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Ecology of Food and Nutrition Volume 49, 2010 - Issue 2
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Original Articles

Evaluation of Soy Hulls as a Potential Ingredient of Functional Foods for the Prevention of Obesity

María Catalina Olguin Department of Food and Environmental Sciences, Faculty of Biochemistry, University of Rosario, Rosario, ArgentinaCorrespondence[email protected]
,
Marta Delia Posadas Department of Biology, Faculty of Medical Sciences, University of Rosario, Rosario, Argentina
,
Gilda Celina Revelant Department of Food and Environmental Sciences, Faculty of Biochemistry, University of Rosario, Rosario, Argentina
,
Verónica Beatriz Labourdette Department of Biology, Faculty of Medical Sciences, University of Rosario, Rosario, Argentina
,
Héctor Daniel Elías Department of Food and Environmental Sciences, Faculty of Biochemistry, University of Rosario, Rosario, Argentina
&
María Rosa Venezia Department of Food and Environmental Sciences, Faculty of Biochemistry, University of Rosario, Rosario, Argentina
Pages 98-109 | Published online: 11 Mar 2010

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Sladjana P. Stanojevic, Miroljub B. Barać, Aleksandar Ž. Kostić & Mirjana B. Pešić. (2021) Trypsin inhibitor content and activity of soaking water whey as waste in soy milk processing. Journal of Environmental Science and Health, Part B 56:3, pages 292-296.
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Articles from other publishers (1)

. (2021) Functional Foods: Components, health benefits, challenges, and major projects. DRC Sustainable Future: Journal of Environment, Agriculture, and Energy, pages 61-72.
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