Bioactive proteins and energy value of okara as a byproduct in hydrothermal processing of soy milk

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 38, 2013, Pages 9210-9219

  Stanojevic, Sladjana P ^a   Barac, Miroljub B ^a   Pesic, Mirjana B ^a   Jankovic, Vanja S ^b   Vucelic Radovic, Biljana V ^a  

^a UNIVERSITY OF BELGRADE   (Serbia)

^b Jugoinspekt Belgrade AD Institute Top ider   (Serbia)

Author keywords

carbohydrates; energy values; HTC processing; lectin; okara; proteins; soybean genotype; trypsin inhibitors; urease activity

Indexed keywords

ENERGY VALUE; LECTIN; OKARA; SOYBEAN GENOTYPES; TRYPSIN INHIBITOR; UREASE ACTIVITY;

AMINO ACIDS; CARBOHYDRATES; THERMAL PROCESSING (FOODS);

PROTEINS;

SOYBEAN PROTEIN; TRYPSIN INHIBITOR;

ARTICLE; CHEMISTRY; FOOD HANDLING; ISOLATION AND PURIFICATION; NUTRITIONAL VALUE; SOYBEAN; SOYBEAN MILK; WASTE;

FOOD HANDLING; NUTRITIVE VALUE; SOY MILK; SOYBEAN PROTEINS; SOYBEANS; TRYPSIN INHIBITORS; WASTE PRODUCTS;

EID: 84884874021     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf4012196     Document Type: Article

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