{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,10,31]],"date-time":"2025-10-31T22:01:25Z","timestamp":1761948085014,"version":"build-2065373602"},"reference-count":34,"publisher":"MDPI AG","issue":"3","license":[{"start":{"date-parts":[[2015,7,15]],"date-time":"2015-07-15T00:00:00Z","timestamp":1436918400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Antioxidants"],"abstract":"<jats:p>Soy-based beverages are a source of high quality proteins and balanced nutrients; they thus represent an alternative to milk in case of allergy to cow milk proteins or intolerance to lactose. In this research, antioxidant properties of soy-based beverages and UHT cow milk were studied. In addition, color parameters, by a quick and  non-destructive methodology, were studied in order to verify a possible correlation with antioxidant properties and a qualitative analysis of the major functional groups undertaken by Fourier Transformed Infrared Spectroscopy (FTIR) on Attenuated Total Reflectance (ATR) was carried out. Extractable and hydrolysable polyphenols were studied in soy-based beverages. However, only the extractable fraction was studied in UHT milk, which was characterized by a small amount of polyphenols. All color parameters showed highly significant differences among soy-based beverages and between soy-based beverages and cow milk. FTIR-ATR spectra of soy-based beverages and cow milk showed several differences in the various regions depending on both the specific contribution of molecular groups and different food items.<\/jats:p>","DOI":"10.3390\/antiox4030523","type":"journal-article","created":{"date-parts":[[2015,7,15]],"date-time":"2015-07-15T10:33:16Z","timestamp":1436956396000},"page":"523-532","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":27,"title":["Qualitative Study of Functional Groups and Antioxidant Properties of Soy-Based Beverages Compared to Cow Milk"],"prefix":"10.3390","volume":"4","author":[{"given":"Alessandra","family":"Durazzo","sequence":"first","affiliation":[{"name":"Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria\u2014Centro di ricerca per gli alimenti e la nutrizione (CRA-NUT), Via Ardeatina 546, Roma 00178, Italy"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Paolo","family":"Gabrielli","sequence":"additional","affiliation":[{"name":"Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria\u2014Centro di ricerca per gli alimenti e la nutrizione (CRA-NUT), Via Ardeatina 546, Roma 00178, Italy"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Pamela","family":"Manzi","sequence":"additional","affiliation":[{"name":"Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria\u2014Centro di ricerca per gli alimenti e la nutrizione (CRA-NUT), Via Ardeatina 546, Roma 00178, Italy"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2015,7,15]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"S425","DOI":"10.1111\/j.1750-3841.2007.00429.x","article-title":"Sensory properties of meal replacement bars and beverages made from whey and soy proteins","volume":"72","author":"Childs","year":"2007","journal-title":"J. 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