Effects of non-fermented and fermented soybean milk intake on faecal microbiota and faecal metabolites in humans

Author： Inoguchi Shunsuke Ohashi Yuji Narai-Kanayama Asako Aso Keiichi Nakagaki Takenori Fujisawa Tomohiko

ISSN： 1465-3478

Source： International Journal of Food Sciences and Nutrition, Vol.63, Iss.4, 2012-06, pp. : 402-410

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Antioxidant properties of fermented soybean broth

By Yang J.-H. Mau J.-L. Ko P.-T. Huang L.-C.

Food Chemistry, Vol. 71, Iss. 2, 2000-11 ,pp. : 249-254

Elsevier

Access to resources Recommend Favorite

Amino acid profiles of kinema, a soybean-fermented food

By Sarkar P.K. Jones L.J. Craven G.S. Somerset S.M. Palmer C.

Food Chemistry, Vol. 59, Iss. 1, 1997-05 ,pp. : 69-75

Elsevier

Access to resources Recommend Favorite

Fermented Milk–Starch and Milk–Inulin Products as Vehicles for Lactic Acid Bacteria

By ZULETA ANGELA SARCHI MARÍA RIO MARÍA SAMBUCETTI MARÍA MORA MARCELO FABRIZIO SUSANA PARADA JOSÉ

Plant Foods for Human Nutrition, Vol. 59, Iss. 4, 2004-10 ,pp. : 155-160

Springer Publishing Company

Access to resources Recommend Favorite

Microbiological safety and quality of commercial sufu - a Chinese fermented soybean food

By Han B.-Z. Beumer R.R. Rombouts F.M. Robert Nout M.J.

Food Control, Vol. 12, Iss. 8, 2001-12 ,pp. : 541-547

Elsevier

Access to resources Recommend Favorite

Effect of soybean fortification on Ghanaian fermented maize dough aroma

By Annan N. T. Plahar W. A. Poll L. Jakobsen M.

International Journal of Food Sciences and Nutrition, Vol. 56, Iss. 5, 2005-08 ,pp. : 315-326

Informa Healthcare

Access to resources Recommend Favorite