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Natural Antioxidants of Soybeans and Other Oil-Seeds

  • Dan E. Pratt

Abstract

Most food grade proteins derived from animal sources do not lend themselves to incorporation into certain formulated and synthesized food products without major preparative procedures. Animal proteins are, also, steadily increasing in cost and are becoming less available. In many cases oil-seed products extend, supplement, or replace more costly ingredients without detracting from the quality of the finished food. Oil-seed proteins may also be used to supplement or replace foods from other plant sources in order to enhance their nutritional value or alter their sensory characteristics.

Keywords

Antioxidant Activity Ferulic Acid Caffeic Acid Chlorogenic Acid Cinnamic Acid 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media New York 1980

Authors and Affiliations

  • Dan E. Pratt
    • 1
  1. 1.Department of Foods and NutritionPurdue UniversityWest LafayetteUSA

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