ArticleJournal of food science and technology2021
Effect of thermal processing methods on flavonoid and isoflavone content of decorticated and whole pulses.
Article in Journal of food science and technology, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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1 citing paper in PubMed, 8 citations in OpenAlex.
- Cyclodextrin-Assisted Extraction Method as a Green Alternative to Increase the Isoflavone Yield fromPharmaceutics · 2021Article
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2 authors at 1 institution in 1 country.
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Abstract
Legumes have always been consumed as a staple source of proteins, and they are the only dietary source of isoflavones, flavonoid class of secondary plant metabolites. Isoflavones impart physiological effects via estrogenic action in humans and hence, looked upon as potential replacement of hormone estrogen in its deficiency. Legumes are an integral part of the Indian staple diet. Legumes are processed by soaking, germination, and thermal cooking. These methods have been reported to modify the nutrient composition of legumes. The sample population was surveyed to determine the most commonly used household processing methods. Soaking or germination followed by pressure cooking (with or without direct contact of water) or open pan cooking was found to be commonly followed by cooking practice in Indian households. Amongst the decorticated pulses, the highest cooking time was taken by chickpea (
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