Mineral elements, lipoxygenase activity, and antioxidant capacity of okara as a byproduct in hydrothermal processing of soy milk

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 36, 2014, Pages 9017-9023

  Stanojevic, Sladjana P ^a   Barac, Miroljub B ^a   Pesic, Mirjana B ^a   Zilic, Sladjana M ^b   Kresovic, Mirjana M ^a   Vucelic Radovic, Biljana V ^a  

^a UNIVERSITY OF BELGRADE   (Serbia)

^b Maize Research Institute   (Serbia)

Author keywords

antioxidant capacity; HTC processing; lipoxygenase; mineral content; okara; soybean genotype

Indexed keywords

ANTIOXIDANT CAPACITY; LIPOXYGENASES; MINERAL CONTENT; OKARA; SOYBEAN GENOTYPES;

ANTIOXIDANT; CALCIUM; IRON; LIPOXYGENASE; MINERAL; OKARA, GLYCINE MAX; PHOSPHORUS; POLYSACCHARIDE; POTASSIUM; VEGETABLE PROTEIN;

CHEMISTRY; FOOD HANDLING; GENETICS; GENOTYPE; HEAT; METABOLISM; PROCEDURES; SOY FOOD; SOYBEAN; SOYBEAN MILK;

ANTIOXIDANTS; CALCIUM; FOOD HANDLING; GENOTYPE; HOT TEMPERATURE; IRON; LIPOXYGENASE; MINERALS; PHOSPHORUS; PLANT PROTEINS; POLYSACCHARIDES; POTASSIUM; SOY FOODS; SOY MILK; SOYBEANS;

EID: 84907185155     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf501800s     Document Type: Article

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