Production of Hydrolysate of Okara Protein Concentrate with High Antioxidant Capacity and Aglycone Isoflavone Content-Reference-Cited by-同舟云学术

Production of Hydrolysate of Okara Protein Concentrate with High Antioxidant Capacity and Aglycone Isoflavone Content

Published:2019 Issue: Volume:62 Page:
ISSN:1678-4324
Container-title:Brazilian Archives of Biology and Technology
language:
Short-container-title:Braz. arch. biol. technol.

Author:

Figueiredo Vitória Ribeiro Garcia de¹^ORCID,Justus Ariana¹^ORCID,Pereira Dafne Garcia¹^ORCID,Georgetti Sandra Regina¹^ORCID,Ida Elza Iouko¹^ORCID,Kurozawa Louise Emy²^ORCID

Affiliation:

1. State University of Londrina, Brazil

2. State University of Londrina, Brazil; University of Campinas, Brazil

Publisher

FapUNIFESP (SciELO)

Subject

Multidisciplinary

Link

http://www.scielo.br/pdf/babt/v62/1516-8913-babt-62-e19180478.pdf

Reference37 articles.

1. Mass balance study of isoflavones during soybean processing;Wang H.J.;J Agri Food Chem,1996

2. Okara: A soybean by-product as an alternative to enrich vegetable paste;Guimarães R.M.;LWT - Food Sci Technol,2018

3. Ingestion of a protein hydrolysate is accompanied by an accelerated in vivo digestion and absorption rate when compared with its intact protein;Koopman R.;Am J Clin Nutr,2009

4. Vegetable foods: A cheap source of proteins and peptides with antihypertensive, antioxidante, and other less occurrence bioactivities;García M.C;Talanta,2013

5. Effects of processing on the content and composition of isoflavones during manufacturing of soy beverage and tofu;Jackson C.J.C.;Process Biochem,2002

Cited by 6 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. Biotransformation and health potential of isoflavones by microorganisms in Indonesian traditional fermented soy products: A review;Journal of Agriculture and Food Research;2024-12

2. Techno-functional properties of whole okara flour hydrolyzed with a carbohydrase complex;Food Bioscience;2024-08

3. Treatment of soybean processing residues for energy recovery and environmental compliance: Technical and economic feasibility;Energy;2023-09

4. Utilization of fermented and enzymatically hydrolyzed soy press cake as ingredient for meat analogues;LWT;2022-08

5. Pre-treatment of Soy Okara Using Multi-enzyme Complex on Sugar Extraction and Its Effect on Chemical Composition, Morphological Structure, and Antioxidant Capacity;Waste and Biomass Valorization;2021-10-23