Evaluation of bioactive compounds and bioactivities of soybean dried by different methods and conditions

Food Chemistry

Volumn 129, Issue 3, 2011, Pages 899-906

  Niamnuy, Chalida ^a   Nachaisin, Mali ^b   Laohavanich, Juckamas ^b   Devahastin, Sakamon ^c  

^a KASETSART UNIVERSITY   (Thailand)

^b MAHASARAKHAM UNIVERSITY   (Thailand)

^c KING MONGKUT'S UNIVERSITY OF TECHNOLOGY THONBURI   (Thailand)

Author keywords

Glucosidase inhibitory activity; Antioxidant activity; Gas fired infrared drying; Isoflavones; Superheated steam drying

Indexed keywords

ANTIOXIDANT ACTIVITIES; GAS-FIRED; INHIBITORY ACTIVITY; ISOFLAVONES; SUPERHEATED STEAM DRYING;

CARBOHYDRATES; FLUIDIZATION; FLUIDIZED BED PROCESS; FLUIDIZED BEDS; FOOD STORAGE;

INFRARED DRYING;

6' O ACETYLDAIDZIN; 6' O ACETYLGENISTIN; 6' O MALONYLDAIDZIN; 6'' O MALONYLGENISTIN; ACETYL BETA GLUCOSIDE; AGLYCONE; ALPHA GLUCOSIDASE; DAIDZEIN; DAIDZIN; ISOFLAVONE DERIVATIVE; MALONYL BETA GLUCOSIDE; UNCLASSIFIED DRUG;

ANTIOXIDANT ACTIVITY; ARTICLE; BIOLOGICAL ACTIVITY; CHEMICAL STRUCTURE; DEGRADATION; ENZYME ACTIVITY; GAS FIRED INFRARED HOT AIR VIBRATING DRYING; HIGH TEMPERATURE PROCEDURES; HOT AIR FLUIDIZED BED DRYING; HYDROLYSIS; INHIBITION KINETICS; MOISTURE; NONHUMAN; SOYBEAN; STRUCTURE ANALYSIS; SUPERHEATED STEAM FLUIDIZED BED DRYING; TEMPERATURE SENSITIVITY;

GLYCINE MAX;

EID: 79960155261     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.05.042     Document Type: Article

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