| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541475 | Food Chemistry | 2011 | 8 Pages |
Abstract
⺠Isoflavones and bioactivities of soybean dried with hot air, superheated steam and infrared were monitored. ⺠Drying with infrared led to the highest isoflavones content and bioactivities of soybean. ⺠Higher drying temperature led to higher β-glucosides isoflavones content and antioxidant activity. ⺠Drying at 130 °C gave highest aglycones isoflavones content and α-glucosidase inhibitory activity.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Chalida Niamnuy, Mali Nachaisin, Juckamas Laohavanich, Sakamon Devahastin,