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Changes of isoflavones and protein quality in soymilk pasteurised by ultra-high-pressure homogenisation throughout

N Toro-Funes1, J Bosch-Fusté1, M T Veciana-Nogués1

  • 1Department of Nutrition and Food Science-XaRTA, INSA, Faculty of Pharmacy, Campus de l'Alimentació de Torribera, University of Barcelona, Avda. Prat de la Riba 171, 08921 Santa Coloma de Gramenet, Barcelona, Spain.

Food Chemistry
|May 31, 2014
PubMed

Keywords:
Blocked lysineIsoflavonesPasteurisation (PA)Protein digestibilitySoymilkStorageUltra high pressure homogenisation (UHPH)

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