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

Author： Olguin Maria Catalina   Posadas Marta Delia   Revelant Gilda Celina   Labourdette Veronica Beatriz   Elias Hector Daniel   Venezia Maria Rosa  

Publisher： Routledge Ltd

ISSN： 0367-0244

Source： Ecology of Food and Nutrition, Vol.49, Iss.2, 2010-03, pp. : 98-109

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Functional foods and nutraceuticals in the management of obesity

By Kasbia Gursevak S.  

Nutrition & Food Science, Vol. 35, Iss. 5, 2005-10 ,pp. : 344-352

Emerald Group Publishing Ltd

Access to resources Recommend Favorite

Resistant starch: a potential functional food ingredient

By Niba Lorraine L  

Nutrition & Food Science, Vol. 32, Iss. 2, 2002-03 ,pp. : 62-67

Emerald Group Publishing Ltd

Access to resources Recommend Favorite

The potential role of peanuts in the prevention of obesity

By Higgs Jennette  

Nutrition & Food Science, Vol. 35, Iss. 5, 2005-10 ,pp. : 353-358

Emerald Group Publishing Ltd

Access to resources Recommend Favorite

Commercial Soy Protein Ingredients as Isoflavone Sources for Functional Foods

By Genovese Maria   Barbosa Ana   Pinto MÁrcia   Lajolo Franco  

Plant Foods for Human Nutrition, Vol. 62, Iss. 2, 2007-06 ,pp. : 53-58

Springer Publishing Company

Access to resources Recommend Favorite

Grape seed as a functional food ingredient in bread-making

By Meral Raciye   Doğan İsmail Sait  

International Journal of Food Sciences and Nutrition, Vol. 64, Iss. 3, 2013-05 ,pp. : 372-379

Informa Healthcare

Access to resources Recommend Favorite