Please use this identifier to cite or link to this item: https://hdl.handle.net/10316/12873
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dc.contributor.authorPeñalvo, José Luis-
dc.contributor.authorCastilho, M. Conçeicão-
dc.contributor.authorSilveira, M. Irene N.-
dc.contributor.authorMatallana, M. Cruz-
dc.contributor.authorTorija, M. Esperanza-
dc.date.accessioned2010-03-12T12:37:17Z-
dc.date.available2010-03-12T12:37:17Z-
dc.date.issued2004-
dc.identifier.citationEuropean Food Research and Technology. 219:3 (2004) 251-253en_US
dc.identifier.issn1438-2377-
dc.identifier.urihttps://hdl.handle.net/10316/12873-
dc.description.abstractSoymilk is a water extract of soybeans, closely resembling dairy milk in physical appearance and composition. Most fatty acids in soybean and its derivates are unsaturated, and therefore susceptible to oxidation. The aim of this study was to evaluate the possible effect of the thermal conditions during the elaboration process of soymilk on its fatty acid profile. For this, the fatty acid composition of soymilk, okara (soymilk residue), and soybean were studied by gas chromatography with flame ionization detection (GC-FID). No major differences in the fatty acid patterns were founden_US
dc.language.isoengen_US
dc.publisherSpringer-Verlagen_US
dc.rightsopenAccessen_US
dc.subjectFatty acid profileen_US
dc.subjectThermal treatmenten_US
dc.subjectOkaraen_US
dc.subjectSoybeanen_US
dc.subjectSoymilken_US
dc.titleFatty acid profile of traditional soymilken_US
dc.typearticleen_US
dc.identifier.doi10.1007/s00217-004-0945-y-
item.grantfulltextopen-
item.fulltextCom Texto completo-
item.openairetypearticle-
item.languageiso639-1en-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.cerifentitytypePublications-
Appears in Collections:FFUC- Artigos em Revistas Internacionais
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