scholarly journals Production of Sufu, a Traditional Chinese Fermented Soybean Food, by Fermentation with Mucor flavus at Low Temperature

2009 ◽  
Vol 15 (4) ◽  
pp. 347-352 ◽  
Author(s):  
Yong-Qiang CHENG ◽  
Qing HU ◽  
Li-Te LI ◽  
Masayoshi SAITO ◽  
Li-Jun YIN
Keyword(s):  
Low Temperature ◽  
Fermented Soybean ◽  
Soybean Food

scholarly journals Natto extract, a Japanese fermented soybean food, directly inhibits viral infections including SARS-CoV-2 in vitro

2021 ◽  
Vol 570 ◽  
pp. 21-25
Author(s):  
Mami Oba ◽  
Wen Rongduo ◽  
Akatsuki Saito ◽  
Tamaki Okabayashi ◽  
Tomoko Yokota ◽  
...  
Keyword(s):  
Viral Infections ◽  
Fermented Soybean ◽  
Soybean Food

The Effect of Antioxidant-containing Fraction from Fermented Soybean Food on Atherosclerosis Development in Cholesterol-fed Rabbits

LWT ◽  
1996 ◽  
Vol 29 (8) ◽  
pp. 751-755 ◽  
Author(s):  
T. Yokota ◽  
T. Hattori ◽  
H. Ohishi ◽  
K. Hasegawa ◽  
K. Watanabe
Keyword(s):  
Fermented Soybean ◽  
Atherosclerosis Development ◽  
Soybean Food

Response surface optimisation of antioxidant extraction from kinema, a Bacillus-fermented soybean food

2011 ◽  
Vol 129 (2) ◽  
pp. 507-513 ◽  
Author(s):  
Jayati Saha ◽  
Anup Biswas ◽  
Abhijit Chhetri ◽  
Prabir K. Sarkar
Keyword(s):  
Response Surface ◽  
Fermented Soybean ◽  
Soybean Food
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