Recent innovations in processing technologies for improvement of nutritional quality of soymilk
نویسندگان
چکیده
Soymilk is well known for its health and nutritional benefits one of the best plant substitutes cow milk. high in protein, low cholesterol, lactose-free, rich polyunsaturated fatty acids. The bioactive compounds soybean contribute to beneficial effects soymilk are reported exert various bioactivities. With rising interest health-conscious lifestyles, development with quality a critical task industry. Therefore, research on novel advanced technologies underway develop maximal quality. This review aims present recent findings introduce latest technological advances that enhance soymilk, focusing increasing amount nutrients compounds, anti-nutrient removal, fortification ingredients, bio-enrichment.
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ژورنال
عنوان ژورنال: Cyta-journal of Food
سال: 2021
ISSN: ['1947-6345', '1947-6337']
DOI: https://doi.org/10.1080/19476337.2021.1893824