Effect of ultra high pressure homogenization treatment on the bioactive compounds of soya milk

Food Chemistry

Volumn 152, Issue , 2014, Pages 597-602

  Toro Funes, N ^a   Bosch Fuste J ^a   Veciana Nogues M T ^a   Vidal Carou, M C ^a  

^a UNIVERSITY OF BARCELONA   (Spain)

Author keywords

Isoflavones; Phytosterols; Polyamines; Soy milk; Tocopherols; UHPH

Indexed keywords

ALCOHOLS; AMINES; FLAVONOIDS;

ISOFLAVONES; PHYTOSTEROLS; POLYAMINES; SOY MILK; TOCOPHEROLS; UHPH;

FOOD PROCESSING;

BETA GLUCOSIDE; BIOGENIC AMINE; CAMPESTEROL; GLUCOSIDE; ISOFLAVONE DERIVATIVE; PHYTOSTEROL; POLYAMINE; SITOSTEROL; STIGMASTEROL; TOCOPHEROL; UNCLASSIFIED DRUG;

ARTICLE; CONJUGATE; FOOD HANDLING; HEAT TREATMENT; SOYBEAN MILK; TEMPERATURE; ULTRA HIGH PRESSURE HOMOGENIZATION;

ISOFLAVONES; PHYTOSTEROLS; POLYAMINES; SOY MILK; TOCOPHEROLS; UHPH;

FOOD HANDLING; ISOFLAVONES; PHYTOSTEROLS; PLANT EXTRACTS; PRESSURE; SOY MILK; SOYBEANS; TEMPERATURE;

EID: 84891528051     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.12.015     Document Type: Article

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