Flavor profiles of soymilk processed with four different processing technologies and 26 soybean cultivars grown in China-Reference-Cited by-同舟云学术

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Flavor profiles of soymilk processed with four different processing technologies and 26 soybean cultivars grown in China

Published:2017-12-31 Issue:sup3 Volume:20 Page:S2887-S2898
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Yu Hansong¹²,Liu Ruixue¹³,Hu Yaohui¹²,Xu Baojun³

Affiliation:

1. College of Food Science and Technology, Jilin Agricultural University, Changchun, China

2. Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun, China

3. Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, China

Funder

Modern Agro-industry Technology Research System

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2017.1382507

Reference29 articles.

1. Process Lethality Prediction forEscherichia coliO157:H7 in Raw Franks During Cooking and Fully Cooked Franks During Post-cook Pasteurization

2. Soy Bioactive Components in Functional Perspective: A Review

3. Selected Odor Compounds in Soymilk As Affected by Chemical Composition and Lipoxygenases in Five Soybean Materials

4. Comparative Studies on the Chemical and Cell-Based Antioxidant Activities and Antitumor Cell Proliferation Properties of Soy Milk Manufactured by Conventional and Commercial UHT Methods

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