Influences of processing and NaCl supplementation on isoflavone contents and composition during douchi manufacturing
- 31 December 2007
- journal article
- Published by Elsevier BV in Food Chemistry
- Vol. 101 (3), 1247-1253
- https://doi.org/10.1016/j.foodchem.2006.03.029
Abstract
No abstract availableKeywords
This publication has 23 references indexed in Scilit:
- Changes in isoflavone contents and composition of sufu (fermented tofu) during manufacturingFood Chemistry, 2004
- Radical-Scavenging Activity and Isoflavone Content of Sufu (Fermented Tofu) Extracts from Various Regions in ChinaFood Science and Technology Research, 2004
- Effects of processing on the content and composition of isoflavones during manufacturing of soy beverage and tofuProcess Biochemistry, 2002
- Production of Natto Which Contains a High Level of Isoflavone Aglycons.Nippon Shokuhin Kagaku Kogaku Kaishi, 2001
- Isoflavone Composition of American and Japanese Soybeans in Iowa: Effects of Variety, Crop Year, and LocationJournal of Agricultural and Food Chemistry, 1994
- Isoflavone Aglucones and Volatile Organic Compounds in Soybeans; Effects of Soaking TreatmentsJournal of Food Science, 1992
- Genistein inhibition of the growth of human breast cancer cells: Independence from estrogen receptors and the multi-drug resistance geneBiochemical and Biophysical Research Communications, 1991
- Malonyl Isoflavone Glycosides in Soybean Seeds(Glycine max MERRILL).Agricultural and Biological Chemistry, 1991
- Effect of miso (Japanese soybean paste) and NaCl on dmba‐induced rat mammary tumorsNutrition and Cancer, 1990
- Objectionable Flavor of Soy Milk Developed during the Soaking of Soybeans and its ControlJournal of Food Science, 1989