Full-Text Search:
Home|Journal Papers|About CNKI|User Service|FAQ|Contact Us|中文
《Academic Periodical of Farm Products Processing》 2008-11
Add to Favorite Get Latest Update

Health Function and Developing Value of Lobster Sauce

Mu Huiling,Li Lite(College of Food Science and Nutritional Engineering,China Agricultural University,Beijing100083,China)  
Lobster sauce is a Chinese traditional fermented soybean food with high nutritional value and many kinds,which is very popular among the people because of its unique flavor and special functions.In this article,the health functions of lobster sauce were introduced.At the same time,some suggestions were also put forward according to the research and development of health function component in lobster sauce.
【CateGory Index】: TS214
Download(CAJ format) Download(PDF format)
CAJViewer7.0 supports all the CNKI file formats; AdobeReader only supports the PDF format.
Chinese Journal Full-text Database 10 Hits
1 Li Lite (College of Food Science,China Agricultural University,Beijing 100083,China);Idea and Orientation of Developent in Domestic and Overseas Soyfood[J];;2005-04
2 Zou Lei(1,2) Wang Lijun2 Hu Qing2 Li Lite2 Yamaki Koji3 1(Faculty of Ecology,Environmental management college of China,Qinghuangdao,066004,China) 2(College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China) 3(Food Science and Technology Division,Japan International Research Center for Agricultural Sciences(1-1 Owashi,Tsukuba,Ibaraki,305-8686,Japan);Effect of Ethanol Supplement on Antioxidant Capacity of Douchi during the Ripen Time[J];Food and Fermentation Industries;2006-12
3 ;发酵处理对豆豉抗氧化活性影响的研究[J];Food Science;2002-08
4 ;豆豉功能性的研究[J];Food Science;2003-07
5 HUANG Jin1,2,LUO Qing3,LI Xiao-li2,ZHANG Sheng-hua1(1.College of Food Science and Technology, Huazhong Agricultural University, Wuhan 43070, China;2.Institute of Nutrition and Food, Military Economics Academy, Wuhan 43035, China;3.Public Health College,Wuhan University, Wuhan 430071, China);Hyperglycemia Lowering Effect of Soybean Isoflavone(SI) on Alloxan-induced Diabetic Mice[J];Food Science;2004-01
6 ZOU Lei1,WANG Li-jun1,CHENG Yong-qiang1,LI Li-te1,*,Tatsumi Eizo2,Yamaki Koji2(1.College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China;2.Food Science and Technology Division, Japan International Research Center for Agricultural Sciences, 1-1Owashi, Tsukuba, Ibaraki, 305-8686, Japan);Acetylcholinesterase Inhibitory Activities of Douchi, a Traditional Chinese Food[J];Food Science;2006-03
7 ZOU Lei1,WANG Li-jun1,CHENG Yong-qiang1,LI Li-te1,*,Tatsumi Eizo2(1.College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China;2.Food Science and Technology Division,Japan International Research Center for Agricultural Sciences,Owashi,Tsukuba,Ibaraki 305-8686,Japan);Effects of Process Technic on Antioxidant Activity of Douchi[J];Food Science;2006-08
8 CHEN Jing1,CHENG Yong-qiang1,LIU Xiao-qing1,XU Hai-di1,SUN Jian2,LI Li-te1,*,KOHI Yamaki3 (1.College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; 2.Mengniu Diary Industry (Beijing) Co. Ltd., Beijing 101107, China; 3.Food Science and Technology Division, Japan International Research Center for Agricultural Sciences, Tsukuba 305-8686, Japan);Study on in vitro Anti-α-glucosidase Activity of Chinese Fermented Douchi Water-extract[J];Food Science;2007-12
9 PANG Qing-fang1,ZHANG Bing-wen2,SUN Ai-dong1 (1.College of Food Science,Shandong Agricultural University,Taian 271018,China;2.Department of Food Science,Jinan University, Jinan 250002,China);RECENT DEVELOPMENT IN CHINESE LOBSTER SAUCE FERMENTATION'S FUNCTIONAL COMPONENTS[J];Food Research and Development;2006-02
