Pressurized water extraction of isoflavones by experimental design from soybean flour and Soybean Protein Isolate

Food Chemistry

Volumn 214, Issue , 2017, Pages 9-15

  Benjamin, Moras ^a,b   Stéphane, Rey ^b   Gérard, Vilarem ^a   Pierre Yves, Pontalier ^a  

^a UNIVERSITÉ DE TOULOUSE   (France)

^b Espace Legendre   (France)

Author keywords

Doehlert experimental design; Isoflavones; Pressurized water; Soybean Protein Isolate; Subcritical water

Indexed keywords

CARBOHYDRATES; FLAVONOIDS; GLASS FIBER REINFORCED PLASTICS; PROTEINS; STATISTICS;

DOEHLERT; ISOFLAVONES; PRESSURIZED WATER; SOYBEAN PROTEIN ISOLATES; SUB-CRITICAL WATER;

EXTRACTION;

AGLYCONE; GLUCOSIDE; ISOFLAVONE DERIVATIVE; SOYBEAN PROTEIN; WATER;

ANALYTICAL PARAMETERS; ARTICLE; CONTACT TIME; CONTROLLED STUDY; EXPERIMENTAL DESIGN; EXTRACTION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HIGH TEMPERATURE; PRESSURIZED WATER EXTRACTION; RESPONSE SURFACE METHOD; SOLID LIQUID RATIO; SOLUBILIZATION; SOYBEAN MEAL; TEMPERATURE; WATER SUPPLY; ANALYSIS; CHEMISTRY; FLOUR; PRESSURE; SOYBEAN;

FLOUR; GLUCOSIDES; ISOFLAVONES; PRESSURE; SOYBEAN PROTEINS; SOYBEANS; TEMPERATURE; WATER;

EID: 84978127632     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.07.053     Document Type: Article

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