• Publications
  • Influence
Effect of soaking, boiling, and steaming on total phenolic contentand antioxidant activities of cool season food legumes.
TLDR
Steam processing exhibited several advantages in retaining the integrity of the legume appearance and texture of the cooked product, shortening process time, and greater retention of antioxidant components and activities. Expand
Total Phenolic, Phenolic Acid, Anthocyanin, Flavan-3-ol, and Flavonol Profiles and Antioxidant Properties of Pinto and Black Beans ( Phaseolus vulgaris L.) as Affected by Thermal Processing.
TLDR
Investigation of boiling and steaming processes at atmospheric and high pressures on the phenolic components and antioxidant properties of pinto and black beans found anthocyanins, flavan-3-ols, and flavonols may play important roles on the overall antioxidant activities of black beans. Expand
Review on the qualitative and quantitative analysis of the mycotoxin citrinin
TLDR
The purpose of this paper is to review physicochemical properties, qualitative and quantitative analytical methods of citrinin, evaluate advantages and disadvantages of various analytical techniques, and bring forward some constructive suggestions on establishment of international criteria for quality control of products contaminated withcitrinin. Expand
Characterization of phenolic substances and antioxidant properties of food soybeans grown in the North Dakota-Minnesota region.
TLDR
The data suggest that some selected soybean cultivars may be used as high-quality food-grade soybeans for providing high phenolic phytochemicals and antioxidant activities. Expand
Total phenolics, phenolic acids, isoflavones, and anthocyanins and antioxidant properties of yellow and black soybeans as affected by thermal processing.
TLDR
The effects of boiling and steaming processes on the phenolic components and antioxidant activities of whole yellow and black soybeans were investigated and quantitatively determined by HPLC. Expand
Antioxidant capacity of seed coat, dehulled bean, and whole black soybeans in relation to their distributions of total phenolics, phenolic acids, anthocyanins, and isoflavones.
TLDR
The information generated from this study on the distribution and content of their active components is useful for the effective use of black soybeans as an ingredient for promoting health. Expand
Phytochemical profiles and health-promoting effects of cool-season food legumes as influenced by thermal processing.
TLDR
For all cool-season food legumes, steaming appeared to be a better cooking method than boiling in retaining antioxidants and phenolic components, whereas boiling seemed to be effective in reducing saponin and phytic acid contents. Expand
Kinetic changes of nutrients and antioxidant capacities of germinated soybean (Glycine max L.) and mung bean (Vigna radiata L.) with germination time.
TLDR
Results showed that germination had positive enhancement effects on bioactive compounds in beans, and both compositions and contents of isoflavones in soybean were influenced by germination. Expand
Antidiabetic properties of dietary flavonoids: a cellular mechanism review
TLDR
Recent progress in understanding the biological action, mechanism and therapeutic potential of the dietary flavonoids and its subsequent clinical outcomes in the field of drug discovery in management of diabetes mellitus are summarized. Expand
Food Quality Improvement of Soy Milk Made from Short-Time Germinated Soybeans
TLDR
In the subsequent evaluation on the quality attributes under the optimum germination condition, soy milk made from 28 h-germinated soybeans presented enhanced nutritional value and comparable physicochemical properties to conventional soy milk. Expand
...
1
2
3
4
5
...