Plasma Bubbling of Soymilk: Impact on Allergenicity, Antinutritional Factor, and E-Nose-Retrieved Sensory Characteristics-Reference-Cited by-同舟云学术

Plasma Bubbling of Soymilk: Impact on Allergenicity, Antinutritional Factor, and E-Nose-Retrieved Sensory Characteristics

Published:2023-09-17 Issue:10 Volume:3 Page:1694-1704
ISSN:2692-1944
Container-title:ACS Food Science & Technology
language:en
Short-container-title:ACS Food Sci. Technol.

Author:

Anbarasan R.¹,Dharini M.¹,Jaganmohan R.²,Mahendran R.¹^ORCID

Affiliation:

1. Centre of Excellence in Non-Thermal Processing, National Institute of Food Technology, Entrepreneurship and Management, Thanjavur 613005, Tamil Nadu, India

2. Department of Food Product Development, National Institute of Food Technology, Entrepreneurship and Management, Thanjavur 613005, Tamil Nadu, India

Funder

Ministry of Food Processing Industries

Publisher

American Chemical Society (ACS)

Subject

Organic Chemistry,Chemistry (miscellaneous),Food Science,Analytical Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.3c00242

Reference44 articles.

1. Plasma processing: a sustainable technology in agri-food processing

2. Harmful compounds of soy milk: characterization and reduction strategies

3. Chlorpyrifos pesticide reduction in soybean using cold plasma and ozone treatments

4. Effect of cold plasma on physical–biochemical properties and nutritional components of soybean sprouts

5. Cold plasma disinfestation of Callosobruchus maculatus infested soybeans: Its subsequent impact on soymilk extraction yield and quality

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