Showing Publication (AKITHA DEVI 2009)
Akitha Devi M.K., Mahendranath G., Sakthivelu G., Giridhar P., Rajasekaran T., Ravishankar G.A. (2009) Functional attributes of soybean seeds and products, with reference to isoflavone content and antioxidant activity. Food Chemistry 114:771-76
Abbreviation: AKITHA DEVI 2009
Food Composition
This publication was used to obtain 10 food polyphenol content values.
| Original Content Value | Original Food Description | Commercial Origin | Number of Samples Analyzed |
|---|---|---|---|
| 16.50 mg/100 g FW | Soy sprout | yes | 4 |
| 51.70 mg/100 g FW | Soy sprout | yes | 4 |
| 1.28 mg/100 ml | Soy milk | yes | 5 |
| 12.20 mg/100 ml | Soy milk | yes | 5 |
| 1.59 mg/100 ml | Soy sauce | yes | 4 |
| 2.56 mg/100 ml | Soy sauce | yes | 4 |
| 4.40 mg/100 g FW | Soy meal | yes | 6 |
| 6.80 mg/100 g FW | Soy meal | yes | 6 |
| 12.40 mg/100 g FW | Soy flour | yes | 4 |
| 50.30 mg/100 g FW | Soy flour | yes | 4 |