Kinetic model for studying the conversion and degradation of isoflavones during heating
- 3 September 2004
- journal article
- Published by Elsevier BV in Food Chemistry
- Vol. 91 (3), 425-434
- https://doi.org/10.1016/j.foodchem.2004.06.023
Abstract
No abstract availableKeywords
This publication has 12 references indexed in Scilit:
- A Fast HPLC Method for Analysis of Isoflavones in SoybeanJournal of Liquid Chromatography & Related Technologies, 2004
- Soya isoflavones: a new and promising ingredient for the health foods sectorFood Research International, 2002
- An improved method for determination of isoflavones in soybean powder by liquid chromatographyChromatographia, 2002
- Solvent extraction selection in the determination of isoflavones in soy foodsJournal of Chromatography B, 2002
- Dietary agents in cancer prevention: flavonoids and isoflavonoidsPharmacology & Therapeutics, 2001
- Stability of Isoflavones during Extrusion Processing of Corn/Soy MixtureJournal of Agricultural and Food Chemistry, 1998
- Genistein induces maturation of cultured human breast cancer cells and prevents tumor growth in nude miceThe American Journal of Clinical Nutrition, 1998
- Soy intake and risk of breast cancer in Asians and Asian AmericansThe American Journal of Clinical Nutrition, 1998
- Chemical modification of isoflavones in soyfoods during cooking and processingThe American Journal of Clinical Nutrition, 1998
- Changes of isoflavones during processing of soy protein isolatesJournal of Oil & Fat Industries, 1998