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Solid State Fermentation for Foods and Beverages
book

Solid State Fermentation for Foods and Beverages

by Jian Chen, Yang Zhu
November 2013
Intermediate to advanced content levelIntermediate to advanced
408 pages
11h 38m
English
CRC Press
Content preview from Solid State Fermentation for Foods and Beverages
165
solid-state fermented soybean
forebrain, and hippocampus compared with animals fed the control
diet (Pal and Tandon, 1998; Monteiro et al., 2007). In a more recent
study, soy isoflavones treatment could result in a significant decrease
in acetylcholinesterase (AChE) activity and increase in the contents
of some amino acid neurotransmitters such as glutamic and aspartic
acids in the frontal cerebral cortex and hippocampus of mice (Liu
et al., 2007).
6.1.3 Product Characteristics
Production conditions, such as processing, NaCl supplementation,
have an influence on the chemical and physical properties of douchi.
It is reported (Wang et al., 20 ...
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Publisher Resources

ISBN: 9781439844960