokubutsugaku Zasshi), 68, 81-85.

3. 9) Rossi, M., Germondari, I., and Casini, P. (1984). Comparison of chickpea cultivars: Chemical composition, nutritional evaluation, and oligosaccharide content. Journal of Agricultural and Food Chemistry, 32, 811-814.

4. 10) Sosulski, F.W., Elkowicz, L., and Reichert, R.D. (1982). Oligosaccharides in eleven legumes and their air-classified protein and starch fractions. Journal of Food Science, 47, 498-502.

5. 11) Vidal-Valverde, C., Frías, J., and Valverde, S., Effect of processing on the soluble carbohydrate content of lentils. Journal of Food Protection, 55, 301-304.

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