Influence of the dehydration process on active compounds of okara during its fractionation-Reference-Cited by-同舟云学术

Influence of the dehydration process on active compounds of okara during its fractionation

Published:2005 Issue:8 Volume:85 Page:1343-1349
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Surel Olivier,Couplet Blandine

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference35 articles.

1. Characteristics and Use of Okara, the Soybean Residue from Soy Milk ProductionA Review

2. and Technologie de préparation de produits enrichis en protéines végétales destinés aux consommateurs, in Protéines Végétales, ed by TEC & DOC, Paris, France, pp 389-390 (1996).

3. Purification of Water Soluble Antioxidant Compounds from Okara and its Characterization.

4. Effects of Extrusion on Dietary Fiber and Isoflavone Contents of Wheat Extrudates Enriched with Wet Okara

5. Mechanisms of action of the soy isoflavone genistein: emerging role for its effects via transforming growth factor beta signaling pathways

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