Stability of isoflavones during extrusion processing of corn/soy mixture

Journal of Agricultural and Food Chemistry

Volumn 47, Issue 1, 1999, Pages 279-284

  Mahungu, S M ^a,c   Diaz Mercado, S ^c   Li, J ^c   Schwenk, M ^c   Singletary, K ^c   Faller, J ^b,c  

^a EGERTON UNIVERSITY   (Kenya)

^b Univ of Illinois Urbana Champaign ^*  (United States)

^c UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

Author keywords

Corn; Extrusion; HPLC; Isoflavones; Soy

Indexed keywords

DAIDZEIN; GENISTEIN; GLUCOSIDE; ISOFLAVONE DERIVATIVE;

ARTICLE; CHEMISTRY; CORN; FOOD HANDLING; FOOD PROCESSING; GLYCOLYSIS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDRATION; MOLECULAR STABILITY; SOYBEAN;

FOOD HANDLING; ISOFLAVONES; SOYBEANS; ZEA MAYS;

GLYCINE MAX; ZEA MAYS;

EID: 0032933787     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf980441q     Document Type: Article

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