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Compositional differences,antioxidant activity,angiotensin-converting enzyme inhibition,and sensory characteristics of kamaboko fermented in wheat,rice, brown rice,and soybean koji |
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| Authors: | Nemoto Yurika Matsuo Yu Shioda Kentaro Yoshie-Stark Yumiko |
| Institution: | 1.Faculty of Food and Nutritional Sciences, Toyo University, 1-1-1 Izumino, Itakura, Oura, Gunma, 374-0193, Japan ;2.Department of Global Agricultural Sciences, The University of Tokyo, Yayoi 1-1-1, Bunkyo, Tokyo, 113-8657, Japan ; |
| Abstract: | Fisheries Science - Fermentation of kamaboko in koji with wheat (KW), rice (KR), brown rice (KB), or soybean (KS) was performed by simulation of tofuyo processing. Moisture and protein content... |
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