Effect of thermal treatments on anti-nutritional factors and antioxidant capabilities in yellow soybeans and green-cotyledon small black soybeans

Journal of the Science of Food and Agriculture

Volumn 94, Issue 9, 2014, Pages 1794-1801

  Yang, Huai Wen ^a   Hsu, Cheng Kuang ^a   Yang, Yu Fei ^a  

^a NATIONAL CHIAYI UNIVERSITY   (Taiwan)

Author keywords

Anti nutritional factor; Antioxidant capability; Small black soybean; Thermal treatment; Yellow soybean

Indexed keywords

GLYCINE MAX;

2,2-DIPHENYL-1-PICRYLHYDRAZYL; ANTIOXIDANT; BIPHENYL DERIVATIVE; FLAVONOID; PHENOL DERIVATIVE; PHYTIC ACID; PICRIC ACID; TANNIN DERIVATIVE; TRYPSIN INHIBITOR;

ANIMAL; CHEMISTRY; CLASSIFICATION; COMPARATIVE STUDY; COOKING; COTYLEDON; HEAT; METABOLISM; MICROWAVE RADIATION; PROCEDURES; SOYBEAN; SPECIES DIFFERENCE;

ANIMALS; ANTIOXIDANTS; BIPHENYL COMPOUNDS; COOKING; COTYLEDON; FLAVONOIDS; HOT TEMPERATURE; MICROWAVES; PHENOLS; PHYTIC ACID; PICRATES; SOYBEANS; SPECIES SPECIFICITY; TANNINS; TRYPSIN INHIBITORS;

EID: 84901833336     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.6494     Document Type: Article

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