Reaction process and characteristic changes in soybean oil bodies during the formation of volatile flavour compounds in soymilk-Reference-Cited by-同舟云学术

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Reaction process and characteristic changes in soybean oil bodies during the formation of volatile flavour compounds in soymilk

Published:2021 Issue:4 Volume:27 Page:627-637
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

Tian Qiying¹,Hua Yufei¹

Affiliation:

1. School of Food Science and Technology, Jiangnan 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/27/4/27_627/_pdf

Reference34 articles.

1. Axelrod, B., Cheesebrough, T. M., and Laasko, S. (1981). Lipoxygenase from soybeans. Method Enzymol., 71, 441-451.

2. Andreou, A. and Feussner, I. (2009). Lipoxygenases-structure and reaction mechanism. Phytochemistry, 13-14, 1504-1510.

3. Beisson, F., Ferté, N., Bruley, S., Voultoury, R., Verger, R., and Arondel, V. (2001). Oil-bodies as substrates for lipolytic enzymes. Bba-mol. Cell Biol. L., 1531, 47-58.

4. Chen, Y. and Ono, T. (2010). Simple extraction method of non-allergenic intact soybean oil bodies that are thermally stable in an aqueous medium. J. Agric. Food Chem., 58, 7402-7407.

5. DeLong, J. M., Prange, R. K., Hodges, D. M., Forney, C. F., Bishop, M. C., and Quilliam, M. (2002). Using a modified ferrous oxidation–xylenol orange (FOX) assay for detection of lipid hydroperoxides in plant tissue. J. Agric. Food Chem., 50, 248-254.

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