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Publication detail
VRÁNOVÁ, D. FIALA, D. DRDÁK, M.
Original Title
Qantification of soy isoflavones daidzein and genistain in meat products by HPLC
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
96
Number
96(S)
State
Czech Republic
Pages from
196
Pages to
198
Pages count
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" }