Open AccessImpact of Thermal Processing Parameters During Black Soymilk Extraction and Pasteurization on Key Bioactive Compounds and Antioxidant Capacity
Author(s) -
Thiana Claudia Freire Esteves,
Verônica Calado,
Adriana Farah,
A. F. Faria-Machado,
Ronoel Luiz de Oliveira Godóy,
Manuela Cristina Pessanha de Araújo Santiago,
Sidney Pacheco,
Rosires Deliza,
M. C. Carrão-Panizzi,
Ilana Felberg
Publication year - 2022
Publication title -
journal of food and nutrition research
Language(s) - English
Resource type - Journals
eISSN - 2333-1240
pISSN - 2333-1119
DOI - 10.12691/jfnr-10-7-9
Subject(s) - pasteurization , food science , chemistry , dpph , extraction (chemistry) , anthocyanin , isoflavones , flavonoid , antioxidant capacity , antioxidant , chromatography , biochemistry