Design and selection of soy breads used for evaluating isoflavone bioavailability in clinical trials

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 12, 2013, Pages 3111-3120

  Ahn Jarvis, Jennifer H ^a   Riedl, Kenneth M ^a   Schwartz, Steven J ^a   Vodovotz, Yael ^a  

^a OHIO STATE UNIVERSITY   (United States)

Author keywords

aglycone; almonds; glycoside; isoflavones; soy bread

Indexed keywords

AGLYCONES; ALMONDS; CLINICAL TRIAL; FROZEN STORAGE; FUNCTIONAL FOODS; GLUCOSIDASE; ISOFLAVONES; SOY BREADS;

BIOCHEMISTRY; CALCINATION; EXPERIMENTS; FERMENTED MILK; FLAVONOIDS; FOOD PRODUCTS; SUGARS;

GLYCOSIDES;

PRUNUS DULCIS;

BETA GLUCOSIDASE; ISOFLAVONE DERIVATIVE; WATER VAPOR;

ANALYSIS; BIOAVAILABILITY; BREAD; DRUG STABILITY; ENZYMOLOGY; FOOD HANDLING; FOOD PRESERVATION; FREEZING; HEAT; HUMAN; METABOLISM; PLANT SEED; PRUNUS; SENSATION; SOYBEAN; SOYBEAN MILK; WATER VAPOR;

BETA-GLUCOSIDASE; BIOLOGICAL AVAILABILITY; BREAD; DRUG STABILITY; FOOD HANDLING; FOOD PRESERVATION; FREEZING; HOT TEMPERATURE; HUMANS; ISOFLAVONES; PRUNUS; SEEDS; SENSATION; SOY FOODS; SOY MILK; STEAM;

EID: 84875728371     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf304699k     Document Type: Article

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