Isoflavone profile of a high intensity pulsed electric field or thermally treated fruit juice-soymilk beverage stored under refrigeration

Innovative Food Science and Emerging Technologies

Volumn 11, Issue 4, 2010, Pages 604-610

  Morales De La Pena M ^a   Salvia Trujillo, L ^a   Rojas Grau M A ^a   Martin Belloso O ^a  

^a UNIVERSITY OF LLEIDA   (Spain)

Author keywords

Fruit juice soymilk beverages; High intensity pulsed electric fields; Isoflavones

Indexed keywords

AFTER-TREATMENT; AGLYCONES; BIPOLAR PULSE; DAIDZEIN; DAIDZIN; DAILY INTAKE; GENISTEIN; GENISTIN; HIGH INTENSITY PULSED ELECTRIC FIELDS; HIGH-CONTENT; INITIAL CONCENTRATION; ISOFLAVONES; NON-THERMAL TECHNOLOGY; NUTRITIONAL VALUE; SOY MILK; TREATMENT TIME;

CARBOHYDRATES; ELECTRIC FIELDS; FRUIT JUICES; TECHNOLOGY;

FRUITS;

GLYCINE MAX;

EID: 78049443715     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2010.08.005     Document Type: Article

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