Chemical modification of isoflavones in soyfoods during cooking and processing

American Journal of Clinical Nutrition

Volumn 68, Issue 6 SUPPL., 1998, Pages

  Coward, Lori ^a   Smith, Michelle ^a   Kirk, Marion ^a   Barnes, Stephen ^a  

^a University of Alabama at Birmingham   (United States)

Author keywords

Acetylglucoside conjugate; Daidzein; Food processing; Genistein; Glucosides; Glycitein; Isoflavones; Malonylglucoside conjugate; Solvent extraction; Soyfoods

Indexed keywords

6 O MALONYL BETA GLUCOSIDE; ACETIC ACID; ALCOHOL; DAIDZEIN; GENISTEIN; GLUCOSIDE; GLYCITEIN; ISOFLAVONE DERIVATIVE; MALONIC ACID; SOYBEAN PROTEIN; UNCLASSIFIED DRUG; VEGETABLE PROTEIN;

CHEMICAL MODIFICATION; CONFERENCE PAPER; CONJUGATE; COOKING; DECARBOXYLATION; FLOUR; FOOD PROCESSING; MASS SPECTROMETRY; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; SOYBEAN;

GLYCINE MAX;

EID: 0031741608     PISSN: 00029165     EISSN: None     Source Type: Journal    
DOI: 10.1093/ajcn/68.6.1486S     Document Type: Conference Paper

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