Optimization of isoflavones extraction from soybeans using full factorial design-Reference-Cited by-同舟云学术

Optimization of isoflavones extraction from soybeans using full factorial design

Published:2019-06-20 Issue:9 Volume:43 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Tran Thi Ngoc Thu¹,Chew Kit Wayne²,Bui Xuan Vung³,Nguyen Thi Dong Phuong¹,Le Thi Tuyet Anh³,Truong Thi Minh Hanh⁴,Show Pau L.²^ORCID

Affiliation:

1. University of Technology and Education The University of Da Nang Da Nang Vietnam

2. Faculty of Science and Engineering, Department of Chemical and Environmental Engineering University of Nottingham Malaysia Campus Semenyih Selangor Malaysia

3. University of Education The University of Da Nang Da Nang Vietnam

4. University of Science and Technology The University of Da Nang Da Nang Vietnam

Funder

Scientific and Technological Development of the Da Nang University

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14078

Reference23 articles.

1. Extraction Methods for the Isolation of Isoflavonoids from Plant Material

2. Optimization of ethanol extraction and further purification of isoflavones from soybean sprout cotyledon

3. Determination of total soy isoflavones in dietary supplements, supplement ingredients, and soy foods by high‐performance liquid chromatography with ultraviolet detection: Collaborative study;Collison M. W.;Journal of AOAC International,2008

4. Bioactive compounds and advanced processing technology:Phaleria macrocarpa(sheff.) Boerl, a review

5. Impact of whey protein concentrate on proteolytic lactic cultures for the production of isoflavones during fermentation of soy milk

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