publication . Article . 2009


Luz Stella Vanegas Pérez; Diego Alonso Restrepo Molina; Jairo Humberto López Vargas;
Open Access English
  • Published: 01 Dec 2009 Journal: Revista Facultad Nacional de Agronomía Medellín (issn: 0304-2847, Copyright policy)
  • Publisher: Universidad Nacional de Colombia, Sede Medellín
Se describe la soya desde el punto de vista bromatológico, nutricional y funcional, igualmente se desarrollan los aspectos asociados a los beneficios para la salud que han obtenido diversos autores mediante estudios clínicos, identificando los componentes responsables de esta acción. Posteriormente se desarrollan las características de funcionalidad fisicoquímica de la proteína de soya y su incidencia en los atributos sensoriales de las bebidas con soya, incluyendo las deficiencias que ésta presenta, para finalmente señalar los aspectos que logran mitigar este tipo de defectos mediante el uso de ingredientes complementarios.<br>Soy is described since its bromato...
free text keywords: Proteína de soya, bebidas con proteína, restricciones de consumo, Soy protein, beverages, consumer restrictions, Agriculture, S, Agriculture (General), S1-972
Agricultural and Food Sciences
Rural Digital Europe
54 references, page 1 of 4

Friedeck, K.G., Y. Karagul-Yuceer and M.A. Drake, 2003. Soy protein fortification of a low-fat dairy based ice cream. Journal of Food Science 68(9): 2651-2657.

2001. The effect of soy protein with or without isoflavones relative to milk protein on plasma lipids in hypercholesterolemic postmenopausal women.

American Journal of Clinical Nutrition 73(4): 728-735.

Greaves, K.A., M.D. Wilson, L.L. Rudel, J.K. Williams and J.D. Wagner. 2000. Consumption of soy protein reduces cholesterol absorption compared to casein protein alone or supplemented with an isoflavone extract or conjugated equine estrogen in ovariectomized cynomolgus monkeys. The Journal of Nutrition 130: 820-826. [OpenAIRE]

Gujral, H.S. and G. Khanna. 2002. Effect of skim milk powder, soy protein concentrate and sucrose on the dehydration behaviour, texture, color and acceptability of mango leather. Journal of Food Engineering 55(4): 343-348.

Haub, M.D., A.M. Wells and W.W. Campbell. 2005. Beef and soy-based food supplements differentially affect serum lipoprotein-lipid profiles because of changes in carbohydrate intake and novel nutrient intake ratios in older men who resistive-train. Metabolism. Clinical and Experimental 54(6): 769-774. [OpenAIRE]

Hoogenkamp, H. 2007. Ingredients the soy industry's love-hate relationship with meat. Meat International 17(2): 8-12.

Horneffer, V., T.J. Foster and K.P. Velikov. 2007. Fast characterization of industrial soy protein isolates by direct analysis with matrix-assisted laser desorption ionization time-of-iflght mass spectrometry. Journal of Agricultural and Food Chemistry 55 (26):10505-10508. [OpenAIRE]

Hua, Y., S.W. Cui and Q. Wang. 2003. Gelling property of soy protein-gum mixtures. Food Hydrocolloids 17(6): 889-894.

Lönnerdal, B. 1994. Nutritional aspect of soy formula.

Acta Paediatrica 83(S402): 105-108.

Potter, S.M. 1996. Soy protein and serum lipids.

Current Opinion in Lipidology 7(4): 260-264.

Sandström. 1984. The effect of individual components of soy formula and cow's milk formula on zinc bioavailability. American Journal of Clinical Nutrition (40):1064-1070.

1998. Special formulas in infant nutrition: A review.

54 references, page 1 of 4
Any information missing or wrong?Report an Issue