Effect of Heat Processing on Thermal Stability of Kudzu (Pueraria thumbergiana Bentham) Root

Department of Microbiology and Immunology, and Medical Research Institute, College of Medicine, Pusan National University - Effect of heat processing on thermal stability of kudzu root isoflavone was investigated for future use such as vari-ous processed foods and functional foods. Kudzu root extracts were heated at 80, 100, 121, 140, 165, and 180