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Isoflavone levels and the effect of processing on the content of isoflavones during the preparation of soymilk and tofu

机译：豆浆和豆腐制备过程中异黄酮的含量及其加工对异黄酮含量的影响

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MOLAMMA P PRABHAKARAN;
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年度 2006
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正文语种 en
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1. Stability of isoflavone glucosides during processing of soymilk and tofu [J] . Kao TH, Lu YF, Hsieh HC, Food research international . 2004,第9期

机译：豆浆和豆腐加工过程中异黄酮苷的稳定性
2. Content composition and antioxidant activity of isoflavones in commercial and homemade soymilk and tofu [J] . Ishihara Michiko, Singh Harmit, Chung Glen, Journal of the Science of Food and Agriculture . 2007,第15期

机译：商业和自制豆浆和豆腐中异黄酮的含量组成和抗氧化活性
3. Intake of a fermented soymilk beverage containing moderate levels of isoflavone aglycones enhances bioavailability of isoflavones in healthy premenopausal Japanese women: a double-blind, placebo-controlled, single-dose, crossover trial [J] . Akira TANAKA, Chiaki KAGA, Chigusa SUZUKI, Bioscience of Microbiota, Food and Health . 2016,第1期

机译：摄入含有适量异黄酮苷元的发酵豆浆饮料可提高绝经前健康的日本女性中异黄酮的生物利用度：一项双盲，安慰剂对照，单剂量，交叉试验
4. Influence of Processing Conditions on Isoflavones Content of Soybean Products [C] . Gow-Chin Yen, Chia-Horn Kao ACS symposium on bioactive compounds in foods: Effects of processing and storage . 2002

机译：加工条件对大豆产物异黄酮含量的影响
5. The impact of deep-frying on the fat, protein and isoflavone content of tofu with sensory evaluation of five types of tofu. [D] . Phillips, Kathleen B. 2004

机译：油炸对五种豆腐的感官评价对豆腐脂肪，蛋白质和异黄酮含量的影响。
6. Intake of a fermented soymilk beverage containing moderate levels of isoflavone aglyconesenhances bioavailability of isoflavones in healthy premenopausal Japanese women: a double-blindplacebo-controlled single-dose crossover trial [O] . Takayuki NAGINO, Mitsuyoshi KANO, Norie MASUOKA, 2016

机译：摄入含有适量异黄酮苷元的发酵豆浆饮料增强了健康的绝经前日本女性中异黄酮的生物利用度：双盲安慰剂对照单剂量交叉试验
7. Isoflavone Contents and Processing Suitability for Tofu of the Soybean Differing in the Variety and Planting Place [O] . Hiroshi ENDO, Masahiro OHNO, Katsuo TANJI, 2003

机译：异黄酮含量和豆腐的加工适用性在各种种植场所不同的大豆不同

Isoflavone levels and the effect of processing on the content of isoflavones during the preparation of soymilk and tofu

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