Total phenolics, phenolic acids, isoflavones, and anthocyanins and antioxidant properties of yellow and black soybeans as affected by thermal processing

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 16, 2008, Pages 7165-7175

  Xu, Baojun ^a,b   Chang, Sam K C ^a  

^a NORTH DAKOTA STATE UNIVERSITY   (United States)

^b DALIAN UNIVERSITY   (China)

Author keywords

Anthocyanins; Antioxidants; Black soybean; Boiling; DPPH; FRAP; HPLC; Isoflavones; ORAC; Phenolic acids; Steaming; Total phenolics; Yellow soybean

Indexed keywords

ANTHOCYANIN; ANTIOXIDANT; ISOFLAVONE DERIVATIVE; PHENOL DERIVATIVE;

ARTICLE; CHEMISTRY; FOOD HANDLING; HEAT; METHODOLOGY; PLANT SEED; PRESSURE; SOYBEAN; TIME; WATER VAPOR;

ANTHOCYANINS; ANTIOXIDANTS; FOOD HANDLING; HEAT; ISOFLAVONES; PHENOLS; PRESSURE; SEEDS; SOYBEANS; STEAM; TIME FACTORS;

GLYCINE MAX; NIGELLA SATIVA;

EID: 51649121803     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf8012234     Document Type: Article

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