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Journal Abstract Search

233 related items for PubMed ID: 23978042

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  • 2. Composition of proteins in okara as a byproduct in hydrothermal processing of soy milk.
    Stanojevic SP, Barac MB, Pesic MB, Vucelic-Radovic BV.
    J Agric Food Chem; 2012 Sep 12; 60(36):9221-8. PubMed ID: 22906059
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  • 5. Heat-induced inactivation mechanisms of Kunitz trypsin inhibitor and Bowman-Birk inhibitor in soymilk processing.
    Chen Y, Xu Z, Zhang C, Kong X, Hua Y.
    Food Chem; 2014 Jul 01; 154():108-16. PubMed ID: 24518322
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  • 7. ELISA analysis of soybean trypsin inhibitors in processed foods.
    Brandon DL, Bates AH, Friedman M.
    Adv Exp Med Biol; 1991 Jul 01; 289():321-37. PubMed ID: 1716818
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  • 11. Enzymatic and Algebraic Methodology to Determine the Contents of Kunitz and Bowman-Birk Inhibitors and Their Contributions to Total Trypsin or Chymotrypsin Inhibition in Soybeans.
    Liu K.
    J Agric Food Chem; 2024 May 22; 72(20):11782-11793. PubMed ID: 38717295
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  • 12. Bowman-Birk and Kunitz protease inhibitors among antinutrients and bioactives modified by germination and hydrolysis in Brazilian soybean cultivar BRS 133.
    Dia VP, Gomez T, Vernaza G, Berhow M, Chang YK, de Mejia EG.
    J Agric Food Chem; 2012 Aug 15; 60(32):7886-94. PubMed ID: 22800092
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  • 14. Aspergillus oryzae GB-107 fermentation improves nutritional quality of food soybeans and feed soybean meals.
    Hong KJ, Lee CH, Kim SW.
    J Med Food; 2004 Aug 15; 7(4):430-5. PubMed ID: 15671685
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  • 16. Effect of components extracted from okara on the physicochemical properties of soymilk and tofu texture.
    Toda K, Chiba K, Ono T.
    J Food Sci; 2007 Mar 15; 72(2):C108-13. PubMed ID: 17995824
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  • 17. Sequential extraction of polysaccharides from enzymatically hydrolyzed okara byproduct: physicochemical properties and in vitro fermentability.
    Villanueva-Suárez MJ, Pérez-Cózar ML, Redondo-Cuenca A.
    Food Chem; 2013 Nov 15; 141(2):1114-9. PubMed ID: 23790893
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  • 18. Elimination of trypsin inhibitor activity and beany flavor in soy milk by consecutive blanching and ultrahigh-temperature (UHT) processing.
    Yuan S, Chang SK, Liu Z, Xu B.
    J Agric Food Chem; 2008 Sep 10; 56(17):7957-63. PubMed ID: 18690682
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  • 19. Assessment of soy genotype and processing method on trypsin inhibitors, urease and lectins content of tofu.
    Stanojević SP, Kostić AŽ, Milinčić DD, Pešić MB.
    Nat Prod Res; 2024 Dec 10; 38(24):4317-4324. PubMed ID: 37976506
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  • 20. Soybean processing wastes and their potential in the generation of high value added products.
    Canaan JMM, Brasil GSP, de Barros NR, Mussagy CU, Guerra NB, Herculano RD.
    Food Chem; 2022 Mar 30; 373(Pt B):131476. PubMed ID: 34731815
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