Concepedia

Combined high hydrostatic pressure and thermal treatments fully inactivate trypsin inhibitors and lipoxygenase and improve protein solubility and physical stability of calcium-added soymilk

Carlos Manassero, Sergio Ramón Vaudagna, Ana María Sancho, Marı́a Cristina Añón, Francisco Speroni

Innovative Food Science & Emerging Technologies · 2016 · 58 citations · 51 references

Open access

Concepts

AgricultureBiochemistryFood ScienceEnzymologyFood PreservationProtein EngineeringDairy ProcessingProteins In FoodsHigh-hydrostatic-pressure ProcessingHydrostatic PressurePhysical Stability TestingProtein SolubilityProtein Solubility AnalysisProtein Solubility ChangesProtein Solubility OptimizationTrypsin Inhibitor Reduction

References

51

Simultaneous Optimization of Several Response Variables

George C. Derringer, Ronald C. Suich · Journal of Quality Technology · 1980 · 5.1K citations

Architecture, Materials Engineering, Design Optimization +15

Uniform Shell Designs

David H. Doehlert · Journal of the Royal Statistical Society Series C (Applied Statistics) · 1970 · 664 citations

Arts, Design, Design Theory +3

Ultra high pressure homogenization of soymilk: Microbiological, physicochemical and microstructural characteristics

N.S. Cruz, Marta Capellas, A.J. Trujillo et al. · Food Research International · 2007 · 245 citations

Agriculture, Dairy Science, Food Science +12

Biogenesis of banana volatiles

Roland Tressl, F. Drawert · Journal of Agricultural and Food Chemistry · 1973 · 211 citations

Agriculture, Food Science, Plant Sciences +13

Pressure Induced Inactivation of Selected Food Enzymes

Isabel Seyderhelm, Stefan Boguslawski, G. Michaelis et al. · Journal of Food Science · 1996 · 210 citations

Life Sciences, Biochemistry, Food Science +17