Nutrient composition and anti-nutritional factors in vegetable soybean: II. Oil, fatty acids, sterols, and lipoxygenase activity-Reference-Cited by-同舟云学术

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Nutrient composition and anti-nutritional factors in vegetable soybean: II. Oil, fatty acids, sterols, and lipoxygenase activity

Published:1992 Issue:4 Volume:44 Page:277-282
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Mohamed A.I.,Rangappa M.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference27 articles.

1. Official Method of Analysis;AOAC,1980

2. Lipoxygenase destruction in whole soybeans by combinations of heating and soaking in ethanol;Borhan;J. Food Sci.,1979

3. Effects of soaking soybeans in diluted acids on the biologically active components;Chen Man;J. Am. Oil Chem. Soc.,1991

4. Chemical composition of vegetable type varieties of soybean;Deodhar;Ind. J. Nutr. Diet.,1973

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4. Effect of sprouting and roasting processes on some physico-chemical properties and mineral contents of soybean seed and oils;Food Chemistry;2014-07

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