Microwave Roasting Effects on Acyl Lipids in Soybeans (Glycine max. L.) at Different Moisture Contents
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1995.tb06233.x/fullpdf
Reference26 articles.
1. HEAT INACTIVATION OF TRYPSIN INHIBITOR IN FRESH GREEN SOYBEANS AND PHYSIOLOGICAL RESPONSES OF RATS FED THE BEANS
2. Multiple Range and Multiple F Tests
3. Inactivation of lipoxygenase and trypsin inhibitor in soybeans on microwave irradiation.
4. A SIMPLE METHOD FOR THE ISOLATION AND PURIFICATION OF TOTAL LIPIDES FROM ANIMAL TISSUES
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1. Temperature/duration couples variation of cocoa beans roasting on the quantity and quality properties of extracted cocoa butter;Annals of Agricultural Sciences;2018-06
2. Effects of convective and microwave roasting on the physicochemical properties of cocoa beans and cocoa butter extracted from this material;Grasas y Aceites;2011-09-29
3. Production, separation and modification of phospholipids for use in food;Modifying Lipids for Use in Food;2006
4. Microwave heating influences on fatty acid distributions of triacylglycerols and phospholipids in hypocotyl of soybeans(glycine max L.);Food Chemistry;1999-08
5. Microwave roasting effects on the composition of tocopherols and acyl lipids within each structural part and section of a soya bean;Journal of the Science of Food and Agriculture;1999-07-01
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