|Table of Contents|

Research Progress of Main Phytochemicals and Physiological Functions on Fermented Soybean Products(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2017年01期
Page:
157-162
Research Field:
Publishing date:

Info

Title:
Research Progress of Main Phytochemicals and Physiological Functions on Fermented Soybean Products
Author(s):
LIU Xin1; 2;  ZHAO Xin-huai1
1. Department of Food Science, Northeast Agricultural University, Harbin 150030, China；2. Department of Food Engineering, Harbin University, Harbin 150086, China
Keywords:
Fermented soybean products;  Phytochemicals;  Physiological functions
PACS:
-
DOI:
10.11861/j.issn.1000-9841.2017.01.0157
Abstract:
Fermented soybean products are an important part of the Asian countries in people’s diet, and gradually get international attention and the favor of the West. Soybean products are rich in phytochemicals, they can derive many bioactive compounds in the process of microbial fermentation, and these compounds will produce certain effect to the human body physiological functions. In recent years the variation of phytochemicals from soybean products during the fermentation and influence on the physiological function of soybean products were reviewed in this paper in order to look for the new development direction of fermented soybean food in the future.

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Last Update: 2017-03-15