In vitro bioaccessibility of isoflavones from a soymilk-based beverage as affected by thermal and non-thermal processing-Reference-Cited by-同舟云学术

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In vitro bioaccessibility of isoflavones from a soymilk-based beverage as affected by thermal and non-thermal processing

Published:2020-12 Issue: Volume:66 Page:102504
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Rodríguez-Roque María Janeth,De Ancos Begoña,Sánchez-Vega Rogelio,Sánchez-Moreno Concepción,Elez-Martínez Pedro,Martín-Belloso Olga

Funder

Universidad Autónoma de Chihuahua

Ministerio de Ciencia e Innovación

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference48 articles.

1. Developing new functional food and nutraceutical products;Bagchi,2016

2. Soymilk processing with higher isoflavone aglycone content;Baú;Food Chemistry,2015

3. Bioaccessibility assessment methodologies and their consequences for the risk-benefit evaluation of food;Cardoso;Trends in Food Science & Technology,2015

4. Comparative study of quality of cloudy pomegranate juice treated by high hydrostatic pressure and high temperature short time;Chen;Innovative Food Science & Emerging Technologies,2013

5. Heat-induced inactivation mechanisms of Kunitz trypsin inhibitor and Bowman-Birk inhibitor in soymilk processing;Chen;Food Chemistry,2014

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1. Synergistic effects of superfine grinding and high hydrostatic pressure on the contents, distribution, digestive behaviors and antioxidant activities of polyphenols in barley leaves;Food Chemistry;2024-09

2. Possible interactions between selected food processing and medications;Frontiers in Nutrition;2024-04-12

3. Emerging issues in the food processing;Nanobiotechnology for Food Processing and Packaging;2024

4. Bioaccessibility and Bioavailability of Soybean Isoflavones: An In Vitro Study;Food Reviews International;2023-09-07

5. Trends in functional beverages: Functional ingredients, processing technologies, stability, health benefits, and consumer perspective;Food Research International;2023-08

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