Isoflavones, flavan-3-ols, phenolic acids, total phenolic profiles, and antioxidant capacities of soy milk as affected by ultrahigh-temperature and traditional processing methods

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 11, 2009, Pages 4706-4717

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

^a PURDUE UNIVERSITY   (United States)

^b NORTH DAKOTA STATE UNIVERSITY   (United States)

Author keywords

Antioxidants; DPPH; FRAP; HPLC; Isoflavones; ORAC.; Phenolic acids; Processing; Soy milk; Total phenolics; UHT

Indexed keywords

ANTIOXIDANT; FLAVAN 3 OL; FLAVAN-3-OL; FLAVONOID; HYDROXYBENZOIC ACID DERIVATIVE; ISOFLAVONE DERIVATIVE; PHENOLIC ACID;

ARTICLE; CHEMISTRY; EVALUATION; FOOD HANDLING; METHODOLOGY; SOYBEAN MILK; TEMPERATURE;

ANTIOXIDANTS; FLAVONOIDS; FOOD HANDLING; HYDROXYBENZOIC ACIDS; ISOFLAVONES; SOY MILK; TEMPERATURE;

GLYCINE MAX;

EID: 67149133493     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf900687j     Document Type: Article

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