01145nam a2200169 a 450000100080000000500110000800800410001910000260006024501200008626001620020652005280036865000160089665000130091265000090092570000240093470000170095814715092025-06-16       2008    bl uuuu     u00u1 u    #d1 aPAUCAR-MENACHO, L. M.  aIsoflavone content of germinated soybeans as a function of germination time and temperature.h[electronic resource]  aIn: WORLD CONGRESS OF FOOD SCIENCE & TECHNOLOGY, 14., 2008, Shanghai. Abstracts... Beijing: Chinese Institute of Food Science Technology, 2008. p. 383.c2008  aThe consumption of soybeans and soybean products has increased considerably in the last few years, due to the functional properties accounted to the presence of bioactive compounds, such as isoflavones, of which the most important forms are genistein and daidzein that, at determined concentrations, bring health benefits to consumers. The objective of this work was to evaluate the isoflavone content of whole and germinated soybeans of the cultivar BRS 133, developed by the genetic improvement program of Embrapa-Brazil.  aIsoflavones  aSoybeans  aSoja1 aMANDARINO, J. M. G.1 aCHANG, Y. K.