Soybean (Glycine max (Merrill) L) contains high content of aglycone isoflavones, as well as glucoside and malonylconjugates. In this work, the content of isoflavones in defatted soy flour was determined by reversed-phase high-performance liquid chromatography (RPHPLC) after alcoholic extraction in methanol/water mixture in the ratio 80:20 (v/v). It was observed that the heating treatment transformed the malonylglucosides into glucoside isoflavones. After heat treatment at 121 degrees C for 30 min, nearly all malonylisoflavones were converted into glucoside, but acetylisoflavones were not detected via RPHPLC analysis. Electrospray ionization mass spectrometry confirmed the presence of malonylisoflavones in heat-treated defatted soy flour by ...
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Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Conselho Nacional de Desenvolvimento Ci...
Studies were carried out to enhance the development of isoflavone aglycones in soybean. Grains of tw...
Soymilk fermented with 2 Lactobacillus casei strains were stored at various temperatures (80 °C, 4 °...
Soybean (Glycine max (Merrill) L) contains high content of aglycone isoflavones, as well as glucosid...
AbstractSoybean (Glycine max (Merrill) L.) contains high content of aglycone isoflavones, as well as...
Soy foods have attracted much attention for their possible effects on human health because of their ...
The phenolic compounds (PC) of soybeans (Glycine max (L.) Merrill) varies mainly based on factors li...
AbstractIsoflavones are specialized metabolites found in soybeans seeds. Their distribution in soybe...
Soymilk was subjected to various heat treatments at 95, 121 and 140°C for various lengths of time. T...
Soybean is an important Brazilian agricultural commodity that contains a high concentration of isofl...
Dietary supplements on soy based foods and beverages are increasingly gaining prominence all over th...
High-performance liquid chromatography coupled with ultraviviolet and electrospray ionization mass s...
Soy isoflavones in fermented soymilk with Bifidohacterium animalis Bb12 were stored at various tempe...
Sendo o Brasil um grande produtor mundial de soja, torna-se necessário uma avaliação do teor de isof...
The objective of this study was to solve the first-order kinetic models of interconversion and losse...
Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Conselho Nacional de Desenvolvimento Ci...
Studies were carried out to enhance the development of isoflavone aglycones in soybean. Grains of tw...
Soymilk fermented with 2 Lactobacillus casei strains were stored at various temperatures (80 °C, 4 °...
Soybean (Glycine max (Merrill) L) contains high content of aglycone isoflavones, as well as glucosid...
AbstractSoybean (Glycine max (Merrill) L.) contains high content of aglycone isoflavones, as well as...
Soy foods have attracted much attention for their possible effects on human health because of their ...
The phenolic compounds (PC) of soybeans (Glycine max (L.) Merrill) varies mainly based on factors li...
AbstractIsoflavones are specialized metabolites found in soybeans seeds. Their distribution in soybe...
Soymilk was subjected to various heat treatments at 95, 121 and 140°C for various lengths of time. T...
Soybean is an important Brazilian agricultural commodity that contains a high concentration of isofl...
Dietary supplements on soy based foods and beverages are increasingly gaining prominence all over th...
High-performance liquid chromatography coupled with ultraviviolet and electrospray ionization mass s...
Soy isoflavones in fermented soymilk with Bifidohacterium animalis Bb12 were stored at various tempe...
Sendo o Brasil um grande produtor mundial de soja, torna-se necessário uma avaliação do teor de isof...
The objective of this study was to solve the first-order kinetic models of interconversion and losse...
Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Conselho Nacional de Desenvolvimento Ci...
Studies were carried out to enhance the development of isoflavone aglycones in soybean. Grains of tw...
Soymilk fermented with 2 Lactobacillus casei strains were stored at various temperatures (80 °C, 4 °...
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