Effect of Soybean Varieties and Growing Locations on the Flavor of Soymilk-Reference-Cited by-同舟云学术

Effect of Soybean Varieties and Growing Locations on the Flavor of Soymilk

Published:2005-01 Issue:1 Volume:70 Page:C1-C11
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:

Author:

Min S.,Yu Y.,Yoo S.,Martin S. St.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2005.tb09009.x/fullpdf

Reference21 articles.

1. Studies on flavor components in soybean. Part VI. Some evidences for occurrence of protein-flavor binding;Arai;Agric Biol Chem,1970

2. Adsorption of off-flavor compounds onto soy protein: A thermodynamic study;Aspelund;J Agric Food Chem,1983

3. Singlet oxygen detection in skim milk by electron spin resonance spectroscopy;Bradley;J Food Sci,2003

4. Callison AL. 2001 Singlet oxygen oxidation mechanisms for reversion flavor formation in soybean oil MS thesis The Ohio State Univ. Available from: Univ. Microfilms, Columbus, Ohio 86

Cited by 52 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. Soy Protein Flavours;Flavour and Consumer Perception of Food Proteins;2023-11-29

2. Influence of different lactic acid bacteria strains and milling process on the solid-state fermented green and red lentils (Lens culinaris L.) properties including gamma-aminobutyric acid formation;Frontiers in Nutrition;2023-04-13

3. Effects of Oat β-Glucan on the Textural and Sensory Properties of Low-Fat Set Type Pea Protein Yogurt;Molecules;2023-03-29

4. Extrusion production of textured soybean protein: The effect of energy input on structure and volatile beany flavor substances;Food Chemistry;2023-03

5. Composition, formation mechanism, and removal method of off‐odor in soymilk products;Journal of Food Science;2022-11-09