Effect of Heating Time of Soybean on Vitamin B-6 and Folacin Retention, Trypsin Inhibitor Activity, and Microstructure Changes-Reference-Cited by-同舟云学术

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Effect of Heating Time of Soybean on Vitamin B-6 and Folacin Retention, Trypsin Inhibitor Activity, and Microstructure Changes

Published:1982-03 Issue:2 Volume:47 Page:530-534
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

SOETRISNO U.,HOLMES Z. A.,MILLER L. T.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1982.tb10117.x/fullpdf

Reference41 articles.

1. HEAT INACTIVATION OF TRYPSIN INHIBITOR IN FRESH GREEN SOYBEANS AND PHYSIOLOGICAL RESPONSES OF RATS FED THE BEANS

Cited by 19 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. Effects of container type and size on thermal processing characteristics and B-vitamin retention of canned cat food;Frontiers in Veterinary Science;2023-05-11

2. Influence of blanching, freezing and frozen storage on physicochemical properties of broad beans (Vicia faba L);International Journal of Refrigeration;2014-04

3. Quality attributes of vegetable soybean as a function of boiling time and condition;International Journal of Food Science & Technology;2009-11

4. A simple blanch-dry process for lipoxygenase inactivation in soybean cotyledons;International Journal of Food Science & Technology;2007-06-28

5. Inactivation of Trypsin Inhibitor Activity from Brazilian Varieties of Beans (Phaseolus vulgaris L.);Food Science and Technology International;2007-06

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