Combined high hydrostatic pressure and thermal treatments fully inactivate trypsin inhibitors and lipoxygenase and improve protein solubility and physical stability of calcium-added soymilk-Reference-Cited by-同舟云学术

Combined high hydrostatic pressure and thermal treatments fully inactivate trypsin inhibitors and lipoxygenase and improve protein solubility and physical stability of calcium-added soymilk

Published:2016-06 Issue: Volume:35 Page:86-95
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Manassero Carlos A.,Vaudagna Sergio R.,Sancho Ana María,Añón María Cristina,Speroni Francisco

Funder

Instituto Nacional de Tecnología Agropecuaria

Consejo Nacional de Investigaciones Científicas y Técnicas

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference55 articles.

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4. Binding of Ca (II), Mg (II) and Zn (II) by 7S fraction of soybean proteins;Appu Rao;Journal of Agricultural and Food Chemistry,1976

5. Experimental design II. Optimization;Araujo;Trends in Analytical Chemistry,1996

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