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3 results for adzuki beans.

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Fermented Miso with Adzuki Beans or Black Soybeans Decreases Lipid Peroxidation and Serum Cholesterol in Mice fed a High-Fat Diet
by Shan Wu, Shuo Feng, ZhaoHong Ci, Chengyu Jiang, Yang Cui, Yuki Sasaki, Yukina Ota and Michiyuki Kojima
Journal of Food and Nutrition Research. 2015, 3(3), 131-137. DOI: 10.12691/jfnr-3-3-1
Pub. Date: March 08, 2015Views: 22948Downloads: 20442Citations: 1
fermentation adzuki beans black soybeans antioxidant activity cholesterol
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Protease Treatment, Glucose Addition and Saccharification of Adzuki Beans Effects on the Radical-scavenging Properties of Soymilk
by Shuo Feng, Shan W and Michiyuki Kojima
Journal of Food and Nutrition Research. 2015, 3(9), 613-619. DOI: 10.12691/jfnr-3-9-9
Pub. Date: November 25, 2015Views: 18790Downloads: 17441Citations: 1
soymilk functional food radical-scavenging activity antioxidant activity proteolytic treatment saccharification maillard reaction; melanoidins
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Effect of Storage in Frozen Soil on the Quality of Adzuki Beans [Vigna angularis (Willd.) Ohwi et H. Ohashi], Soybean [Glycine max (L.) Merr.], Red Kidney Beans [Phaseolus vulgaris L.], and Buckwheat [Fagopyrum esculentum Moench]
by Shuo FENG, Shan WU and Michiyuki KOJIMA
Journal of Food and Nutrition Research. 2015, 3(4), 252-258. DOI: 10.12691/jfnr-3-4-4
Pub. Date: April 21, 2015Views: 17638Downloads: 16108
bean buckwheat storage frozen soil moisture content fatty acid value thiobarbituric acid reactive substances
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