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High hydrostatic pressure was applied to hydrated soybeans (100–700MPa, 25°C) and soymilk (400–750MPa; 25 and 75°C) to assess its effect on isoflavone content, profile and water-extractability. Neither pressure level nor initial treatment temperature affected soymilk isoflavone content. However, combined pressure and mild thermal treatment modified the isoflavone distribution. At 75°C, the isoflavone...
The purpose of this study was to determine the antioxidant capacity and the content of antioxidant compounds in raw mung bean seeds and sprouts (Vigna radiata cv. emmerald) germinated for 2, 3, 4, 5 and 7 days and of soybean seeds of Glycine max cv. jutro germinated for 2, 3 and 4 days and of Glycine max cv. merit germinated for 2, 3, 4, 5 and 6 days. Antioxidant compounds, such as vitamin C and E,...
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