Thermal treatment for soybean flour processing with high‐quality color and reduced Kunitz trypsin inhibitor-Reference-Cited by-同舟云学术

Thermal treatment for soybean flour processing with high‐quality color and reduced Kunitz trypsin inhibitor

Published:2018-12 Issue:8 Volume:41 Page:e12925
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Dahmer Alice Maria¹,Rigo Aline Andressa¹,Steffens Juliana¹^ORCID,Steffens Clarice¹^ORCID,Carrão‐Panizzi Mercedes Concordia²

Affiliation:

1. Department of Food EngineeringURI Erechim Campus Erechim Brazil

2. Embrapa Trigo ‐ Rodovia BR‐285 Passo Fundo Brazil

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.12925

Reference33 articles.

1. Effect of processing on the proximate composition and mineral content of bambara groundnut (Voandezeia subterranean);Abdulsalami M. S.;Journal of Pure & Applied Science,2010

2. Effect of drying on nutritional and functional quality and electrophoretic pattern of soyflour from sprouted soybean (Glycine max)

3. The effect of thermal treatment of whole soybean flour on the conversion of isoflavones and inactivation of trypsin inhibitors

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