Pulsed high-pressure processing of barley-based non-dairy alternative milk: β-carotene retention, protein solubility and antioxidant activity-Reference-Cited by-同舟云学术

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Pulsed high-pressure processing of barley-based non-dairy alternative milk: β-carotene retention, protein solubility and antioxidant activity

Published:2022-12 Issue: Volume:82 Page:103212
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Strieder Monique Martins,Silva Eric Keven,Mekala Srujana,Meireles Maria Angela A.,Saldaña Marleny D.A.

Funder

Natural Sciences and Engineering Research Council of Canada

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference40 articles.

1. Evaluation of changes in protein quality of high-pressure treated aqueous Aquafaba;Alsalman;Molecules,2021

2. High biological value compounds extraction from citrus waste with non-conventional methods;Anticona;Foods,2020

3. Recent advances and possibilities for the use of plant phenolic compounds to manage ageing-related diseases;Arruda;Journal of Functional Foods,2020

4. Plant-based milk substitutes: Bioactive compounds, conventional and novel processes, bioavailability studies, and health effects;Aydar;Journal of Functional Foods,2020

5. Pressurized aqueous ethanol extraction of beta-glucans and phenolic compounds from waxy barley;Benito-Román;Food Research International,2015

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1. Toward Diverse Plant Proteins for Food Innovation;Advanced Science;2024-08-09

2. Post-harvest cold shock treatment enhanced antioxidant capacity to reduce chilling injury and improves the shelf life of guava (Psidium guajava L.);Frontiers in Sustainable Food Systems;2024-02-05

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

4. A novel plant-based milk alternative made from red kidney bean (Phaseolus vulgaris L.): Effects of cultivars on its stability and sensory properties;Food Bioscience;2023-12

5. Emerging trends in processing for cereal and legume-based beverages: A review;Future Foods;2023-12

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