Isoflavone profile and protein quality during storage of sterilised soymilk treated by ultra high pressure homogenisation

Food Chemistry

Volumn 167, Issue , 2015, Pages 78-83

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

^a UNIVERSITY OF BARCELONA   (Spain)

Author keywords

Blocked lysine; Isoflavones; Protein digestibility; Soymilk; Storage; UHPH

Indexed keywords

AMINO ACIDS; ENERGY STORAGE; FLAVONOIDS; PROTEINS;

BLOCKED LYSINE; ISOFLAVONES; PROTEIN DIGESTIBILITY; SOY MILK; UHPH;

FOOD STORAGE;

GLUCOSIDE; ISOFLAVONE DERIVATIVE; LYSINE; SOYBEAN PROTEIN;

ARTICLE; DIGESTION; EMULSION; FOOD PROCESSING; HEAT TREATMENT; HYDROLYSIS; INSTRUMENT STERILIZATION; PROTEIN CONTENT; PROTEIN DENATURATION; PROTEIN QUALITY; SOYBEAN MILK; STORAGE; ULTRA HIGH PRESSURE HOMOGENISATION; CHEMISTRY; FOOD HANDLING; FOOD STORAGE; PRESSURE; PROCEDURES;

FOOD HANDLING; FOOD STORAGE; ISOFLAVONES; PRESSURE; SOY MILK;

EID: 84904321693     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.06.023     Document Type: Article

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