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Thermal inactivation of lipoxygenase in soya bean using superheated steam to produce low beany flavour soya milk
Time and temperature parameters of superheated steam (SHS) treatment were optimised using response surface methodology (RSM) for specific lipoxygenase (LOX) activity in soya beans and crude protein content in soya milk. The optimal SHS treatment was obtained at 9.3 min and 119 °C. The predicted valu...
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| Yayımlandı: | J Food Sci Technol |
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| Asıl Yazarlar: | , , , |
| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
Springer India
2019
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| Konular: | |
| Online Erişim: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6706485/ https://ncbi.nlm.nih.gov/pubmed/31478006 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-03905-4 |
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