Effects of infrared treatment on urease, trypsin inhibitor and lipoxygenase activities of soybean samples

Food Chemistry

Volumn 169, Issue , 2015, Pages 203-210

  Yalcin, Seda ^a,b   Basman, Arzu ^a  

^a HACETTEPE UNIVERSITY   (Turkey)

^b AFYON KOCATEPE UNIVERSITY   (Turkey)

Author keywords

Infrared treatment; Lipoxygenase; Soybean; Trypsin inhibitor; Urease

Indexed keywords

PHYSICAL CHEMISTRY;

LIPOXYGENASE-1; LIPOXYGENASES; SOYBEAN; SUBSTANTIAL REDUCTION; TRYPSIN INHIBITOR; TRYPSIN INHIBITOR ACTIVITY; UREASE; UREASE ACTIVITY;

FOOD TECHNOLOGY;

LIPOXYGENASE; LIPOXYGENASE I; LIPOXYGENASE III; TRYPSIN INHIBITOR; UNCLASSIFIED DRUG; UREASE; SOYBEAN TRYPSIN INHIBITOR; ENZYME INHIBITOR; VEGETABLE PROTEIN;

ARTICLE; CONTROLLED STUDY; ENZYME ACTIVITY; ENZYME INACTIVATION; INFRARED RADIATION; MOISTURE; SOYBEAN; TIME; ADASOY; NAZLICAN; NONHUMAN; RADIATION RESPONSE; ENZYMOLOGY; METABOLISM;

ENZYME INHIBITORS; INFRARED RAYS; LIPOXYGENASES; PLANT PROTEINS; SOYBEANS; TRYPSIN INHIBITORS; UREASE;

EID: 84906658157     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.07.114     Document Type: Article

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