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J-GLOBAL ID：200902286804454309   Reference number：05A0436420

Effect of Heat Treatment on the Lipid Peroxide Content and Aokusami (Beany Flavor) of Soymilk

豆乳の過酸化脂質含量と青臭み(豆臭)に及ぼす熱処理の影響

Author (5)： ENDO Hiroshi (Fukushima Technol. Centre Aizuwakamatsu Technical Support Centre, Fukushima, JPN) ,  OHNO Masahiro (Fukushima Technol. Centre, Fukushima, JPN) ,  TANJI Katsuo (Fukushima Prefecture Agricultural Experiment Station, Fukushima, JPN) ,  SHIMADA Shinji (National Inst. of Crop Sci., Ibaraki, JPN) ,  KANEKO Kentaro (Nippon veterinary and Animal Sci. Univ., Tokyo, JPN)
Material： Food Science and Technology Research  (Food Sci Technol Res)
Volume： 10  Issue： 3  Page： 328-333  Publication year： Aug. 2004 
JST Material Number： L2827A  ISSN： 1344-6606  CODEN： FSTRFS  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *Soy Milk ,...

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JST classification (1)： Vegetables and processed vegetable products  (FJ11020O)

Reference (18)：

• Anderson, J.W., Johnston, B.M. and Cook-Newell, M.E. (1995). Meta-Analysis of the Effects of Soy Protein Intake on Serum Lipids, New Engl. J. Med., 333, 276-282.
• Asano, M., Okubo, K. and Yamauchi, F. (1989). Effect of immersing temperature on the behavior of exuding components from soybean. Nippon Shokuhin Kogyo Gakkaishi, 36, 636-642 (in Japanese).
• Echigo, T., Takenaka, T., Yatsunami, K. and Yamamoto, H. (1991). Effect of heating treatment in immersing and grinding process on the quality of soymilk. <I>Bull. Fac. Agric</I>., Tamagawa Univ</I>., <B>31</B>, 17-28 (in Japanese).
• Ediriweera, N., Akiyama, Y. and Saio, K. (1987). Inactivation of lipoxygenase in soybeans with retention of protein solubility. J. Food Sci., 52, 685-690.
• Endo, H., Ohno, M., Tanji, K., Shimada, S. and Kaneko, K. (2003a). Effect of variety of soybean seeds and processing of soy milk on the isoflavone content of tofu. Food Preser. Sci., 29, 165-172 (in Japanese).

Terms in the title (6)： 豆乳 ,  過酸化脂質 ,  含量 ,  青臭み ,  豆 ,  熱処理