Antioxidative stability of tempeh and liberation of isoflavones by fermentation.

DOI DOI 被引用文献8件 オープンアクセス

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説明

Dried tempeh is known to be remarkably stable to lipid oxidation. An isoflavone has been isolated and is considered to be one of the antioxidants in tempeh. However, the true origin of the antioxidative activity of tempeh is still obscure. In this paper, isoflavones and their glucosides in tempeh were analyzed by HPLC, and the liberation of isoflavones from glucosides occurred during fermentation was made clear. The main isoflavones responsible for the antioxidative activity in tempeh were deduced to be daidzein and genistein.

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詳細情報 詳細情報について

  • CRID
    1390001206467022080
  • NII論文ID
    130000027085
  • DOI
    10.1271/bbb1961.48.2971
    10.1080/00021369.1984.10866635
  • COI
    1:CAS:528:DyaL2MXhtFWkur8%3D
  • ISSN
    18811280
    00021369
    http://id.crossref.org/issn/00021369
  • 本文言語コード
    en
  • データソース種別
    • JaLC
    • Crossref
    • CiNii Articles
    • OpenAIRE
  • 抄録ライセンスフラグ
    使用不可

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