Impact of processing condition on nutraceutical potency of soy whey hydrolysate

Journal of Food Quality

Volumn 37, Issue 6, 2014, Pages 403-414

  Singh, Anshu ^a   Adak, Sunita ^a   Karmakar, Sandipan ^a   Banerjee, Rintu ^a  

^a INDIAN INSTITUTE OF TECHNOLOGY   (India)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIOXIDANTS; FOOD PRODUCTS; PLANTS (BOTANY);

ANTI-OXIDANT ACTIVITIES; GASTROINTESTINAL DIGESTION; PROCESSING CONDITION; RADICAL SCAVENGING ACTIVITY; SALT CONCENTRATION; SCAVENGING ACTIVITIES; SYNERGISTIC EFFECT; ULTRA-FILTRATION MEMBRANES;

DAIRIES;

EID: 84916240541     PISSN: 01469428     EISSN: 17454557     Source Type: Journal    
DOI: 10.1111/jfq.12117     Document Type: Article

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