Modulating conversion of isoflavone glycosides to aglycones using crude beta-glycosidase extracts from almonds and processed soy.
Sign Up to like & getrecommendations! Published in 2017 at "Food chemistry"
DOI: 10.1016/j.foodchem.2017.05.122
Abstract: Food processing alters the physicochemical state of soy which can enhance chemical and enzymatic conversion of isoflavones to their aglycone forms. This study investigated the role of β-glycosidase from processed soy-ingredient mixture (SIM) or almonds,… read more here.
Keywords: glycosidase; isoflavone; conversion; sim ... See more keywords
Rapid Detection and Identification Systems for the Microbiological Assessment of Processed Soy Foods: A Review
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Field Robotics"
DOI: 10.5539/jfr.v9n5p22
Abstract: Plant-based diets are gaining interest in promoting physical and environmental health worldwide. The widely growing consumption of processed soy foods results in an increased demand for safe and high quality soy foods. Many of the… read more here.
Keywords: detection; soy foods; processed soy; assessment processed ... See more keywords