10 GUO Rui-hua,HUO Wen,LIU Zheng-meng,WU Shao-jie,WANG He-ping,WANG Hai-long,LIANG Yan-yun(North China Coal Medical College,Tangshan 063000,China);Study on Hypoglycemic Activity and Functional Mechanism of Soybean Isoflavone Glycone of Lobster Sauce[J];Lishizhen Medicine and Materia Medica Research;2007-07
Chinese Journal Full-text Database 10 Hits
1 LI Yong-fu(College of Food Science and Technology,Jiangnan University,Wuxi,Jiangsu 214122);The Anti-oxidation Function of Maillard Reaction Products[J];Journal of Anhui Agricultural Sciences;2008-32
2 WU Jun , AI Qi-Jun , YU Tong-Quan, LI Mei, ZHA Gang (Beijing Agricultural College, Beijing 102206);Membrane Choose for Ultraflltrating of Soybean Whey[J];Journal of Beijing Agricultural College;2003-03
3 GAO Fei1 , CAO ZHi-min2(1.Department of Health Inspection and Supervision of Hebei, SHijiazhuang 050051, China;2.The Academy of Agricultural and Forestry Sciences of Hebei, SHijiazhuang 050031, China);The Method of Remove Soya Smell of Soya Drink[J];Storage and Process;2005-05
4 WANG Li-qun1, YU Hong-xiang1, MA Shi-hua2, ZHANG Cui-feng4, HAO Chun-lei1, ZHU Xiang-chun1, SUN Zhi-xue3, LU Yan1, LI Li-hua1( 1. Life Science College, Northeast Agricultural University, Harbin Heilongjiang 150030, PRC; 2. Biochemical Product NO.1 Factory , Harbin Heilongjiang 150069, PRC; 3. Animal Quarantine Station, Harbin Heilongjiang 150036, PRC; 4. Harbin Sanleyuan Biology Engineering Stock Co., Ltd., Harbin Heilongjiang 150086, PRC );The research on rhizopus fermenting soybean food——measurement of content of lipids nutrition matter in tempe[J];Journal of Northeast Agricultural University;2005-01
5 LU Yan1,ZHANG Cui-feng2,WANG Guang-xu3,WANG Hong-feng4,WANG Li -qun1( 1. College of Life Science, Northeast Agricultural University, Harbin Heilongjiang 150030, PRC; 2. The Group of Sanleyuan Biology Engineering Stock CO., Ltd, Harbin Heilongjiang 150086, PRC; 3. College of Animal Science and Technology, China Agricultural University, Beijing 100083, PRC; 4. Veterinary Research Station of Harbin, The Institute of Agricultural Science of China, Harbin Heilongjiang 150001, PRC );Study on antioxidant abilities of isoflavones from fermented soybean[J];Journal of Northeast Agricultural University;2005-03
6 Jiang Heyuan Lu Feijie Tai Jianxiang (Institute of Crop Breeding and Cultivation ,CAAS,Beijing,100081);BIOACTIVE COMPONENTS OF SOYBEAN AND THEIR FUNCTION[J];SOYBEAN SCIENCE;2000-02
7 Wang Li~1 Song Zhifeng~1 Ji Feng~1 Jin Weidong~1 Huang Huang~1Yu Zhijing~2 Tang Xiaobo~3(1.Soybean Research Center of Jilin Academy of Agricultural Sciences,Gongzhuling 136100;2.Graduate School of Jilin Agricultural University,Changchun 130118;3.Tilin City Academy of Agricultyral Science,Charychun 132101);THE DETERMINATION OF VITAMIN E USING HPLC AND THE LINEAR REGRESSION OF THE CONTENTS OF VITAMIN E AND OIL IN SOYBEAN[J];Soybean Science;2006-02
8 CAO Zhi-min1,GAO Fei2 ,and GUAN Zhong-bo1(1 Institute of Food and Oil Crops,Hebei Academy of Agricultural and Forestry Sciences,Shijiazhuang 050031,Hebei;2 Department of Health Inspection and Supervision of Hebei,Shijiazhuang 050051,Hebei ,China);Whole Soybean Dry Processing Techniques and Key Technologies[J];Soybean Science;2008-01
9 LIU Chun1,2,WANG Xian-sheng1,MA Hao1(1State Key Laboratory of Crop Genetics and Germplasm Enhancement;Soybean Research Instiute,Nanjing Agricultural University,Nanjing 210095,Jiangsu;2Department of Life Science,Hengyang Normal University,Hengyang 421008,Hunan,China);Genetic Improvement on Soybean Seed Storage Proteins[J];Soybean Science;2008-05
