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There are 10676 results for: content related to: Influence of Blanching and Grinding Process with Hot Water on Beany and Non-Beany Flavor in Soymilk

  1. Review: Effect of thermal processing on soymilk

    International Journal of Food Science & Technology

    Volume 30, Issue 3, June 1995, Pages: 263–295, KIN-CHOR KWOK and KESHAVAN NIRANJAN

    Version of Record online : 1 JUL 2007, DOI: 10.1111/j.1365-2621.1995.tb01377.x

  2. Effect of Soybean Varieties and Processing Methods on Nutritional and Sensory Properties of Soymilk

    Journal of Food Processing and Preservation

    Nezif Abachebsa Abagoshu, Ali Mohammed Ibrahim, Tilahun Abera Teka and Techale Birhan Mekonnen

    Version of Record online : 28 JUN 2016, DOI: 10.1111/jfpp.13014

  3. PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF FLAVORED SOYMILK DURING REFRIGERATION STORAGE

    Journal of Food Quality

    Volume 24, Issue 6, December 2001, Pages: 513–526, BAOWU WANG, YOULING L. XIONG and CHANGZHENG WANG

    Version of Record online : 31 MAY 2007, DOI: 10.1111/j.1745-4557.2001.tb00627.x

  4. Biotransformation of Isoflavones by Bifidobacteria in Fermented Soymilk Supplemented with D-Glucose and L-Cysteine

    Journal of Food Science

    Volume 68, Issue 2, March 2003, Pages: 623–631, D. Tsangalis, J.F. Ashton, A.E.J. Mcgill and N.P. Shah

    Version of Record online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.2003.tb05721.x

  5. Selected Odor Compounds in Cooked Soymilk as Affected by Soybean Materials and Direct Steam Injection

    Journal of Food Science

    Volume 72, Issue 7, September 2007, Pages: S481–S486, S.H. Yuan and S.K.C. Chang

    Version of Record online : 14 AUG 2007, DOI: 10.1111/j.1750-3841.2007.00461.x

  6. Preference Mapping of Soymilk with Different U.S. Consumers

    Journal of Food Science

    Volume 81, Issue 2, February 2016, Pages: S463–S476, S. E. Lawrence, K. Lopetcharat and M.A. Drake

    Version of Record online : 16 DEC 2015, DOI: 10.1111/1750-3841.13182

  7. Sensory Characteristics of Soymilk and Tofu Made from Lipoxygenase-Free and Normal Soybeans

    Journal of Food Science

    Volume 63, Issue 6, November 1998, Pages: 1084–1087, A. V. Torres-Penaranda, C. A. Reitmeier, L. A. Wilson, W. R. Fehr and J. M. Narvel

    Version of Record online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.1998.tb15860.x

  8. Effects of Riboflavin Photosensitized Oxidation on the Volatile Compounds of Soymilk

    Journal of Food Science

    Volume 69, Issue 9, December 2004, Pages: C733–C738, R. Huang, E. Choe and D.B. Min

    Version of Record online : 31 MAY 2006, DOI: 10.1111/j.1365-2621.2004.tb09925.x

  9. Ability of Cyclodextrins to Entrap Volatile Beany Flavor Compounds in Soymilk

    Journal of Food Science

    Volume 69, Issue 2, March 2004, Pages: fct109–fct113, L. L. I. SURATMAN, I. J. JEON and K. A. SCHMIDT

    Version of Record online : 30 JUN 2006, DOI: 10.1111/j.1365-2621.2004.tb15499.x

  10. Isoflavone Profile in Soymilk as Affected by Soybean Variety, Grinding, and Heat-Processing Methods

    Journal of Food Science

    Volume 80, Issue 5, May 2015, Pages: C983–C988, Yan Zhang, Sam K.C. Chang and Zhisheng Liu

    Version of Record online : 31 MAR 2015, DOI: 10.1111/1750-3841.12839

  11. Effect of Soybean Varieties and Growing Locations on the Flavor of Soymilk

    Journal of Food Science

    Volume 70, Issue 1, January 2005, Pages: C1–C11, S. Min, Y. Yu, S. Yoo and S. St. Martin

    Version of Record online : 31 MAY 2006, DOI: 10.1111/j.1365-2621.2005.tb09009.x

  12. Effect of calcium carbonate, calcium citrate, tricalcium phosphate, calcium gluconate and calcium lactate on some physicochemical properties of soymilk

    International Journal of Food Science & Technology

    Volume 45, Issue 11, November 2010, Pages: 2234–2240, Pattavara Pathomrungsiyounggul, Alistair S. Grandison and Michael J. Lewis

    Version of Record online : 5 NOV 2010, DOI: 10.1111/j.1365-2621.2010.02399.x

  13. Characterization of Soymilk Prepared by Milling and Pressing at High Temperature

    Journal of Food Processing and Preservation

    Volume 38, Issue 3, June 2014, Pages: 830–836, Makoto Shimoyamada, Shingo Mogami, Kimiko Tsuzuki and Yoshitaka Honda

    Version of Record online : 23 OCT 2012, DOI: 10.1111/jfpp.12037

  14. Soybean variety and storage effects on soymilk flavour and quality

    International Journal of Food Science & Technology

    Volume 43, Issue 1, January 2008, Pages: 82–90, Allaoua Achouri, Joyce Irene Boye and Youness Zamani

    Version of Record online : 16 JUN 2007, DOI: 10.1111/j.1365-2621.2006.01393.x

  15. Effect of Soybean-to-Water Ratio and pH on Pressurized Soymilk Properties

    Journal of Food Science

    Volume 71, Issue 9, November/December 2006, Pages: E384–E391, Ramamoorthi Lakshmanan, Marie De Lamballerie and Stephanie Jung

    Version of Record online : 13 NOV 2006, DOI: 10.1111/j.1750-3841.2006.00198.x

  16. NUTRITIONAL PROFILE AND PHYSICOCHEMICAL PROPERTIES OF COMMERCIAL SOYMILK

    Journal of Food Processing and Preservation

    Volume 37, Issue 5, October 2013, Pages: 651–661, ZHI-SHENG LIU and SAM K. C. CHANG

    Version of Record online : 17 APR 2012, DOI: 10.1111/j.1745-4549.2012.00696.x

  17. Conjugated Linoleic Acid Conversion by Six Lactobacillus plantarum Strains Cultured in MRS Broth Supplemented with Sunflower Oil and Soymilk

    Journal of Food Science

    Volume 77, Issue 6, June 2012, Pages: M330–M336, Haiping Li, Yong Liu, Yan bao, Xiaoming Liu and Heping Zhang

    Version of Record online : 16 MAY 2012, DOI: 10.1111/j.1750-3841.2012.02723.x

  18. CHANGES IN SOYMILK QUALITY AS A FUNCTION OF COMPOSITION AND STORAGE

    Journal of Food Quality

    Volume 30, Issue 5, October 2007, Pages: 731–744, ALLAOUA ACHOURI, JOYCE IRENE BOYE and YOUNESS ZAMANI

    Version of Record online : 21 NOV 2007, DOI: 10.1111/j.1745-4557.2007.00153.x

  19. Detection and Control of Soymilk Astringency

    Journal of Food Science

    Volume 48, Issue 2, March 1983, Pages: 438–440, J. T. CHIEN and H. E. SNYDER

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1983.tb10760.x

  20. EFFECT OF SODIUM ALKALIS AND SALTS ON pH AND FLAVOR OF SOYMILK

    Journal of Food Science

    Volume 41, Issue 1, January 1976, Pages: 62–65, MALCOLM C. BOURNE

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1976.tb01101.x