Nutritional Aspects of Second Generation Soy Foods
Author:
Affiliation:
1. Laboratório de Compostos Bioativos de Alimentos, Departamento de Alimentos e Nutrição Experimental, FCF, Universidade de São Paulo, Av. Prof. Lineu Prestes 580, Bloco 14, 05508-900 São Paulo, SP, Brazil
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf200061c
Reference32 articles.
1. Nutritional and Health Benefits of Soy Proteins
2. Commercial Soy Protein Ingredients as Isoflavone Sources for Functional Foods
3. U.S. Food and Drug Administration. Food Labeling: Health Claims; Soy Protein and Coronary Heart Disease, 1999; available athttp://www.fda.gov/, accessed March 28, 2010.
4. Isoflavone Composition of American and Japanese Soybeans in Iowa: Effects of Variety, Crop Year, and Location
5. Isoflavones in Soy-Based Foods Consumed in Brazil: Levels, Distribution, and Estimated Intake
Cited by 19 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. Isolation and characterization of amyloid‐like protein aggregates from soya beans and the effect of low pH and heat treatment on their stability;Journal of Food Biochemistry;2022-08-09
2. Soybean processing wastes and their potential in the generation of high value added products;Food Chemistry;2022-03
3. Valorisation of By-Products from Soybean (Glycine max (L.) Merr.) Processing;Molecules;2020-05-01
4. Okara flour: its physicochemical, microscopical and functional properties;Nutrition & Food Science;2019-11-11
5. Okara: A soybean by-product as an alternative to enrich vegetable paste;LWT;2018-06
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