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Characteristics and Use of Okara, the Soybean Residue from Soy Milk ProductionA Review

Journal Article published Feb 1999 in Journal of Agricultural and Food Chemistry volume 47 issue 2 on pages 363 to 371

Authors: Desmond K. O'Toole

Okara Promoted Acrylamide and Carboxymethyl-lysine Formation in Bakery Products

Journal Article published Oct 2012 in Journal of Agricultural and Food Chemistry volume 60 issue 40 on pages 10141 to 10146

Authors: Mariantonella Palermo, Alberto Fiore, Vincenzo Fogliano

Health-Promoting Effects of a Dietary Fiber Concentrate from the Soybean Byproduct Okara in Rats

Journal Article published Aug 2008 in Journal of Agricultural and Food Chemistry volume 56 issue 16 on pages 7495 to 7501

Authors: Antonio Jiménez-Escrig, Maria Dolores Tenorio, Irene Espinosa-Martos, Pilar Rupérez

Analysis of Improved Nutritional Composition of Potential Functional Food (Okara) after Probiotic Solid-State Fermentation

Journal Article published 18 May 2018 in Journal of Agricultural and Food Chemistry volume 66 issue 21 on pages 5373 to 5381

Research funded by Nanyang Technological University

Authors: Sulagna Gupta, Jaslyn J. L. Lee, Wei Ning Chen

Production ofcis-9,trans-11-Conjugated Linoleic Acid in Camelina Meal and Okara by an Oat-Assisted Microbial Process

Journal Article published 24 Feb 2010 in Journal of Agricultural and Food Chemistry volume 58 issue 4 on pages 2479 to 2482

Authors: Marjatta Vahvaselkä, Simo Laakso

Enzymatic High Digestion of Soybean Milk Residue (Okara)

Journal Article published Sep 2004 in Journal of Agricultural and Food Chemistry volume 52 issue 18 on pages 5709 to 5716

Authors: Naoya Kasai, Aoi Murata, Hiroshi Inui, Tatsuji Sakamoto, Rokibul Isra Kahn

Composition of Proteins in Okara as a Byproduct in Hydrothermal Processing of Soy Milk

Journal Article published 28 Aug 2012 in Journal of Agricultural and Food Chemistry volume 60 issue 36 on pages 9221 to 9228

Authors: Sladjana P. Stanojevic, Miroljub B. Barac, Mirjana B. Pesic, Biljana V. Vucelic-Radovic

Bioactive Proteins and Energy Value of Okara as a Byproduct in Hydrothermal Processing of Soy Milk

Journal Article published 10 Sep 2013 in Journal of Agricultural and Food Chemistry volume 61 issue 38 on pages 9210 to 9219

Authors: Sladjana P. Stanojevic, Miroljub B. Barac, Mirjana B. Pesic, Vanja S. Jankovic, Biljana V. Vucelic-Radovic

A Process Synthesis Approach for Isolation of Isoflavones from Okara

Journal Article published 7 Jan 2015 in Industrial & Engineering Chemistry Research volume 54 issue 2 on pages 691 to 699

Research funded by Unilever | Institute for Sustainable Process Technology, Netherlands

Authors: Lena Jankowiak, David Méndez Sevillano, Remko M. Boom, Marcel Ottens, Edwin Zondervan, Atze Jan van der Goot

β-Glucosidase Isolated from Soybean Okara Shows Specificity toward Glucosyl Isoflavones

Journal Article published 11 Aug 2010 in Journal of Agricultural and Food Chemistry volume 58 issue 15 on pages 8872 to 8878

Authors: Tai-Ying Chiou, Yi-Hsuan Lin, Nan-Wei Su, Min-Hsiung Lee