Isoﬂavone composition, polyphenols content and antioxidative activity of soybean seeds during tempeh fermentation-Reference-Cited by-同舟云学术

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Isoﬂavone composition, polyphenols content and antioxidative activity of soybean seeds during tempeh fermentation

Published:2016-07-13 Issue: Volume: Page:1-7
ISSN:1947-6337
Container-title:CyTA - Journal of Food
language:en
Short-container-title:CyTA - Journal of Food

Author:

Kuligowski Maciej,Pawłowska Katarzyna,Jasińska-Kuligowska Iwona,Nowak Jacek

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/19476337.2016.1197316

Reference50 articles.

1. Soybean isoflavones: Efficacy of extraction conditions and effect of food type on extractability

2. TRANSFORMACIÓN DE LAS β-GLICOSIL ISOFLAVONAS POR FERMENTACIÓN SEMI-SÓLIDA DE HARINA DE SOJA CONAspergillus oryzaeTRANSFORMATION OF β-GLUCOSIDE ISOFLAVONES ON SOLID-STATE FERMENTATION OF THE SOY FLOUR WITHAspergillus oryzaeTRANSFORMACIÓN DAS β-GLICOSIL-ISOFLAVONAS POR FERMENTACIÓN SEMI-SÓLIDA DE FARIÑA DE SOIA CONAspergillus oryzae

3. Bioprocessing of Wheat Bran in Whole Wheat Bread Increases the Bioavailability of Phenolic Acids in Men and Exerts Antiinflammatory Effects ex Vivo

4. Antioxidant-rich coffee reduces DNA damage, elevates glutathione status and contributes to weight control: Results from an intervention study

5. Changes in soymilk during fermentation with kefir culture: oligosaccharides hydrolysis and isoflavone aglycone production

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