Isoflavones, Flavan-3-ols, phenolic acids, total phenolic profiles, and antioxidant capacities of soy milk as affected by ultrahigh-temperature and traditional processing methods.

Abstract

The objectives of this work were to assess antioxidant activities and phenolic compounds of soy milk as affected by traditional and ultrahigh-temperature (UHT) processing. Three soybean varieties were processed into raw soy milk and then cooked soy milk by indirect and direct UHT methods (both at 143 degrees C for 60 s) and traditional cooking (stove… (More)
DOI: 10.1021/jf900687j

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Cite this paper

@article{Xu2009IsoflavonesFP, title={Isoflavones, Flavan-3-ols, phenolic acids, total phenolic profiles, and antioxidant capacities of soy milk as affected by ultrahigh-temperature and traditional processing methods.}, author={Baojun Xu and Sam K C Chang}, journal={Journal of agricultural and food chemistry}, year={2009}, volume={57 11}, pages={4706-17} }