Llet de soia (Catalan Wikipedia)

Analysis of information sources in references of the Wikipedia article "Llet de soia" in Catalan language version.

refsWebsite

Global rank Catalan rank

17doi.org

2^nd place

6^th place

12worldcat.org

5^th place

5google.cat

1,849^th place

2^nd place

5nih.gov

4^th place

7^th place

4usda.gov

438^th place

345^th place

3bbc.com

20^th place

66^th place

3unirioja.es

1,252^nd place

82^nd place

2sciencedirect.com

149^th place

111^th place

2fao.org

318^th place

169^th place

2worldwildlife.org

1,982^nd place

873^rd place

2europa.eu

68^th place

49^th place

1termcat.cat

low place

15^th place

1enciclopedia.cat

1,148^th place

3^rd place

1businesswire.com

615^th place

1,926^th place

1bevindustry.com

low place

1industryeurope.com

low place

1gencat.cat

1,706^th place

4^th place

1hipertextual.com

8,734^th place

1,082^nd place

1rac1.cat

low place

148^th place

1leeds.ac.uk

5,235^th place

2,817^th place

1prosoya.com

low place

1cnbc.com

220^th place

654^th place

1vinepair.com

low place

1grandviewresearch.com

low place

1web.archive.org

1^st place

1medicalnewstoday.com

3,011^th place

2,879^th place

1foodnetwork.com

2,686^th place

9,393^rd place

1archive.org

6^th place

29^th place

1americanbonehealth.org

low place

americanbonehealth.org

«How do phytates impact calcium absorption? - American Bone Health» (en anglès americà). [Consulta: 18 agost 2021].

archive.org

Committee on Food Protection, Food and Nutrition Board, National Research Council. «Phytates». A: Toxicants Occurring Naturally in Foods. Washington, DC: National Academy of Sciences, 1973, p. 363–71. ISBN 978-0-309-02117-3.

bbc.com

«Dairy names for soya and tofu face new ban». , 14-06-2017 [Consulta: 15 juliol 2019].
Guibourg, Clara; Briggs, Helen «Climate change: Which vegan milk is best?» (en anglès). BBC News, 22-02-2019.
«Climate change: Which vegan milk is best?» (en anglès). BBC News, 22-02-2019.

bevindustry.com

«2019 State of the Beverage Industry: Dairy category benefits from flexible consumers: New forms of alternative milks emerge». Beverage Industry Magazine, 15-07-2019. [Consulta: 9 gener 2020].

businesswire.com

«Top 4 Trends Impacting the Global Soy Milk and Cream Market Through 2020: Technavio». BusinessWire, 07-11-2016. [Consulta: 9 gener 2020].

cnbc.com

Lucas, Amelia. «5 charts that show how milk sales changed and made it tough for Dean Foods to avert bankruptcy» (en anglès). CNBC., 13-11-2019. [Consulta: 18 agost 2021].

