Publication detail

Qantification of soy isoflavones daidzein and genistain in meat products by HPLC

VRÁNOVÁ, D. FIALA, D. DRDÁK, M.

Original Title

Type

journal article - other

Language

English

Original Abstract

Soy proteins are added to meat products very often, as they are able to bind high amount of water and fat. The most widespread markers which can be used for qualitative and quantitative determination of additives in food products are nucleic acids and proteins. On the other hand, plant additives contain large amount of low molecular weight substances, which can serve as suitable analytical markers. Soybeans isoflavones have the same function(daidzein and genistein).

Key words in English

HPLC, daidzei,genistein,identification

Authors

VRÁNOVÁ, D.; FIALA, D.; DRDÁK, M.

RIV year

2004

Released

1. 1. 2002

ISBN

0009-2770

Periodical

Chemické listy

Year of study

Number

96(S)

State

Czech Republic

Pages from

196

Pages to

198

Pages count

198

BibTex

@article{BUT46291,
  author="Dana {Vránová} and David {Fiala} and Milan {Drdák}",
  title="Qantification of soy isoflavones daidzein and genistain in meat products by HPLC",
  journal="Chemické listy",
  year="2002",
  volume="96",
  number="96(S)",
  pages="196--198",
  issn="0009-2770"
}