Comparison of extraction solvents and techniques used for the assay of isoflavones from soybean
- Author
- LUTHRIA, Devanand L1 ; BISWAS, Ronita1 ; NATARAJAN, Savithiry2
[1] Food Composition Laboratory, Beltsville Human Nutrition Research Center, ARS, USDA, Room 202 B, Building 161, BARC-E, Beltsville, MD 20705-3000, United States
[2] Soybean Genomics and Improvement Laboratory, Plant Sciences Institute, ARS, USDA, Beltsville, MD 20705-3000, United States - Source
Food chemistry. 2007, Vol 105, Num 1, pp 325-333, 9 p ; ref : 3/4 p
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Extraction solvent optimization HPLC Isoflavones Pressurized liquid extraction Shaking Sonication Soybeans Stirring Vortexing
- Keyword (fr)
- Agitation mécanique Chromatographie HPLC Extraction solvant Flavonoïde Glycine max Isoflavone Liquide Optimisation Soja Sonication Utilisation Angiospermae Dicotyledones Leguminosae Légumineuse grain Phytoestrogène Polyphénol Spermatophyta
- Keyword (en)
- Stirring HPLC chromatography Solvent extraction Flavonoid Glycine max Isoflavone Liquid Optimization Soybean Sonication Use Angiospermae Dicotyledones Leguminosae Grain legume Phytoestrogen Polyphenol Spermatophyta
- Keyword (es)
- Agitación mecánica Cromatografía HPLC Extracción solvente Flavonoide Glycine max Isoflavone Líquido Optimización Soya Sonicación Uso Angiospermae Dicotyledones Leguminosae Leguminosa grano Fitoestrógeno Polifenol Spermatophyta
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 18956337
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodchem.2006.11.047 
https://dx.doi.org/10.1016/j.foodchem.2006.11.047
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