doi.org

dx.doi.org

Han, Hwana; Choi, Jae Kwon; Park, Joheun; Im, Hae Cheon; Han, Jae Heum «Recent innovations in processing technologies for improvement of nutritional quality of soymilk». CyTA - Journal of Food, 19, 1, 01-01-2021, pàg. 287–303. DOI: 10.1080/19476337.2021.1893824. ISSN: 1947-6337.
Jiang, Susu; Cai, Weixi; Xu, Baojun «Food Quality Improvement of Soy Milk Made from Short-Time Germinated Soybeans». Foods (Basel, Switzerland), 2, 2, 21-05-2013, pàg. 198–212. DOI: 10.3390/foods2020198. ISSN: 2304-8158. PMC: 5302266. PMID: 28239109.
Yuan, Shaohong; Chang, Sam K. C.; Liu, Zhisheng; Xu, Baojun «Elimination of Trypsin Inhibitor Activity and Beany Flavor in Soy Milk by Consecutive Blanching and Ultrahigh-Temperature (UHT) Processing». Journal of Agricultural and Food Chemistry, 56, 17, 10-09-2008, pàg. 7957–7963. DOI: 10.1021/jf801039h. ISSN: 0021-8561.
Xu, Zhicun; Chen, Yeming; Zhang, Caimeng; Kong, Xiangzhen; Hua, Yufei «The Heat-Induced Protein Aggregate Correlated with Trypsin Inhibitor Inactivation in Soymilk Processing». Journal of Agricultural and Food Chemistry, 60, 32, 15-08-2012, pàg. 8012–8019. DOI: 10.1021/jf3021249. ISSN: 0021-8561.
Zhang, Yan; Guo, Shuntang; Liu, Zhisheng; Chang, Sam K. C. «Off-Flavor Related Volatiles in Soymilk As Affected by Soybean Variety, Grinding, and Heat-Processing Methods». Journal of Agricultural and Food Chemistry, 60, 30, 01-08-2012, pàg. 7457–7462. DOI: 10.1021/jf3016199. ISSN: 0021-8561.
Vanga, Sai Kranthi; Raghavan, Vijaya «How well do plant based alternatives fare nutritionally compared to cow’s milk?» (en anglès). Journal of Food Science and Technology, 55, 1, 01-01-2018, pàg. 10–20. DOI: 10.1007/s13197-017-2915-y. ISSN: 0975-8402. PMC: PMC5756203. PMID: 29358791.
Mäkinen, Outi Elina; Wanhalinna, Viivi; Zannini, Emanuele; Arendt, Elke Karin «Foods for Special Dietary Needs: Non-dairy Plant-based Milk Substitutes and Fermented Dairy-type Products». Critical Reviews in Food Science and Nutrition, 56, 3, 17-02-2016, pàg. 339–349. DOI: 10.1080/10408398.2012.761950. ISSN: 1040-8398. PMID: 25575046.
Sethi, Swati; Tyagi, S. K.; Anurag, Rahul K. «Plant-based milk alternatives an emerging segment of functional beverages: a review» (en anglès). Journal of Food Science and Technology, 53, 9, 01-09-2016, pàg. 3408–3423. DOI: 10.1007/s13197-016-2328-3. ISSN: 0975-8402. PMC: PMC5069255. PMID: 27777447.
Reynaud, Yohan (et al) «True ileal amino acid digestibility and digestible indispensable amino acid scores (DIAASs) of plant-based protein foods» (en anglès). Food Chemistry, 338, 15-02-2021, pàg. 128020. DOI: 10.1016/j.foodchem.2020.128020. ISSN: 0308-8146.
Brown, Mairi; Laitano, Francesca «“Curdling” of soymilk in coffee: A study of the phase behaviour of soymilk coffee mixtures» (en anglès). Food Hydrocolloids, 95, 01-10-2019, pàg. 462–467. DOI: 10.1016/j.foodhyd.2019.04.032. ISSN: 0268-005X.

