Okara treated with high hydrostatic pressure assisted by Ultraflo® L: Effect on solubility of dietary fibre

Innovative Food Science and Emerging Technologies

Volumn 33, Issue , 2016, Pages 32-37

  Perez Lopez E ^a   Mateos Aparicio, I ^b   Ruperez P ^a  

^a INSTITUTE OF FOOD SCIENCE   (Spain)

^b UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

Agrofood by product; Dietary fibre; Glucanase; High hydrostatic pressure; Okara; Soybean

Indexed keywords

ATMOSPHERIC PRESSURE; ENZYME ACTIVITY; ENZYMES; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDRAULICS; HYDROSTATIC PRESSURE; LIGHT SCATTERING; LIQUID CHROMATOGRAPHY; SOLUBILITY;

AGRO FOODS; DIETARY FIBRE; GLUCANASE; HIGH HYDROSTATIC PRESSURE; OKARA; SOYBEAN;

FIBERS;

EID: 84955492365     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2015.12.017     Document Type: Article

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