Production of Okara and Soy Protein Concentrates Using Membrane Technology

Journal of Food Science

Volumn 76, Issue 1, 2011, Pages

  Vishwanathan, K H ^a   Govindaraju, K ^a   Singh, Vasudeva ^a   Subramanian, R ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Functional properties; Microfiltration; Okara protein concentrate; Soy protein concentrate; Ultrafiltration

Indexed keywords

EMULSIFYING AGENT; SOYBEAN PROTEIN; TRYPSIN INHIBITOR; VEGETABLE OIL; VEGETABLE PROTEIN; WATER;

ALGORITHM; ARTICLE; CHEMISTRY; COMPARATIVE STUDY; ECONOMICS; EMULSION; FILTRATION; FOOD HANDLING; FOOD INDUSTRY; INDUSTRIAL WASTE; ISOLATION AND PURIFICATION; METABOLISM; MOLECULAR WEIGHT; PH; PLANT SEED; SOLUBILITY; SOYBEAN; TIME; ULTRAFILTRATION;

ALGORITHMS; EMULSIFYING AGENTS; EMULSIONS; FILTRATION; FOOD TECHNOLOGY; FOOD-PROCESSING INDUSTRY; HYDROGEN-ION CONCENTRATION; INDUSTRIAL WASTE; MOLECULAR WEIGHT; PLANT OILS; SEEDS; SOLUBILITY; SOYBEAN PROTEINS; SOYBEANS; TIME FACTORS; TRYPSIN INHIBITORS; ULTRAFILTRATION; VEGETABLE PROTEINS; WATER;

GLYCINE MAX;

EID: 78651417670     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01917.x     Document Type: Article

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