doi.org

Han, Hwana; Choi, Jae Kwon; Park, Joheun; Im, Hae Cheon; Han, Jae Heum «Recent innovations in processing technologies for improvement of nutritional quality of soymilk». CyTA - Journal of Food, 19, 1, 01-01-2021, pàg. 287–303. DOI: 10.1080/19476337.2021.1893824. ISSN: 1947-6337.
Yuan, Shaohong; Chang, Sam K. C.; Liu, Zhisheng; Xu, Baojun «Elimination of Trypsin Inhibitor Activity and Beany Flavor in Soy Milk by Consecutive Blanching and Ultrahigh-Temperature (UHT) Processing». Journal of Agricultural and Food Chemistry, 56, 17, 10-09-2008, pàg. 7957–7963. DOI: 10.1021/jf801039h. ISSN: 0021-8561.
Xu, Zhicun; Chen, Yeming; Zhang, Caimeng; Kong, Xiangzhen; Hua, Yufei «The Heat-Induced Protein Aggregate Correlated with Trypsin Inhibitor Inactivation in Soymilk Processing». Journal of Agricultural and Food Chemistry, 60, 32, 15-08-2012, pàg. 8012–8019. DOI: 10.1021/jf3021249. ISSN: 0021-8561.
Zhang, Yan; Guo, Shuntang; Liu, Zhisheng; Chang, Sam K. C. «Off-Flavor Related Volatiles in Soymilk As Affected by Soybean Variety, Grinding, and Heat-Processing Methods». Journal of Agricultural and Food Chemistry, 60, 30, 01-08-2012, pàg. 7457–7462. DOI: 10.1021/jf3016199. ISSN: 0021-8561.
Vanga, Sai Kranthi; Raghavan, Vijaya «How well do plant based alternatives fare nutritionally compared to cow’s milk?» (en anglès). Journal of Food Science and Technology, 55, 1, 01-01-2018, pàg. 10–20. DOI: 10.1007/s13197-017-2915-y. ISSN: 0975-8402. PMC: PMC5756203. PMID: 29358791.
Mäkinen, Outi Elina; Wanhalinna, Viivi; Zannini, Emanuele; Arendt, Elke Karin «Foods for Special Dietary Needs: Non-dairy Plant-based Milk Substitutes and Fermented Dairy-type Products». Critical Reviews in Food Science and Nutrition, 56, 3, 17-02-2016, pàg. 339–349. DOI: 10.1080/10408398.2012.761950. ISSN: 1040-8398. PMID: 25575046.
Sethi, Swati; Tyagi, S. K.; Anurag, Rahul K. «Plant-based milk alternatives an emerging segment of functional beverages: a review» (en anglès). Journal of Food Science and Technology, 53, 9, 01-09-2016, pàg. 3408–3423. DOI: 10.1007/s13197-016-2328-3. ISSN: 0975-8402. PMC: PMC5069255. PMID: 27777447.

enciclopedia.cat

«Llet de soia». Gran Enciclopèdia Catalana. Barcelona: Grup Enciclopèdia Catalana.

europa.eu

eur-lex.europa.eu

«Milk’ and ‘milk products’ — Designations used for the promotion and marketing of purely plant-based products’- Judgment of the Court». eur-lex.europa.eu, 14-06-2017. [Consulta: 18 agost 2021].

curia.europa.eu

«Purely plant-based products cannot, in principle, be marketed with designations such as ‘milk’, ‘cream’, ‘butter’, ‘cheese’ or ‘yoghurt’, which are reserved by EU law for animal products - PRESS RELEASE No 63/17». Court of Justice of the European Union. [Consulta: 18 agost 2021].

fao.org

Dietary protein quality evaluation in human nutrition: Report of an FAO Expert Consultation 31 March–2 April, 2011 Auckland, New Zealand. FAO, 2013, p. 43 (FAO FOOD AND NUTRITION PAPER;92). ISBN 9789251074176.
«Livestock's long shadow – Environmental issues and options; Chapter 2, Livestock in geographic transition». United Nations, Food and Agriculture Organization, Rome, 2006.

foodnetwork.com

Serena Ball. «All the Non-Dairy Milks on the Market, Reviewed and Ranked». FoodNetwork, 22-01-2021. [Consulta: 21 maig 2021].

gencat.cat

canalsalut.gencat.cat

«Les begudes vegetals». canalsalut.gencat.cat. [Consulta: 18 agost 2021].

google.cat

books.google.cat

Fu, Jia-Chen. The Other Milk: Reinventing Soy in Republican China (en anglès). University of Washington Press, 2018-12-21, p. 110. ISBN 978-0-295-74405-6.
Aoyagi;, William Shurtleff; Akiko. History of the Natural and Organic Foods Movement (1942-2020): Extensively Annotated Bibliography and Sourcebook (en anglès). Soyinfo Center, 2020-04-09, p. 1122. ISBN 978-1-948436-15-1.
Aoyagi, William Shurtleff; Akiko. History of U.S. Federal and State Governments' Work with Soybeans (1862-2017): Extensively Annotated Bibliography and Sourcebook (en anglès). Soyinfo Center, 2017-04-24, p. 3418. ISBN 978-1-928914-91-4.
Aoyagi, William Shurtleff; Akiko. History of the Health Foods Movement Worldwide (1875-2021): Extensively Annotated Bibliography and Sourcebook (en anglès). Soyinfo Center, 2021-07-31, p. 622. ISBN 978-1-948436-45-8.
Committee on Food Protection, Food and Nutrition Board, National Research Council. «Phytates». A: Toxicants Occurring Naturally in Foods. Washington, DC: National Academy of Sciences, 1973, p. 363–71. ISBN 978-0-309-02117-3.

