INACTIVATION KINETICS OF LIPOXYGENASE IN PRESSURIZED RAW SOYMILK AND SOYMILK FROM HIGH-PRESSURE TREATED SOYBEANS-Reference-Cited by-同舟云学术

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INACTIVATION KINETICS OF LIPOXYGENASE IN PRESSURIZED RAW SOYMILK AND SOYMILK FROM HIGH-PRESSURE TREATED SOYBEANS

Published:2009-04 Issue:2 Volume:33 Page:143-158
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:

Author:

GUERRERO-BELTRÁN JOSÉ A.,ESTRADA-GIRÓN YOKIUSHIRDHILGILMARA,SWANSON BARRY G.,BARBOSA-CÁNOVAS GUSTAVO V.

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4549.2008.00234.x/fullpdf

Reference27 articles.

1. Effect of high pressure treatments on peroxidase and polyphenoloxidase activities;ANESE;J. Food Biochem,1995

2. Activation of polyphenoloxidase in pear fruits by high pressure treatment;ASAKA;Agric. Biol. Chem,1991

3. Heat inactivation of trypsin inhibitor, lipoxygenase and urease in soybean: Effect of acid and base additive;BAKER;J. Am. Oil. Chem. Soc,1972

4. Recommended laboratory practices for conducting high-pressure microbial inactivation experiments;BALASUBRAMANIAM;Innov. Food Sci. Emerg. Technol,2004

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1. Effect of freezing treatment of soybean on soymilk nutritional components, protein digestibility, and functional components;Food Science & Nutrition;2021-09-09

2. Induced Changes in Aroma Compounds of Foods Treated with High Hydrostatic Pressure: A Review;Foods;2021-04-16

3. An Emerging Segment of Functional Legume-Based Beverages: A Review;Food Reviews International;2020-05-15

4. Effect of high pressure processing on dispersive and aggregative properties of almond milk;Journal of the Science of Food and Agriculture;2016-02-10

5. High hydrostatic pressure influences antinutritional factors and in vitro protein digestibility of split peas and whole white beans;LWT - Food Science and Technology;2013-04

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