scholarly journals Occurrence of Biogenic Amines in Soybean Food Products

10.5772/19021 ◽  
2011 ◽  
Author(s):  
Shruti Shukla ◽  
Jong-Kyu Kim ◽  
Myunghee Kim
Keyword(s):  
Biogenic Amines ◽  
Food Products ◽  
Soybean Food

Detection of Genetically Modified Maize and Soybean Food Products in the Jordanian Market

2010 ◽  
Vol 9 (4) ◽  
pp. 499-505 ◽  
Author(s):  
N. Al-Hmoud ◽  
H. Al-Rousan ◽  
B.O. Hayek ◽  
M.A. Ibrahim
Keyword(s):  
Genetically Modified ◽  
Food Products ◽  
Genetically Modified Maize ◽  
Soybean Food

An interference free amperometric biosensor for the detection of biogenic amines in food products

2007 ◽  
Vol 23 (5) ◽  
pp. 640-647 ◽  
Author(s):  
Donatella Carelli ◽  
Diego Centonze ◽  
Carmen Palermo ◽  
Maurizio Quinto ◽  
Taddeo Rotunno
Keyword(s):  
Biogenic Amines ◽  
Food Products ◽  
Amperometric Biosensor

Using capillary isotachophoresis for the determination of biogenic amines and D-isocitric acid in food products

Nahrung/Food ◽  
2003 ◽  
Vol 47 (3) ◽  
pp. 188-190 ◽  
Author(s):  
Jolana Karovičová ◽  
Z. Kohajdová ◽  
P. Šimko ◽  
D. Lukáčová
Keyword(s):  
Biogenic Amines ◽  
Food Products ◽  
Capillary Isotachophoresis ◽  
Isocitric Acid

Investigation of biogenic amines in sufu (furu): A Chinese traditional fermented soybean food product

Food Control ◽  
2013 ◽  
Vol 31 (2) ◽  
pp. 345-352 ◽  
Author(s):  
Rong-Fa Guan ◽  
Zhen-Feng Liu ◽  
Jin-Jie Zhang ◽  
Yun-Xiao Wei ◽  
Said Wahab ◽  
...  
Keyword(s):  
Biogenic Amines ◽  
Food Product ◽  
Fermented Soybean ◽  
Soybean Food

Determination of volatile biogenic amines in muscle food products by ion mobility spectrometry

2002 ◽  
Vol 463 (2) ◽  
pp. 155-163 ◽  
Author(s):  
Zeev Karpas ◽  
Boris Tilman ◽  
Rachel Gdalevsky ◽  
Avraham Lorber
Keyword(s):  
Biogenic Amines ◽  
Ion Mobility Spectrometry ◽  
Ion Mobility ◽  
Food Products

scholarly journals Development of a Polymer-Mediated Soybean Nanocomposite by Hot Melt Extrusion to Improve Its Functionality and Antioxidant Properties

Foods ◽  
2019 ◽  
Vol 8 (2) ◽  
pp. 41 ◽  
Author(s):  
Md Azad ◽  
Won Kim ◽  
Cheng Jin ◽  
Wie Kang ◽  
Cheol Park ◽  
...  
Keyword(s):  
Water Solubility ◽  
Hydroxypropyl Methylcellulose ◽  
Antioxidant Properties ◽  
Food Products ◽  
Hot Melt Extrusion ◽  
Total Phenolic ◽  
Melt Extrusion ◽  
Antioxidant Power ◽  
Soybean Food ◽  
Hot Melt

The poor bioaccessibility of the phenolic compounds of soybeans is a key challenge to developing functional food products. Therefore, a novel hydrophilic food-grade hydroxypropyl methylcellulose (HPMC) polymer was added to soybean to prepare a soybean food composite (SFC), in order to improve the soybean’s functionality. The SFC was prepared with soybean (95%) plus HPMC (5%) (w/w) mixes (HSE), as well as 100% soybean extrudate (SE), at 80 °C and 130 °C by a hot melt extrusion (HME) process. A non-extrudate 100% soybean material was considered as a control. It is observed that water solubility was significantly increased (35.18%), and particle size reached to nano-size (171.5 nm) in HSE at 130 °C compared to the control (7.14% and 1166 nm, respectively). The total phenolic, flavonoid, and single isoflavones content, including daidzin, daidzein, glycitein, genistein, and genistin was significantly increased in HSE at 130 °C compared to the control. The antioxidant properties were also significantly increased in HSE at 130 °C compared to the control, measured by 2,2-diphenyl-1 picryl hydrazyl (DPPH), a ferric reducing antioxidant power assay (FRAP), and the phosphomolybdenum method (PPMD). Finally, it is concluded that the HPMC polymer could be used as a novel excipient to develop nanocomposite via HME, in order to improve the functionality of soybean food products.

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