Designed Experiments for Reducing Antinutritive Agents in Soybean by Microwave Energy-Reference-Cited by-同舟云学术

Designed Experiments for Reducing Antinutritive Agents in Soybean by Microwave Energy

Published:1997-09-01 Issue:9 Volume:45 Page:3565-3569
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Rajkó R.¹,Szabó G.¹,Vidal-Valverde C.²,Kovács E.³

Affiliation:

1. Department of Unit Operations and Food Processing, Institute of Food Industry College, University of Horticulture and Food Industry, P.O. Box 433, H-6701 Szeged, Hungary

2. CSIS Instituto de Fermentaciones Industriales, C. Juan de la Cierva 3, 28006 Madrid, Spain

3. Department of Food Chemistry, Institute of Food Industry College, University of Horticulture and Food Industry, P.O. Box 433, H-6701 Szeged, Hungary

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf970146q

Reference42 articles.

1. Method for Detecting Inadequately Heated Soybean Oil Meal

2. A rapid automated procedure for the determination of trypsin inhibitor activity in soybean products and common foods

3. Distribution of a Trypsin Inhibitor Variant in Seed Proteins of Soybean Varieties 1

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