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International Journal of Food Properties Volume 10, 2007 - Issue 2: Functional Foods
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Original Articles

Antioxidative Activity of Douchi (A Chinese Traditional Salt-Fermented Soybean Food) Extracts During Its Processing

Li-Jun Wang College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, P. R. China
,
Dong Li College of Engineering, China Agricultural University, Beijing, P. R. China
,
Lei Zou Environmental Management College of China, Qinhuangdao City, Hebei Province, P. R. China
,
Xiao Dong Chen College of Engineering, China Agricultural University, Beijing, P. R. China; Department of Chemical Engineering, Monash University, Clayton Campus, Victoria, Australia
,
Yong-Qiang Cheng College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, P. R. China
,
Koji Yamaki Food Science and Technology Division, Japan International Research Center for Agricultural Sciences Tsukuba, Ibaraki, Japan
&
Li-Te Li College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, P. R. ChinaCorrespondence[email protected]
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Pages 385-396 | Received 18 Mar 2006, Accepted 18 Sep 2006, Published online: 27 Apr 2007

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Libo Liu, Xiaoqian Chen, Linlin Hao, Guofang Zhang, Zhao Jin, Chun Li, Yuzhuo Yang, Jiajia Rao & Bingcan Chen. (2022) Traditional fermented soybean products: processing, flavor formation, nutritional and biological activities. Critical Reviews in Food Science and Nutrition 62:7, pages 1971-1989.
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Yurong Wang, Fengjuan Li, Mianhua Chen, Zhenjing Li, Wanlu Liu & Changlu Wang. (2015) Angiotensin I-Converting Enzyme Inhibitory Activities of Chinese Traditional Soy-Fermented Douchi and Soypaste: Effects of Processing and Simulated Gastrointestinal Digestion. International Journal of Food Properties 18:4, pages 934-944.
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Asif Ahmad, Imran Hayat, Sara Arif, Tariq Masud, Nauman Khalid & Anwaar Ahmed. (2014) Mechanisms Involved in the Therapeutic Effects of Soybean (Glycine Max). International Journal of Food Properties 17:6, pages 1332-1354.
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Issoufou Amadou, Guo-Wei Le, Yong-Hui Shi & Sun Jin. (2011) Reducing, Radical Scavenging, and Chelation Properties of Fermented Soy Protein Meal Hydrolysate by Lactobacillus plantarum LP6. International Journal of Food Properties 14:3, pages 654-665.
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Li-Jun Wang, Hui-Ling Mu, Hai-Jie Liu, Bhesh Bhandari, Masayoshi Saito & Li-Te Li. (2010) Volatile Components in Three Commercial Douchies, A Chinese Traditional Salt-Fermented Soybean Food. International Journal of Food Properties 13:5, pages 1117-1133.
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Feng-Juan Li, Li-Jun Yin, Xin Lu & Li-Te Li. (2010) Changes in Angiotensin I-Converting Enzyme Inhibitory Activities During the Ripening of Douchi (a Chinese Traditional Soybean Product) Fermented by Various Starter Cultures. International Journal of Food Properties 13:3, pages 512-524.
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Li-Jun Wang, Yong-Qiang Cheng, Li-Jun Yin, Bhesh Bhandari, Masayoshi Saito & Li-Te Li. (2010) Changes During Processing and Sodium Chloride Supplementation on the Physical and Chemical Properties of Douchi. International Journal of Food Properties 13:1, pages 131-141.
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Y.P. Zhu$suffix/text()$suffix/text(), Y.Q. Cheng$suffix/text()$suffix/text(), L.J. Wang, J.F. Fan & L.T. Li. (2008) Enhanced Antioxidative Activity of Chinese Traditionally Fermented Okara (Meitauza) Prepared with Various Microorganism. International Journal of Food Properties 11:3, pages 519-529.
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