Effects of micronization, ethanol washing, and enzymatic hydrolysis processing alone or in combination on trypsin inhibitors, lipoxygenase activities and selected “beany” flavour related compounds in soybean flour
Soybean production and consumption has increased in recent decades. However, trypsin inhibitor activity and “beany” flavour are two drawbacks limiting the utilization of soybean. In the present study, micronization, ethanol washing, and enzymatic hydrolysis (alone or in combination) were used to tr...
| Main Author: | |
|---|---|
| Other Authors: | |
| Published: |
2015
|
| Subjects: | |
| Online Access: | http://hdl.handle.net/1993/30590 |