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The effect of microwave roasting on soybean protein composition and components with trypsin inhibitor activity
(Akademiai Kiado Zrt, Budapest, 2005)
The effect of microwave roasting on protease inhibitor activity and Soluble protein content and composition in cracked soybeans was investigated in relation to the duration of treatment. Soybeans of Hodgson var. were cracked ...
Page analysis of milk proteins altered by high thermal treatment
(Akademiai Kiado Zrt, Budapest, 2005)
Changes that occur in milk proteins during heat treatment were studied. Milk was heat treated at 87 degrees C for 10 min. Samples of untreated milk, demineralised whey powder and heat treated milk were analysed by discontinuous ...