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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...

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Detalles Bibliográficos
Autores principales:	Mellor, Nathan, Bligh, Frances, Chandler, Ian, Hodgman, Charlie
Formato:	Texto
Lenguaje:	English
Publicado:	Blackwell Publishing Inc 2010
Materias:	R: Concise Reviews/Hypotheses in Food Science
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

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