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Development of fermented surimi products using simulated tofuyo processing: associated changes in chemical composition,antioxidant activities and angiotensin-converting enzyme inhibition |
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| Authors: | Yoshioka Miwa Matsuo Yu Nemoto Yurika Ogushi Mariko Onodera Munenaka Yoshie-Stark Yumiko |
| Institution: | 1.Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato, Tokyo, 108-8477, Japan ;2.Faculty of Food and Nutritional Sciences, Toyo University, Izumino 1-1-1, Itakura, Oura, Gunma, 374-0193, Japan ;3.Sagami Women’s University, Bunkyo 2-1-1, Minami-ku, Sagamihara, Kanagawa, 252-0383, Japan ;4.Iwate Fisheries Technology Center, Hirata 3-75-3 Kamaishi, Iwate, 026-0001, Japan ; |
| Abstract: | Fisheries Science - Traditional Japanese koji-fermented tofu (tofuyo) processing was simulated to make fermented seafood. The koji fermentation process at room temperature was applied to steamed... |
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