Change in phytoestrogen contents and antioxidant activity during fermentation of Cheonggukjang with bitter melon
Author:
Publisher
The Korean Society of Food Preservation
Subject
Food Science
Link
http://www.ekosfop.or.kr/download/download_pdf?doi=10.11002/kjfp.2015.22.1.119
Reference36 articles.
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2. Characteristics and antioxidant effect of garlic in the fermentation of Cheonggukjang by Bacillus amyloliquefaciens MJ1-4;Kim;J Microbiol Biotechnol,2014
3. Changes in phenolic compounds (isoflavones and phenolic acids) and antioxidant properties in high-protein soybean (Glycine max L., cv. Saedanbaek) for different roasting conditions;Lee;J Korean Soc Appl Biol Chem,2013
4. Radical scavenging effects and physicochemical properties of seolitae Chungkukjang added with green tea;Park;J Korean Soc Food Sci Nutr,2008
5. Enhanced antioxidant effect of black soybean by Cheonggukjang with potential probiotic Bacillus subtilis CSY191;Hwang;Korean J Microbiol,2013
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1. Nutrikinetics of Isoflavone Metabolites After Fermented Soybean Product (Cheonggukjang) Ingestion in Ovariectomized Mice;Molecular Nutrition & Food Research;2017-12
2. Comparison of physiochemical property, phytochemical contents, and biological activity of soy sauce added with bitter melon powder;Korean Journal of Food Preservation;2017-12
3. Changes of physiochemical properties and biological activity during the fermentation of Doenjnag with bitter melon (Momordica charantia L.);Korean Journal of Food Preservation;2017-02
4. Quality characteristics and antioxidant activities ofmakgeolli prepared using rice nuruk containing bitter melon (Momordica charantia);Korean Journal of Food Preservation;2016-04
5. Quality characteristics of Yanggaeng with Momordica charantia powder;Korean Journal of Food Preservation;2015-06
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