Effects of water absorption of soybean seed on the quality of soymilk and the release of flavor compounds-Reference-Cited by-同舟云学术

Effects of water absorption of soybean seed on the quality of soymilk and the release of flavor compounds

Published:2019 Issue:6 Volume:9 Page:2906-2918
ISSN:2046-2069
Container-title:RSC Advances
language:en
Short-container-title:RSC Adv.

Author:

Li Xingfei¹²³⁴⁵^ORCID,Liu Xu¹²³⁴⁵,Hua Yufei¹²³⁴⁵,Chen Yeming¹²³⁴⁵,Kong Xiangzhen¹²³⁴⁵^ORCID,Zhang Caimeng¹²³⁴⁵

Affiliation:

1. State Key Laboratory of Food Science and Technology

2. School of Food Science and Technology

3. Jiangnan University

4. Wuxi

5. People's Republic of China

Abstract

The water absorption of soybeans during soaking is directly related to the quality characteristics and the flavor properties of soybeans for processing.

Funder

National Natural Science Foundation of China

Natural Science Foundation of Jiangsu Province

Publisher

Royal Society of Chemistry (RSC)

Subject

General Chemical Engineering,General Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2019/RA/C8RA08029A

Reference46 articles.

1. The Key Importance of Soy Isoflavone Bioavailability to Understanding Health Benefits

2. Evaluation of enzymic potential for biotransformation of isoflavone phytoestrogen in soymilk by Bifidobacterium animalis, Lactobacillus acidophilus and Lactobacillus casei

3. Comparison between the effects of soy milk and non-fat cow milk on lipid profile and lipid peroxidation in patients with primary hypercholesterolemia

4. Characteristics of soybeans as affected by soaking conditions

5. Physicochemical and sensory properties of soy bread made with germinated, steamed, and roasted soy flour

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