Effects of high-frequency pulse continuous heating of soybean slurry on lipoxygenase activity and quality of soymilk
Author:
Affiliation:
1. Food Research Institute, NARO
2. Advanced Analysis Center, National Agriculture and Food Research Organization
Publisher
Japanese Society for Food Science and Technology
Link
https://www.jstage.jst.go.jp/article/nskkk/71/6/71_NSKKK-D-23-00096/_pdf
Reference35 articles.
1. 1) Hashizume, K., Maeda, M., and Watanabe,T. (1978). Relationship of heating and cooling condition to hardness of tofu. Journal of the Japanese Society for Food Science and Technology (Nippon Shokuhin Kogyo Gakkaishi), 25(7), 387–391 (橋詰和宗, 前田正道, 渡辺篤二. 豆乳の加熱および冷却条件と豆腐の堅さの関係, 日本食品工業学会誌).
2. 2) Ashida, Y., Itou, J., Takai, C., Miyakita, H., Ikawa, Y., and Sato, K. (1998). Preparation of tofu using microwave oven heating in the heating process of go (soy slurry) and in vitro digestibility of the prepared tofu. Journal of Japanese Society of Nutrition and Food Science (Nippon Eiyo Shokuryo Gakkaishi), 51(3), 135–139 (芦田喜子, 伊藤淳子, 高井千枝, 宮北浩子, 井川佳子, 佐藤一精. 呉の加熱工程に電子レンジ加熱を利用した豆腐の調製とそのin vitroでの消化性, 日本栄養・食糧学会誌).
3. 3) Poliseli-Scopel, F.H., Hernandez-Herrero, M., Guamis, B., and Ferragut, V. (2012). Comparison of ultra high pressure homogenization and conventional thermal treatments on the microbiological, physical and chemical quality of soymilk. LWT-Food Sci. Technol., 46(1), 42–48.
4. 4) Zhang, Y., Guo, S.T., Liu, Z.S., and Chang, S.K.C. (2012). Off-flavor related volatiles in soymilk as affected by soybean variety, grinding, and heat-processing methods. J. Agric. Food Chem., 60(30), 7457–7462.
5. 5) Uemura, K., Isobe, S., and Noguchi, A. (1996). Estimation of temperature profile at sequence ohmic heating by finite element method. Journal of the Japanese Society for Food Science and Technology (Nippon Shokuhin Kagaku Kogaku Kaishi), 43(11), 1190–1196 (植村邦彦, 五十部 誠一郎, 野口明徳.有限要素法による連続通電加熱の温度分布の解析, 日本食品科学工学会誌).
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