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International Journal of Food Properties Volume 8, 2005 - Issue 1
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Original Articles

Quantification of Isoflavones in Soymilk and Tofu from South East Asia

Molamma P. Prabhakaran Department of Chemistry, National University of Singapore, Singapore
,
Conrad O. Perera Department of Chemistry, National University of Singapore, SingaporeCorrespondence[email protected]
&
Suresh Valiyaveettil Department of Chemistry, National University of Singapore, Singapore
Pages 113-123 | Received 18 Feb 2004, Accepted 10 Apr 2004, Published online: 06 Feb 2007

Citations (10)

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Mohammed Sharif Swallah, Xiaoqing Yang, Jiaxin Li, Joseph Kudadam Korese, Sainan Wang, Hongliang Fan, Hansong Yu & Qing Huang. (2022) The Pros and Cons of Soybean Bioactive Compounds: An Overview. Food Reviews International 0:0, pages 1-28.
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Zhihong Qiao, Xiao Dong Chen, YongQiang Cheng, Haijie Liu, YaQiong Liu & Lite Li. (2010) Microbiological and Chemical Changes During the Production of Acidic Whey, A Traditional Chinese Tofu-Coagulant. International Journal of Food Properties 13:1, pages 90-104.
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Articles from other publishers (8)

Deepika Kathuria, Anju K. Dhiman & Surekha Attri. (2021) Enrichment of isoflavone for development of functional soya and dairy products. Journal of Food Processing and Preservation 46:1.
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Zhanrui Huang, Wanying He, Liangzhong Zhao, Haiyu Liu & Xiaojie Zhou. (2021) Processing technology optimization for tofu curded by fermented yellow whey using response surface methodology. Food Science & Nutrition 9:7, pages 3701-3711.
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Jon Kepa Izaguirre, Leire Barañano, Sonia Castañón, Itziar Alkorta, Luis M. Quirós & Carlos Garbisu. (2021) Optimization of the Bioactivation of Isoflavones in Soymilk by Lactic Acid Bacteria. Processes 9:6, pages 963.
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Ye-Na Kim, Syahrizal Muttakin, Young-Min Jung, Tae-Yeong Heo & Dong-Un Lee. (2019) Tailoring Physical and Sensory Properties of Tofu by the Addition of Jet-Milled, Superfine, Defatted Soybean Flour. Foods 8:12, pages 617.
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N. Toro-Funes, J. Bosch-Fusté, M.L. Latorre-Moratalla, M.T. Veciana-Nogués & M.C. Vidal-Carou. (2015) Isoflavone profile and protein quality during storage of sterilised soymilk treated by ultra high pressure homogenisation. Food Chemistry 167, pages 78-83.
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N. Toro-Funes, I. Odriozola-Serrano, J. Bosch-Fusté, M.L. Latorre-Moratalla, M.T. Veciana-Nogués, M. Izquierdo-Pulido & M.C. Vidal-Carou. (2012) Fast simultaneous determination of free and conjugated isoflavones in soy milk by UHPLC–UV. Food Chemistry 135:4, pages 2832-2838.
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Ana Villares, Mauricio A. Rostagno, Ana García-Lafuente, Eva Guillamón & J. Alfredo Martínez. (2010) Content and Profile of Isoflavones in Soy-Based Foods as a Function of the Production Process. Food and Bioprocess Technology 4:1, pages 27-38.
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. (2006) Current Awareness in Phytochemical Analysis. Phytochemical Analysis 17:1, pages 63-70.
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