Elimination of trypsin inhibitor activity and beany flavor in soy milk by consecutive blanching and ultrahigh-temperature (UHT) processing

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 17, 2008, Pages 7957-7963

  Yuan, Shaohong ^a   Chang, Sam K C ^a   Liu, Zhisheng ^a   Xu, Baojun ^a  

^a NORTH DAKOTA STATE UNIVERSITY   (United States)

Author keywords

Kinetic analysis; Soy milk; Thermal processing; Trypsin inhibitor; UHT

Indexed keywords

TRYPSIN INHIBITOR;

ARTICLE; CHEMISTRY; FOOD HANDLING; HEAT; METHODOLOGY; ODOR; SOYBEAN MILK; TASTE; WATER VAPOR;

FOOD HANDLING; HEAT; ODORS; SOY MILK; STEAM; TASTE; TRYPSIN INHIBITORS;

GLYCINE MAX;

EID: 52649162391     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf801039h     Document Type: Article

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