Chemistry, texture, and flavor of soy /
| Corporate Author: | |
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| Other Authors: | , |
| Format: | eBook |
| Language: | English |
| Language Notes: | English. |
| Published: |
Washington, DC :
American Chemical Society,
©2010.
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| Series: | ACS symposium series ;
1059. |
| Subjects: | |
| Online Access: | Connect to the full text of this electronic book |
Table of Contents:
- Carbon-Centered Radicals in Soy Protein Products / Boatright, William L., Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546; Jahan, M. Shah, Department of Physics, University of Memphis, Memphis, TN 38152
- Trypsin Inhibitor Activity in Laboratory-Produced and Commercial Soymilk / Yuan, S. H.; Chang, Sam K. C.
- Heating Sequence and Calcium Lactate Concentration Effects on in Vitro Protein Digestibility and Oil Release in Emulsion Stabilized by Preheated Soy Protein and Caseinate / Nakornpanom, Nantarat Na, Department of Food Science and Technology, Kasetsart University, Bangkok 10900, Thailand; Hongsprabhas, Pranithi, Department of Medicine, Khon Kaen University, Khon Kaen 40002, Thailand; Hongsprabhas, Parichat, Department of Food Science and Technology, Kasetsart University, Bangkok 10900, Thailand
- Effects of Heating Temperature and Cooling Rate on Denaturation of Soymilk Protein / Shimoyamada, Makoto, School of Food, Agricultural and Environmental Sciences, Miyagi University, 2-2-1 Hatatate, Taihaku, Sendai, Miyagi 982-0215, Japan; Tsuzuki, Kimiko, Marusan-ai Company, Limited, 1 Arashita, Niki-cho, Okazaki, Aichi 444-2193, Japan; Asao, Hiroaki, Marusan-ai Company, Limited, 1 Arashita, Niki-cho, Okazaki, Aichi 444-2193, Japan; Yamauchi, Ryo, Gifu University, 1-1 Yanagido, Gifu 501-1193, Japan
- Comparison of Laboratory and Industry Methods for the Separation of 7S and 11S Soy Proteins / Jingting, Xu; Jianhua, Ren; Lingfeng, Ye; Shuntang, Guo
- Estimation of the Mutation Site of a Soyasapogenol A-Deficient Soybean [Glycine max (L.) Merr.] by LC-MS/MS Profile Analysis / Sasama, Hiroko, Graduate School of Agriculture, Iwate University, 3-18-8 Ueda, Morioka, Iwate 020-8550, Japan; Takada, Yoshitake, National Agricultural Research Center for Tohoku Region, 297 Uenodai, Kariwano, Daisen, Akita 019-2112, Japan; Ishimoto, Masao, National Agricultural Research Center for Hokkaido Region, 1 Hitsujigaoka, Toyohira, Sapporo, Hokkaido 062-8555, Japan; Kitamura, Keisuke, Graduate School of Agriculture, Hokkaido University, Kita 9 Nishi 9, Kita, Sapporo, Hokkaido 060-8559, Japan; Tsukamoto, Chigen, Graduate School of Agriculture, Iwate University, 3-18-8 Ueda, Morioka, Iwate 020-8550, Japan
- The Interaction of Oil Body and Protein in Soymilk Making / Chen, Y.; Ono, T.
- Storage-Induced Color and Biochemical Changes of Soybeans As Related to Soymilk and Tofu Making / Chang, Sam K. C.
- Chemistry and Biological Properties of Soybean Peptides and Proteins / Gonzalez de Mejia, Elvira; Dia, Vermont P.
- Changes of Functional Components and Antioxidative Activity in the Process of Fermentation of Soybeans / Yamashita, Junko; Chen, Hua-Ming; Naganuma, Takako; Ogawa, Tomohisa; Muramoto, Koji
- Thermal Effects on the Conversion of Isoflavones in Soybean / Lai, Hsi-Mei; Lin, Pei-Yin
- Soy Protein Ingredients as Isoflavone Sources for Functional Foods / Genovese, Maria Inés; Lajolo, Franco M.
- Antioxidant Capabilities of Defatted Soy Flour Extracts / Yue, Xiaohua; Xu, Zhimin
- Tofu Structure Is Regulated by Soymilk Protein Composition and Coagulant Concentration / Ono, Tomotada; Onodera, Yuzuru; Chen, Yeming; Nakasato, Katuhiko
- Standardization of Physical Parameters for Instron Texture Analysis for Tofu Quality Evaluation / Yuan, Shaohong; Chang, Sam K. C.
- Soybean Phytate Content and Its Influence on Tofu Texture / Ishiguro, Takahiro, Food Research Center, Asahimatsu Foods Company Limited, 1008 Dashina, Iida, Nagano, Japan; Ono, Tomotada, Faculty of Agriculture, Iwate University, Ueda 3, Morioka, Iwate, Japan
- Soybean Components Affect Physicochemical Properties of Soymilk, Coagulation Reactivity and Tofu Texture: Effects of Glycinin Proteins, Calcium, Polysaccharides and 7S Basic Protein / Toda, Kyoko, National Institute of Crop Science, Ibaraki, Japan; Chiba, Kyoko, Graduate School of Agriculture, Iwate University, Morioka, Japan; Yagasaki, Kazuhiro, Nagano Chushin Agricultural Experiment Station, Nagano, Japan; Takahashi, Koji, National Institute of Crop Science, Ibaraki, Japan; Hajika, Makita, National Institute of Crop Science, Ibaraki, Japan; Ono, Tomotada, Graduate School of Agriculture, Iwate University, Morioka, Japan
- Development and Quality of Tofu Analogue Prepared from Whole Soybeans / Kao, Fuh-Juin, Hospitality Management Department, School of Tourism, Ming Chuan University, Taoyuan, Taiwan; Su, Nan-Wei, Department of Agricultural Chemistry, National Taiwan University, Taipei 10617, Taiwan; Lee, Min-Hsiung, Department of Agricultural Chemistry, National Taiwan University, Taipei 10617, Taiwan
- Soy Protein Functionality and Food Bar Texture / Cho, Myong J.
- Sensory Evaluation Techniques To Promote Extruded Soy Foods Consumption and Increase Consumer Acceptance / Lee, Soo-Yeun, Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL 61801; Neely, Erika A., Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL 61801; Lee, Youngsoo, Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL 61801
- Flavor-Soy Protein Interactions / Suppavorasatit, Inthawoot; Cadwallader, Keith R.
- Comparison of Key Aroma Components between Soymilks Prepared by Cold and Hot Grinding Methods / Sun, Chenxing; Cadwallader, Keith R.; Kim, Hun
- Volatile Flavor Compounds and Flavor Profiles of Thai Soy Sauce / Lertsiri, Sittiwat, Department of Biotechnology, Faculty of Science, Mahidol University, Bangkok, Thailand; Wanakhachornkrai, Pitipong, Department of Biotechnology, Faculty of Science, Mahidol University, Bangkok, Thailand; Assavanig, Apinya, Department of Biotechnology, Faculty of Science, Mahidol University, Bangkok, Thailand; Chaiseri, Siree, Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand; Suwonsichon, Thongchai, Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand
- Identification of Flavor-Active Volatiles in Soy Protein Isolate via Gas Chromatography Olfactometry / Irwin, Anthony J., Solae, 4300 Duncan Ave., St. Louis, MO 63110, USA; Everard, John D., DuPont Crop Genetics, Wilmington, DE 19880-0353, USA; Micketts, Robert J., Solae, 4300 Duncan Ave., St. Louis, MO 63110, USA