Isoflavones, Flavan-3-ols, Phenolic Acids, Total Phenolic Profiles, and Antioxidant Capacities of Soy Milk As Affected by Ultrahigh-Temperature and Traditional Processing Methods-Reference-Cited by-同舟云学术

Isoflavones, Flavan-3-ols, Phenolic Acids, Total Phenolic Profiles, and Antioxidant Capacities of Soy Milk As Affected by Ultrahigh-Temperature and Traditional Processing Methods

Published:2009-05-08 Issue:11 Volume:57 Page:4706-4717
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Xu Baojun¹,Chang Sam K. C.²

Affiliation:

1. Department of Veterinary Clinical Sciences, Purdue University, West Lafayette, Indiana 47907

2. Department of Cereal and Food Sciences, North Dakota State University, Fargo, North Dakota 58105

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf900687j

Reference32 articles.

1. Instrumental and Sensory Characterization of Heat-Induced Odorants in Aseptically Packaged Soy Milk

2. Selected Odor Compounds in Soymilk As Affected by Chemical Composition and Lipoxygenases in Five Soybean Materials

3. Optimizing Conditions for Thermal Processes of Soy Milk

4. Elimination of Trypsin Inhibitor Activity and Beany Flavor in Soy Milk by Consecutive Blanching and Ultrahigh-Temperature (UHT) Processing

Cited by 58 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. Mass Yields, Antioxidant and Anti-DU145 Prostate Cancer Cell Proliferation Properties of ProSoy Soymilk as Affected by Extraction Methods and Cooking;Antioxidants;2024-06-21

2. Effects of removing phytic acid on the bioaccessibility of Ca/Fe/Zn and protein digestion in soymilk;Journal of the Science of Food and Agriculture;2024-02-22

3. Leveraging new opportunities and advances in high‐pressure homogenization to design non‐dairy foods;Comprehensive Reviews in Food Science and Food Safety;2023-12-19

4. Effect of lipophilized gallic acid on the oxidative stability of omega-3 fatty acids rich soy and cow milk;LWT;2023-12

5. Application of moderate intensity pulsed electric fields in red prickly pears and soymilk to develop a plant-based beverage with potential health-related benefits;Innovative Food Science & Emerging Technologies;2023-08