Effects of Microwave Heating and Gamma Irradiation on Phytate and Phospholipid Contents of Soybean (Glycine max. L.)

Journal of Food Science

Volumn 54, Issue 4, 1989, Pages 958-962

  HAFEZ, YOUSSEF S ^a,b,c   MOHAMMED, ALI I ^a,b,c   PERERA, PUNAMBERMA A ^a,b,c   SINGH, GURBAX ^a,b,c   HUSSEIN, AHMED S ^a,b,c  

^a Dept of Human Ecology ^*  (Sri Lanka)

^b UNIVERSITY OF MARYLAND EASTERN SHORE   (United States)

^c UNIVERSITY OF PERADENIYA   (Sri Lanka)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84987317307     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1989.tb07921.x     Document Type: Article

References (27)

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3. Chemical changes produced in lipids by irradiation
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5. A simple method of isolation and purification of total lipids from animals tissues
6. Effects of microwave heating on solubility, digestability and metabolism of protein
7. Effects of gamma‐irradiation on protein and fatty acids of soybean
8. Effects of microwave heating on nutritional quality of soybean
9. ++, and pectin
10. Effect of gamma‐irradiation on phospholipids of sunflower seed oil
11. New chromophore for phytic acid determination
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13. Effect of gamma irradiation on red gram (Cajanus Cajan) lipids
14. Distribution of phosphorus and phytate in some Nigerian varieties of legumes and some effects of processing
15. Browning lipid‐protein interactions
16. New colorimetric method for the quantitative estimation of phospholipids without acid digestion
17. Phytate phosphorus and mineral changes during germenation and cooking of black gram (Phasolus Mongo L.) seeds
18. Phytate in legumes and cereal
19. Two dimensional thin‐layer chromatographic separation of polar lipids and determination of phospholipids by phosphorus analysis of spots
20. Phytic acid changes in soybeans fermented by traditional inoculum and six strains of Rnizopus Oligosporus
21. Studies on the brown discoloration of heated phospholipids. III The browning reaction of lecithin (3)
22. Myoinosital phosphate intermediates in the dephosphorylation of phytic acid by phytase