Recent innovations in processing technologies for improvement of nutritional quality of soymilk
| Autor: | Yoon-Bok Lee, Jae Kwon Choi, Moon Haeng Huh, Jae Heum Han, Joheun Park, Hae Cheon Im, Hwana Han |
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| Rok vydání: | 2021 |
| Předmět: |
030309 nutrition & dietetics
General Chemical Engineering fortification anti-nutritional factors Nutritional quality soymilk Biology Food processing and manufacture Industrial and Manufacturing Engineering Cow milk 03 medical and health sciences 0404 agricultural biotechnology TX341-641 Food science 0303 health sciences bioactive compounds Nutrition. Foods and food supply nutritional quality food and beverages 04 agricultural and veterinary sciences General Chemistry TP368-456 040401 food science plant-based milk bio-enrichment Food Science |
| Zdroj: | CyTA-Journal of Food, Vol 19, Iss 1, Pp 287-303 (2021) |
| ISSN: | 1947-6345 1947-6337 |
| DOI: | 10.1080/19476337.2021.1893824 |
| Popis: | Soymilk is well known for its health and nutritional benefits and is one of the best plant substitutes for cow milk. Soymilk is high in protein, low in cholesterol, lactose-free, and rich in polyunsaturated fatty acids. The bioactive compounds in soybean contribute to the beneficial effects of soymilk and are reported to exert various bioactivities. With the rising interest in health-conscious lifestyles, the development of soymilk with high nutritional quality is a critical task of the soymilk industry. Therefore, research on novel and advanced technologies is underway to develop soymilk with maximal nutritional quality. This review aims to present the recent findings on the beneficial effects of the bioactive compounds in soymilk and to introduce the latest technological advances that enhance the nutritional quality of soymilk, focusing on increasing the amount of nutrients and bioactive compounds, anti-nutrient removal, fortification with bioactive ingredients, and bio-enrichment. |
| Databáze: | OpenAIRE |
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