Antioxidant activity of processed soybean foods measured by the oxygen radical absorbance capacity method

Abstracts of the Annual Meeting of the Japan Society of Cookery Science

The Annual Meeting of the Japan Society of Cookery Science, 2010

Session ID : 2A-p1

DOI https://doi.org/10.11402/ajscs.22.0.38.0

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Host: The Japan Society of Cookery Science

Oral Presentation

Antioxidant activity of processed soybean foods measured by the oxygen radical absorbance capacity method

*Kazuko Shimada, Saori Miyata, Kanako Fujino, Yohei Omizu, Chigen Tsukamoto, Toshimichi Maeda, Kazuki Harada

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Keywords: soybean, fermented soybean foods, isoflavone, saponin, antioxidant activity, ORAC

CONFERENCE PROCEEDINGS FREE ACCESS

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Abstract

[in Japanese]

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© 2010 The Japan Society of Cookery Science

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