grandviewresearch.com

«Soy Milk Market Size Worth $11.08 Billion By 2025; CAGR: 6.1%». Grandview Research, 01-04-2019. [Consulta: 9 gener 2020].

hipertextual.com

Bernardo, Ángela. «Revés para las bebidas vegetales: la Unión Europea dice adiós a la leche de soja» (en castellà). hipertextual.com, 14-06-2017. [Consulta: 18 agost 2021].

industryeurope.com

Achla Bharti. «The Growth Of Soy-Milk As A Dairy Alternative». Industry Europe, Focus Media Group Ltd, 25-08-2019. [Consulta: 9 gener 2020].

leeds.ac.uk

explore.library.leeds.ac.uk

«The forme of cury : a roll of ancient English cookery, compiled, about A.D. 1390, by the master-cooks of King Richard II, presented afterwards to Queen Elizabeth, by Edward, lord Stafford, and now in the possession of Gustavus Brander, Esq. Illustrated with notes, and a copious index, or glossary. A manuscript of the editor, of the same age and subject, with other congruous matters, are subjoined - Library | University of Leeds». explore.library.leeds.ac.uk. [Consulta: 18 agost 2021].

medicalnewstoday.com

«Oat milk: Nutrition and health benefits» (en anglès). medicalnewstoday.com, 27-05-2021. [Consulta: 18 agost 2021].

nih.gov

ncbi.nlm.nih.gov

Jiang, Susu; Cai, Weixi; Xu, Baojun «Food Quality Improvement of Soy Milk Made from Short-Time Germinated Soybeans». Foods (Basel, Switzerland), 2, 2, 21-05-2013, pàg. 198–212. DOI: 10.3390/foods2020198. ISSN: 2304-8158. PMC: 5302266. PMID: 28239109.
Vanga, Sai Kranthi; Raghavan, Vijaya «How well do plant based alternatives fare nutritionally compared to cow’s milk?» (en anglès). Journal of Food Science and Technology, 55, 1, 01-01-2018, pàg. 10–20. DOI: 10.1007/s13197-017-2915-y. ISSN: 0975-8402. PMC: PMC5756203. PMID: 29358791.
Mäkinen, Outi Elina; Wanhalinna, Viivi; Zannini, Emanuele; Arendt, Elke Karin «Foods for Special Dietary Needs: Non-dairy Plant-based Milk Substitutes and Fermented Dairy-type Products». Critical Reviews in Food Science and Nutrition, 56, 3, 17-02-2016, pàg. 339–349. DOI: 10.1080/10408398.2012.761950. ISSN: 1040-8398. PMID: 25575046.
Sethi, Swati; Tyagi, S. K.; Anurag, Rahul K. «Plant-based milk alternatives an emerging segment of functional beverages: a review» (en anglès). Journal of Food Science and Technology, 53, 9, 01-09-2016, pàg. 3408–3423. DOI: 10.1007/s13197-016-2328-3. ISSN: 0975-8402. PMC: PMC5069255. PMID: 27777447.

pubmed.ncbi.nlm.nih.gov

Jiang, Susu; Cai, Weixi; Xu, Baojun «Food Quality Improvement of Soy Milk Made from Short-Time Germinated Soybeans». Foods (Basel, Switzerland), 2, 2, 21-05-2013, pàg. 198–212. DOI: 10.3390/foods2020198. ISSN: 2304-8158. PMC: 5302266. PMID: 28239109.

