A systematic, comparative study on the beneficial health components and antioxidant activities of commercially fermented soy products marketed in China

Food Chemistry

Volumn 174, Issue , 2015, Pages 202-213

  Xu, Lu ^a   Du, Bin ^b   Xu, Baojun ^a  

^a BNU HKBU UNITED INTERNATIONAL COLLEGE   (China)

^b HEBEI NORMAL UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

Author keywords

Aglycones; Antioxidants; Fermented soy products; Free amino acids; Isoflavones; Phenolics

Indexed keywords

AMINO ACIDS; FLAVONOIDS;

AGLYCONES; FERMENTED SOY PRODUCT; FREE AMINO ACIDS; ISOFLAVONES; PHENOLICS;

ANTIOXIDANTS;

ANTIOXIDANT; CYSTEINE; DAIDZEIN; ESSENTIAL AMINO ACID; GENISTEIN; GLUCOSIDE; ISOFLAVONE; ISOFLAVONE DERIVATIVE; ISOLEUCINE; LEUCINE; LYSINE; METHIONINE; PHENYLALANINE; SOYBEAN OIL; TYROSINE; VALINE; PHENOL DERIVATIVE;

ANTIOXIDANT ACTIVITY; ARTICLE; BIOLOGICAL ACTIVITY; CHINA; COMPARATIVE STUDY; CONSUMER; COST EFFECTIVENESS ANALYSIS; FERMENTATION; FERMENTED PRODUCT; HEAT TREATMENT; SOYBEAN; ANALYSIS; CHEMISTRY; HUMAN; SOY FOOD;

GLYCINE MAX;

ANTIOXIDANTS; CHINA; FERMENTATION; GENISTEIN; HUMANS; ISOFLAVONES; PHENOLS; SOY FOODS; SOYBEANS;

EID: 84918539241     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.11.014     Document Type: Article

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