| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10538793 | Food Chemistry | 2012 | 7 Pages |
Abstract
⺠Kinetic models of drying and isoflavones changes during soybean drying were developed. ⺠First-order kinetic models could be used to describe the changes of isoflavones. ⺠Higher drying temperature led to higher effective moisture diffusivity and rate constant of isoflavones changes. ⺠Deesterification was the predominant reaction of isoflavones changes during drying. ⺠The activation energies of degradation were lower than those of inter-conversion of isoflavones.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Chalida Niamnuy, Mali Nachaisin, Nattapol Poomsa-ad, Sakamon Devahastin,