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Effects of near infrared treatment on electrophoretic patterns of soybean samples
(Euro Food Chem XVIII, 2015)
Soybean is an important source of proteins with high nutritional value and good functional properties in food applications. However, the utilization of soybean is limited because of the presence of undesirable components ...
Effects of infrared treatment on urease, trypsin inhibitor and lipoxygenase activities of soybean samples
(Elsevier, 2015)
In this study, infrared (IR) treatment at different powers (814 W, 1003 W, 1208 W, 1342 W) and times (10 min, 15 min) were applied to unsoaked and soaked (30 min, 45 min) soybeans (cvs. Adasoy, Nazlican). Effects of IR ...