Article Spanish OPEN
Vanegas Pérez, Luz Stella; Restrepo Molina, Diego Alonso; López Vargas, Jairo Humberto;
  • Publisher: Facultad de Ciencias Agrarias - Universidad Nacional de Colombia
  • Subject: beverages | consumer restrictions | restricciones de consumo | Proteína de soya | bebidas con proteína | Soy protein

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 d... View more
  • References (54)
    54 references, page 1 of 6

    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.

    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.

    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.

    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.

  • Metrics
Share - Bookmark