FLAVOR PROBLEMS IN SOY PROTEINS: ORIGIN, NATURE, CONTROL AND BINDING PHENOMENA
- 1 January 1980
- book chapter
- Published by Elsevier
Abstract
No abstract availableThis publication has 49 references indexed in Scilit:
- Biochemical aspects of lipid-derived flavors in legumesJournal of Agricultural and Food Chemistry, 1979
- SOYMILK: A COMPARISON OF PROCESSING METHODS ON YIELDS AND COMPOSITIONJournal of Food Science, 1978
- Plant lipoxygenasesProgress in the Chemistry of Fats and other Lipids, 1977
- Oxidized phosphatidylcholines from defatted soybean flakes taste bitterJournal of Agricultural and Food Chemistry, 1976
- Lipoxygenase and flavor of soybean protein productsJournal of Agricultural and Food Chemistry, 1975
- Effects of lipoperoxides on proteins in raw and processed peanutsJournal of Agricultural and Food Chemistry, 1975
- n-Hexanal and Some Volatile AlcoholsAgricultural and Biological Chemistry, 1970
- Studies on Flavor Components in Soybean Part IIAgricultural and Biological Chemistry, 1966
- Studies on the Kinetics of Lipoxidase Inactivation Using Thermal and Ionizing EnergyaJournal of Food Science, 1962
- THE ATTRACTIONS OF PROTEINS FOR SMALL MOLECULES AND IONSAnnals of the New York Academy of Sciences, 1949