Effect of Monascus aged vinegar on isoflavone conversion in soy germ by soaking treatment-Reference-Cited by-同舟云学术

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Effect of Monascus aged vinegar on isoflavone conversion in soy germ by soaking treatment

Published:2015-11 Issue: Volume:186 Page:256-264
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Chen Ji-Cheng,Wang Jie,Wang Zhi-Jiang,Li Yan-Jie,Pang Jie,Lin He-Tong,Yin Shou-Wei

Funder

China Postdoctoral Science Foundation

Science and Technology Planning Project of Fuzhou City

National Natural Science Foundation of China

Program for New Century Excellent Talents in Fujian Province University of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference37 articles.

1. Analysis of isoflavonoids from leguminous plant extracts by RPHPLC/DAD and electrospray ionization mass spectrometry;Aguiar;International Journal of Food Sciences and Nutrition,2007

2. Soya isoflavones: A new and promising ingredient for the health foods sector;Brouns;Food Research International,2002

3. Correlations of oil and protein with isoflavone concentration in soybean [Glycine max (L.) Merr.];Charron;Journal of Agricultural and Food Chemistry,2005

4. Enrichment of two isoflavone aglycones in black soymilk by immobilized β-glucosidase on solid carriers;Chen;Journal of Agricultural and Food Chemistry,2012

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

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3. Non-enzymatic browning and the kinetic model of 5-hydroxymethylfurfural formation in residual solution of vinegar soaked-soybean;Industrial Crops and Products;2019-09

4. Parameters of the fermentation of soybean flour by Monascus purpureus or Aspergillus oryzae on the production of bioactive compounds and antioxidant activity;Food Chemistry;2019-01

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