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《China Condiment》 2008-08
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发酵豆制品抗氧化作用的研究进展

The fermented soybean is a traditional food material in Chinese,which includes several physiological active components.The researches of antioxidant activity of fermented soybean such as Douche,Furu,and sauce were reviewed in this paper,and their antioxidant components were also introduced.
【CateGory Index】: TS214.2
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【Citations】
Chinese Journal Full-text Database 8 Hits
1 LIU Ming,LUO Yuan-xu,NI Hui,WU Yong-pei(College of Bioengineering,Jimei University,Xiamen 361021);ACTIVE ANALYSIS OF SOYBEAN ANTIOXIDATIVE PEOTIDE FROM SOLID STATE FERMENTATION[J];大豆科学;2007-03
2 QUAN Ming-hai,LI Li-te~*,CHENG Yong-qiang,DENG Cheng-ping (College of Food Science and Nutritional Engineering,China Agricultuve University,Beijing 100083,China);Acetylcholinesterase inhibitory activities of Sufu,a Chinese fermented soybean food[J];中国调味品;2006-10
3 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];东北农业大学学报;2005-03
4 CHEN Xiang-ning 1 ,ZHANG Yan-yan 1 ,FAN Jun-feng 2 ,FU Yin-yin 2 ,LI Li-te 2, * (1.Department of Food Science, Beijing Agricultural College, Beijing 102206, China; 2.College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China);Gel-forming Ability of Pepsin-Treated Soy Protein Isolates[J];食品科学;2005-05
5 WANG Li-jun1,LI Li-te1,FAN Jun-feng1,Qi2(1.College of Food Science and Nutritional Engineering, China Agricultuve University, Beijing 100083, China;2.Japan International Agriculture Forest Research Center, Cicheng 305-86, Japan);Antioxidative Activity Evaluation Study on Fermented Tofu Extracts by Scavenging DPPH[J];食品科学;2004-09
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7 ;发酵处理对豆豉抗氧化活性影响的研究[J];食品科学;2002-08
8 Zhang Hai_de Zhang Shui_hua Xiao Kai_jun Li Lin Guo Si_yuan (College of Food and Bioengineering, South China Univ. of Tech., Guangzhou 510640, China);Structure Identification and Antioxidative Activity Study on Flavonoids in Soy Sauce[J];华南理工大学学报(自然科学版);2001-09
【Co-citations】
Chinese Journal Full-text Database 10 Hits
1 Song Wenxin,Shao Qingjun;Research advance on nutrient characteristics of fermented soybean meal[J];中国饲料;2009-23
2 CHEN Li-yan, LI Tian, LIU Shu-ping, QUAN Ji-shu (Yanbian University Health Science Center, Yanji 133000);Anti-lipid peroxidative effects of soybean isoflavones in vitro[J];食品科技;2009-09
3 HUANG Chan-yuan,CUI Chun,ZHAO Mou-ming (College of Light Industry and Food Science,South China University of Technology,Guangzhou 510640,China);Study on extration technology of isoflavone from soy sauce residue and its antioxidant activity[J];食品工业科技;2009-08
4 LI Hua1,2,FENG Fengqin1,SHEN Lirong1,LI Duo1 (1. Department of Food Science and Nutrition,Zhejiang University,Hangzhou 310029,China; 2. Department of Cuisine Nutrition and Science,Yangzhou University,Yangzhou 225001,China);Research Progress of Physiological Functions of Douchi[J];科技通报;2009-04
5 ZHANG Li-Fang, TIAN Hong-Tao, YUAN She-Qiang, ZHANG Yu-Lan, LI Chong (Food Science and Technology College, Agricultural University of Hebei, Baoding 071001, China);Quality Analysis and Storage Stability of Fermented Soybean Milk by Lactobacillus casei[J];现代食品科技;2009-05
6 PEI Xiao-ping1,2,TANG Dao-bang1,XIAO Geng-sheng1,,JIANG Ai-min2(1.Sericulture & Fam Product Processing Research Institute,Guangdong Academy ofAgricultural Science,Guangdong Open Access Laboratory of Product Processing,Guangzhou 510610,China;2.College of Food Science,South China Agricultural University,Guangzhou 510642,China);Application status and trends of preparation of anti-oxidation peptides[J];食品工业科技;2009-02
7 ;腐乳抗氧化作用研究进展[J];大豆科技;2009-01
8 JU Xing-rong1,HE Rong1,YUAN Jian1,WANG Li-feng1,GU Jian-hong2(1.College of Food Science and Engineering,Nanjing University of Finance and Economics,Key Laboratory of Grain and Oils Quality Control and Deep-utilizing Technology of Jiangsu Province,Nanjing 210003,China;2.Nantong Hongtong Biotechnology Co,Ltd.,Nantong 226006,China);Screening of Strains Used for Producing Rapeseed Peptide through Solid-state Fermentation[J];食品科学;2008-12
9 Mu Huiling,Li Lite(College of Food Science and Nutritional Engineering,China Agricultural University,Beijing100083,China);Health Function and Developing Value of Lobster Sauce[J];农产品加工(学刊);2008-11
10 ZHANG Xiaofeng1,2,FAN Jianming1,CHENG Pingping1,LI Lite2,Eizo TATSUMI3(1.College of Public Health,Zhengzhou University,Zhengzhou 450001,China;2.College of FoodScience and Nutritional Engineering,China Agricultural University,Beijing 100083,China;3.Japan International Research Center for Agricultural Sciences,Japan 305-8686);Angiotensin converting enzyme (ACE) inhibitory activity of sufu[J];中国酿造;2008-18
【Secondary Citations】
Chinese Journal Full-text Database 7 Hits
1 WANG Li-jun1,LI Li-te1,FAN Jun-feng1,Qi2(1.College of Food Science and Nutritional Engineering, China Agricultuve University, Beijing 100083, China;2.Japan International Agriculture Forest Research Center, Cicheng 305-86, Japan);Antioxidative Activity Evaluation Study on Fermented Tofu Extracts by Scavenging DPPH[J];食品科学;2004-09
2 LIU Xin~1, GONG Li~2, LIU Guan-fu~1, DING Sheng~1, CHEN Yong-quan~1 (1 College of Food Science, South China Agric. Univ., Guangzhou 510642, China; 2 Guangdong Agriculture Machinery Research Institute, Guangzhou 510630, China);The effect of microbial strains on the isoflavone content of fermented soybean curd during the first fermentation period[J];华南农业大学学报;2004-01
3 Zhang Xiao-feng Li Li-te Li Zai-gui (College of Food Science and Engineering, China Agricultural University, Beijing) Li Xiu-ting Eizo Tatsumi ( Internal Trade Research Center for Food Sciences) (Japan International Research Center for Agricultural Sciences );Study on the Changes of Soybean Isoflavone During the Sufu Making[J];中国酿造;2002-06
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