EFFECTS OF MICROWAVE-HEATING AND GAMMA-IRRADIATION ON PHYTATE AND PHOSPHOLIPID CONTENTS OF SOYBEAN (GLYCINE MAX L)

被引：26

作者：

HAFEZ, YS

MOHAMMED, AI

PERERA, PA

SINGH, G

HUSSEIN, AS

机构：

[1] UNIV MARYLAND EASTERN SHORE, DEPT NAT SCI, PRINCESS ANNE, MD 21853 USA

[2] UNIV PERADENIYA, DEPT BIOCHEM, PERADENIYA, SRI LANKA

来源：

JOURNAL OF FOOD SCIENCE | 1989年 / 54卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1989.tb07921.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：958 / 962

页数：5

共 27 条

[1]

[Anonymous], 1984, OFFICIAL METHODS ANA

[2]

BANCHER E, 1972, EFFECT GAMMA IRRADIA, V98, P505

[3] IDENTIFICATION AND PROPERTIES OF PHYTATE IN CEREAL-GRAINS AND OILSEED PRODUCTS [J].

BOLAND, ARD ;

GARNER, GB ;

ODELL, BL .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1975, 23 (06) :1186-1189

[4] ANALYSIS OF PHYTIC ACID IN FOODS BY HPLC [J].

CAMIRE, AL ;

CLYDESDALE, FM .

JOURNAL OF FOOD SCIENCE, 1982, 47 (02) :575-578

[5]

Cochran W.G, 1957, STAT METHODS, V6th ed

[6]

COLBEY B, 1959, J APPL RADIAT ISOT, V6, P71

[7]

FOLCH J, 1957, J BIOL CHEM, V226, P497

[8] EFFECTS OF GAMMA-IRRADIATION ON PROTEINS AND FATTY-ACIDS OF SOYBEAN [J].

HAFEZ, YS ;

MOHAMED, AI ;

SINGH, G ;

HEWEDY, FM .

JOURNAL OF FOOD SCIENCE, 1985, 50 (05) :1271-1274

[9]

HAFEZ YS, 1985, J FOOD SCI, V50, P415, DOI 10.1111/j.1365-2621.1985.tb13415.x

[10]

HAFEZ YS, 1983, NUTR REP INT, V28, P413

← 1 2 3 →