Changes in the isoflavone profile and in the chemical composition of tempeh during processing and refrigeration

Changes in the isoflavone profile and in the chemical composition of tempeh during processing and refrigeration

The objective of this work was to analyze changes in the isoflavone profile, determined by high performance liquid chromatography, at different processing stages and after refrigeration of tempeh. For tempeh production, clean soybean grains from cultivars BR 36 (low isoflavone content) and IAS 5 (hi...

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Bibliographic Details
Main Authors: Márcia Pires Ferreira, Maria Cristina Neves de Oliveira, José Marcos Gontijo Mandarino, Josemeyre Bonifácio da Silva, Elza Iouko Ida, Mercedes Concórdia Carrão-Panizzi
Format: Article
Language:English
Published: Embrapa Informação Tecnológica 2011-11-01
Series:Pesquisa Agropecuária Brasileira
Subjects:
Rhizopus microsporus var. oligosporus
aglicona
fermentação
alimento funcional
cromatografia líquida dealta eficiência
malonil
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2011001100018&lng=en&tlng=en

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2011001100018&lng=en&tlng=en

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