Inactivation methods of soybean trypsin inhibitor – A review

Trends in Food Science and Technology

Volumn 64, Issue , 2017, Pages 115-125

  Vagadia, Brinda Harish ^a   Vanga, Sai Kranthi ^a   Raghavan, Vijaya ^a  

^a MCGILL UNIVERSITY   (Canada)

Author keywords

Chemical processing; Molecular modelling; Physical treatments; Soybean trypsin inhibitors; Thermal

Indexed keywords

CHEMICAL INDUSTRY; ENZYMES; FLAVONOIDS; MOLECULAR MODELING; PROTEINS;

CARDIO-VASCULAR DISEASE; CHEMICAL PROCESSING; NUTRITIONAL AND FUNCTIONAL PROPERTIES; NUTRITIONAL QUALITIES; PHYSICAL TREATMENTS; PHYSIOLOGICAL EFFECTS; SOYBEAN TRYPSIN INHIBITOR; THERMAL;

DISEASES;

EID: 85019014558     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2017.02.003     Document Type: Review

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