Okara: A soybean by-product as an alternative to enrich vegetable paste-Reference-Cited by-同舟云学术

Okara: A soybean by-product as an alternative to enrich vegetable paste

Published:2018-06 Issue: Volume:92 Page:593-599
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Guimarães Rafaiane Macedo,Silva Thamara Evangelista,Lemes Ailton Cesar,Boldrin Marussa Cássia Favaro,da Silva Marco Antônio Pereira,Silva Fabiano Guimarães,Egea Mariana Buranelo^ORCID

Funder

Fundação de Amparo à Pesquisa do Estado de Goiás

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Elsevier BV

Subject

Food Science

Reference53 articles.

1. Associação Brasileira de Normas Técnicas;ABNT,1994

2. Bound phenolics in foods, a review;Acosta-Estrada;Food Chemistry,2014

3. Nutritional aspects of second generation soy foods;Alezandro;Journal of Agricultural and Food Chemistry,2011

4. Technical regulation microbiological standards for foods;Anvisa,2001

5. Association of official analytical chemists. Official methods of analysis;AOAC,2007

Cited by 69 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Green synthesis of soybean residue-based nitrogen-chlorine co-doped carbon dots based on deep eutectic solvents: Construction of a PNP fluorescence detection system under the IFE mechanism;Materials Research Bulletin;2024-12

2. Insoluble residues from soybean, rice, oat and almond -based beverage: Landscape of the product category, chemical characterisation and valorization in the food industry;Trends in Food Science & Technology;2024-10

3. Physicochemical and emulsification properties of okara-derived soluble dietary fiber modified by steam explosion;Food Hydrocolloids;2024-07

4. The nutritional and economic potential of tofu dreg (okara) and its utilization for high protein food products in Indonesia;Journal of Agriculture and Food Research;2024-06

5. Investigating the physicochemical characteristics and importance of insoluble dietary fiber extracted from legumes: An in-depth study on its biological functions;Food Chemistry: X;2024-06