Chemistry, texture, and flavor of soy

摘要: Preface Composition and Chemistry 1. Carbon-Centered Radicals in Soy Protein Products William L. Boatright M. Shah Jahan 2. Trypsin Inhibitor Activity Laboratory-Produced Commercial Soymilk S. H. Yuan Sam K. C. Chang 3. Heating Sequence Calcium Lactate Concentration Effects on Vitro Digestibility Oil Release Emulsion Stabilized by Preheated Caseinate Nantarat Na Nakornpanom, Pranithi Hongsprabhas, Parichat Hongsprabhas 4. of Temperature Cooling Rate Denaturation Makoto Shimoyamada, Kimiko Tsuzuki, Hiroaki Asao, Ryo Yamauchi 5. Comparison Laboratory Industry Methods for the Separation 7S 11S Proteins Xu Jingting, Ren Jianhua, Ye Lingfeng, Guo Shuntang 6. Estimation Mutation Site a Soyasapogenol A-Deficient Soybean [Glycine max (L.) Merr.] LC-MS/MS Profile Analysis Hiroko Sasama, Yoshitake Takada, Masao Ishimoto, Keisuke Kitamura, Chigen Tsukamoto 7. The Interaction Body Making Y. Chen T. Ono 8. Storage-Induced Color Biochemical Changes Soybeans As Related to Tofu Bioactive Components 9. Biological Properties Peptides Elvira Gonzalez de Mejia Vermont P. Dia 10. Functional Antioxidative Process Fermentation Junko Yamashita, Hua-Ming Chen, Takako Naganuma, Tomohisa Ogawa, Koji Muramoto 11. Thermal Conversion Isoflavones Hsi-Mei Lai Pei-Yin Lin 12. Ingredients as Isoflavone Sources Foods Maria Ines Genovese Franco Lajolo 13. Antioxidant Capabilities Defatted Flour Extracts Xiaohua Yue Zhimin Textural 14. Structure Is Regulated Coagulant Tomotada Ono, Yuzuru Onodera, Yeming Katuhiko Nakasato 15. Standardization Physical Parameters Instron Texture Quality Evaluation Shaohong 16. Phytate Content Its Influence Takahiro Ishiguro 17. Affect Physicochemical Soymilk, Coagulation Reactivity Kyoko Toda, Chiba, Kazuhiro Yagasaki, Takahashi, Makita Hajika, 18. Development Analogue Prepared from Whole Fuh-Juin Kao, Nan-Wei Su, Min-Hsiung Lee 19. Functionality Food Bar Myong J. Cho Flavor Sensory 20. Techniques To Promote Extruded Consumption Increase Consumer Acceptance Soo-Yeun Lee, Erika A. Neely, Youngsoo 21. Flavor-Soy Interactions Inthawoot Suppavorasatit Keith R. Cadwallader 22. Key Aroma between Soymilks Cold Hot Grinding Chenxing Sun, Cadwallader, Hun Kim 23. Volatile Compounds Profiles Thai Sauce Sittiwat Lertsiri, Pitipong Wanakhachornkrai, Apinya Assavanig, Siree Chaiseri, Thongchai Suwonsichon 24. Identification Flavor-Active Volatiles Isolate via Gas Chromatography Olfactometry Anthony Irwin, John D. Everard, Robert Micketts Indexes Author Index Subject