Analysis of functional ingredients of "Moringa koji", a fermented Moringa seed by Aspergillus species.

Arisa Sekiguchi

Presentation information

Oral presentation

D 食品工学、加工、保蔵、バイオテクノロジー (Food Engineering, Process, Storage, and Biotechnology)

[3La] 発酵、酵素利用

Sat. Aug 31, 2024 9:00 AM - 11:30 AM Room L (2F N205)

Chair:Genta Kobayashi, Naoki Narisawa, Takashi Koyanagi

10:30 AM - 10:45 AM

[3La-07] Analysis of functional ingredients of "Moringa koji", a fermented Moringa seed by Aspergillus species.

*Arisa Sekiguchi¹, Yoshie Ueno², Tomoko Mori³, Hideyuki Aoki³, Hiroshi Oyama¹ (1. Setsunan University, 2. Kyoto Women’s University, 3. Ikeda Food Research Co., Ltd.)

Keywords:Moringa oleifera seed, Aspergillus, fermentation, antioxidant, angiotensin converting enzyme

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