Physicochemical and Sensory Characteristics of a Medicinal Soy Yogurt Containing Health-Benefit Ingredients-Reference-Cited by-同舟云学术

Physicochemical and Sensory Characteristics of a Medicinal Soy Yogurt Containing Health-Benefit Ingredients

Published:2008-12-08 Issue:1 Volume:57 Page:170-175
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Pyo Young-Hee¹,Song Sun-Mi¹

Affiliation:

1. Department of Food and Nutrition, Sungshin Women’s University, Seoul, Korea, and Traditional Food Research Division, Korea Food Research Institute, Gyeonggi-do, Korea

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf8026952

Reference31 articles.

1. Potential of soyoghurt as a dietetic food

2. Isoflavone metabolites and their in vitro dual functions: They can act as an estrogenic agonist or antagonist depending on the estrogen concentration

3. Soybean Isoflavones: Effects of Processing and Health Benefits

4. Soy Isoflavone Aglycones Are Absorbed Faster and in Higher Amounts than Their Glucosides in Humans

5. Enrichment of bioactive isoflavones in soymilk fermented with β-glucosidase-producing lactic acid bacteria

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