Effect of processing, fermentation, and aging treatment to content and profile of phenolic compounds in soybean seed, soy curd and soy paste

Food Chemistry

Volumn 127, Issue 3, 2011, Pages 960-967

  Chung, Ill Min ^a   Seo, Su Hyun ^a   Ahn, Joung Kuk ^a   Kim, Seung Hyun ^b,c  

^a Konkuk University   (South Korea)

^b UNIVERSITY OF CALIFORNIA   (United States)

^c Korea Research Institute of Standards and Science   (South Korea)

Author keywords

Aging; Fermentation; Isoflavones; Phenolic compounds; Processing; Soy curd; Soy paste; Soybean seed

Indexed keywords

AGING; ISOFLAVONES; PHENOLIC COMPOUNDS; SOY CURD; SOY PASTE; SOYBEAN SEED;

CHEMICAL WATER TREATMENT; COAGULATION; FERMENTATION; LEACHING; ORGANIC ACIDS; SEED; THREE DIMENSIONAL;

PHENOLS;

4 HYDROXYBENZOIC ACID; ACETYLGLUCOSIDE; AURANTIIN; BENZOIC ACID; BETA RESORCULIC ACID; CHLOROGENIC ACID; CINNAMIC ACID; COUMARIC ACID; DAIDZEIN; FERULIC ACID; GALLIC ACID; GENISTEIN; GENTISIC ACID; GLUCOSIDE; HESPERETIN; ISOFLAVONE; KAEMPFEROL; MALONYLGENISTIN; MALONYLGLUCOSIDE; MYRICETIN; PARA COUMARIC ACID; PHENOL DERIVATIVE; PROTOCATECHUIC ACID; QUERCETIN; RUTOSIDE; SALICYLIC ACID; SYRINGIC CID; UNCLASSIFIED DRUG; UNINDEXED DRUG; VANILLIC ACID; VERATRIC ACID;

AGING PLANT; ARTICLE; FERMENTATION; FILTRATION; FOOD PROCESSING; HEATING; LEACHING; SOYBEAN; WHEY;

GLYCINE MAX;

EID: 79952537827     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.01.065     Document Type: Article

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