Effect of the fermentation of whole soybean flour on the conversion of isoflavones from glycosides to aglycones

Food Chemistry

Volumn 128, Issue 3, 2011, Pages 640-644

  Da Silva, Leomar H ^a   Celeghini, Renata M S ^b   Chang, Yoon K ^b  

^a UNIVERSIDADE FEDERAL DO PAMPA   (Brazil)

^b UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Fermentation; HPLC; Isoflavones; Soybeans

Indexed keywords

AGLYCONES; ASPERGILLUS ORYZAE; GRADIENT ELUTION; HPLC; ISOFLAVONE GLYCOSIDES; ISOFLAVONES; METHANOL SOLUTION; MOBILE PHASE; SOYBEAN FLOUR; SOYBEANS; VACUUM OVENS;

ACETIC ACID; GLYCOSIDES; LIQUID CHROMATOGRAPHY; METHANOL; SUGARS;

FERMENTATION;

ACETIC ACID; AGLYCONE; GLYCOSIDE; ISOFLAVONE DERIVATIVE; METHANOL; WATER;

ARTICLE; ASPERGILLUS ORYZAE; AUTOCLAVE; COMPARATIVE STUDY; EXTRACTION; FERMENTATION; FLOUR; INCUBATION TIME; INOCULATION; LIQUID CHROMATOGRAPHY; MOISTURE; QUANTITATIVE ANALYSIS; SOYBEAN; SPORE GERMINATION; VACUUM;

ASPERGILLUS ORYZAE; FUNGI; GLYCINE MAX;

EID: 79955634434     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.03.079     Document Type: Article

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