Effects of baking on cyanidin-3-glucoside content and antioxidant properties of black and yellow soybean crackers

Food Chemistry

Volumn 141, Issue 2, 2013, Pages 1166-1174

  Slavin, Margaret ^a   Lu, Yingjian ^b   Kaplan, Nicholas ^b   Yu, Liangli ^b  

^a GEORGE MASON UNIVERSITY   (United States)

^b UNIVERSITY OF MARYLAND   (United States)

Author keywords

Anthocyanin; Antioxidant; Baking; Isoflavone; Radical; Soybean; Thermal

Indexed keywords

ANTIOXIDANTS; BAKERIES; CARBOHYDRATES; CRACKS; FLAVONOIDS; TEMPERATURE; THERMAL PROCESSING (FOODS);

BAKING; ISOFLAVONES; RADICAL; SOYBEAN; THERMAL;

ANTHOCYANINS;

2,2' AZINOBIS(3 ETHYLBENZOTHIAZOLINE 6 SULFONIC ACID); ANTHOCYANIN; CYANIDIN 3 GLUCOSIDE; HYDROXYL GROUP; HYDROXYL RADICAL; ISOFLAVONE DERIVATIVE; PHENOL DERIVATIVE;

ANTIOXIDANT ACTIVITY; ARTICLE; BLACK SOYBEAN; HIGH TEMPERATURE; LOW TEMPERATURE; NONHUMAN; SEED HUSK; SOYBEAN; WATER CONTENT; YELLOW SOYBEAN;

GLYCINE MAX;

EID: 84878388260     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.04.039     Document Type: Article

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