Comparative study of the quality characteristics of defatted soy flour treated by supercritical carbon dioxide and organic solvent

Journal of Food Science and Technology

Volumn 54, Issue 8, 2017, Pages 2485-2493

  Kang, Sung Won ^a   Rahman, M Shafiur ^a   Kim, Ah Na ^a   Lee, Kyo Yeon ^a   Park, Chan Yang ^a   Kerr, William L ^b   Choi, Sung Gil ^a  

^a Gyeongsang National University   (South Korea)

^b UNIVERSITY OF GEORGIA   (United States)

Author keywords

Defatted soy flour; Organic solvent; Quality characteristics; Supercritical carbon dioxide

Indexed keywords

AMINO ACIDS; ELECTROPHORESIS; EMULSIFICATION; EXTRACTION; FLAVONOIDS; NUTRITION; OILS AND FATS; ORGANIC CARBON; ORGANIC SOLVENTS; PROTEINS; QUALITY CONTROL; SODIUM DODECYL SULFATE; SODIUM SULFATE; SOLVENT EXTRACTION; SOLVENTS; SUPERCRITICAL FLUID EXTRACTION; WATER ABSORPTION; WATER POLLUTION;

DEFATTED SOY FLOURS; ENVIRONMENTALLY FRIENDLY ALTERNATIVES; EXTRACTION PROCESSING; FUNCTIONAL PROPERTIES; QUALITY CHARACTERISTIC; SODIUM DODECYL SULFATE-POLYACRYLAMIDE GEL ELECTROPHORESIS; SUPERCRITICAL CARBON DIOXIDES; TOTAL SOLUBLE SOLIDS CONTENT;

CARBON DIOXIDE;

EID: 85019752637     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-017-2691-8     Document Type: Article

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