Recent innovations in processing technologies for improvement of nutritional quality of soymilk

被引：12
|
作者：
Han, Hwana [1 ]
Choi, Jae Kwon [1 ]
Park, Joheun [1 ]
Im, Hae Cheon [1 ]
Han, Jae Heum [1 ]
Huh, Moon Haeng [1 ]
Lee, Yoon-Bok [1 ]
机构：
[1] Dr Chungs Food Co Ltd, Cent Res Inst, Cheongju 28446, South Korea
来源：
CYTA-JOURNAL OF FOOD | 2021年 / 19卷 / 01期
关键词：
Soymilk; plant-based milk; bioactive compounds; nutritional quality; anti-nutritional factors; fortification; bio-enrichment; SOYBEAN TRYPSIN-INHIBITOR; LACTIC-ACID BACTERIA; ULTRASOUND-ASSISTED EXTRACTION; BETA-GLUCOSIDASE ACTIVITY; HIGH HYDROSTATIC-PRESSURE; GAMMA-AMINOBUTYRIC-ACID; PROTEIN EXTRACTION; FERMENTED SOYMILK; CALCIUM-ABSORPTION; THERMAL TREATMENTS;
D O I：
10.1080/19476337.2021.1893824
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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.
引用
收藏
页码：287 / 303
页数：17
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