Antioxidant capacity, phenolics and isoflavones in soybean by-products

Food Chemistry

Volumn 123, Issue 3, 2010, Pages 583-589

  Tyug, Tan Seok ^a   Prasad, K Nagendra ^a   Ismail, Amin ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

Antioxidant capacity; Isoflavones; Proximate composition; Soy by products

Indexed keywords

BETA CAROTENE; BUTYLCRESOL; CARBOHYDRATE; CHLOROGENIC ACID; DAIDZEIN; FAT; FERULIC ACID; GALLIC ACID; GENISTEIN; ISOFLAVONE; LINOLEIC ACID; PHENOL DERIVATIVE; SYRINGIC ACID; VEGETABLE PROTEIN;

ANTIOXIDANT ACTIVITY; ARTICLE; ASH; BLEACHING; CHEMICAL COMPOSITION; CHROMATOGRAPHY; CONTROLLED STUDY; DIETARY FIBER; DIODE ARRAY DETECTOR; FAT CONTENT; FOOD COMPOSITION; FOOD PROCESSING; GRADE A SOYMILK POWDER; GRADE B SOYMILK POWDER; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDROLYSIS; MOISTURE; NONHUMAN; POWDER; PROTEIN CONTENT; SOLVENT EXTRACTION; SOY HUSK POWDER; SOYBEAN; SOYBEAN MILK;

GLYCINE MAX;

EID: 77954624468     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.04.074     Document Type: Article

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