Cooked Flavor in Sterile Illinois Soybean Beverage-Reference-Cited by-同舟云学术

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Cooked Flavor in Sterile Illinois Soybean Beverage

Published:1981-03 Issue:2 Volume:46 Page:373-376
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

LUTTRELL W. R.,WEI L. S.,NELSON A. I.,STEINBERG M. P.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1981.tb04864.x/fullpdf

Reference26 articles.

1. I. GROWTH AND ACID PRODUCTION1

2. M.C. Bourne, 1970 . Recent advances in soybean milk processing technology . P.A.G. Bull. No. 10, p.14 . Protein Advisory Group of the United Nations System, United Nations, N.Y.

Cited by 13 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. Heat-induced inactivation mechanisms of Kunitz trypsin inhibitor and Bowman-Birk inhibitor in soymilk processing;Food Chemistry;2014-07

2. Protease inhibitor activities and isoflavone content in commercial soymilks and soy-based infant formulas sold in Ottawa, Canada;Journal of Food Composition and Analysis;2012-03

3. Effect of sprouting of soybean on the chemical composition and quality of soymilk and tofu;Journal of Food Science and Technology;2011-11-03

4. Elimination of Trypsin Inhibitor Activity and Beany Flavor in Soy Milk by Consecutive Blanching and Ultrahigh-Temperature (UHT) Processing;Journal of Agricultural and Food Chemistry;2008-08-09

5. Review: Effect of thermal processing on soymilk;International Journal of Food Science & Technology;2007-07-01

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