2007
DOI: 10.1016/j.bej.2006.06.009
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Comparisons of isoflavones from Korean and Chinese soybean and processed products

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Cited by 51 publications
(36 citation statements)
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“…During initial stages of fermentation, lipids and carbohydrates degrade rapidly, since these are used as the major energy sources for microorganisms (Yamabe et al 2007). Fermentation of soybean breaks down protein, lipid, and carbohydrate molecules by enzymatic hydrolysis to small molecules such as peptides, amino acids, fatty acids, and sugars, which are responsible for the unique sensory and functional properties of the final products (Lee et al 2007;Jang et al 2006). …”
Section: Resultsmentioning
confidence: 99%
“…During initial stages of fermentation, lipids and carbohydrates degrade rapidly, since these are used as the major energy sources for microorganisms (Yamabe et al 2007). Fermentation of soybean breaks down protein, lipid, and carbohydrate molecules by enzymatic hydrolysis to small molecules such as peptides, amino acids, fatty acids, and sugars, which are responsible for the unique sensory and functional properties of the final products (Lee et al 2007;Jang et al 2006). …”
Section: Resultsmentioning
confidence: 99%
“…Short-term fermented soy foods such as chungkukjang, which are fermented with B. subtilis, for less than 72 hr have a much greater concentration of large molecules than do long-term fermented foods including meju and doenjang, which are fermented for more than 6 months with Bacillus and Aspergilus species from rice straw and koji, respectively (Jang et al, 2008; Y.W. Lee et al, 2007;J.S. Park et al, 1994;Yamabe et al, 2007).…”
Section: Microorganisms In Fermented Soybean Productsmentioning
confidence: 99%
“…The study on fifteen Korean soybean varietes showed, however, that the total isoflavone contents in these genotypes were significantly higher than in the seeds from other countries, ranging from 1.88 to 9.49 mg/g of the seed (Lee et al, 2003a). Analysis of individual isoflavones in soybeans from China and Korea demonstrated that Chinese genotype contained higher isoflavone amounts than Korean genotype (Lee et al, 2007). Brazilian soybean genotypes had considerably lower isoflavone concentrations in comparison with American and Korean genotypes, according to the study by Genovese and collaborators (2005).…”
mentioning
confidence: 99%