Evaluation of isoflavone content and antioxidant activity of soy-wheat pasta

The purposes of this work were to determine isoflavones profile and antioxidant activity of two soy flours and spaghetti produced from semolina blended with increasing amount of these flours. Defatted and toasted soy flour (DSF and TSF, respectively) showed different isoflavone profiles though gluco...

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Veröffentlicht in:	International journal of food science & technology 2009-07, Vol.44 (7), p.1304-1313
Hauptverfasser:	Baiano, Antonietta, Terracone, Carmela, Gambacorta, Giuseppe, La Notte, Ennio
Format:	Artikel
Sprache:	eng
Schlagworte:	Antioxidant activity Biological and medical sciences Cereal and baking product industries Food industries Fundamental and applied biological sciences. Psychology isoflavones pasta radical scavenging soy
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