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Pressurized water extraction of isoflavones by experimental design from soybean flour and Soybean Protein Isolate

Benjamin Moras,Stéphane Rey,Gérard Vilarem,Pierre-Yves Pontalier

Food Chemistry（2017）

Cited 33|Views7
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Abstract
•Pressurized extraction method of isoflavones from soybean products was optimised.•Modification of isoflavone profile depends on extraction temperature.•Solubilization of soybean proteins was studied in pressurized system.
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Key words
Isoflavones,Pressurized water,Soybean Protein Isolate,Doehlert experimental design,Subcritical water
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