Effect of ultrasound assisted extraction upon the Genistin and Daidzin contents of resultant soymilk
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-012-0744-6.pdf
Reference24 articles.
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3. Brennan JG (2006) Food processing handbook. WILEY-VCH Verlag GmbH & Co, KGaA, Weinheim
4. Chun J, Kim JS, Kim JH (2008) Enrichment of isoflavone aglycones in soymilk by fermentation with single and mixed cultures of Streptococcus infantarius 12 and Weissella sp. 4. Food Chem 109:278–284
5. Izumi T, Piskula MK, Osawa S, Obata A, Tobe K, Saito M, Kataoka S, Kubota Y, Kikuchi M (2000) Soy isoflavone aglycones are absorbed faster and in higher amounts than their glucosides in humans. J Nutr 130:1659–1699
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