SCOPUS 정보 검색 플랫폼 - 논문 보기

메뉴 건너뛰기

International Journal of Food Science & Technology

Volumn 23, Issue 3, 1988, Pages 275-279

A simple blanch‐dry process for lipoxygenase inactivation in soybean cotyledons

(2) SETH, K K a NATH, NIRANKAR a

a G B PANT UNIVERSITY OF AGRICULTURE AND TECHNOLOGY (India)

Author keywords

Blanching optimization; drying optimization; full fat soy flour; rural technology; trypsin inhibitor activity

Indexed keywords

EID: 85005747448 PISSN: 09505423 EISSN: 13652621 Source Type: Journal
DOI: 10.1111/j.1365-2621.1988.tb00579.x Document Type: Editorial

Times cited : (9)

References (28)

1
- 84985048464
- St. Paul, Minnesota:, American Association of Cereal Chemists
- (1969) Approved Methods

2
- 84910339667
- 3rd edn., Chicago:, American Oil Chemists Society
- (1969) Official and Tentative Methods

3
- 0015621272
- Heat inactivation of trypsin inhibitor, lipoxygenase and urease in soybeans. Effect of acid and base additives
- (1973) Journal of the American Oil Chemists Society , vol.50 , pp. 137-141
- Baker, E.C.¹ Mustakas, G.C.²

4
- 0042914962
- Full fat soy flour extrusion cooked. Properties and food uses
- (1971) Journal of Food Science , vol.36 , pp. 5-9
- Bookwalter, G.N.¹ Mustakas, G.C.² Kwolek, W.F.³ McGhee, J.E.⁴ Albrecht, W.J.⁵

5
- 51249186592
- Minimizing protein insolubilization during thermal inactivation of lipoxygenase in soybean cotyledons
- (1982) Journal of the American Oil Chemists Society , vol.59 , pp. 88-92
- Brown, B.D.¹ Wei, L.P.² Steinberg, M.P.³ Villota, R.⁴

6
- 85005628188
- Simple processing of whole soybean. Conference on Soybean Production, Protection and Utilization, Ethiopia,. University of Illinois, Urbane‐Champaign
- (1974) , pp. 178-187
- Ferrier, L.K.¹

7
- 85005724780
- (IS: 7387–1975)., pp. New Delhi, Indian Standards Institution
- (1975) Specification for edible full‐fat soy flour , pp. 13

8
- 0001033277
- Determination of trypsin inhibitor activity of soy products a collaborative analysis of an improved procedure
- (1974) Cereal Chemistry , vol.51 , pp. 376-382
- Kakade, M.L.¹ Rackis, J.J.² McGhee, J.E.³ Puski, G.⁴

9
- 0000994770
- Sensory evaluation of commercial soy flours, concentrates and isolates
- (1971) Cereal Chemistry , vol.48 , pp. 595-600
- Kalbrener, J.E.¹ Eldridge, A.C.² Moser, H.A.³ Wolf, W.J.⁴

10
- 0002060237
- Flavours derived from linoleic and linolenic acid hydroperoxides
- (1974) Cereal Chemistry , vol.51 , pp. 406-416
- Kalbrener, J.E.¹ Warner, K.² Eldridge, A.C.³

11
- 84933696778
- Food value of soybeans as related to processing
- (1948) Food Technology , vol.2 , pp. 201-206
- Klose, A.A.¹ Hill, D.² Fevold, H.L.³

12
- 0001114850
- Linoleic acid and trilinolein as substrate for soybean lipoxygenases
- (1958) Archives of Biochemistry and Biophysics , vol.78 , pp. 165-169
- Koch, R.B.¹ Stern, B.² Ferrari, C.C.³

13
- 0015664289
- A review of flavour investigations associated with soy products, raw soybeans, defatted flakes, flours and isolates
- (1973) Journal of Agricultural and Food Chemistry , vol.21 , pp. 864-868
- Maga, J.A.¹

14
- 85005464318
- Processing conditions for oil and quality of soybean meal suitable for direct food use
- (1973) Dissertation Abstracts International B , vol.34 , Issue.2 , pp. 710
- Mousseri, J.¹

15
- 85005599688
- Full‐fat soy flour by a simple process for villages
- (1967) USDA ARS , vol.71 , pp. 34
- Mustakas, G.C.¹ Albrecht, W.J.² Bookwalter, G.N.³ Griffin, E.L.⁴

16
- 51249187457
- Lipoxygenase deactivation to improve stability, odor and flavour of full‐fat soy flours
- (1969) Journal of the American Oil Chemists Society , vol.46 , pp. 623-626
- Mustakas, G.C.¹ Albrecht, W.J.² McGhee, J.E.³ Black, L.T.⁴ Bookwalter, G.N.⁵

17
- 84985180905
- Determination of thermal process schedule for acidified papaya
- (1981) Journal of Food Science , vol.46 , pp. 201-211
- Nath, N¹ Ranganna, S.²

18
- 0343343565
- Food products from whole soybeans
- (1971) Soybean Digest , vol.31 , Issue.3 , pp. 32-34
- Nelson, A.I.¹ Wei, L.S.² Steinberg, M.P.³

19
- 0002499453
- Biological threshold levels of soybean trypsin inhibitor by rat bio‐assay
- (1975) Cereal Chemistry , vol.52 , Issue.1 , pp. 85-92
- Rackis, J.J.¹ McGhee, J.E.² Booth, A.N.³

20
- 0019560967
- Effect of enzyme inactivation on the extracted soybean meal and oil
- (1981) Journal of the American Oil Chemists Society , vol.58 , pp. 578-583
- Rice, R.D.¹ Wei, L.S.² Steinberg, M.P.³ Nelson, A.I.⁴

21
- 0008593173
- Food chemical studies of soybean
- (1973) Journal of Food Science & Technology (Japan) , vol.20 , Issue.9 , pp. 415-420
- Shibaski, K.¹ Hukan, O.S.²

22
- 85005705855
- Proteins, 2nd edn., eds, A.K. Smith, S.J. Circle, pp. Westport, Connecticut, AVI Publishing Co
- (1978) Soybean‐Chemistry and Technology , vol.1 , pp. 88
- Smith, A.K.¹ Circle, S.J.²

23
- 84986511271
- Effect of heating time of soybean on vitamin B‐6 and folacin reaction, trypsin inhibitor activity and micro structure changes
- 537
- (1982) Journal of Food Science , vol.47 , pp. 530-534
- Soetrinse, U.¹ Holmes, A.² Miller, L.T.³

24
- 0342271304
- Lipidoxidase studies. Method for the determination of lipoxidase activity
- (1945) Industrial and Engineering Chemistry, Analytical Edition , vol.15 , pp. 14-15
- Sumner, R.J.¹

25
- 85005739249
- A simple technique for inhibiting production of green, beany flavour in soybeans
- (1973) Journal of Food Science & Technology (Korean) , vol.5 , pp. 33-35
- Synder, H.E.¹

26
- 85005504850
- Inactivation of lipoxygenase and trypsin inhibition in soybean with retention of protein solubility
- (1977) Dissertation Abstract International, B. , vol.38 , Issue.1 , pp. 129-130
- Wapinski, J.¹

27
- 0009225368
- Effect of processing methods on oxidative off‐flavours of soybean milk
- (1967) Food Technology , vol.21 , pp. 1630-1633
- Wilkens, W.F.¹ Mattick, L.R.² Hand, D.B.³

28
- 0000777137
- Lipoxygenase and flavour of soybean protein products
- (1975) Journal of Agricultural Food Chemistry , vol.23 , Issue.2 , pp. 136-141
- Wolf, W.J.¹

* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.