Changes of isoflavones and protein quality in soymilk pasteurised by ultra-high-pressure homogenisation throughout storage

Food Chemistry

Volumn 162, Issue , 2014, Pages 47-53

  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

Blocked lysine; Isoflavones; Pasteurisation (PA); Protein digestibility; Soymilk; Storage; Ultra high pressure homogenisation (UHPH)

Indexed keywords

AMINO ACIDS; ENERGY STORAGE; FLAVONOIDS; PASTEURIZATION;

BLOCKED LYSINE; ISOFLAVONES; PASTEURISATION; PROTEIN DIGESTIBILITY; SOY MILK; ULTRAHIGH PRESSURE;

PROTEINS;

AGLYCONE; ISOFLAVONE DERIVATIVE; LYSINE;

ARTICLE; DIGESTION; EMULSION; HEAT; PASTEURIZATION; PROTEIN QUALITY; SOYBEAN MILK; STORAGE; ULTRA HIGH PRESSURE HOMOGENISATION; CHEMISTRY; FOOD STORAGE; PROCEDURES;

FOOD STORAGE; ISOFLAVONES; PASTEURIZATION; SOY MILK;

EID: 84899860610     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.04.019     Document Type: Article

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