Impact of Pulsed Electric Field Pre-Treatment on the Isoflavone Profile of Soymilk
In this study, pulsed electric fields (PEFs) were evaluated as extraction-aiding technology during soymilk manufacturing to improve its isoflavone profile. Low-intensity PEFs were applied at different processing conditions in two stages of the soymilk extraction process, hydrated soybeans (HSB) and...
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| 主要な著者: | , , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
MDPI AG
2022-03-01
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| シリーズ: | Beverages |
| 主題: | |
| オンライン･アクセス: | https://www.mdpi.com/2306-5710/8/2/19 |
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