Evaluation of bioactive compounds and bioactivities of soybean dried by different methods and conditions-Reference-Cited by-同舟云学术

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Evaluation of bioactive compounds and bioactivities of soybean dried by different methods and conditions

Published:2011-12 Issue:3 Volume:129 Page:899-906
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Niamnuy Chalida,Nachaisin Mali,Laohavanich Juckamas,Devahastin Sakamon

Funder

Commission on Higher Education (CHE)

Thailand Research Fund (TRF)

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

1. Official methods of analysis of AOAC International;AOAC,2000

2. Optimization of yield and properties of silken tofu from soybeans. I. The water:bean ratio;Beddows;International Journal of Food Science and Technology,1987

3. The ferric reducing ability of plasma (FRAP) as a measure of antioxidant power: The FRAP assay;Benzie;Journal of Analytical Biochemistry,1996

4. Anti-α-glucosidase activity of Chinese traditionally fermented soybean (douchi);Chen;Food Chemistry,2007

5. Kinetic model for studying the conversion and degradation of isoflavones during heating;Chien;Food Chemistry,2005

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