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Title

Antioxidant properties of soy-based drinks and effects of processing

AuthorsSilván, José Manuel CSIC ORCID ; Amigo-Benavent, Miryam; Castillo, M. Dolores del CSIC ORCID
KeywordsStorage
Processing
Fermentation
Extraction
Soy-based drinks
Antioxidant minerals
Soy milk
Reconstituted soybean
Isoflavones
Soy proteins
Issue Date2014
PublisherElsevier
CitationProcessing and Impact on Antioxidants in Beverages (Chap. 23): 225-232 (2014)
AbstractSoy beverages are nowadays considered as healthy drinks. Health promoting properties ascribed to soy drinks have been associated, among other bioactivities, with their antioxidant properties. The antioxidant profile of soy-based drinks is affected by many factors including the quality of the raw materials, agronomic conditions, formulation, as well as processing (thermal and non-thermal), packing, and storage conditions. Soy milk is commonly employed as a basic ingredient for preparation of soy-based drinks. Soy milk, liquid or in powder format, is suitable for soy-based drinks elaboration due to its optimal nutritional profile. The basic composition of soy milk and typical processing steps carried out for its preparation are documented. The main antioxidant sources and principal chemical events affecting the overall antioxidant properties of the ready-to-drink soy beverages are discussed in this chapter.
URIhttp://hdl.handle.net/10261/137558
DOI10.1016/B978-0-12-404738-9.00023-4
Identifiersdoi: 10.1016/B978-0-12-404738-9.00023-4
isbn: 978-0-12-404738-9
Appears in Collections:(CIAL) Libros y partes de libros
(ICTAN) Libros y partes de libros

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