Stability of isoflavones in soy milk stored at elevated and ambient temperatures.

@article{Eisen2003StabilityOI,
  title={Stability of isoflavones in soy milk stored at elevated and ambient temperatures.},
  author={Bianna Eisen and Yael Ungar and Eyal Shimoni},
  journal={Journal of agricultural and food chemistry},
  year={2003},
  volume={51 8},
  pages={
          2212-5
        }
}
Soy isoflavones are widely recognized for their potential health benefits. The increased use of traditional and new food products calls for the assessment of their stability during processing and storage. The present study examines the stability of genistein and daidzein derivatives in soy milk. Soy milk was stored at ambient and elevated temperatures, and the change in isoflavone concentration was monitored with time. Genistin loss in time showed typical first-order kinetics, with rate… CONTINUE READING
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