prosoya.com

Raj Gupta. «Soy milk: terrible or terrific». ProSoya, 2014. [Consulta: 9 maig 2020].

rac1.cat

«La justícia europea prohibeix que s’anomeni ‘llet’ la beguda de soja». RAC1, 14-06-2017. [Consulta: 18 agost 2021].

sciencedirect.com

Reynaud, Yohan (et al) «True ileal amino acid digestibility and digestible indispensable amino acid scores (DIAASs) of plant-based protein foods» (en anglès). Food Chemistry, 338, 15-02-2021, pàg. 128020. DOI: 10.1016/j.foodchem.2020.128020. ISSN: 0308-8146.
Brown, Mairi; Laitano, Francesca «“Curdling” of soymilk in coffee: A study of the phase behaviour of soymilk coffee mixtures» (en anglès). Food Hydrocolloids, 95, 01-10-2019, pàg. 462–467. DOI: 10.1016/j.foodhyd.2019.04.032. ISSN: 0268-005X.

termcat.cat

«Llet de soia». Lèxic multilingüe de la indústria. TERMCAT, Centre de Terminologia, 2009. [Consulta: 11 novembre 2020].

unirioja.es

dialnet.unirioja.es

Márquez, A. L.; Palazolo, Gonzalo G.; Wagner, J. R. «Emulsiones tipo crema preparadas a base de leche de soja 1: estudios de estabilidad y determinación de las formulaciones». Grasas y aceites, 56, 1, 2005, pàg. 59–66. ISSN: 0017-3495.
Funes, Natalia Toro. Valor nutritivo y biofuncional de las bebidas de soja y de almendra estabilizadas por ultra alta presión de homogeneización (Tesi) (en castellà). Universitat de Barcelona, 2014.
Fernández Vázquez, Manuel «La soja integral en la alimentación del vacuno de leche». MG Mundo ganadero, 16, 176, 2005, pàg. 68–71. ISSN: 0214-9192.

usda.gov

fdc.nal.usda.gov

"Milk, whole, 3.25% milkfat, with added vitamin D (FDC #171265)". Agricultural Research Service. United States Department of Agriculture.
"Soymilk (all flavors), unsweetened, with added calcium, vitamins A and D (FDC #175215)". Agricultural Research Service. United States Department of Agriculture.
"Beverages, almond milk, unsweetened, shelf stable (FDC #174832)". Agricultural Research Service. United States Department of Agriculture.

ndb.nal.usda.gov

USDA Food Composition Database. Washington: US Department of Agriculture, Agricultural Research Service, 2016. «Basic Report: 16222, Soymilk (All Flavors), Unsweetened, with Added Calcium, Vitamins A and D» «Còpia arxivada». Arxivat de l'original el 2020-10-20. [Consulta: 16 novembre 2022].

vinepair.com

Emily Saladino. «Got Milk Decision Fatigue? The Pain and Politics of Soy, Almond, Oat, and Cow's Milks». VinePair Inc., 17-01-2019. [Consulta: 9 gener 2020].

web.archive.org

USDA Food Composition Database. Washington: US Department of Agriculture, Agricultural Research Service, 2016. «Basic Report: 16222, Soymilk (All Flavors), Unsweetened, with Added Calcium, Vitamins A and D» «Còpia arxivada». Arxivat de l'original el 2020-10-20. [Consulta: 16 novembre 2022].

