https://scholars.lib.ntu.edu.tw/handle/123456789/544080
DC 欄位 | 值 | 語言 |
---|---|---|
dc.contributor.author | Kuo H.-Y. | en_US |
dc.contributor.author | Chen S.-H. | en_US |
dc.contributor.author | SHIH-HSIN CHEN | en_US |
dc.contributor.author | AN-I(ANDY) YEH | en_US |
dc.creator | Kuo H.-Y., Chen S.-H., Yeh A.-I. | - |
dc.date.accessioned | 2021-02-01T09:23:52Z | - |
dc.date.available | 2021-02-01T09:23:52Z | - |
dc.date.issued | 2014 | - |
dc.identifier.uri | https://www.scopus.com/inward/record.uri?eid=2-s2.0-84892963949&doi=10.1021%2fjf404465w&partnerID=40&md5=580e8ca71ab5f2b9f47219332781c294 | - |
dc.identifier.uri | https://scholars.lib.ntu.edu.tw/handle/123456789/544080 | - |
dc.description.abstract | Whole-bean soymilk has been prepared by using media-milling. Some characteristics of media-milled soymilk have been determined and compared with filtered soymilk (similar to commercial ones) and whole-bean soymilk prepared by blending. There existed particles in the nano/submicrometer scale in both media-milled and filtered soymilk. The particles in blended soymilk were greater than 1 μm. Media-milled soymilk was the most stable among three samples, even after autoclaving. Solid recovery (98.44 ± 0.16%), viscosity (160.59 ± 4.26 cps), dietary fiber (22.68 ± 0.97% on dry basis), total polyphenol recovery (95.15 ± 7.09%), and isoflavone content (4.42 ± 0.03 mg/g dry solid) of media-milled samples were greater than those of filtered ones. Aglycones, the most bioactive form of isoflavone, in autoclaved media-milled soymilk were more than 2-fold those in autoclaved filtered soymilk. With almost no okara generated, the media-milled soymilk retained fiber in soybeans which would be beneficial to human health. ? 2013 American Chemical Society. | - |
dc.relation.ispartof | Journal of Agricultural and Food Chemistry | - |
dc.subject.classification | [SDGs]SDG3 | - |
dc.subject.other | Dietary fibers; Human health; Isoflavones; Media millings; Physicochemical property; Polyphenols; Soy milk; whole bean; Dietary fibers; Human health; Isoflavones; Media millings; Physicochemical property; Polyphenols; Soy milk; whole bean; Blending; Milling (machining); Blending; Milling (machining); Flavonoids; Flavonoids; analysis; chemistry; comparative study; dietary fiber; filtration; food handling; particle size; procedures; soybean; soybean milk; viscosity; Dietary Fiber; Filtration; Food Handling; Particle Size; Soy Milk; Soybeans; Viscosity; Glycine max | - |
dc.title | Preparation and physicochemical properties of whole-bean soymilk | en_US |
dc.type | journal article | en |
dc.identifier.doi | 10.1021/jf404465w | - |
dc.identifier.pmid | 24380443 | - |
dc.identifier.scopus | 2-s2.0-84892963949 | - |
dc.relation.journalvolume | 62 | - |
dc.relation.journalissue | 3 | - |
item.fulltext | no fulltext | - |
item.openairecristype | http://purl.org/coar/resource_type/c_6501 | - |
item.cerifentitytype | Publications | - |
item.openairetype | journal article | - |
item.grantfulltext | none | - |
crisitem.author.dept | Food Science and Technology | - |
crisitem.author.orcid | 0000-0003-3252-6325 | - |
crisitem.author.parentorg | College of Bioresources and Agriculture | - |
顯示於: | 食品科技研究所 |
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