Soyasaponin composition complexities in soyfoods relating nutraceutical properties and undesirable taste characteristics

Author:

Chitisankul Wanida T.,Itabashi Mei,Son HaereonORCID,Takahashi Yuya,Ito AyakaORCID,Varanyanond Warunee,Tsukamoto Chigen

Funder

Japan Society for the Promotion of Science

Kasetsart University Research and Development Institute

Publisher

Elsevier BV

Subject

Food Science

Reference40 articles.

1. Bitterness of soy extracts containing isoflavones and saponins;Aldin;Journal of Food Science,2006

2. Effects of removing seed coat and hypocotyl and squeezing without heating on the quality of tofu;Asano;Nippon Shokuhin Kogyo Gakkaishi,1987

3. Effects of long-term soaking on nutraceutical and taste characteristic components in Thai soybeans;Chitisankul;Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology,2019

4. Mechanism of DDMP-saponin degradation and maltol production in soymilk preparation;Chitisankul;Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology,2015

5. Saponin composition complexities in hypocotyls and cotyledons of nine soybean varieties;Chitisankul;Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology,2018

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