Thermal Treatment of Soybean Seeds can Improve the Quality of Soymilk by Enhancing the Extraction Efficiency of “Kokumi” Taste Components-Reference-Cited by-同舟云学术

Thermal Treatment of Soybean Seeds can Improve the Quality of Soymilk by Enhancing the Extraction Efficiency of “Kokumi” Taste Components

Published:2018 Issue:6 Volume:24 Page:1111-1119
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

Shibata Masayuki¹²,Hirotsuka Motohiko¹²,Mizutani Yukiko²,Takahashi Haruya³,Kawada Teruo³,Matsumiya Kentaro⁴,Hayashi Yukako⁴,Matsumura Yasuki⁴

Affiliation:

1. Research Institute for Creating the Future, Fuji Oil Holdings Inc.

2. Laboratory of ‘Fuji Oil’ Soybean Renaissance, Graduate School of Agriculture, Kyoto University

3. Laboratory of Molecular Function of Food, Graduate School of Agriculture, Kyoto University

4. Laboratory of Quality Analysis and Assessment, Graduate School of Agriculture, Kyoto University

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Link

https://www.jstage.jst.go.jp/article/fstr/24/6/24_1111/_pdf

Reference23 articles.

1. Axelrod, B., Cheesebourgh, TM., and Laakso, S. (1981). Lipoxygenase from soybeans. Methods Enzymol., 71, 441-451.

2. Badenhop, A. F. and Hackler, L. R. (1970). Effects of soaking soybeans in sodium hydroxide solution as pretreatment for soymilk. Cereal Sci. Today, 15, 84-88.

3. Dewanto, V., Wu, X., Adom, K, K., and Liu, RH. (2002). Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. J. Agric. Food. Chem., 50, 3010-3014.

4. Furuta, S, Nishiba, Y., Hajika, M., Igita, K., and Suda, I. (1996). DETBA value and hexanal production with the combination of unsaturated fatty acids and extracts period from soybean seeds lacking two or three lipoxygenase isozymes. J. Agric. Food. Chem., 44, 236-239.

5. Jayathunge, KGLR., Stratakos, AC., Cregenzán-Albertia, O., Grant, IR., Lyng, J., and Koidis, A. (2017). Enhancing the lycopene in vitro bioaccessibility of tomato juice synergistically applying thermal and non-thermal processing technologies. Food. Chem., 221, 698-705.

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