Antioxidant activities of the water-soluble fraction in tempeh-like fermented soybean (GABA-tempeh)

@article{Watanabe2007AntioxidantAO,
  title={Antioxidant activities of the water-soluble fraction in tempeh-like fermented soybean (GABA-tempeh)},
  author={Nakamichi Watanabe and Kyoko Fujimoto and Hideyuki Aoki},
  journal={International Journal of Food Sciences and Nutrition},
  year={2007},
  volume={58},
  pages={577 - 587}
}
Tempeh is a traditional fermented soyfood native to Central Java, Indonesia; tempeh is prepared by salt-free aerobic fermentation using Rhizopus. Similar to miso, tempeh is also reported to be antioxygenic. In this study, we used a tempeh-like fermented soybean. First, soybean was incubated aerobically and then successively incubated anaerobically. Because the γ-amino butyric acid (GABA) content was increased remarkably, we named this tempeh GABA-tempeh. The contents of other free amino acids… Expand
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