10 SONG Zhi-feng,JIN Wei-dong,WANG Li,HUANG Huang,WANG Wei-wei,ZHANG Zhi-xin,CAI Hong-mei,WEI Chun-yan(Jilin Academy of Agricultural Sciences,Changchun 130033,Jilin,China);Determination of Oligosaccharides in Some Soybean Varieties(Lines)in Jilin Province[J];Soybean Science;2009-03
China Proceedings of conference Full-text Database 3 Hits
1 ;化学法制备大豆膳食纤维[A];[C];2006
2 Han Zhi, Li Zaigui (China Agricultural University,Beijing 100083,China );Comprehensive analysis on major factors in yuba production[A];Chinese Society of Agricultural Engineering[C];2004
3 Chi Yujie~(1,2) Tian Bo~2 Zhang Huajiang~3 Xia Ning~2 (1 Key Laboratory of Soybean Biology,Ministry of Education,Harbin 150030; 2 Food College Northeast Agricultural University,Harbin 150030);Review of comprehensive utilization of soybean[A];Chinese Society of Agricultural Engineering[C];2007
【Secondary Citations】
Chinese Journal Full-text Database 10 Hits
1 Wu Ding(Anhui Agrotechical Teachers College 2331000);Recent Development in Tempo Fermentation Research[J];JOURNAL OF ANHUI AGROTECHNICAL;1995-01
2 MAO Jun Qin 1, MI He Ming 1, LOU Zi Yang 1, CHAI Yi Feng 1, YANG Gen Jin 2, LIU Li Li 2, XING Wang Xing 1 (1.Department of Pharmaceutical Analysis, College of Pharmacy, Second Military Medical University, Shanghai 200433, China; 2. Pharma;Detection of isoflavones contents in Seme sojae preparatum by HPLC[J];Academic Journal of Second Military Medical University;2000-10
3 HE Su-ting 1, XU Ji-yang 1, CHEN Dai-jie 2 (1. College of Bio-pharmacy,China Pharmaceutical University,Nanjing 210009; 2. Shanghai Health Creation Center for Biopharmaceuticals R&D, Shanghai 201203);Antidiabetic drugs with α-glucosidase inhibition activities[J];Industrial Microbiology;2003-01
4 Guo Shunmin(Fujian Institute of Medical Science 350001) Guo Yaohui(Fujian Medicinal Materials Company 350003);Progress of Studies on Hypoglycemic Constituents of Natural Products[J];STRAIT PHARMACEUTICAL JOURNAL;2000-01
5 XIA Yan-shi;XIA Yan-bin;YANG Fu-lin;HUANG Qun College of Food Science and Technology, Hunan Agricultral University, Changsha 410128, China;Nutrition and Health Function of Douchi - a Fermented Soybean[J];Journal of Cereals & Oils;2004-10
6 Jia Zhishen WuJianmin Tang Mengcheng(Teaching Group of Inorganic and Analytic Chemistry,ZhejiangAgricultural University,Hangzhou 310029,China).;Colorimetric Determination of Hydroxyl Radicals from Fenton Reaction[J];PROGRESS IN BIOCHEMISTRY AND BIOPHYSICS;1996-02
7 Shen Zhongming; Li Ying; Jiang Hong; Yin Jianwei; Xu Zhaolong(School of Life Sciences, Shanghai University Shanghai 201800);Study on Inhibition of the Hypoglycemic Chinese Herbal Medicines on α-glucosidase[J];CHINESE JOURNAL OF BIOCHEMICAL PHARMACEUTICS;2000-02
8 Zhang Dequan Tai Jianxiang Fu qin (Institute of Crop Breeding and Cultivation, CAAS, Beijing,100081);Survey on Research and Application of Bioflavonoids[J];FOOD AND FERMENTATION INDUSTRIES;1999-06
9 Zhang Bingwen 1 Song Yongsheng 1 Hao Zhenghong 2 Chi Yusen 3 1(Department of Food Science, Jinan University, Jinan, 250002) 2(Center of Lab., Shandong Academy of Agriculture, Jinan, 250100) 3(College of Life Science, Shandong Teacher's Univers;The Effects of Fermentation Process on Total Content and Type of Isoflavones in Soybean Food[J];Food and Fermentation Industries;2002-07
10 Li Li Luo Lixing Liang Shizhong (College of Food and Bioengineering, South China University of Technology, Guangzhou,510640);Advance on Sufu[J];Food and Fermentation Industries;2002-10
©2006 Tsinghua Tongfang Knowledge Network Technology Co., Ltd.(Beijing)(TTKN) All rights reserved