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Methods and procedures for reducing soy trypsin inhibitor activity by means of heat treatment combined with chemical methods Cover

Methods and procedures for reducing soy trypsin inhibitor activity by means of heat treatment combined with chemical methods

Acta Universitatis Sapientiae, Alimentaria
Volume 11 (2018): Issue 1 (December 2018)
By: J. Csapó and  Cs. Albert  
Open Access
|Dec 2018

Authors

J. Csapó

csapo.janos@gmail.hu

University of Debrecen, Faculty of Agricultural and Food Sciences and Environmental Management, Institute of Food Technology, Debrecen
Sapientia Hungarian University of Transylvania, Faculty of Miercurea Ciuc, Department of Food Science

Cs. Albert

albertcsilla@cs.sapientia.ro

Sapientia Hungarian University of Transylvania, Faculty of Miercurea Ciuc, Department of Food Science
DOI: https://doi.org/10.2478/ausal-2018-0004 | Journal eISSN: 2066-7744
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Language: English
Page range: 58 - 80
Published on: Dec 24, 2018
Published by: Sapientia Hungarian University of Transylvania
In partnership with: Paradigm Publishing Services
Publication frequency: 1 issue per year
Keywords:
trypsin inhibitor,
inactivation by heat treatment,
chemical methods,
hydrogen-peroxide,
ammonium-hydroxide
Related subjects:
Business and economics,
Business management,
Industries,
Agribusiness, food industry,
Industrial chemistry,
Food science and technology

© 2018 J. Csapó, Cs. Albert, published by Sapientia Hungarian University of Transylvania
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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