The effects of processing and extraction conditions on content, profile, and stability of isoflavones in a soymilk system

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 4, 2009, Pages 1213-1218

  Nufer, Katherine R ^a   Ismail, Baraem ^a,b   Hayes, Kirby D ^a  

^a PURDUE UNIVERSITY   (United States)

^b UNIVERSITY OF MINNESOTA   (United States)

Author keywords

Isoflavone conversions and loss; Isoflavone extraction; Isoflavones; PH; Processing conditions; Soymilk

Indexed keywords

GLUCOSIDE; ISOFLAVONE DERIVATIVE; TRYPSIN; VEGETABLE PROTEIN;

ARTICLE; CHEMISTRY; DRUG STABILITY; FOOD HANDLING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; METABOLISM; METHODOLOGY; PH; SOYBEAN MILK; TEMPERATURE;

CHROMATOGRAPHY, HIGH PRESSURE LIQUID; DRUG STABILITY; FOOD HANDLING; GLUCOSIDES; HYDROGEN-ION CONCENTRATION; ISOFLAVONES; PLANT PROTEINS; SOY MILK; TEMPERATURE; TRYPSIN;

GLYCINE MAX;

EID: 64549108094     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf802876d     Document Type: Article

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