Quality, safety, biofunctionality and fermentation control in soya

M.J.R. Nout

doi:10.1016/B978-1-78242-015-6.00018-9

Quality, safety, biofunctionality and fermentation control in soya

M.J.R. Nout

Research output: Chapter in Book/Report/Conference proceeding › Chapter › Academic › peer-review

15 Citations (Scopus)

Abstract

Fermented soya foods play an important role in the diet and health of a large part of the world population. We will discuss the manufacture and properties of: soya sauce; semi-solid pastes such as miso, doujiang and doenjang; and solid fermented soya foods such as natto, kinema, tempe, sufu and douchi. Attention will be given to food quality, microbial ecology, hygienic safety and especially to functional aspects including digestibility, vitamins such as folate and B12 and anti-diarrhoea oligosaccharides formed during fermentation by soya fibre degradation.

Original language	English
Title of host publication	Advances in Fermented Foods and Beverages: Improving Quality, Technologies and Health Benefits
Editors	W. Holzapfel
Publisher	Woodhead Publishing
Chapter	18
Pages	409-434
ISBN (Print)	9781782420156
DOIs	https://doi.org/10.1016/B978-1-78242-015-6.00018-9
Publication status	Published - 2015

Publication series

Name	Woodhead Publishing Series in Food Science, Technology and Nutrition
Publisher	Woodhead Publishing
Number	265

Keywords

Digestibility and diarrhoea protection
Fermented soya
Microbial ecology and hazards
Reduction of sodium intake
Vitamins and isoflavones

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

Access to Document

10.1016/B978-1-78242-015-6.00018-9

https://edepot.wur.nl/550393Licence: Taverne

Cite this

Nout, M. J. R. (2015). Quality, safety, biofunctionality and fermentation control in soya. In W. Holzapfel (Ed.), Advances in Fermented Foods and Beverages: Improving Quality, Technologies and Health Benefits (pp. 409-434). (Woodhead Publishing Series in Food Science, Technology and Nutrition; No. 265). Woodhead Publishing. https://doi.org/10.1016/B978-1-78242-015-6.00018-9

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author = "M.J.R. Nout",

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language = "English",

isbn = "9781782420156",

series = "Woodhead Publishing Series in Food Science, Technology and Nutrition",

publisher = "Woodhead Publishing",

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pages = "409--434",

editor = "W. Holzapfel",

booktitle = "Advances in Fermented Foods and Beverages: Improving Quality, Technologies and Health Benefits",

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Quality, safety, biofunctionality and fermentation control in soya. / Nout, M.J.R.
Advances in Fermented Foods and Beverages: Improving Quality, Technologies and Health Benefits. ed. / W. Holzapfel. Woodhead Publishing, 2015. p. 409-434 (Woodhead Publishing Series in Food Science, Technology and Nutrition; No. 265).

Research output: Chapter in Book/Report/Conference proceeding › Chapter › Academic › peer-review

TY - CHAP

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AU - Nout, M.J.R.

PY - 2015

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KW - Digestibility and diarrhoea protection

KW - Fermented soya

KW - Microbial ecology and hazards

KW - Reduction of sodium intake

KW - Vitamins and isoflavones

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DO - 10.1016/B978-1-78242-015-6.00018-9

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T3 - Woodhead Publishing Series in Food Science, Technology and Nutrition

SP - 409

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BT - Advances in Fermented Foods and Beverages: Improving Quality, Technologies and Health Benefits

A2 - Holzapfel, W.

PB - Woodhead Publishing

ER -

Quality, safety, biofunctionality and fermentation control in soya

Abstract

Publication series

Keywords

UN SDGs

Access to Document

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Cite this