A comparative study of the functional properties and antioxidant activity of soybean meal extracts obtained by conventional extraction and electro-activated solutions-Reference-Cited by-同舟云学术

A comparative study of the functional properties and antioxidant activity of soybean meal extracts obtained by conventional extraction and electro-activated solutions

Published:2020-03 Issue: Volume:307 Page:125547
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Gerliani Natela,Hammami Riadh,Aïder Mohammed

Funder

The Natural Sciences and Engineering Research Council of Canada

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference44 articles.

1. Electro-activated aqueous solutions: Theory and application in the food industry and biotechnology;Aider;Innovative Food Science & Emerging Technologies,2012

2. Valorization of an agroindustrial soybean residue by supercritical fluid extraction of phytochemical compounds;Alvarez;The Journal of Supercritical Fluids,2019

3. Advances on waste valorization: New horizons for a more sustainable society;Arancon;Energy Science & Engineering,2013

4. Influence of mild alkaline treatment on the cellulosic surfaces active sites;Ashori;Carbohydrate Polymers,2012

5. Algal proteins: Extraction, application, and challenges concerning production;Bleakley;Foods (Basel, Switzerland),2017

Cited by 8 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. Techno-functional attributes of oilseed proteins: influence of extraction and modification techniques;Critical Reviews in Food Science and Nutrition;2023-12-28

2. A Novel Approach about Edible Packaging Materials Based on Oilcakes—A Review;Polymers;2023-08-17

3. Simultaneous Microbial Fermentation and Enzymolysis: A Biotechnology Strategy to Improve the Nutritional and Functional Quality of Soybean Meal;Food Reviews International;2023-05-10

4. Electro-Activation as Emerging Technology for Proteins Extraction from Plant Materials: Theory and Applications;Green Protein Processing Technologies from Plants;2023

5. Effects of particle size distribution and processing conditions on the techno-functional properties of extruded soybean meal;LWT;2021-12