Enhancing protein and sugar release from defatted soy flakes using ultrasound technology

Journal of Food Engineering

Volumn 96, Issue 2, 2010, Pages 270-278

  Karki, Bishnu ^a   Pometto III, Anthony L ^c   Khanal, Samir K ^d  

^a Hans)   (United States)

^b Hans)   (United States)

^c CLEMSON UNIVERSITY   (United States)

^d UNIVERSITY OF HAWAII   (United States)

Author keywords

Defatted soy flakes; Particle size distribution; Protein yield; Sugar release; Ultrasonic pretreatment

Indexed keywords

DEFATTED SOY FLAKES; HIGH AMPLITUDES; HIGH POWER ULTRASOUND; OVERALL COSTS; POWER DENSITIES; PROTEIN YIELD; SCANNING ELECTRON MICROGRAPHS; SOY FLAKES; SOY PROTEIN; ULTRASONIC AMPLITUDE; ULTRASONIC PRETREATMENT; ULTRASONIC TREATMENTS; ULTRASOUND TECHNOLOGY;

ACOUSTIC WAVES; PARTICLE SIZE; SCANNING ELECTRON MICROSCOPY; SIZE DISTRIBUTION; SUGAR (SUCROSE); ULTRASONICS;

SUGARS;

GLYCINE MAX;

EID: 70349453935     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2009.07.023     Document Type: Article

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