Discover Community Create You

Loading publication...

Noodle always counts identifier-free feature events for service operation. With your permission, Google Analytics can also estimate audience and engagement. Search text, publication identifiers, cookies, IP addresses and browser fingerprints are never included in Noodle's first-party event counters.

Privacy details

Article

Retention and changes of soy isoflavones and carotenoids in immature soybean seeds (Edamame) during processing.

Journal of agricultural and food chemistry - 1 Dec 2000

Simonne A H, Smith M, Weaver D B, Vail T, Barnes S, Wei C I

Abstract excerpt

Isoflavones and carotenoids in four experimental genotypes and Hutcheson cultivar soybeans were evaluated as a function of processing treatments and maturity. Total isoflavone and carotenoid contents were affected by genotypes and maturity stages (p < 0.0001). Total isoflavones ranged from 472 microg/g (in NTCPR93-40) to 2280 microg/g (in Hutcheson). Lutein contents ranged from 895 (in NTCPR93-286) to 2119 (in...

Read the complete abstract on PubMed

Topics

Share this publication in a Topic to start or enrich a Post.

Share to Carotenoids
Share to Food Handling
Share to Genotype

Methodology Data sources Editorial policy Privacy Delete account & data About Contact Helena Bioinformatics

Share to Glycine max

Share to Isoflavones

Source

Identifiers

PMID: 11141271
DOI: 10.1021/jf000247f

Provenance

PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-08.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

Related research

Semantic proximity does not establish scientific evidence.

Research trail→

Click a neighbor to travelStep 1 · 12 closest

Retention and changes of soy isoflavones and carotenoids in immature soybean seeds (Edamame) during processing.PMID 11141271Read ↗

Analysis of isoflavone contents in vegetable soybeans.Semantic proximity Read ↗

Chemical compounds related to nutraceutical and industrial qualities of non-transgenic soybean genotypes.Semantic proximity Read ↗

Soybean isoflavone patterns in main stem and branches as affected by water and nitrogen supplySemantic proximity Read ↗

Characterization and comparison of antioxidant properties and bioactive components of virginia soybeans.Semantic proximity Read ↗

Protein recovery in soymilk and various soluble fractions as a function of genotype differences, changes during heating, and homogenization.Semantic proximity Read ↗

Isoflavone composition and antioxidant capacity of modified-lipoxygenase soybeans grown in Maryland.Semantic proximity Read ↗

Isoflavone composition, phenol content, and antioxidant activity of soybean seeds from India and Bulgaria.Semantic proximity Read ↗

Changes in lipoxygenase isozymes and trypsin inhibitor activity in soybean during germination at different temperaturesSemantic proximity Read ↗

Changes in Isoflavone Concentration with 58 Years of Genetic Improvement of Short-Season Soybean Cultivars in CanadaSemantic proximity Read ↗

Acceptability of green soybeans as a vegetable entity.Semantic proximity Read ↗

Isoflavone levels in five soybean (Glycine max) genotypes are altered by phytochrome-mediated light treatments.Semantic proximity Read ↗

Assessment of soy genotype and processing method on trypsin inhibitors, urease and lectins content of tofu.Semantic proximity Read ↗

⌁Select a neighboring publication to make it the new centre.