Effects of the intensification of soybean defects: consequences on the physicochemical, technological, protein and oil properties

The objective of this study was to evaluate the physicochemical and technological properties of flour, oil and protein isolate from defective soybean seeds. The seeds were classified as not defective, partially fermented, completely fermented, and burned soybeans. The intensification of defects prom...

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Veröffentlicht in:	European food research & technology 2021-05, Vol.247 (5), p.1277-1289
Hauptverfasser:	Ramos, Adriano Hirsch, Timm, Newiton da Silva, Ferreira, Cristiano Dietrich, de Oliveira, Maurício
Format:	Artikel
Sprache:	eng
Schlagworte:	Acidity Agriculture Amplification Analytical Chemistry Biotechnology Chemistry Chemistry and Materials Science Daidzein Defects Fermented food Flour Food industry Food Science Forestry Genistein Isoforms Legumes Lipids Original Paper Proteins Seeds Soybeans
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