The effect of storage and microwave heating on soy isoflavones daidzein and genestein retention in fortified food models

Thesis

Open access

Suhasini Guntur

Master of Science (M.S.), Drexel University

2003

DOI:

https://doi.org/10.17918/00008788

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Enriched foods--Heating

Enriched foods--Storage

Isoflavones--Heating

Isoflavones--Storage

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Title: The effect of storage and microwave heating on soy isoflavones daidzein and genestein retention in fortified food models
Creators: Suhasini Guntur
Contributors: Stanley Segall (Advisor) - Drexel University, Drexel University (1970-)
Awarding Institution: Drexel University
Degree Awarded: Master of Science (M.S.)
Publisher: Drexel University; Philadelphia, Pennsylvania
Number of pages: xiii, 142 pages
Resource Type: Thesis
Language: English
Academic Unit: Nutrition Sciences; College of Nursing and Health Professions; Drexel University
Other Identifier: 991021888797004721