| Description |
1 online resource : illustrations |
| Series |
ACS symposium series ; 1059 |
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ACS symposium series ; 1059.
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| Contents |
Carbon-Centered Radicals in Soy Protein Products / Boatright, William L., Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546; Jahan, M. Shah, Department of Physics, University of Memphis, Memphis, TN 38152 -- Trypsin Inhibitor Activity in Laboratory-Produced and Commercial Soymilk / Yuan, S. H.; Chang, Sam K. C. -- Heating Sequence and Calcium Lactate Concentration Effects on in Vitro Protein Digestibility and Oil Release in Emulsion Stabilized by Preheated Soy Protein and Caseinate / Nakornpanom, Nantarat Na, Department of Food Science and Technology, Kasetsart University, Bangkok 10900, Thailand; Hongsprabhas, Pranithi, Department of Medicine, Khon Kaen University, Khon Kaen 40002, Thailand; Hongsprabhas, Parichat, Department of Food Science and Technology, Kasetsart University, Bangkok 10900, Thailand -- Effects of Heating Temperature and Cooling Rate on Denaturation of Soymilk Protein / Shimoyamada, Makoto, School of Food, Agricultural and Environmental Sciences, Miyagi University, 2-2-1 Hatatate, Taihaku, Sendai, Miyagi 982-0215, Japan; Tsuzuki, Kimiko, Marusan-ai Co., Ltd., 1 Arashita, Niki-cho, Okazaki, Aichi 444-2193, Japan; Asao, Hiroaki, Marusan-ai Co., Ltd., 1 Arashita, Niki-cho, Okazaki, Aichi 444-2193, Japan; Yamauchi, Ryo, Gifu University, 1-1 Yanagido, Gifu 501-1193, Japan -- Comparison of Laboratory and Industry Methods for the Separation of 7S and 11S Soy Proteins / Jingting, Xu; Jianhua, Ren; Lingfeng, Ye; Shuntang, Guo -- Estimation of the Mutation Site of a Soyasapogenol A-Deficient Soybean [Glycine max (L.) Merr.] by LC-MS/MS Profile Analysis / Sasama, Hiroko, Graduate School of Agriculture, Iwate University, 3-18-8 Ueda, Morioka, Iwate 020-8550, Japan; Takada, Yoshitake, National Agricultural Research Center for Tohoku Region, 297 Uenodai, Kariwano, Daisen, Akita 019-2112, Japan; Ishimoto, Masao, National Agricultural Research Center for Hokkaido Region, 1 Hitsujigaoka, Toyohira, Sapporo, Hokkaido 062-8555, Japan; Kitamura, Keisuke, Graduate School of Agriculture, Hokkaido University, Kita 9 Nishi 9, Kita, Sapporo, Hokkaido 060-8559, Japan; Tsukamoto, Chigen, Graduate School of Agriculture, Iwate University, 3-18-8 Ueda, Morioka, Iwate 020-8550, Japan -- The Interaction of Oil Body and Protein in Soymilk Making / Chen, Y.; Ono, T. -- Storage-Induced Color and Biochemical Changes of Soybeans As Related to Soymilk and Tofu Making / Chang, Sam K. C. -- Chemistry and Biological Properties of Soybean Peptides and Proteins / Gonzalez de Mejia, Elvira; Dia, Vermont P. -- Changes of Functional Components and Antioxidative Activity in the Process of Fermentation of Soybeans / Yamashita, Junko; Chen, Hua-Ming; Naganuma, Takako; Ogawa, Tomohisa; Muramoto, Koji -- Thermal Effects on the Conversion of Isoflavones in Soybean / Lai, Hsi-Mei; Lin, Pei-Yin -- Soy Protein Ingredients as Isoflavone Sources for Functional Foods / Genovese, Maria Inés; Lajolo, Franco M. -- Antioxidant Capabilities of Defatted Soy Flour Extracts / Yue, Xiaohua; Xu, Zhimin -- Tofu Structure Is Regulated by Soymilk Protein Composition and Coagulant Concentration / Ono, Tomotada; Onodera, Yuzuru; Chen, Yeming; Nakasato, Katuhiko -- Standardization of Physical Parameters for Instron Texture Analysis for Tofu Quality Evaluation / Yuan, Shaohong; Chang, Sam K. C. -- Soybean Phytate Content and Its Influence on Tofu Texture / Ishiguro, Takahiro, Food Research Center, Asahimatsu Foods Co. Ltd., 1008 Dashina, Iida, Nagano, Japan; Ono, Tomotada, Faculty of Agriculture, Iwate University, Ueda 3, Morioka, Iwate, Japan -- Soybean Components Affect Physicochemical Properties of Soymilk, Coagulation Reactivity and Tofu Texture: Effects of Glycinin Proteins, Calcium, Polysaccharides and 7S Basic Protein / Toda, Kyoko, National Institute of Crop Science, Ibaraki, Japan; Chiba, Kyoko, Graduate