Innovative Soaking and Grinding Methods and Cooking Affect the Retention of Isoflavones, Antioxidant and Antiproliferative Properties in Soymilk Prepared from Black Soybean

Journal of Food Science

Volumn 81, Issue 4, 2016, Pages H1016-H1023

  Tan, Yingying ^a,b   Chang, Sam K C ^b   Zhang, Yan ^b  

^a SHAANXI UNIVERSITY OF CHINESE MEDICINE   (China)

^b MISSISSIPPI STATE UNIVERSITY   (United States)

Author keywords

Antioxidant capacity; Antiprostate cancer proliferation; Black soybean; Isoflavones; Phenolics; Soymilk processing

Indexed keywords

1,1-DIPHENYL-2-PICRYLHYDRAZYL; ANTINEOPLASTIC AGENT; ANTIOXIDANT; BIPHENYL DERIVATIVE; FLAVONOID; ISOFLAVONE DERIVATIVE; PHENOL DERIVATIVE; PICRIC ACID; PLANT EXTRACT; WATER;

CHEMISTRY; COOKING; DIET THERAPY; FOOD HANDLING; HUMAN; MALE; METABOLISM; PROCEDURES; PROSTATIC NEOPLASMS; SOYBEAN; SOYBEAN MILK; TUMOR CELL LINE;

ANTINEOPLASTIC AGENTS, PHYTOGENIC; ANTIOXIDANTS; BIPHENYL COMPOUNDS; CELL LINE, TUMOR; COOKING; FLAVONOIDS; FOOD HANDLING; HUMANS; ISOFLAVONES; MALE; PHENOLS; PICRATES; PLANT EXTRACTS; PROSTATIC NEOPLASMS; SOY MILK; SOYBEANS; WATER;

EID: 84960430346     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.13266     Document Type: Article

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