Effect of soybean processing on content and bioaccessibility of folate, vitamin B12 and isoflavones in tofu and tempe

Author:

Mo Haizhen,Kariluoto Susanna,Piironen Vieno,Zhu Yang,Sanders Mark G.,Vincken Jean-Paul,Wolkers-Rooijackers Judith,Nout M.J. Rob

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference56 articles.

1. AACC. (2000). Moisture – Air oven method 44-15.02. In Approved Methods of the AACC. St. Paul, Minnesota: USA. American Association of Cereal Chemists.

2. The nature and utility of the phytoestrogens: A review of the evidence;Albertazzi;Maturitas,2002

3. Approved methods of the association of official analytical chemists;AOAC,1984

4. Comparison of folate losses in soybean during the preparation of tempeh and soymilk;Arcot;Journal of the Science of Food and Agriculture,2002

5. The source and content of vitamin B12 in the tempehs;Areekul;Journal of the Medical Association of Thailand,1990

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