Contents and bioconversion of β-glycoside isoflavones to aglycones in the processing conditions of soybean tempeh

Contents and bioconversion of β-glycoside isoflavones to aglycones in the processing conditions of soybean tempeh

Abstract: The objective of this work was to evaluate the effect of the processing conditions of soybean tempeh on the contents of β-glycoside isoflavones and on their bioconversion into aglycones. Different times of soaking (6, 12, and 18 hours), cooking (15, 30, and 45 minutes), and fermentation (1...

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Bibliographic Details
Main Authors: Cristiane Wing Chong Borges, Mercedes Concórdia Carrão-Panizzi, José Marcos Gontijo Mandarino, Josemeyre Bonifácio da Silva, Silvia Benedetti, Elza Iouko Ida
Format: Article
Language:English
Published: Embrapa Informação Tecnológica 2016-03-01
Series:Pesquisa Agropecuária Brasileira
Subjects:
Glycine max
Rhizopus oligosporus
daidzein
fermented soybean
functional food
genistein
Online Access:http://www.scielo.br/pdf/pab/v51n3/1678-3921-pab-51-03-00271.pdf

Internet

http://www.scielo.br/pdf/pab/v51n3/1678-3921-pab-51-03-00271.pdf

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