Novel process of hydration, followed by incubation and thermal processing, for high isoflavone bioconversion in soybeans-Reference-Cited by-同舟云学术

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Novel process of hydration, followed by incubation and thermal processing, for high isoflavone bioconversion in soybeans

Published:2019-07 Issue: Volume:121 Page:691-696
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Salces Franz R.,Rostagno Mauricio A.,Amaya-Farfan Jaime

Funder

Fundação de Amparo à Pesquisa do Estado de São Paulo

São Paulo Research Foundation

Coordenadoria de Aperfeiçoamento da Educação

Publisher

Elsevier BV

Subject

Food Science

Reference27 articles.

1. Expression of flavonoid 6-hydroxylase candidate genes in normal and mutant soybean genotypes for glycitein content;Artigot;Molecular Biology Reports,2013

2. Multi-targeted therapy of cancer by genistein;Banerjee;Cancer Letters,2008

3. The biochemistry, chemistry and physiology of the isoflavones in soybeans and their food products;Barnes;Lymphatic Research and Biology,2010

4. Chronic ingestion of flavan-3-ols and isoflavones improves insulin sensitivity and lipoprotein status and attenuates estimated 10-year CVD risk in medicated postmenopausal women with type 2 diabetes a 1-year, double-blind, randomized, controlled trial;Curtis;Diabetes Care,2012

5. Flavonoids and isoflavonoids–a gold mine for metabolic engineering;Dixon;Trends in Plant Science,1999

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1. Thermal conversion kinetics and solubility of soy isoflavones in subcritical water extraction;Food Chemistry;2023-10

2. Microbial Community Variations and Bioconversion Improvements during Soybean-Based Fermentation by Kefir Grains;Foods;2023-04-08

3. Isoflavone composition of germinated soybeans after freeze–thaw;Food Chemistry: X;2022-12

4. Deglycosylation of isoflavones in selenized germinated chickpea flours due to convection drying;LWT;2022-01

5. Generation and alterations of bioactive organosulfur and phenolic compounds;Chemical Changes During Processing and Storage of Foods;2021

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