Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 483670
Title Quality, safety, biofunctionality and fermentation control in soya
Author(s) Nout, M.J.R.
Source In: Advances in Fermented Foods and Beverages: Improving Quality, Technologies and Health Benefits / Holzapfel, W., Woodhead Publishing (Woodhead Publishing Series in Food Science, Technology and Nutrition 265) - ISBN 9781782420156 - p. 409 - 434.
Department(s) Food Microbiology
Publication type Peer reviewed book chapter
Publication year 2015
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.
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