Effect of Grinding Temperature on Hydroperoxide and Off-flavor Contents during Soymilk Manufacturing Process
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2004.tb13379.x/fullpdf
Reference23 articles.
1. Simultaneous determination of lipid hydroperoxides by HPLC-post column systems;Akasaka;Biosci Biotechnol Bio-chem,1999
2. Studies on flavor compounds in soybean, part I V. Volatile neutral compounds;Arai;Agric Biol Chem,1967
3. N-hexanal and some volatile alcohols their distribution in raw soybean tissue and formation in crude soy protein concentrate by lipoxygenase;Arai;Agric Biol Chem,1970a
4. Studies on flavor components in soybean part VI. Some evidence for occurrence of protein-flavor binding;Arai;Agric Biol Chem,1970b
Cited by 29 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. A review on current scenario and key challenges of plant-based functional beverages;Food Bioscience;2024-08
2. Mechanism study on the effect of heat shock on the functional characteristics of soybean protein isolate by regulating the change of endogenous enzyme activity in soybeans;Food Hydrocolloids;2024-05
3. Relevance of various components present in plant protein ingredients for lipid oxidation in emulsions;Journal of the American Oil Chemists' Society;2024-01-23
4. Kokumi Substances in Soybean Seeds;Kokumi Substance as an Enhancer of Koku;2024
5. Composition, formation mechanism, and removal method of off‐odor in soymilk products;Journal of Food Science;2022-11-09
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3