Mathematical modelling of the heat inactivation of trypsin inhibitors in soymilk at 121-154°C

Journal of the Science of Food and Agriculture

Volumn 82, Issue 3, 2002, Pages 243-247

  Kwok, Kin Chor ^a   Liang, Han Hua ^a   Niranjan, Keshavan ^b  

^a HONG KONG POLYTECHNIC UNIVERSITY   (Hong Kong)

^b UNIVERSITY OF READING   (United Kingdom)

Author keywords

Inactivation; Modelling; Soymilk; Trypsin inhibitors

Indexed keywords

MODELING;

GLYCINE MAX;

EID: 0036182475     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.1029     Document Type: Article

References (17)

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7. Inactivation of trypsin inhibitors in aqueous soybean extracts by direct steam infusion
8. Heat inactivation of trypsin inhibitors in soymilk at ultra high temperatures
9. Heat inactivation kinetics of trypsin inhibitors during high temperature-short time processing of soymilk
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13. Kinetics of sensory quality changes in soymilk during thermal processing, by parametric and non-parametric data analyses
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