Biochemical Studies on “Miso”, Fermented Soy-bean Paste. Part I
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چکیده
منابع مشابه
Feasibility and effect on blood pressure of 6-week trial of low sodium soy sauce and miso (fermented soybean paste).
A double-blind, randomized placebo-controlled study was conducted to evaluate the feasibility of the long-term use of low-sodium soy sauce and miso in the general Japanese population and its effect on blood pressure (BP). Forty men and 24 women were randomly allocated to a low-sodium group (n=32) or a control group (n=32). Low-sodium soy sauce and miso, which were approximately 25% and 20% lowe...
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The radioprotective effect of miso, a fermentation product from soy bean, was investigated with reference to the survival time, crypt survival and jejunum crypt length in male B6C3F1 mice. Miso at three different fermentation stages (early-, medium- and long-term fermented miso) was mixed in MF diet into biscuits at 10% and was administered from 1 week before irradiation. Animal survival in the...
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Low-salt solid-state fermentation soy sauce was prepared with defatted soy bean and wheat bran. Biochemical changes during the aging of the soy sauce mash were investigated. Results showed that after a 15-day aging period, the contents of total nitrogen, formol titration nitrogen, free amino acids, reducing sugar, total sugar and the brown color were increased. However, pH was decreased during ...
متن کاملMycotoxins in Fermented Food1
Selected for study fields were several distinct provincial regions of Japan which are noted to be stable in population composition, generally conservative in the mode of life, and distinguished by especially high figures in biometrie statistics representing the Japanese characteristics of extraordinarily high incidence in death by cardiovascular diseases, stomach cancer, and hepatoma. From thes...
متن کاملThe development of soy sauce from organic soy bean
Soy sauce with a high salt liquid-state fermentation process was prepared by using organic soy beans as raw material. Beidahuang organic soy bean was selected among different raw materials. Here, the best technique was determined. Firstly, the organic soy beans were soaked for 7 hours under 121°C , steamed for 15 min and mixed with the fried wheat (5:5, w/w). After inoculated with Aspergillus o...
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ژورنال
عنوان ژورنال: Bulletin of the Agricultural Chemical Society of Japan
سال: 1933
ISSN: 0375-8397
DOI: 10.1080/03758397.1933.10857045