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Comparative Study of Stability Measurements for Two Frying Oils: Soybean Oil and Refined Palm Oil
DSC oxidative palm oil polar compounds soybean oil
2010/9/29
The quality of soybean oil (SO) and refined palm oil (RPO), frying at 180ºC for 12 h was
investigated. The purpose of the study was to find out the quality deterioration of the two oils with res...
The Comparison of Pyrazine Compounds in Non-Salted Fermented Soybean Products
non-salted fermented soybean products odor components pyrazines
2010/11/23
The odor components of six different non-salted fermented soybean products in different parts of the world, Natto (Japan), Thua-nao (Thailand), Pepo (Myanmar), Libi ippa (East Bhutan), Kinema (West Bh...
Degradation of Soybean Protein by an Acid Proteinase from Monascus anka
degradation acid proteinase Monascus fungus red koji tofuyo
2010/11/23
Degradation of soybean protein by Monascus-proteinase was investigated in order to reveal the role of the enzyme in the process of tofuyo ripening. The ratio of trichloroacetic acid-insoluble nitrogen...
Fate of a Major Soybean Allergen, Gly m Bd 30K, in Rice-, Barley- and Soybean-Koji Miso (Fermented Soybean Paste) during Fermentation
soybean allergen Gly m Bd 30K hypoallergenic food
2010/11/23
Miso (fermented soybean paste) had been shown to contain negligible or no Gly m Bd 30K, a major soybean allergen, by a sandwich enzyme-linked immunosorbent assay (ELISA). The fate of the allergen in m...