Advancements in Inactivation of Soybean Trypsin Inhibitors

Soybean Trypsin Inhibitors (STIs) in soy-based foods have negative effects on soybean protein digestion and pancreatic health of humans. The inactivation of STIs is a critical unit operation aimed at enhancing the nutritional properties of soy-based foods during processing. This paper reviews the st...

全面介紹

書目詳細資料

Principais autores:	Zhanjun Luo, Yujia Zhu, Huiyu Xiang, Ziqian Wang, Zhimo Jiang, Xinglong Zhao, Xiaomeng Sun, Zengwang Guo
格式:	Artigo
語言:	Inglês
出版:	MDPI AG 2025-03-01
叢編:	Foods
主題:	soybean trypsin inhibitors KTI BBI physical treatments thermal chemical
在線閱讀:	https://www.mdpi.com/2304-8158/14/6/975
標簽:	添加標簽 沒有標簽, 成為第一個標記此記錄!