worldcat.org

Han, Hwana; Choi, Jae Kwon; Park, Joheun; Im, Hae Cheon; Han, Jae Heum «Recent innovations in processing technologies for improvement of nutritional quality of soymilk». CyTA - Journal of Food, 19, 1, 01-01-2021, pàg. 287–303. DOI: 10.1080/19476337.2021.1893824. ISSN: 1947-6337.
Jiang, Susu; Cai, Weixi; Xu, Baojun «Food Quality Improvement of Soy Milk Made from Short-Time Germinated Soybeans». Foods (Basel, Switzerland), 2, 2, 21-05-2013, pàg. 198–212. DOI: 10.3390/foods2020198. ISSN: 2304-8158. PMC: 5302266. PMID: 28239109.
Márquez, A. L.; Palazolo, Gonzalo G.; Wagner, J. R. «Emulsiones tipo crema preparadas a base de leche de soja 1: estudios de estabilidad y determinación de las formulaciones». Grasas y aceites, 56, 1, 2005, pàg. 59–66. ISSN: 0017-3495.
Yuan, Shaohong; Chang, Sam K. C.; Liu, Zhisheng; Xu, Baojun «Elimination of Trypsin Inhibitor Activity and Beany Flavor in Soy Milk by Consecutive Blanching and Ultrahigh-Temperature (UHT) Processing». Journal of Agricultural and Food Chemistry, 56, 17, 10-09-2008, pàg. 7957–7963. DOI: 10.1021/jf801039h. ISSN: 0021-8561.
Xu, Zhicun; Chen, Yeming; Zhang, Caimeng; Kong, Xiangzhen; Hua, Yufei «The Heat-Induced Protein Aggregate Correlated with Trypsin Inhibitor Inactivation in Soymilk Processing». Journal of Agricultural and Food Chemistry, 60, 32, 15-08-2012, pàg. 8012–8019. DOI: 10.1021/jf3021249. ISSN: 0021-8561.
Zhang, Yan; Guo, Shuntang; Liu, Zhisheng; Chang, Sam K. C. «Off-Flavor Related Volatiles in Soymilk As Affected by Soybean Variety, Grinding, and Heat-Processing Methods». Journal of Agricultural and Food Chemistry, 60, 30, 01-08-2012, pàg. 7457–7462. DOI: 10.1021/jf3016199. ISSN: 0021-8561.
Vanga, Sai Kranthi; Raghavan, Vijaya «How well do plant based alternatives fare nutritionally compared to cow’s milk?» (en anglès). Journal of Food Science and Technology, 55, 1, 01-01-2018, pàg. 10–20. DOI: 10.1007/s13197-017-2915-y. ISSN: 0975-8402. PMC: PMC5756203. PMID: 29358791.
Mäkinen, Outi Elina; Wanhalinna, Viivi; Zannini, Emanuele; Arendt, Elke Karin «Foods for Special Dietary Needs: Non-dairy Plant-based Milk Substitutes and Fermented Dairy-type Products». Critical Reviews in Food Science and Nutrition, 56, 3, 17-02-2016, pàg. 339–349. DOI: 10.1080/10408398.2012.761950. ISSN: 1040-8398. PMID: 25575046.
Sethi, Swati; Tyagi, S. K.; Anurag, Rahul K. «Plant-based milk alternatives an emerging segment of functional beverages: a review» (en anglès). Journal of Food Science and Technology, 53, 9, 01-09-2016, pàg. 3408–3423. DOI: 10.1007/s13197-016-2328-3. ISSN: 0975-8402. PMC: PMC5069255. PMID: 27777447.
Reynaud, Yohan (et al) «True ileal amino acid digestibility and digestible indispensable amino acid scores (DIAASs) of plant-based protein foods» (en anglès). Food Chemistry, 338, 15-02-2021, pàg. 128020. DOI: 10.1016/j.foodchem.2020.128020. ISSN: 0308-8146.
Brown, Mairi; Laitano, Francesca «“Curdling” of soymilk in coffee: A study of the phase behaviour of soymilk coffee mixtures» (en anglès). Food Hydrocolloids, 95, 01-10-2019, pàg. 462–467. DOI: 10.1016/j.foodhyd.2019.04.032. ISSN: 0268-005X.
Fernández Vázquez, Manuel «La soja integral en la alimentación del vacuno de leche». MG Mundo ganadero, 16, 176, 2005, pàg. 68–71. ISSN: 0214-9192.

worldwildlife.org

«Soy Overview». World Wildlife Fund. [Consulta: 18 agost 2021].
«The Soy Story: How UK retailers’ commitments to tackling soy-driven deforestation compare». World Wildlife Fund, Octubre 2019. [Consulta: 18 agost 2021].