Radiation processing and functional properties of soybean (Glycine max)

Radiation Physics and Chemistry

Volumn 79, Issue 4, 2010, Pages 490-494

  Pednekar, Mrinal ^a   Das, Amit K ^b   Rajalakshmi, V ^a   Sharma, Arun ^a  

^a BHABHA ATOMIC RESEARCH CENTRE   (India)

^b CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Functional properties; Radiation processing; Soya protein; Soybean; Tofu

Indexed keywords

COOKING TIME; FOAM STABILITY; FUNCTIONAL PROPERTIES; GLYCINE MAX; OIL ABSORPTION CAPACITY; PROXIMATE COMPOSITIONS; RADIATION PROCESSING; SOY FLOUR; SOY MILK; SOYBEAN PROTEINS; VALUE ADDITION;

ELECTRON BEAM PUMPING; EMULSIFICATION; NITROGEN FIXATION; PROTEINS;

RADIATION;

SOYBEAN PROTEIN;

ARTICLE; CONTROLLED STUDY; EMULSION; FOAM STABILITY; FOOD ANALYSIS; FOOD COMPOSITION; FOOD IRRADIATION; FOOD PROCESSING; GELATION; IRRADIATION; RADIATION PROCESSING; RADIATION RESPONSE; SOLUBILITY; SOYBEAN; SOYBEAN MILK;

EID: 74649086835     PISSN: 0969806X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.radphyschem.2009.10.009     Document Type: Article

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