Development of fermented surimi products using simulated tofuyo processing: associated changes in chemical composition, antioxidant activities and angiotensin-converting enzyme inhibition

Antihypertensive effect of surimi prepared from olive flounder (Paralichthys olivaceus) by angiotensin-I converting enzyme (ACE) inhibitory activity and characterization of ACE inhibitory peptides

(2019) Jae-Young Oh et al.   PROCESS BIOCHEMISTRY

Impact of fermentation conditions on the physicochemical properties, fatty acid and cholesterol contents in salted-fermented hoki roe

(2018) Alaa El-Din Ahmed Bekhit et al.   FOOD CHEMISTRY

Taste and chemical characteristics of low molecular weight fractions from tofuyo – Japanese fermented soybean curd

(2018) Hanifah Nuryani Lioe et al.   FOOD CHEMISTRY

A systematic evaluation of various methods for quantifying food protein hydrolysate peptides

(2018) Ifeanyi D. Nwachukwu et al.   FOOD CHEMISTRY

Solid-state fermentation of black rice bran with Aspergillus awamori and Aspergillus oryzae: Effects on phenolic acid composition and antioxidant activity of bran extracts

(2018) Hye-Young Shin et al.   FOOD CHEMISTRY

Physicochemical and biofunctional properties of shrimp (Penaeus japonicus) hydrolysates obtained from hot-compressed water treatment

(2018) Yeon-Jin Cho et al.   JOURNAL OF SUPERCRITICAL FLUIDS

Time-resolved comparative metabolomes for Koji fermentation with brown-, white-, and giant embryo-rice

(2017) Da Eun Lee et al.   FOOD CHEMISTRY

Chemical composition of red meat of Baird's beaked whale and antioxidant/ACE inhibitory activities of methanolic extract of the red meat

(2017) TAKAHIRO FUJINO et al.   NIPPON SUISAN GAKKAISHI

A comparison of endogenous and microbial proteolytic activities during fast fermentation of silver carp inoculated with Lactobacillus plantarum

(2016) Fang Yang et al.   FOOD CHEMISTRY

Physicochemical characteristics, protein hydrolysis, and textual properties of surimi during fermentation with Actinomucor elegans

(2016) Dandan Zhao et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Purification and characterization of antioxidative peptides from round scad (Decapterus maruadsi) muscle protein hydrolysate

(2014) Haiping Jiang et al.   FOOD CHEMISTRY

Optimization of the Enzymatic Hydrolysis of Lupin (Lupinus) Proteins for Producing ACE-Inhibitory Peptides

(2014) Giovanna Boschin et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Physical, chemical and microbiological characteristics of fermented surimi with Actinomucor elegans

(2014) Xu-Xia Zhou et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Koji – where East meets West in fermentation

(2013) Yang Zhu et al.   BIOTECHNOLOGY ADVANCES

Novel antioxidative peptides from the protein hydrolysate of oysters (Crassostrea talienwhanensis)

(2013) Qiukuan Wang et al.   FOOD CHEMISTRY

Biochemical aspects of red koji and tofuyo prepared using Monascus fungi

(2012) Masaaki Yasuda et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Enzymatic Activity and Flavor Compound Production in Fermented Silver Carp Fish Paste Inoculated with Douchi Starter Culture

(2011) Ladislaus M. Kasankala et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Changes in the Contents of Sugars and Organic Acids during the Ripening and Storage of Sufu, a Traditional Oriental Fermented Product of Soybean Cubes

(2010) Yin-Soon Moy et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Some Biochemical and Physical Changes during the Preparation of the Enzyme-Ripening Sufu, a Fermented Product of Soybean Curd

(2010) Yen-Yi Li et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparison of ACE inhibitory and DPPH radical scavenging activities of fish muscle hydrolysates

(2008) Kazuki Nakajima et al.   FOOD CHEMISTRY

ACE-inhibitory peptides identified from the muscle protein hydrolysate of hard clam (Meretrix lusoria)

(2008) Jenn-Shou Tsai et al.   PROCESS BIOCHEMISTRY