Journal Article10.1016/J.FOODCHEM.2014.06.023
Isoflavone profile and protein quality during storage of sterilised soymilk treated by ultra high pressure homogenisation.
Natalia Toro-Funes,J. Bosch-Fusté,M.L. Latorre-Moratalla,M.T. Veciana-Nogués,M.C. Vidal-Carou +4 more
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TL;DR: Results indicated that although there was a significantly higher extractability of isoflavones in UHT than in UHPH-treated samples, similar total contents were found at the end of storage and no great differences were observed in the % of blocked lysine among samples after treatments.
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About: This article is published in Food Chemistry. The article was published on 15 Jan 2015.
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Citations
Effect of Innovative Food Processing Technologies on the Physicochemical and Nutritional Properties and Quality of Non-Dairy Plant-Based Beverages.
Paulo E.S. Munekata,Rubén Domínguez,Sravanthi Budaraju,Elena Roselló-Soto,Francisco J. Barba,Kumar Mallikarjunan,Shahin Roohinejad,Shahin Roohinejad,José M. Lorenzo +8 more
TL;DR: Concerted research efforts are required in the coming years in the functional plant-based beverages sector to prepare newer, tailor-made products which are palatable as well as nutritionally adequate.
152
Recent advances in processing food powders by using superfine grinding techniques: A review.
TL;DR: This review will provide theoretical foundation and guideline for superfine food powder processing, which can provide new approaches and ideas for the high-value utilization of food raw materials as well as the food design.
127
Intensification of protein extraction from soybean processing materials using hydrodynamic cavitation
TL;DR: In this paper, high pressure homogenization (HPHH) was applied to soy slurry and okara, the diluted waste stream from soybase production to aid the extraction of protein and other components from soybeans.
Engineering Process Characterization of High-Pressure Homogenization—from Laboratory to Industrial Scale
TL;DR: This work critically examines the efforts in understanding fundamental process engineering aspects of HPH, including pressure-thermal process characterization, valve design, flow pattern, temperature history, and residence time distribution, and the HPH impact on food quality and bioactive compound retention.
89
In Vitro Protein Digestibility and Fatty Acid Profile of Commercial Plant-Based Milk Alternatives.
Eliana Martínez-Padilla,Kexin Li,Heidi Blok Frandsen,Marcel Skejovic Joehnke,Einar Vargas-Bello-Pérez,Iben Lykke Petersen +5 more
TL;DR: Oat drink and almond drink were the PBMA with the highest short-termprotein digestibility, non-significantly different from cow’s milk, while soy drink showed the lowest value of protein digestibility.
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