Modification of the Soluble Protein Content of Heat-Processed Soybean Flour
An important and frequently observed effect of food processing is the reduction of protein nutritive quality. Heat treatment of soybeans can reduce the activity of trypsin inhibitors and thereby improve protein digestibility. Overheating, however, may destroy or reduce the availability of certain he...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
AcademicPres
2010-09-01
|
| Series: | Notulae Botanicae Horti Agrobotanici Cluj-Napoca |
| Online Access: | http://www.notulaebotanicae.ro/index.php/nbha/article/view/4747 |