Dietary Effects of Fermented Soybean Curd Residue (Biji) on Body Weight, Serum Lipid Profiles, and Antioxidation-Related Enzymes Activity of Mice Fed a High Fat Diet-Reference-Cited by-同舟云学术

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Dietary Effects of Fermented Soybean Curd Residue (Biji) on Body Weight, Serum Lipid Profiles, and Antioxidation-Related Enzymes Activity of Mice Fed a High Fat Diet

Published:2013-07-31 Issue:7 Volume:42 Page:1043-1053
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:Journal of the Korean Society of Food Science and Nutrition

Author:

Lee Sang-Il,Lee Ye-Kyung,Kim Soon-Dong,Lee In-Ae,Choi Jongkeun,Suh Joo-Won

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO201322836624111.pdf

Reference47 articles.

1. Obesity as a medical problem

2. Multifactorial causation of obesity: implications for prevention

3. Possible anti-obesity therapeutics from nature – A review

4. Bioactivity of the crude polysaccharides from fermented soybean curd residue by Flammulina velutipes

5. Production of total polyphenol from fermented soybean curd residue by Lentinus edodes

Cited by 4 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. Quality Characteristics of Vegan Nutritional Bars with Fermented Soybean Curd Residue Powder;Journal of the Korean Society of Food Science and Nutrition;2021-08-31

2. Changes of Physiochemical and Enzymatic Activities of doenjang Prepared with Different Amount of Rice koji during 30 Days of Fermentation;Foods;2021-02-09

3. Biovalorisation of okara (soybean residue) for food and nutrition;Trends in Food Science & Technology;2016-06

4. Effect of Mixture of Lactobacillus plantarum CECT 7527, 7528, and 7529 on Obesity and Lipid Metabolism in Rats Fed a High-fat Diet;Journal of the Korean Society of Food Science and Nutrition;2014-10-31

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