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Protein-Protein Interactions in the Extrusion of Soya at Various Temperatures and Moisture Contents

✍ Scribed by SANDRA H. PRUDÊNCIO-FERREIRA; JOSÉ. G. ARÊAS

Book ID
108818889
Publisher
Institute of Food Technologists
Year
1993
Tongue
English
Weight
583 KB
Volume
58
Category
Article
ISSN
0022-1147

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Whole soya beans (Glycine max) at various moistures (96, 382 and 519 g kg-') were roasted by exposure to microwaves at a frequency of 2450 MHz and the effects on the tocopherols of soya beans were studied in relation to chemical changes in the oils. The amounts of a-, I-, y-and &tocopherols in the s