Integrated extraction and purification of soy isoflavones by using aqueous micellar systems-Reference-Cited by-同舟云学术

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Integrated extraction and purification of soy isoflavones by using aqueous micellar systems

Published:2016-12 Issue: Volume:213 Page:514-520
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Cordisco Estefanía,Haidar Carla N.,Coscueta Ezequiel R.,Nerli Bibiana B.,Malpiedi Luciana P.

Funder

National Scientific and Technical Research Council

Nuevo Banco de Santa Fe Foundation

Secretaría de Políticas Universitarias

Universidad Nacional de Rosario

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

1. The effect of thermal treatment of whole soybean flour on the conversion of isoflavones and inactivation of trypsin inhibitors;Andrade;Food Chemistry,2016

2. Techniques for extraction of bioactive compounds from plant materials: A review;Azmir;Journal of Food Engineering,2013

3. Soymilk processing with higher isoflavone aglycone content;Baú;Food Chemistry,2015

4. The pros and cons of plant estrogens for menopause;Bedell;The Journal of Steroid Biochemistry and Molecular Biology,2014

5. Separation of soybean isoflavone aglycone homologues by ionic liquid-based extraction;Cao;Journal of Agricultural and Food Chemistry,2012

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1. Production of soy protein concentrate with the recovery of bioactive compounds: From destruction to valorization;Food Hydrocolloids;2023-04

2. Cloud point extraction based on non-ionic surfactants: An ecofriendly tool for recovering papain from papaya latex;Journal of Environmental Chemical Engineering;2022-12

3. A novel method based on saponification coupled to micelle-extraction for recovering valuable bioactive compounds from soybean oil deodorizer distillate;Food Chemistry;2022-08

4. Ultrasonic microwave-assisted micellar extraction and purification of flavonoids from licorice by metal complex and antisolvent recrystallization;LWT;2021-07

5. An Overview of the Composition, Applications, and Recovery Techniques of the Components of Okara Aimed at the Biovalorization of This Soybean Processing Residue;Food Reviews International;2021-05-18

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