Bacterial Bioeffectors Modify Bioactive Profile and Increase Isoflavone Content in Soybean Sprouts (Glycine max var Osumi)-Reference-Cited by-同舟云学术

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Bacterial Bioeffectors Modify Bioactive Profile and Increase Isoflavone Content in Soybean Sprouts (Glycine max var Osumi)

Published:2013-08-06 Issue:3 Volume:68 Page:299-305
ISSN:0921-9668
Container-title:Plant Foods for Human Nutrition
language:en
Short-container-title:Plant Foods Hum Nutr

Author:

Algar Elena,Ramos-Solano Beatriz,García-Villaraco Ana,Saco Sierra M. Dolores,Martín Gómez M. Soledad,Gutiérrez-Mañero F. Javier

Publisher

Springer Science and Business Media LLC

Subject

Chemistry (miscellaneous),Food Science

Link

http://link.springer.com/content/pdf/10.1007/s11130-013-0373-x.pdf

Reference29 articles.

1. Isanga J, Zhang G (2008) Soybean bioactive components and their implications to health—a review. Food Rev Int 24:252–276

2. Lin PY, Lai HM (2006) Bioactive compounds in legumes and their germinated products. J Agric Food Chem 54:3807–3814

3. Genovese MI, Barbosa AC, Pinto Mda S, Lajolo FM (2007) Commercial soy protein ingredients as isoflavone sources for functional foods. Plant Foods Hum Nutr 62:53–58

4. Berger M, Rasolohery CA, Cazalis R, Dayde R (2008) Isoflavone accumulation kinetics in soybean seed cotyledons and hypocotyls: distinct pathways and genetic controls. Crop Sci 48:700–708

5. Boue SM, Shih FF, Shih BY, Daigle KW, Carter-Wientjes CH, Cleveland TE (2008) Effect of biotic elicitors on enrichment of antioxidant properties and induced isoflavones in soybean. J Food Sci 73:43–49

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