Literature DB >> 1170229

Processing soybeans into foods: selected aspects of nutrition and flavor.

J J Rackis, J E McGhee, D H Honig, A N Booth.   

Abstract

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Year:  1975        PMID： 1170229     DOI： 10.1007/bf02545077

Source DB:  PubMed          Journal:  J Am Oil Chem Soc        ISSN： 0003-021X            Impact factor:   1.849


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  6 in total

1.  Zinc requirement and balance studies with the rat.

Authors:  R M Forbes; M Yohe
Journal:  J Nutr       Date:  1960-01       Impact factor: 4.798

Review 2.  Biological and physiological factors in soybeans.

Authors:  J J Rackis
Journal:  J Am Oil Chem Soc       Date:  1974-01       Impact factor: 1.849

3.  Heat inactivation of trypsin inhibitor, lipoxygenase and urease in soybeans: effect of acid and base additives.

Authors:  E C Baker; G C Mustakas
Journal:  J Am Oil Chem Soc       Date:  1973-05       Impact factor: 1.849

4.  Evaluation of zinc availability in foodstuffs of plant and animal origin.

Authors:  B L O'Dell; C E Burpo; J E Savage
Journal:  J Nutr       Date:  1972-05       Impact factor: 4.798

5.  Availability to the chick of zinc-phytate complexes isolated from oil seed meals by an in vitro digestion method.

Authors:  J G Lease
Journal:  J Nutr       Date:  1967-12       Impact factor: 4.798

Review 6.  Soybean protein flavor components: a review.

Authors:  J C Cowan; J J Rackis; W J Wolf
Journal:  J Am Oil Chem Soc       Date:  1973-10       Impact factor: 1.849
  6 in total
  3 in total

Review 1.  Nutritional aspects of soy protein products.

Authors:  I E Leiner
Journal:  J Am Oil Chem Soc       Date:  1977-06       Impact factor: 1.849

2.  Soybean protein: uses, problems, and potential.

Authors:  J J Rackis
Journal:  J Am Oil Chem Soc       Date:  1977-04       Impact factor: 1.849

3.  Changes in Soybean (Glycine max L.) Flour Fatty-Acid Content Based on Storage Temperature and Duration.

Authors:  Mayakrishnan Prabakaran; Kyoung-Jin Lee; Yeonju An; Chang Kwon; Soyeon Kim; Yujin Yang; Ateeque Ahmad; Seung-Hyun Kim; Ill-Min Chung
Journal:  Molecules       Date:  2018-10-21       Impact factor: 4.411
  3 in total

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