Determination of optimal acid hydrolysis time of soybean isoflavones using drying oven and microwave assisted methods

Food Chemistry

Volumn 129, Issue 2, 2011, Pages 577-582

  Lee, Jin Hwan ^a   Choung, Myoung Gun ^b  

^a National Institute of Biological Resources   (South Korea)

^b Kangwon National University   (South Korea)

Author keywords

Dry oven assisted hydrolysis; Hydrolysis time; Isoflavone; Microwave assisted hydrolysis; Soybean

Indexed keywords

ACID HYDROLYSIS; AGLYCONES; DRY OVEN ASSISTED HYDROLYSIS; EXTRACTION CONDITIONS; EXTRACTION TIME; ISOFLAVONE; ISOFLAVONES; MICROWAVE ASSISTED; MICROWAVE ASSISTED HYDROLYSIS; MICROWAVE-ASSISTED ACID HYDROLYSIS; ROOM TEMPERATURE; RP-HPLC; SOYBEAN;

CARBOHYDRATES; DRYING; MICROWAVES; OPTIMIZATION; OVENS; STOVES;

HYDROLYSIS;

AGLYCONE; ALCOHOL; HYDROCHLORIC ACID; ISOFLAVONE DERIVATIVE;

ACID HYDROLYSIS; ARTICLE; DRYING OVEN; EXTRACTION; HYDROLYSIS; INTERMETHOD COMPARISON; MICROWAVE OVEN; MICROWAVE RADIATION; PLANT SEED; REACTION TIME; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ROOM TEMPERATURE; SOYBEAN;

GLYCINE MAX;

EID: 79959979259     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.04.069     Document Type: Article

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