Isoflavone Profile in soymilk as affected by soybean variety, grinding, and heat-processing methods

Journal of Food Science

Volumn 80, Issue 5, 2015, Pages C983-C988

  Zhang, Yan ^a   Chang, Sam K C ^a   Liu, Zhisheng ^a  

^a MISSISSIPPI STATE UNIVERSITY   (United States)

Author keywords

Degradation; Grinding; Isoflavone; Soymilk; UHT

Indexed keywords

GLYCINE MAX;

ISOFLAVONE DERIVATIVE;

CHEMISTRY; CLASSIFICATION; COOKING; FOOD HANDLING; HEAT; HUMAN; PROCEDURES; SOYBEAN; SOYBEAN MILK; SPECIES DIFFERENCE; TEMPERATURE;

COOKING; FOOD HANDLING; HOT TEMPERATURE; HUMANS; ISOFLAVONES; SOY MILK; SOYBEANS; SPECIES SPECIFICITY; TEMPERATURE;

EID: 84929128691     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12839     Document Type: Article

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