Functional Effects of Fermented Soybean Food in China

Edited by

Dr. Xin ZhaoChongqing University of Education, China.

Ms. Jing Zhang
Chongqing Chemical Industry Vocational College, China.

Dr. Xianrong Zhou
Chongqing University of Education, China.

ISBN 978-93-90888-37-5 (Print)
ISBN 978-93-90888-45-0 (eBook)
DOI: 10.9734/bpi/mono/978-93-90888-37-5

This book deals with the functional effects of Shuidouchi (short time fermentation of soybean) and Chinese fermented soybean milk. This book contains various materials suitable for students, researchers and academicians in the area of probiotics. This book was funded by Chongqing University Innovation Research Group Project (CXQTP20033), China.

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Published: 2021-07-13

Anticancer Effect of Douchi

Li Guijie, Zhang Jing, Sun Peng, Qian Yu, Zhao Xin

3-15
Antioxidant Effect of Shuidouchi

Jing Zhang, Qin Li, Yang Wei, Xingyao Long, Jianfei Mu, Yanni Pan, Xin Zhao

16-38
Intervention Effect of Shuidouchi on Intestinal Disease

Jing Zhang, Xin Yang, Sha Yi, Xixi Li, Zemei Guo, Xin Zhao

39-47
Intervention Effect of Shuidouchi on Gastric Injury

Huayi Suo, Xia Feng, Kai Zhu, Cun Wang, Xin Zhao, Jianquan Kan

48-63
Preventive Effect of Shuidouchi on Colitis

Fang Tan, Wei Liao, Xin Zhao

64-70
Active Components of Fermented Soybean Milk

Ruokun Yi, Fang Tan, Xin Zhao

71-76
Free Radical Scavenging Activity of Fermented Soybean Milk

Guijie Li, Xingyao Long, Yanni Pan, Xin Zhao, Jia-Le Song

77-88
Antioxidant and Anti-aging Effects of Fermented Soybean Milk

Chong Li, Yang Fan, Shuang Li, Xianrong Zhou, Kun-Young Park, Xin Zhao, Huazhi Liu

89-114
Inhibitory Effect of Fermented Soybean Milk on Constipation

Bihui Liu, Xiao Xiao, Xianrong Zhou, Jie Zhou, Lingxia Lan, Xingyao Long, Yanni Pan, Muying Du, Xin Zhao

115-135

Functional Effects of Fermented Soybean Food in China

Contents