Inactivation methods of soybean trypsin inhibitor – A review-Reference-Cited by-同舟云学术

Inactivation methods of soybean trypsin inhibitor – A review

Published:2017-06 Issue: Volume:64 Page:115-125
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Vagadia Brinda Harish,Vanga Sai Kranthi,Raghavan Vijaya

Funder

McGill University

NSERC

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference113 articles.

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2. Effect of drying on nutritional and functional quality and electrophoretic pattern of soyflour from sprouted soybean (Glycine max);Agrahar-Murugkar;Journal of Food Science and Technology,2010

3. Structure, trypsin inhibitor activity and functional properties of germinated soybean protein isolate;Aijie;International Journal of Food Science & Technology,2014

4. Nutritional composition of chickpea (Cicer arietinum L.) as affected by microwave cooking and other traditional cooking methods;Alajaji;Journal of Food Composition and Analysis,2006

5. Compositional changes in trypsin inhibitors, phytic acid, saponins and isoflavones related to soybean processing;Anderson;Journal of nutrition,1995

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