Carbohydrates for Fibre

Paterson, Sophie Carr; Mulholland, Toni Christina; Mehta, Annu; Serventi, Luca

doi:10.1007/978-3-031-12358-0_3

Sustainable Development Goals Series

2023

DOI: 10.1007/978-3-031-12358-0_3

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Carbohydrates for Fibre

Sophie Carr Paterson

Toni Christina Mulholland²,

Annu Mehta³

et al.

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2024

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Cited by 1 publication

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New applications of soybean residues in food development

Cao,

Xie,

Zhou

et al. 2024

Int J of Food Sci Tech

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SummarySoybean residue plays an important role in the food industry as a by‐product of soybean processing, especially for functional foods which are beneficial for human health. It can significantly augment the protein, dietary fibre and other crucial nutrients in food products. This fortification process can not only help in regulating blood glucose levels and minimising the risk of obesity but also play an imperative role in offering medicinal benefits to diabetic patients. In the past few years, soybean residues have been found extensive application in functional food items like noodles, cakes, meat products, beverages and seasoning, which have gained significant traction among consumers. Therefore, the utilisation of soybean residues in the food industry presents significant potential for growth and serves as a valuable source of guidance and inspiration for the advancement of functional foods.

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New applications of soybean residues in food development

Cao,

Xie,

Zhou

et al. 2024

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

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Carbohydrates for Fibre

Cited by 1 publication

References 74 publications

New applications of soybean residues in food development

New applications of soybean residues in food development

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