FUNCTIONAL PROPERTIES AND STRUCTURE OF SPC MODIFIED USING COMBINED EXTRUSION PRE-TREATMENTAND CONTRO

Proteins in soybeans have a significant impact on the functional and sensory properties of soy foods.The content and globulin subunit composition of seed proteins affect gelling properties of tofu.Lip

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soybean protein contentglobulin subunits11SA4lipoxygenasetofu quality

Breeding Criteria for Sprout Soybeans and Storage Effect on Sprout Quality

Soybean sprouts,a traditional vegetable in Asia,are gaining popularity in the United States.Soybean sprout demand has been supplied by natto(a Japanese soyfood)cultivars that share some seed character

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THE EFFECT OF HIGH-TEMPERATURE HEATING ON SOYMILK FLAVOR CHARACTERISTICS

Heating treatment at 115-120 ℃(high-temperature heating)is helpful to improve the sensory quality of soymilk,but the flavor composition and changing pattern of soymilk prepared by this treatment is no

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SoymilkHigh-temperature HeatingSensory EvaluationCritical Flavor Compounds

Functional evaluation of soy polypeptide-casein nonphosphopepide assembly

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Casein nonphosphopeptideSoy polypeptideComplexstructureemulsifying propertie

TOFU MADE WITH NON-GM SOYBEAN CULTIVARS FROM ARGENTINA:SENSORY EVALUATION AND ANTIOXIDANT CONTENTS

The objective of this research was to perform a descriptive sensory analysis of tofu made with Argentinean soybean cultivars developed by the breeding program at INTA,and to evaluate the composition o

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SoybeansTofuAntioxidantsPhenolic CompoundsSensorial AtributesGlicininCongl

FUNCTIONAL PROPERTIES AND STRUCTURE OF SPC MODIFIED USING COMBINED EXTRUSION PRE-TREATMENTAND CONTRO

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