Changes in the Bioactive Compounds Content of Soybean as a Function of Grain Moisture Content and Temperature during Long‐Term Storage-Reference-Cited by-同舟云学术

Changes in the Bioactive Compounds Content of Soybean as a Function of Grain Moisture Content and Temperature during Long‐Term Storage

Published:2016-01-27 Issue:3 Volume:81 Page:H762-H768
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Ziegler Valmor¹,Vanier Nathan Levien¹,Ferreira Cristiano Dietrich¹,Paraginski Ricardo Tadeu²,Monks Jander Luis Fernandes³,Elias Moacir Cardoso¹

Affiliation:

1. Dept. of Agroindustrial Science and TechnologyFederal Univ. of Pelotas CEP: 96010–900 Pelotas RS Brazil

2. Inst. Federal de EducaçãoCiência e Tecnologia Farroupilha ‐ Campus Alegrete RS 377, Km 27, Passo Novo, CEP: 97541–970 Alegrete RS Brazil

3. Inst. Federal de EducaçãoCiência e Tecnologia Sul‐Riograndense ‐ Câmpus Pelotas CEP: 96015–360 ‐ Pelotas RS Brazil

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.13222

Reference35 articles.

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4. Effect of processing, fermentation, and aging treatment to content and profile of phenolic compounds in soybean seed, soy curd and soy paste

5. Antioxidant capacities, total phenolics and flavonoids in black and yellow soybeans fermentes by Bacillus subtilis: a comparative study of Thai fermented soybeans (thua nao);Dajanta K;Intl Food Res J,2013

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