Immature soybeans: Direct use for food

INFORM - International News on Fats, Oils and Related Materials

Volumn 7, Issue 11, 1996, Pages 1217-1223

  Liu, Kishun ^a  

^a MONSANTO COMPANY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0001215082     PISSN: 08978026     EISSN: None     Source Type: Trade Journal    
DOI: None     Document Type: Article

References (17)

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2. Rackis, J.J., D.H. Honig, D.J. Sessa and H.A. Moser, Lipoxygenase and Peroxidase Activities of Soybeans as Related to the Flavor Profile During Maturation, Cereal Chem. 49:587-597 (1972).
3. Rubel, A., R.W. Rinne and D.T. Canvin, Protein, Oil, and Fatty Acid in Developing Soybean Seeds, Crop Sci. 12:739-741 (1972).
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7. Liu, K., and P. Markakis, Effect of Maturity and Processing on the Trypsin Inhibitor and Oligosaccharides of Soybeans, J. Food Sci. 52(1):222-223, 225 (1987).
8. Bates, R.P., and R.F. Matthews, Ascorbic Acid and β-Carotene in Soybeans as Influenced by Maturity, Sprouting, Processing and Storage, Proc. Fl. State Hort. Soc. 88:266-271 (1975).
9. Lee, I.B., and K.W. Chang, Changes in Concentration of Tocopherols and Fatty Acids During Germination and Maturation of Soybean (Glycine max), Han'guk Nonghwa Hakhoechi 36(2): 127-133 (1993).
10. Collins, J.L., and G.G. Sanders, Changes in Trypsin Inhibitory Activity in Some Soybean Varieties During Maturation and Germination, J. Food Sci. 41:168-172 (1976).
11. Yao, J.J., L.S. Wei and M.P. Steinberg, Effect of Maturity on Chemical Composition and Storage Stability of Soybeans, J. Am. Oil Chem. Soc. 60:1245-1249 (1983).
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13. Kudou, S., Y. Fleury, D. Welti, D. Magnolato, T. Uchida, K. Kitamura and K. Okubo, Malonyl Isoflavone Glycosides in Soybean Seeds (Glycine max Merrill), Agric. Biol. Chem. 55:2227-2233 (1991).
14. Aldercreutz, H., Y. Mousavi, J. Clark, K. Höckerstedt, E. Hämäläinen, K. Mähäla, T. Mäkelä and T. Hase, Dietary Phytoestrogens and Cancer: In Vitro and In Vivo Studies, J. Steroid Biochem. Mol. Biol. 47:331-337 (1992).
15. Everson, G.J., H. Steenbock, D.C. Cederquist and H.T. Parsons, The Effect of Germination, the Stage of Maturity, and the Variety upon the Nutritive Value of Soybean Products, J. Nutr. 27:225-229 (1944).
16. Standal, R.B., Nutritional Value of Proteins of Oriental Soybean Foods, Ibid. 81:279-285 (1963).
17. Akazawa, T., and T. Fukushima, Relationship of Varietal Traits and Cultivating Conditions to the Content of Several Ingredients in Green Soybeans (Edamame), Yamagata Daigaku Kiyo, Mogaku (Japanese,), 11(2):415-421 (1991).