Changes in the contents and profiles of selected phenolics, soyasapogenols, tocopherols, and amino acids during soybean-rice mixture cooking: Electric rice cooker vs electric pressure rice cooker

Food Chemistry

Volumn 176, Issue , 2015, Pages 45-53

  Kim, Seung Hyun ^a   Yu, Bo Ra ^a   Chung, Ill Min ^a  

^a Konkuk University   (South Korea)

Author keywords

Amino acids; Cooking conditions; Phenolics; Soyasapogenols; Soybean rice mixture; Tocopherols

Indexed keywords

AMINO ACIDS; FLAVONOIDS;

BIOACTIVE COMPOUNDS; COOKING CONDITIONS; ELECTRIC PRESSURE; PHENOLICS; SOYASAPOGENOLS; TOCOPHEROL CONTENTS; TOCOPHEROLS; TOTAL AMINO ACID CONTENTS;

MIXTURES;

ALPHA TOCOPHEROL; ALPHA TOCOTRIENOL; AMINO ACID; AURANTIIN; BENZOIC ACID; BETA TOCOPHEROL; BIOCHANIN A; CATECHIN; CHLOROGENIC ACID; CINNAMIC ACID; COUMARIC ACID; FERULIC ACID; FORMONONETIN; GALLIC ACID; GAMMA TOCOTRIENOL; GENTISIC ACID; GLUCOSIDE; HESPERETIN; ISOFLAVONE DERIVATIVE; NARINGENIN; NUTRACEUTICAL; PHENOL DERIVATIVE; RESVERATROL; SALICYLIC ACID; SOYASAPOGENOL A; SOYASAPOGENOL B; SYRINGIC ACID; TOCOPHEROL DERIVATIVE; VANILLIC ACID; VANILLIN; OLEANOLIC ACID; TOCOPHEROL;

ARTICLE; BIOLOGICAL ACTIVITY; COOKING; ELECTRIC POTENTIAL; ELECTRIC PRESSURE RICE COOKER; ELECTRIC RICE COOKER; FERMENTATION TECHNIQUE; FOOD INDUSTRY; GENERAL DEVICE; HEAT TREATMENT; INTERMETHOD COMPARISON; KNOWLEDGE; MICROWAVE COOKING; NONHUMAN; NUTRIENT AVAILABILITY; RICE; SOYBEAN; VAPOR PRESSURE; ANALOGS AND DERIVATIVES; CHEMISTRY; DEVICES; PROCEDURES;

GLYCINE MAX;

AMINO ACIDS; COOKING; ISOFLAVONES; OLEANOLIC ACID; ORYZA SATIVA; PHENOLS; SOYBEANS; TOCOPHEROLS;

EID: 84919822103     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.12.024     Document Type: Article

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