Effects of different cooking methods on isoflavone content
in Malaysian soy-based dishes

QR Code

Effects of different cooking methods on isoflavone content in Malaysian soy-based dishes

Soy-based products are one of famous raw ingredients used in the preparation of Asian cuisines. These soy-based products are good source of isoflavones. This study was carried out to observe the effects of different cooking methods on isoflavone content in soy-based products. A total of eight Malays...

Full description

Bibliographic Details
Main Authors:	Hasnah Haron, Tasneem Shaari, Chan, Boon Keng
Format:	Article
Language:	English
Published:	Penerbit Universiti Kebangsaan Malaysia 2016
Online Access:	http://journalarticle.ukm.my/10274/ http://journalarticle.ukm.my/10274/1/05%20Hasnah%20Haron.pdf

Similar Items

Soy, Isoflavone and Prostate Cancer
by: Jian, Le
Published: (2008)

Soy, isoflavones, and prostate cancer
by: Jian, Le
Published: (2008)

Soy and Isoflavone Intake Associated With Reduced Risk of Ovarian Cancer in Southern Chinese Women
by: Lee, Andy, et al.
Published: (2014)

Determinants of bone mineral density and effect of soy isoflavones in premenopausal women in the Klang Valley, Malaysia
by: Tee, Yvonne Yee Siang
Published: (2013)

Malaysian ready-to-eat cooked dishes: consumption patterns among adults and nutrient composition of selected highly consumed dishes
by: Norlida Mat Daud,, et al.
Published: (2020)

Daidzein and genestein contents in tempeh and selected soy products.
by: Haron, Hasnah, et al.
Published: (2009)

Calcium Absorption and Bioavailability of Isoflavones from Tempeh Compared to Milk Among Postmenopausal Malay Women
by: Haron, Hasnah
Published: (2009)

A causal investigation of soy isoflavone intake for primary prevention of post-menopausal breast cancer among Asian women
by: Rajaram, Nadia N.
Published: (2022)

Modernizing the preparation of the Malaysian traditional mixed rice dishes with cook-chill central kitchen and implementation of HACCP
by: Noor Hasnan, Noor Zafira, et al.
Published: (2019)

Modernizing the preparation of the Malaysian mixed rice dish (MRD) with cook-chill central kitchen and implementation of HACCP
by: Noor Hasnan, Noor Zafira, et al.
Published: (2020)

Plasma isoflavones in Malaysian men according to vegetarianism and by age
by: Hod, Rafidah, et al.
Published: (2016)

Sugar content of selected Malaysian desserts, snacks and cooked foods commonly consumed by Malaysian older adults
by: Ching, Phang Chong, et al.
Published: (2018)

Apparent bioavailability of isoflavones in urinary excretions of postmenopausal Malay women consuming tempeh compared with milk.
by: Haron, Hasnah, et al.
Published: (2011)

Perceptions and acceptance of ‘belacan’ in Malaysian dishes
by: Leong, Quee Ling, et al.
Published: (2009)

Synthesis, Characterization And Mesomorphic Properties Of Symmetric And Non-Symmetric Isoflavone Oligomers
by: Chan, Tze Nee
Published: (2012)

Antioxidant capacity, phenolics and isoflavones in soybean by-products
by: Tan, Seok Tyug, et al.
Published: (2010)

Evaluation of total phenolic content, antioxidant activities and sugarcontent of fresh mixed fruit and vegetables juices
by: Hasnah Haron,, et al.
Published: (2017)

Malaysian Chinese New Year dishes nomenclature
by: Ng, Man Ling, et al.
Published: (2015)

Malaysian Chinese New Year dishes nomenclature
by: Ng, Man Ling, et al.
Published: (2015)

CFD simulation of solar dish concentrator with different cavity receivers
by: Muhammad Yasar, ., et al.
Published: (2024)

Sensory attributes of dishes containing shrimp paste with different concentrations.
by: Selamat, Jinap, et al.
Published: (2010)

Comparison of Total Phenolic Contents (TPC) and antioxidant activities of fresh fruit juices, commercial 100% fruit juices and fruit drinks
by: Khaw, Hui Wern, et al.
Published: (2016)

CURRENT FINDINGS AND FUTURE PROSPECTIVE OF SOYBEANS, ISOFLAVONES AND PROSTATE CANCER
by: Jian, Le
Published: (2013)

Effect of selected cereal grains on in vitro bioaccessibility of isoflavones in soymilk
by: Ng, C. C., et al.
Published: (2018)

Asorted dishes in army rations
by: Mat Hashim, Dzulkifly, et al.
Published: (1985)

Increasing resistant starch content in fish crackers through different cooking temperatures in repetitive cooking-chilling cycles
by: Mohd Nor, Mohd Zuhair, et al.
Published: (2012)

Between concrete and abstract: the Malaysian chinese way of naming dishes
by: Ang, Lay Hoon, et al.
Published: (2018)

The linguistics structure and implication of Chinese Malaysian wedding dish names
by: Ang, Lay Hoon, et al.
Published: (2016)

Soyfood and isoflavone intake and risk of type 2 diabetes in Vietnamese adults.
by: Nguyen, C., et al.
Published: (2017)

Cytotoxic effects of the novel isoflavone, phenoxodiol, on prostate cancer cell lines
by: Mahoney, Simon, et al.
Published: (2012)

Degradation of phytic acid content in soy pulp by bacillus thuringiensis SP4 through solid-state fermentation
by: Chan, Onn Kei
Published: (2018)

Effect of curry powder on the growth of listeria monocytogenes, yersinia enterocolitica and escherichia coli 0157:H7 in cook-chill beef dish
by: Ayub Mohd Yatim,, et al.
Published: (2002)

Nanopillar Array for Cell Culture Dish
by: Ali, Mohammad Yeakub
Published: (2011)

Sharks end up in Sarawak dishes
by: New Sarawak Tribune
Published: (2016)

Monitoring of free glutamic acid in Malaysian processed foods, dishes and condiments.
by: M., Khairunnisak, et al.
Published: (2009)

Impact of prebiotics on equol production from soymilk isoflavones by two Bifidobacterium species
by: Mustafa, Salma Elghali, et al.
Published: (2020)

Effects of cooking methods on the n-3 PUFA content of PUFA-enriched eggs
by: Goh, Yong Meng, et al.
Published: (2004)

Dish concentrator performance based on various materials for hot humid weather
by: Mohd Ali Mat Nong,, et al.
Published: (2016)

Dish concentrator performance based on various materials for hot humid weather
by: Mat Nong, Mohd Ali, et al.
Published: (2016)

Design of dish concentrator based on materials and geometry for hot humid weather
by: Mat Nong, Mohd Ali, et al.
Published: (2015)