Antioxidant properties of tofu whey concentrate by freeze concentration and nanofiltration processes

Journal of Food Engineering

Volumn 160, Issue , 2015, Pages 49-55

  Benedetti, Silvia ^a   Prudêncio, Elane Schwinden ^a   Nunes, Graciele Lorenzoni ^a   Guizoni, Karina ^a   Fogaça, Lara Alexandre ^a   Petrus, José Carlos Cunha ^a  

^a FEDERAL UNIVERSITY OF SANTA CATARINA   (Brazil)

Author keywords

Antioxidant activity; Freeze concentration; Isoflavone; Nanofiltration; Tofu whey

Indexed keywords

CARBOHYDRATES; FLAVONOIDS; NANOFILTRATION;

AGLYCONES; ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT PROPERTIES; CONCENTRATED FLUIDS; FREEZE CONCENTRATION; ISOFLAVONES; OBSERVED RETENTION; TOFU WHEY;

ANTIOXIDANTS;

GLYCINE MAX;

EID: 84926511411     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2015.03.021     Document Type: Article

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