Cargando…
Reduction of Off-Flavor Generation in Soybean Homogenates: A Mathematical Model
The generation of off-flavors in soybean homogenates such as n-hexanal via the lipoxygenase (LOX) pathway can be a problem in the processed food industry. Previous studies have examined the effect of using soybean varieties missing one or more of the 3 LOX isozymes on n-hexanal generation. A dynamic...
Autores principales: | Mellor, Nathan, Bligh, Frances, Chandler, Ian, Hodgman, Charlie |
---|---|
Formato: | Texto |
Lenguaje: | English |
Publicado: |
Blackwell Publishing Inc
2010
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2992688/ https://www.ncbi.nlm.nih.gov/pubmed/21535565 http://dx.doi.org/10.1111/j.1750-3841.2010.01733.x |
Ejemplares similares
-
A Transfer of Technology from Engineering: Use of ROC Curves from Signal Detection Theory to Investigate Information Processing in the Brain during Sensory Difference Testing
por: Wichchukit, Sukanya, et al.
Publicado: (2010) -
Antioxidant Enrichment and Antimicrobial Protection of Fresh-Cut Fruits Using Their Own Byproducts: Looking for Integral Exploitation
por: Ayala-Zavala, JF, et al.
Publicado: (2010) -
Properties of Bread Dough with Added Fiber Polysaccharides and Phenolic Antioxidants: A Review
por: Sivam, Anusooya S, et al.
Publicado: (2010) -
First Processing Steps and the Quality of Wild and Farmed Fish
por: Borderías, Antonio J, et al.
Publicado: (2011) -
Canola Proteins for Human Consumption: Extraction, Profile, and Functional Properties
por: Tan, Siong H, et al.
Publicado: (2011)