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Articles (44)

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1-10 of 44 results for fermented paste

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Select article: Fermented Gluten-Free Multi-Grain Cereal Paste Development: The Role of the Orange-Fleshed Sweet Potato (OFSP) as a Dietary Supplement

Open access

Research article

First published 2023

Fermented Gluten-Free Multi-Grain Cereal Paste Development: The Role of the Orange-Fleshed Sweet Potato (OFSP) as a Dietary Supplement

Abiola Folakemi Olaniran, Clinton Emeka Okonkwo, Yetunde Mary Iranloye [...]

Nutrition and Metabolic Insights

Select article: Plant-based Paste Fermented by Lactic Acid Bacteria and Yeast: Functional Analysis and Possibility of Application to Functional Foods

Open access

Research article

First published 2012

Plant-based Paste Fermented by Lactic Acid Bacteria and Yeast: Functional Analysis and Possibility of Application to Functional Foods

Shinsuke Kuwaki, Nobuyoshi Nakajima, Hidehiko Tanaka [...]

Biochemistry Insights

Select article: Antiobesity Effect of Kochujang (Korean Fermented Red Pepper Paste) Extract in 3T3-L1 Adipocytes

Retricted access

Research article

First published 2006-03

Antiobesity Effect of Kochujang (Korean Fermented Red Pepper Paste) Extract in 3T3-L1 Adipocytes

In-Sook Ahn, Myoung-Sool Do, Su-Ok Kim [...]

Journal of Medicinal Food

Select article: Doenjang,a Fermented Soybean Paste,Decreased Visceral Fat Accumulation and Adipocyte Size in Rats Fed with High Fat Diet More Effectively Than Nonfermented Soybeans

Retricted access

Research article

First published 2012-01

Doenjang,a Fermented Soybean Paste,Decreased Visceral Fat Accumulation and Adipocyte Size in Rats Fed with High Fat Diet More Effectively Than Nonfermented Soybeans

Chung Shil Kwak, Sang Chul Park, Kye Yong Song

Journal of Medicinal Food

Select article: Doenjang,a Fermented Korean Soybean Paste,Inhibits Lipopolysaccharide Production of Gut Microbiota in Mice

Retricted access

Research article

First published 2014-01

Doenjang,a Fermented Korean Soybean Paste,Inhibits Lipopolysaccharide Production of Gut Microbiota in Mice

Se-Eun Jang, Kyung-Ah Kim, Myung Joo Han [...]

Journal of Medicinal Food

Select article: Fermented unripe tomato paste – Development of innovative salad dressings as a contribution to circular economy

Retricted access

Research article

First published 2024-7

Fermented unripe tomato paste – Development of innovative salad dressings as a contribution to circular economy

Sara Simões, Rafaela Santos, Isabel Sousa [...]

Food Science and Technology International

Select article: Increased Antimutagenic and Anticlastogenic Effects of Doenjang (Korean Fermented Soybean Paste) Prepared with Bamboo Salt

Retricted access

Research article

First published 2008-12

Increased Antimutagenic and Anticlastogenic Effects of Doenjang (Korean Fermented Soybean Paste) Prepared with Bamboo Salt

Kyung-Mi Hwang, Keun-Ok Jung, Chi-Hyun Song [...]

Journal of Medicinal Food

Select article: PPARγ2 C1431T Polymorphism Interacts with the Antiobesogenic Effects of Kochujang,a Korean Fermented,Soybean-Based Red Pepper Paste,in Overweight/Obese Subjects: A 12-Week,Double-Blind Randomized Clinical Trial

Retricted access

Research article

First published 2017-06

PPARγ2 C1431T Polymorphism Interacts with the Antiobesogenic Effects of Kochujang,a Korean Fermented,Soybean-Based Red Pepper Paste,in Overweight/Obese Subjects: A 12-Week,Double-Blind Randomized Clinical Trial

Yunkyoung Lee, Youn-Soo Cha, Yongsoon Park [...]

Journal of Medicinal Food

Select article: Selection and Characterization of Cheonggukjang (Fast Fermented Soybean Paste)-Originated Bacterial Strains with a High Level of S-adenosyl-L-methionine Production and Probiotics Efficacy

Retricted access

Research article

First published 2014-11

Selection and Characterization of Cheonggukjang (Fast Fermented Soybean Paste)-Originated Bacterial Strains with a High Level of S-adenosyl-L-methionine Production and Probiotics Efficacy

Sunhyun Park, Min-Jeong Kim, Jiyoung Hong [...]

Journal of Medicinal Food

Select article: Effect of Probiotic Fermentation on Antinutrients and In Vitro Protein and Starch Digestibilities of Indigenously Developed RWGT Food Mixture

Retricted access

Research article

First published 2002-7

Effect of Probiotic Fermentation on Antinutrients and In Vitro Protein and Starch Digestibilities of Indigenously Developed RWGT Food Mixture

Sangeeta C. Sindhu, Neelam Khetarpaul

Nutrition and Health

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