Comparison of Conventional and Microwave Treatment on Soymilk for Inactivation of Trypsin Inhibitors and In Vitro Protein Digestibility-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Comparison of Conventional and Microwave Treatment on Soymilk for Inactivation of Trypsin Inhibitors and In Vitro Protein Digestibility

Published:2018-01-08 Issue:1 Volume:7 Page:6
ISSN:2304-8158
Container-title:Foods
language:en
Short-container-title:Foods

Author:

Vagadia Brinda,Vanga Sai,Singh Ashutosh,Gariepy Yvan^ORCID,Raghavan Vijaya

Funder

Natural Sciences and Engineering Research Council of Canada

Ministère de l'Agriculture, des Pêcheries et de l'Alimentation

Publisher

MDPI AG

Subject

Plant Science,Health Professions (miscellaneous),Health(social science),Microbiology,Food Science

Link

http://www.mdpi.com/2304-8158/7/1/6/pdf

Reference69 articles.

1. Composition and properties of soymilk and tofu made from Ontario light hilum soybeans;Buzzell;Can. Inst. Food Sci. Technol. J.,1987

2. Effect of Soybean-to-Water Ratio and pH on Pressurized Soymilk Properties

3. Adsorption induced denaturation: application to denaturation of soybean trypsin inhibitor (SBTI) and lipoxygenase (LOX) in soymilk

4. USDA National Nutrient Database for Standard Reference,2015

5. Nutritional and Health Benefits of Soy Proteins

Cited by 64 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. Review on effect of innovative technologies on shelf-life extension of non-dairy sources from plant matrices;Food Chemistry Advances;2024-12

2. A review on current scenario and key challenges of plant-based functional beverages;Food Bioscience;2024-08

3. A comprehensive review on novel synthetic foods: Potential risk factors, detection strategies, and processing technologies;Comprehensive Reviews in Food Science and Food Safety;2024-06-09

4. Emerging high intensity ultrasound for soymilk in boosting bioactivity, amino acids release, reducing anti-nutritional factors and allergenicity;Food Bioscience;2024-06

5. Green extraction of chickpea (Cicer arietinum)-based functional beverage: Assessment of nutritional quality and storage stability;Food Bioscience;2024-06

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3