Sensory quality of soymilk and tofu from soybeans lacking lipoxygenases-Reference-Cited by-同舟云学术

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Sensory quality of soymilk and tofu from soybeans lacking lipoxygenases

Published:2015-08-26 Issue:2 Volume:4 Page:207-215
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Yang Aijun¹,Smyth Heather²,Chaliha Mridusmita³,James Andrew¹

Affiliation:

1. CSIRO Agriculture 306 Carmody RoadSt LuciaQueensland4067Australia

2. Queensland Alliance for Agriculture and Food Innovation The University of Queensland St Lucia Queensland 4072 Australia

3. Department of Agriculture, Fisheries and Forestry Coopers Plains Queensland 4108 Australia

Funder

Grains Research and Development Corporation

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.274

Reference25 articles.

1. Identification of volatile compounds in soymilk using solid-phase microextraction-gas chromatography

2. Genetic Analysis of a Null‐Allele for Lipoxygenase‐2 in Soybean 1

3. DETBA Value and Hexanal Production with the Combination of Unsaturated Fatty Acids and Extracts Prepared from Soybean Seeds Lacking Two or Three Lipoxygenase Isozymes

5. Changes in lipoxygenase isozyme levels during soybean embryo development

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2. Exploring off‐flavour compounds in soy‐based meats: Mechanisms and removal methods;Flavour and Fragrance Journal;2024-07-19

3. Effects of high-frequency pulse continuous heating of soybean slurry on lipoxygenase activity and quality of soymilk;Nippon Shokuhin Kagaku Kogaku Kaishi;2024-06-15

4. Technological challenges and future perspectives of plant-based meat analogues: From the viewpoint of proteins;Food Research International;2024-06

5. Investigation into the Sensory Properties of Plant-Based Eggs, as Well as Acceptance, Emotional Response, and Use;Foods;2024-05-08

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