Comparative study of the quality characteristics of defatted soy flour treated by supercritical carbon dioxide and organic solvent

Defatted soy flour is a potential source of food protein, amino acids, ash and isoflavones. The supercritical carbon dioxide (SC-CO(2)) and a traditional organic solvent extraction methods were used to remove fat from soy flour, and the quality characteristics of a control soy flour (CSF), defatted...

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Detalles Bibliográficos
Publicado en:J Food Sci Technol
Autores principales: Kang, Sung-Won, Rahman, M. Shafiur, Kim, Ah-Na, Lee, Kyo-Yeon, Park, Chan-Yang, Kerr, William L., Choi, Sung-Gil
Formato: Artigo
Lenguaje:Inglês
Publicado: Springer India 2017
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Original Article
Acceso en línea:https://ncbi.nlm.nih.gov/pmc/articles/PMC5502044/
https://ncbi.nlm.nih.gov/pubmed/28740306
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2691-8
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