Comparative studies on the chemical and cell-based antioxidant activities and antitumor cell proliferation properties of soy milk manufactured by conventional and …
B Xu, SKC Chang, Z Liu, S Yuan, Y Zou… - Journal of agricultural …, 2010 - ACS Publications
The aims of this work were to compare antiproliferation, antioxidant activities and total
phytochemicals and individual isoflavone profiles in soy milk processed by various methods …
phytochemicals and individual isoflavone profiles in soy milk processed by various methods …
Isoflavones, flavan-3-ols, phenolic acids, total phenolic profiles, and antioxidant capacities of soy milk as affected by ultrahigh-temperature and traditional processing …
B Xu, SKC Chang - Journal of Agricultural and Food Chemistry, 2009 - ACS Publications
The objectives of this work were to assess antioxidant activities and phenolic compounds of
soy milk as affected by traditional and ultrahigh-temperature (UHT) processing. Three …
soy milk as affected by traditional and ultrahigh-temperature (UHT) processing. Three …
[HTML][HTML] Antioxidant capability of ultra-high temperature milk and ultra-high temperature soy milk and their fermented products determined by four distinct …
Background: Due to the recent emerging information on the antioxidant properties of soy
products, substitution of soy milk for milk in the diet has been proposed by some nutritionists …
products, substitution of soy milk for milk in the diet has been proposed by some nutritionists …
Mass Yields, Antioxidant and Anti-DU145 Prostate Cancer Cell Proliferation Properties of ProSoy Soymilk as Affected by Extraction Methods and Cooking
SKC Chang, Y Tan - Antioxidants, 2024 - mdpi.com
Both the soybean variety and processing method affect the end soybean product's
characteristics. This study's objective was to characterize the effects of four extraction …
characteristics. This study's objective was to characterize the effects of four extraction …
Innovative soaking and grinding methods and cooking affect the retention of isoflavones, antioxidant and antiproliferative properties in soymilk prepared from black …
Y Tan, SKC Chang, Y Zhang - Journal of Food Science, 2016 - Wiley Online Library
This study's objective was to characterize the effect of traditional and 3 newly devised
(soaking+ grinding) methods combined with cooking on the content and composition of …
(soaking+ grinding) methods combined with cooking on the content and composition of …
Extracts from fermented black soybean milk exhibit antioxidant and cytotoxic activities
KC Cheng, JT Lin, WH Liu - Food Technology and Biotechnology, 2011 - hrcak.srce.hr
Sažetak In this study, ethanol extracts from 2-day fermented black soybean milk (FBE) by
immobilized Rhizopus oligosporus NTU5 have been evaluated for both antioxidant and …
immobilized Rhizopus oligosporus NTU5 have been evaluated for both antioxidant and …
Reduction of antiproliferative capacities, cell-based antioxidant capacities and phytochemical contents of common beans and soybeans upon thermal processing
B Xu, SKC Chang - Food Chemistry, 2011 - Elsevier
The effects of boiling and steaming processes on the antiproliferative and cellular
antioxidant properties, as well as phytochemicals, of two types of common beans (pinto and …
antioxidant properties, as well as phytochemicals, of two types of common beans (pinto and …
Impact of processing technologies on isoflavones, phenolic acids, and antioxidant capacities of soymilk prepared from 15 soybean varieties
In the present study, soymilk samples were prepared from 15 soybean varieties by
employing dry method-raw slurry filtration (D-BAF), dry method-cooked slurry filtration (D …
employing dry method-raw slurry filtration (D-BAF), dry method-cooked slurry filtration (D …
Effect of lactic fermentation on the total phenolic, saponin and phytic acid contents as well as anti-colon cancer cell proliferation activity of soymilk
LR Lai, SC Hsieh, HY Huang, CC Chou - Journal of bioscience and …, 2013 - Elsevier
In an attempt to develop healthy dietary adjuncts, soymilk was fermented simultaneously
with Streptococcus thermophilus 14085 and Bifidobacterium infantis 14603 at 37° C for 24 h …
with Streptococcus thermophilus 14085 and Bifidobacterium infantis 14603 at 37° C for 24 h …
[HTML][HTML] Changes in antioxidant capacity, isoflavone profile, phenolic and vitamin contents in soymilk during extended fermentation
In this study, the influence of lactic acid bacteria fermentation on the antioxidant capacity,
phenolic compounds and vitamins profile of soymilk with different final fermentation pH …
phenolic compounds and vitamins profile of soymilk with different final fermentation pH …
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