The effect of thermal treatment of whole soybean flour on the conversion of isoflavones and inactivation of trypsin inhibitors

Food Chemistry

Volumn 194, Issue , 2016, Pages 1095-1101

  Andrade, J C ^a   Mandarino, J M G ^b   Kurozawa, L E ^a   Ida, E I ^a  

^a STATE UNIVERSITY OF LONDRINA   (Brazil)

^b EMBRAPA CERRADOS   (Brazil)

Author keywords

Heating in an oven; Soy isoflavones; Thermal processing; Trypsin inhibitors

Indexed keywords

FLAVONOIDS; OVENS; THERMAL PROCESSING (FOODS);

ISOFLAVONES; PROCESS PARAMETERS; RESIDUAL ACTIVITY; RESPONSE FUNCTIONS; SOY ISOFLAVONES; SOYBEAN FLOUR; TRYPSIN INHIBITOR; TRYPSIN INHIBITOR ACTIVITY;

HEAT TREATMENT;

AGLYCONE; ISOFLAVONE DERIVATIVE; TRYPSIN INHIBITOR;

ARTICLE; CULTIVAR; DECARBOXYLATION; ENVIRONMENTAL FACTOR; ESTERIFICATION; FOOD INDUSTRY; GRINDING; HEAT TREATMENT; HEREDITY; PLANT GROWTH; REDUCTION; SOYBEAN; SOYBEAN MEAL; SURFACE PROPERTY; WATER AVAILABILITY; WHOLE SOYBEAN FLOUR; ANALYSIS; CHEMISTRY; FLOUR;

FLOUR; ISOFLAVONES; SOYBEANS; TRYPSIN INHIBITORS;

EID: 84940738515     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.08.115     Document Type: Article

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