Comparative analysis of the antioxidant capacity and lipid and protein oxidation of soy and oats beverages

Comparative analysis of the antioxidant capacity and lipid and protein oxidation of soy and oats beverages

Abstract Soy (Glycine max) and oats (Avena sativa) are plant sources used in milk-alternative beverages. However, protein and lipid constituents of these food matrices can undergo alterations during the storage. In this work, a commercial formulation of soy and oat-based beverages were comparatively...

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Bibliographic Details
Main Authors: Laura Moretto, Federica Tonolo, Alessandra Folda, Valeria Scalcon, Alberto Bindoli, Marco Bellamio, Emiliano Feller, Maria Pia Rigobello
Format: Article
Language:English
Published: BMC 2021-01-01
Series:Food Production, Processing and Nutrition
Subjects:
Soy
Oats
Plant-based beverages
Oxidation
Antioxidants
Shelf life
Online Access:https://doi.org/10.1186/s43014-020-00046-6

Internet

https://doi.org/10.1186/s43014-020-00046-6

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