INFLUENCE OF ETHANOLIC SOAKING OF SOYBEANS ON FLAVOR AND LIPOXYGENASE ACTIVITY OF SOYMILK

被引：14

作者：

ASHRAF, HRL ^{[1
]}

SNYDER, HE ^{[1
]}

机构：

[1] IOWA STATE UNIV SCI & TECHNOL,DEPT FOOD TECHNOL,AMES,IA 50011

来源：

JOURNAL OF FOOD SCIENCE | 1981年 / 46卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1981.tb03023.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1201 / 1204

页数：4

共 14 条

[1]

[Anonymous], 1970, OFFICIAL METHODS ANA

[2]

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SNYDER, HE .

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[4] SOYBEAN PROTEIN FLAVOR COMPONENTS - REVIEW [J].

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RACKIS, JJ ;

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[5] STUDIES ON KINETICS OF LIPOXIDASE INACTIVATION USING THERMAL AND IONIZING ENERGY [J].

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[6] PHENOLIC ANTIOXIDANTS OF DRIED SOYBEANS [J].

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PRATT, DE .

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[7]

KHALEQUE A, 1970, J SCI FOOD AGR, V21, P679

[8] LIPOXIDASE DEACTIVATION TO IMPROVE STABILITY, ODOR AND FLAVOR OF FULL-FAT SOY FLOURS [J].

MUSTAKAS, GC ;

ALBRECHT, WJ ;

MCGHEE, JE ;

BLACK, LT ;

BOOKWALTER, GN ;

GRIFFIN, EL .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1969, 46 (11) :623-+

[9] ILLINOIS PROCESS FOR PREPARATION OF SOY-MILK [J].

NELSON, AI ;

STEINBERG, MP ;

WEI, LS .

JOURNAL OF FOOD SCIENCE, 1976, 41 (01) :57-61

[10]

STONE H, 1974, FOOD TECHNOL-CHICAGO, V28, P24

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