Effect of storage conditions on carbon-centered radicals in soy protein products

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 17, 2009, Pages 7969-7973

  Boatright, William L ^a   Qingxin, Lei ^a   Jahan, M Shah ^b  

^a UNIVERSITY OF KENTUCKY   (United States)

^b University of Memphis   (United States)

Author keywords

Carbon centered free radicals; Electron paramagnetic resonance spectroscopy; Inert atmosphere; Soy nuts; Soy protein

Indexed keywords

CARBON; FREE RADICAL; SOYBEAN PROTEIN;

ARTICLE; CHEMISTRY; ELECTRON SPIN RESONANCE; FOOD PRESERVATION; HEAT; METHODOLOGY; PLANT SEED; SOYBEAN; SOYBEAN MILK;

CARBON; ELECTRON SPIN RESONANCE SPECTROSCOPY; FOOD PRESERVATION; FOOD, PRESERVED; FREE RADICALS; HOT TEMPERATURE; SEEDS; SOY MILK; SOYBEAN PROTEINS; SOYBEANS;

GLYCINE MAX;

EID: 69949175637     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf900087v     Document Type: Article

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