Changes in Isoflavone Composition of Soybean According to Processing Methods-Reference-Cited by-同舟云学术

Changes in Isoflavone Composition of Soybean According to Processing Methods

Published:2021-04-30 Issue:4 Volume:50 Page:403-409
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:JKFN

Author:

Kim Ji Yeong¹^ORCID,Kwon Su Hyun¹,Hwang Byung Soon¹,Jang Mi¹,Kang Hae Ju¹,Kim Gi Chang¹,Hwang In Guk¹^ORCID

Affiliation:

1. Department of Agrofood Resources, National Institute of Agricultural Sciences, Rural Development Administration

Funder

National Institute of Agricultural Sciences, Rural Development Administration

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://pdf.medrang.co.kr/JKFN/2021/050/JKFN050-04-11.pdf

Reference16 articles.

1. Isoflavone Accumulation Kinetics in Soybean Seed Cotyledons and Hypocotyls: Distinct Pathways and Genetic Controls

2. Chung WK. Physicochemical and sensory characteristics of soybean sprouts in relation to soybean cultivars and culture period. Seoul National University, Seoul, Korea. 1998.

3. Apoptotic effects of cooked and in vitro digested soy on human prostate cancer cells

4. α-Glucosidase Inhibitory Activity of Isoflavones and Saponins from Soybean (Glycine max L.) and Comparisons of Their Constituents during Heat Treatments

5. Heating Affects the Content and Distribution Profile of Isoflavones in Steamed Black Soybeans and Black Soybean Koji

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1. Quality Characteristics of Noodles Produced Using Steam-Treated Dough Prepared with Psyllium Husk and Soaked-and-Dried Soybean;Journal of Food Processing and Preservation;2023-04-03