High hydrostatic pressure improves the functionality of dietary fibre in okara by-product from soybean

Innovative Food Science and Emerging Technologies

Volumn 11, Issue 3, 2010, Pages 445-450

  Mateos Aparicio, I ^a   Mateos Peinado, C ^a   Ruperez P ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

Cell wall polysaccharides; Dietary fibre; High pressure treatment; Okara; Physicochemical properties; Soybean; Vegetable by product

Indexed keywords

CELL WALL POLYSACCHARIDES; DIETARY FIBRE; HIGH-PRESSURE TREATMENT; OKARA; PHYSICOCHEMICAL PROPERTY; SOYBEAN; VEGETABLE BY-PRODUCT;

BYPRODUCTS; HYDRATES; HYDRATION; HYDRAULICS; HYDRODYNAMICS; HYDROSTATIC PRESSURE; POLYSACCHARIDES; PRESSURE EFFECTS; VEGETABLES;

FIBERS;

GLYCINE MAX;

EID: 77955654073     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2010.02.003     Document Type: Article

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