Sensory evaluation and flavour analysis of soymilk produced from lipoxygenase-free soya beans after modified processes and pulsed light treatment-Reference-Cited by-同舟云学术

Sensory evaluation and flavour analysis of soymilk produced from lipoxygenase-free soya beans after modified processes and pulsed light treatment

Published:2018-01-04 Issue:6 Volume:53 Page:1434-1441
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Alhendi Abeer¹^ORCID,Yang Wade¹,Goodrich-Schneider Renee¹,Sims Charles¹,Marshall Sara¹,Sarnoski Paul J.¹

Affiliation:

1. Department of Food Science and Human Nutrition; Institute of Food and Agricultural Sciences; University of Florida; Gainesville FL 32611 USA

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13721/fullpdf

Reference26 articles.

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2. Total inactivation of lipoxygenase in whole soya bean by pulsed light and the effect of pulsed light on chemical properties of soya milk produced from the treated soya beans;Alhendi;International Journal of Food Science and Technology,2017

3. Lipoxygenase from soybeans: EC 1.13.11.12 Linoleate: oxygen oxidoreductase;Axelrod;Methods in Enzymology,1981

4. Fermentation of soymilk by commercial lactic cultures: development of a product with market potential;Behrens;Acta Alimentaria,2004

5. Reduction of levels of volatile components associated with the “beany” flavor in soymilk by lactobacilli and streptococci;Blagden;Journal of Food Science,2005

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