Concentration of soybean isoflavones by nanofiltration and the effects of thermal treatments on the concentrate-Reference-Cited by-同舟云学术

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Concentration of soybean isoflavones by nanofiltration and the effects of thermal treatments on the concentrate

Published:2013-03 Issue:2 Volume:50 Page:625-632
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Benedetti Silvia,Prudêncio Elane Schwinden,Mandarino José Marcos Gontijo,Rezzadori Katia,Petrus José Carlos Cunha

Funder

Programa de Apoio ao Plano de Reestruturação e Expansão das Universidades Federais

Publisher

Elsevier BV

Subject

Food Science

Reference58 articles.

1. Phyto-estrogens and Western diseases;Adlercreutz;Annals of Medicine,1997

2. Effects of radiation processing on phytochemicals and antioxidants in plant produce;Alothman;Trends in Food Science & Technology,2009

3. Isoflavonas em grãos de soja: importância da atividade de β-glicosidase na formação do sabor amargo e adstringente;Araújo;Ciência e Tecnologia de Alimentos,1997

4. HPLC analysis of isoflavonoids and other phenolic agents from foods and from human fluids;Barnes;Proceeding of the Society for Experimental Biology and Medicine,1998

5. Isoflavones and their conjugates in soy foods: extraction conditions and analysis by HPLC–mass spectrometry;Barnes;Journal of Agricultural and Food Chemistry,1994

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4. Germination conditions influence the physical characteristics, isoflavones, and vitamin C of soybean sprouts;Pesquisa Agropecuária Brasileira;2020

5. Preparation and characterization of a high flux nanofiltration polyamide hollow fiber TFC membrane for drinking water production;DESALINATION AND WATER TREATMENT;2020

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