Isoflavone extraction from okara using water as extractant

Food Chemistry

Volumn 160, Issue , 2014, Pages 371-378

  Jankowiak, Lena ^a   Kantzas, Nikolaos ^a   Boom, Remko ^a   Van Der Goot, Atze Jan ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Aglycones; Glucosides; Okara; Protein isoflavone interaction; Water extraction

Indexed keywords

CARBOHYDRATES; ETHANOL; FLAVONOIDS; LIQUIDS;

AGLYCONES; GLUCOSIDES; OKARA; PROTEIN-ISOFLAVONE INTERACTION; WATER EXTRACTION;

EXTRACTION;

ACETYL DAIDZIN; ACETYL GENISTIN; ACETYL GLYCITIN; AGLYCONE; ALCOHOL; BETA GLUCOSIDE; DAIDZEIN; DAIDZIN; GENISTEIN; GLUCOSIDE; GLYCITEIN; GLYCITIN; ISOFLAVONE; MALONYL DAIDZIN; MALONYL GENISTIN; MALONYL GLUCOSIDE; MALONYL GLYCITIN; UNCLASSIFIED DRUG; WATER; ISOFLAVONE DERIVATIVE; OKARA, GLYCINE MAX; PLANT EXTRACT; POLYSACCHARIDE; VEGETABLE PROTEIN;

AQUEOUS SOLUTION; ARTICLE; DRUG ISOLATION; DRUG SOLUBILITY; FOOD; MOISTURE; OKARA; PH; PROTEIN CONTENT; SOLVENT EXTRACTION; SOYBEAN; SOYBEAN MILK; STEREOCHEMISTRY; TEMPERATURE; ANALYSIS; CHEMISTRY; EVALUATION STUDY; FRACTIONATION; ISOLATION AND PURIFICATION; PROCEDURES; SOY FOOD;

CHEMICAL FRACTIONATION; ISOFLAVONES; PLANT EXTRACTS; PLANT PROTEINS; POLYSACCHARIDES; SOY FOODS; SOYBEANS; TEMPERATURE; WATER;

EID: 84899016170     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.03.082     Document Type: Article

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