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Content and Profile of Isoflavones in Soy-Based Foods as a Function of the Production Process

✍ Scribed by Ana Villares; Mauricio A. Rostagno; Ana García-Lafuente; Eva Guillamón; J. Alfredo Martínez

Book ID
107559678
Publisher
Springer-Verlag
Year
2010
Tongue
English
Weight
319 KB
Volume
4
Category
Article
ISSN
1935-5130

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Antioxidants present in food undergo chemical changes during technological processing . Literature devoted to this is generally limited to losses in described antioxidants during single processing events, without assessing changes in their biological activity. Most research is based on model experim