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Changes in Isoflavone Compositions of Soybean Foods during Cooking Process
isoflavones soybean foods cluster analysis
2009/7/8
We evaluated the concentration and distribution of isoflavones in a total of 50 samples of soybean foods consumed daily in Japan by high-performance liquid chromatography (HPLC). A hierarchical cluste...
Influence of Polyphenol and Ascorbate Oxidases during Cooking Process on the Radical-Scavenging Activity of Vegetables
radical-scavenging activity polyphenol oxidase polyphenol
2009/6/17
The influence of polyphenol oxidase and ascorbate oxidase on radical-scavenging activity and contents of total phenol, chlorogenic acid, and ascorbic acid in vegetables during the cooking process were...