Document Detail


Modification of isoflavone profiles in a fermented soy food with almond powder.
MedLine Citation:
PMID:  22182181     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
PRACTICAL APPLICATION: The results of this study can help to modify the structural transformation of phytochemicals in any fermented soy foods using natural products. Adjusting the content of almond powder can achieve wanted profiles, for example, high aglycones content. Also, content of metabolites such as succinyl derivatives can be controlled using proper amounts of almond and fermentation time.
Authors:
MinHee Park; Min Kyu Jeong; MiJa Kim; JaeHwan Lee
Publication Detail:
Type:  Comparative Study; Journal Article     Date:  2011-12-19
Journal Detail:
Title:  Journal of food science     Volume:  77     ISSN:  1750-3841     ISO Abbreviation:  J. Food Sci.     Publication Date:  2012 Jan 
Date Detail:
Created Date:  2012-01-20     Completed Date:  2012-06-12     Revised Date:  2014-11-13    
Medline Journal Info:
Nlm Unique ID:  0014052     Medline TA:  J Food Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  C128-34     Citation Subset:  IM    
Copyright Information:
© 2011 Institute of Food Technologists®
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MeSH Terms
Descriptor/Qualifier:
Bacillus subtilis / metabolism
Chromatography, High Pressure Liquid
Diet / ethnology
Fermentation
Functional Food / analysis*,  microbiology
Glucosides / analysis,  metabolism
Isoflavones / analysis*,  metabolism
Nuts / chemistry*,  enzymology
Plant Proteins / metabolism
Principal Component Analysis
Prunus / chemistry*,  enzymology
Republic of Korea
Soy Foods / analysis*,  microbiology
Time Factors
beta-Glucosidase / metabolism
Chemical
Reg. No./Substance:
0/Glucosides; 0/Isoflavones; 0/Plant Proteins; 1POG3SCN5T/genistin; 4R2X91A5M5/daidzin; EC 3.2.1.21/beta-Glucosidase

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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