Impact of ethanol addition on the solubility of various soybean isoflavones in supercritical carbon dioxide and the effect of glycoside chain in isoflavones

Journal of Food Engineering

Volumn 95, Issue 4, 2009, Pages 564-571

  Nakada, Masahiro ^a   Imai, Masanao ^a   Suzuki, Isao ^a  

^a NIHON UNIVERSITY   (Japan)

Author keywords

Ethanol; Glycoside; Isoflavone; Solubility; Supercritical carbon dioxide

Indexed keywords

AGLYCONS; BINARY SYSTEMS; CLUSTER FORMATIONS; DAIDZEIN; DAIDZIN; ETHANOL ADDITION; GENISTEIN; GENISTIN; GLYCITEIN; GLYCOSIDE; ISOFLAVONE; ISOFLAVONES; MOLAR FRACTIONS; SECOND VIRIAL COEFFICIENTS; SUPERCRITICAL CARBON DIOXIDE; SUPERCRITICAL CARBON DIOXIDES; SUPERCRITICAL PHASE;

CARBON DIOXIDE; EQUATIONS OF STATE; ETHANOL; SOLUBILITY; SUGARS; TERNARY SYSTEMS;

SUPERCRITICAL FLUID EXTRACTION;

GLYCINE MAX;

EID: 69249230834     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2009.06.020     Document Type: Article

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