School of Agriculture, Iwate University, Morioka, Japan; Yagasaki, Kazuhiro, Nagano Chushin Agricultural Experiment Station, Nagano, Japan; Takahashi, Koji, National Institute of Crop Science, Ibaraki, Japan; Hajika, Makita, National Institute of Crop Science, Ibaraki, Japan; Ono, Tomotada, Graduate School of Agriculture, Iwate University, Morioka, Japan -- Development and Quality of Tofu Analogue Prepared from Whole Soybeans / Kao, Fuh-Juin, Hospitality Management Department, School of Tourism, Ming Chuan University, Taoyuan, Taiwan; Su, Nan-Wei, Department of Agricultural Chemistry, National Taiwan University, Taipei 10617, Taiwan; Lee, Min-Hsiung, Department of Agricultural Chemistry, National Taiwan University, Taipei 10617, Taiwan -- Soy Protein Functionality and Food Bar Texture / Cho, Myong J. -- Sensory Evaluation Techniques To Promote Extruded Soy Foods Consumption and Increase Consumer Acceptance / Lee, Soo-Yeun, Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL 61801; Neely, Erika A., Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL 61801; Lee, Youngsoo, Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL 61801 -- Flavor-Soy Protein Interactions / Suppavorasatit, Inthawoot; Cadwallader, Keith R. -- Comparison of Key Aroma Components between Soymilks Prepared by Cold and Hot Grinding Methods / Sun, Chenxing; Cadwallader, Keith R.; Kim, Hun -- Volatile Flavor Compounds and Flavor Profiles of Thai Soy Sauce / Lertsiri, Sittiwat, Department of Biotechnology, Faculty of Science, Mahidol University, Bangkok, Thailand; Wanakhachornkrai, Pitipong, Department of Biotechnology, Faculty of Science, Mahidol University, Bangkok, Thailand; Assavanig, Apinya, Department of Biotechnology, Faculty of Science, Mahidol University, Bangkok, Thailand; Chaiseri, Siree, Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand; Suwonsichon, Thongchai, Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand -- Identification of Flavor-Active Volatiles in Soy Protein Isolate via Gas Chromatography Olfactometry / Irwin, Anthony J., Solae, 4300 Duncan Ave., St. Louis, MO 63110, USA; Everard, John D., DuPont Crop Genetics, Wilmington, DE 19880-0353, USA; Micketts, Robert J., Solae, 4300 Duncan Ave., St. Louis, MO 63110, USA |
| Bibliography |
Includes bibliographical references and index |
| Notes |
English |
|
Print version record |
| Subject |
Soyfoods -- Congresses
|
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Plant proteins -- Congresses
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Soybean -- Congresses
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Food -- Analysis -- Congresses
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Soyfoods.
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Glycine max
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Soy Foods
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TECHNOLOGY & ENGINEERING -- Food Science.
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Food -- Analysis
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Plant proteins
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Soybean
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Soyfoods
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| Genre/Form |
proceedings (reports)
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Conference papers and proceedings
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Conference papers and proceedings.
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Actes de congrès.
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| Form |
Electronic book
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| Author |
Cadwallader, Keith R., 1963-
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Chang, Sam K. C. (Sam Kow-Ching)
|
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American Chemical Society. Division of Agricultural and Food Chemistry.
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| LC no. |
2010048122 |
| ISBN |
9780841225626 |
|
0841225621 |
|
