Impact of Pulsed Electric Field Pre-Treatment on the Isoflavone Profile of Soymilk

In this study, pulsed electric fields (PEFs) were evaluated as extraction-aiding technology during soymilk manufacturing to improve its isoflavone profile. Low-intensity PEFs were applied at different processing conditions in two stages of the soymilk extraction process, hydrated soybeans (HSB) and...

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Bibliographic Details

Published in:	Beverages
Main Authors:	Mariana Morales-de la Peña, Jorge Welti-Chanes, Olga Martín-Belloso
Format:	Article
Language:	English
Published:	MDPI AG 2022-03-01
Subjects:	low-intensity pulsed electric fields extraction-aiding technology soymilk isoflavones aglycones
Online Access:	https://www.mdpi.com/2306-5710/8/2/19