Pressure and temperature combination for inactivation of soymilk trypsin inhibitors

Food Chemistry

Volumn 116, Issue 3, 2009, Pages 676-679

  Guerrero Beltrán, José A ^a   Estrada Girón, Yokiushirdhilgilmara ^b   Swanson, Barry G ^c   Barbosa Cánovas, Gustavo V ^c  

^a UNIVERSIDAD DE LAS AMÉRICAS PUEBLA   (Mexico)

^b UNIVERSITY OF GUADALAJARA   (Mexico)

^c WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

High pressure; Protease inhibitors; Soymilk; Trypsin

Indexed keywords

BICARBONATE; PROTEINASE INHIBITOR; TRYPSIN; WATER;

ARTICLE; CONTROLLED STUDY; EXTRACTION; FOOD PRESERVATION; HYDROSTATIC PRESSURE; NONHUMAN; SOYBEAN; SOYBEAN MILK; TECHNOLOGY; TEMPERATURE;

GLYCINE MAX;

EID: 67349107017     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.03.001     Document Type: Article

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