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Sriwiang Tipkanon Penkwan Chompreeda Vichai Haruthaithanasan Witoon Prinyawiwatkul Hong Kyoon No Zhimin Xu 《International Journal of Food Science & Technology》2011,46(11):2240-2247
Isoflavone glucosides and aglucons in various soybean varieties (Chiang Mai‐60, S.J.‐5, Chiang Mai‐2, Srisumrong‐1, and Nakhonsawan‐1) harvested from dry vs. rainy seasons were quantified. Isoflavone contents of all soy germs ranged from 16.5 to 30.6 μmol g?1. Regardless of varieties, isoflavone contents in germ of seeds from dry season were higher (P < 0.05) than those from rainy season. The Chiang Mai‐60 germ, having the highest isoflavone content (30.6 μmol g?1), was selected for germ flour production. Freeze‐dried germ flour contained higher isoflavone aglucons (17.72 μmol g?1 daidzein; 6.48 mg g?1 glycitein; 4.28 μmol g?1 genistein) than those (15.07; 5.59; 3.41) of drum‐dried germ flour. However, isoflavone glucoside contents in freeze‐dried germ flour (3.27 μmol g?1 daidzin; 1.86 μmol g?1 glycitin; 1.41 μmol g?1 genistin) were lower than those (5.22; 3.15; 1.89) of drum‐dried germ flour. Total isoflavone contents of drum‐dried and freeze‐dried germ flours were comparable (34.32 vs. 35.02 μmol g?1) but more than that (30.16 μmol g?1) of unprocessed germ flour. 相似文献
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Savedboworn Wanticha Teawsomboonkit Kotchakorn Surichay Supanida Riansa-ngawong Wiboon Rittisak Sriwiang Charoen Ratchanee Phattayakorn Kriangkrai 《Food science and biotechnology》2019,28(3):795-805
Food Science and Biotechnology - The ability of rice protein supplemented with various prebiotics to protect probiotic Lactobacillus plantarum TISTR 2075 upon freeze-drying and subsequent storage... 相似文献
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