Plant-based milk: unravel the changes of the antioxidant index during processing and storage – a review-Reference-Cited by-同舟云学术

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Plant-based milk: unravel the changes of the antioxidant index during processing and storage – a review

Published:2022-11-15 Issue: Volume: Page:1-19
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Tong S. C.¹^ORCID,Siow L. F.¹^ORCID,Tang T. K.²^ORCID,Lee Y. Y.¹³^ORCID

Affiliation:

1. School of Science, Monash University Malaysia, Jalan Lagoon Selatan, Bandar Sunway, Selangor, Malaysia

2. School of Food Studies and Gastronomy, Taylor’s University, Subang Jaya, Selangor, Malaysia

3. Monash-Industry Plant Oils Research Laboratory, Monash University Malaysia, Jalan Lagoon Selatan, Bandar Sunway, Selangor, Malaysia

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2022.2143477

Reference107 articles.

1. Direct evaluation of the total antioxidant capacity of raw and roasted pulses, nuts and seeds

2. FUNCTIONAL EXPLORATION OF BIOACTIVE MOIETIES OF FERMENTED AND NON-FERMENTED SOY MILK WITH REFERENCE TO NUTRITIONAL ATTRIBUTES

3. The effect of thermal treatment of whole soybean flour on the conversion of isoflavones and inactivation of trypsin inhibitors

4. High hydrostatic pressure treatment and storage of soy-smoothies: Colour, bioactive compounds and antioxidant capacity

5. Enzymatic elimination of phytate in soybean milk.

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1. Dairy milk: There are alternatives but no equivalents;Food Science & Nutrition;2024-07-19

2. Enhancing the functionality of plant-based Yogurt: Integration of lycopene through dual-stage fermentation of soymilk;Food Chemistry;2024-02

3. VEGAN BESLENMEDE ALTERNATİF SÜT ÜRÜNLERİ: TEKNOLOJİK VE BESLENME YÖNÜ;Gıda;2023-12-15

4. Brazil Nut (Bertholletia excelsa) Beverage Processed by High-Pressure Homogenization: Changes in Main Components and Antioxidant Capacity during Cold Storage;Molecules;2023-06-09

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