Effect of Monascus aged vinegar on isoflavone conversion in soy germ by soaking treatment

Food Chemistry

Volumn 186, Issue , 2015, Pages 256-264

  Chen, Ji Cheng ^a,c   Wang, Jie ^a   Wang, Zhi Jiang ^a   Li, Yan Jie ^a   Pang, Jie ^d   Lin, He Tong ^a   Yin, Shou Wei ^b  

^a FUJIAN AGRICULTURE AND FORESTRY UNIVERSITY   (China)

^b SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^c Department of Obstetrics Gynecology   (United States)

^d HARVARD UNIVERSITY   (United States)

Author keywords

Aglycone; Conversion; Isoflavone; Monascus vinegar; Soaking; Soy germ

Indexed keywords

CARBOXYLATION; ESTERIFICATION; FLAVONOIDS; HYDROLYSIS; SHIP CONVERSION;

AGLYCONES; ISOFLAVONES; MONASCUS; SOAKING; SOY GERM;

ACETIC ACID;

ACETIC ACID; BETA GLUCOSIDASE; GLYCOSIDE; ISOFLAVONE DERIVATIVE; SOYBEAN PROTEIN;

DRUG EFFECTS; FOOD HANDLING; GLYCOSYLATION; HUMAN; HYDROLYSIS; METABOLISM; MONASCUS; PLANT SEED; PROCEDURES; SOYBEAN;

ACETIC ACID; BETA-GLUCOSIDASE; FOOD HANDLING; GLYCOSIDES; GLYCOSYLATION; HUMANS; HYDROLYSIS; ISOFLAVONES; MONASCUS; SEEDS; SOYBEAN PROTEINS; SOYBEANS;

EID: 84929520955     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.02.099     Document Type: Article

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